A Sampler from Lori's menu (Winter Season)

Breakfasts
Lobster Frittata with Lemon Hollandaise Sauce
Orange & Amaretto infused French Toast & Spicy Sausages
Roasted Potato and Bacon Scrambled Eggs with English Muffins
Homemade Crepes with fresh cut Tropical Fruit & Real Whipped Cream
Lori’s Special Banana Pancakes Surprise with Crunchy Bacon

Served with coffee, tea, juices and fresh cut fruit
A selection of cereals and yogurt are always available


Lunches
Grilled Beef Salad with Shitake, Watercress and Ginger Lime Dressing
Jumbo Shrimp and Mango Tostada Salad with Black Bean Avocado Salsa
Seared Mahi Mahi Papillotes with Pineapple Relish
West Indies Veggie Roti & Fruit Nut Salad
Blue Cheese Burger grilled in Paradise
with Toasty Fries & Cold Cucumber Salad

Hors D’Oeuvres
Baked Basil & Mint New Zealand Green Mussels
Caribbean Crab Cakes with Wasabi Chive Dipping Sauce
Baked Brie stuffed with Portabella topped with Sweet Hot Pepper Jelly
Greek Shrimp Cocktail with Lemon Yogurt Dressing
Smoked Salmon Chipolte Canapés

Served with Captain Mike’s Drink of the Day! Banana & Coconut Daiquiris, Pomegranate Mojitos with Vanilla Sugar, BVI Painkillers, Sangria Blanco, Margaritas

Starters
Vine Ripened Tomatoes & Marinated Mozzarella & Lemon Spiced Olives
Tiered Tomato and Avocado Soup
Kalamata Salad with Toasted Pesto Croutons
Roasted Pear Salad with Blue Cheese and Pine Nuts
Watermelon Salad with Mint Leaves and Feta

Entrées
Grilled Swordfish with Black Bean Mango Salsa, Smashed Garlic Red Potatoes & Roasted Lemon Peppered Asparagus
Shrimp and Scallop Fettuccini with Garlic Pesto Sauce
Ratatouille & Warmed Focaccia
Grilled Pork Tenderloin wrapped in Bacon
and stuffed with Garlic and Jalapeños
Rosemary Butternut Squash & Broccoli with Hollandaise
Macadamia Crusted Sea Bass with a Spicy Sundried Tomato Sauce
Wild Rice Veggie Cakes & Snow Peas with Lime Butter
Cabrales Crusted Beef Tenderloin Steak, Baked Potatoes
& Hot Sesame Sautéed Vegetables

Served with a selection of fine wines

Desserts
Liquid Chocolate Cake with Caramel Sauce
Banana Raspberry Cheese Cake
Fudge Nut Truffles
Homemade Ice Cream with Hot Chocolate Sauce
Coconut Toasted Pound Cake with Fresh Cream, Strawberries and Kiwi Fruit

Served with tea, coffee and liquors

Your menu will be custom tailored to your preferences!

A Sampler from Penny's menu (Summer Seasons)

Breakfast
Served with a fresh tropical fruit platter, chilled juices,
fresh brewed coffee, tea, home made granola and yogurts

Breakfast Burritos with Fresh Salsa and Sour Cream
Pecan Nut and Banana Pancakes with Warm Maple Syrup
New York style with Bagels, Smoked Salmon, Cream Cheese and all the trimmings
Classic Eggs Benedict prepared with Canadian Bacon and Hollandaise Sauce
Cream Cheese and Blueberry Stuffed French Toast topped with Apple Compote


Lunches
(Accompanied by fresh, warm crispy breads)

Caribbean Shrimp Salad accompanied by Ripe Tomatoes and Basil
Island Curried Chicken Wraps with Artichoke, Tomato, Corn and Feta Salad
Thai Peanut Chicken over Egg Noodles with Avocado and Cilantro
Cold Wine Poached Salmon with Lemon Dill Sauce and Bean and Asparagus Salad
Island Pork Tenderloin Salad with Pears and Oranges over Spinach


Hors D’Oeuvres
(Served with one of Colin’s Creative Cocktails – Banana Mudslides, Margaritas,
Pina Coladas,Mango Moons,Cosmopolitans or your favorite sundowner)

Mediterranean Layered Torte with Sesame Crackers and Crudités
Filo Pastry Baskets filled with Brie, Preserve and Almonds
Coconut Shrimp and Conch Fritters with Tangy Dipping Sauce
Hot Artichoke and Parmesan Bake served with Pita Crisps
Tasty Mexican Dip with Corn Chips


Starters
Smoked Salmon and Apple Timbales
Mixed Greens Salad with Candied Pecans, Sweet Oranges and drizzled
with fresh Raspberry Vinaigrette
Spicy Thai Style Mussels
Spicy Pumpkin Soup with a Cilantro Cream Swirl
Marinated Sesame Beef Salad topped with Caramelized Onions and Mange Tout


Entrées
(Served with a selection of fine wines)

Crunchy Mahi Mahi with a Mango, Jalapeno and Cilantro Aioli, Coconut
Rice and Crisp Green Beans
Fillet Mignon with Portobello Mushrooms and Port, Scalloped Sweet Potatoes and Ratatouille
Succulent Shrimp Kebabs with Tomato and Caper Salsa
over Fruit and Pine Nut Couscous with Glazed Asparagus
Chicken stuffed with Goat Cheese, Prosciutto, Sun dried Tomatoes and
Sage over Pesto Linguine with Lemon Sauce
Rack of Lamb, Nut and Herb Encrusted with a Red Wine Jus,
Basil Risotto and Baby Vegetables


Desserts
Served with tea, coffee and liquors

Choux Pastry Profiteroles with Dark Chocolate Sauce
Light Meringue Pavlova topped with Seasonal Fruits
Apple and Pear Tarte Tatin with Rich Vanilla Ice-Cream
Chocolate Chiffon Torte with a Raspberry Coulis and Fresh Cream
Naughty but Nice Crème Brule with a flaky Cinnamon Stick

Penny is happy to custom tailor the menu to suit your personal preferences and dietary requirements.