Sample Menu

Breakfast

Kiwi lime crepes with orange butter - Eggs benedict over a bed of smoked salmon and avocado  - Lemon ricotta pancakes – Rum soaked French toast with maple syrup – Spinach and feta omelet – Belgium Waffles – Tropical fruit platter – Fruit smoothies – Freshly baked pastries and muffins – Breakfast quesadillas – Tex mex scrambled eggs, sausage and bacon – Open faced egg fiestas – Cereals & yogurts

Lunch

Caribbean gazpacho with avocado and lime served with sweet and sour coleslaw – Salmon Carbonara with garlic bread – Shrimp and asparagus quiche with a garden salad – Beef and bean burritos – Spicy chicken and hazelnut enchiladas – Gourmet pizza with sun dried tomatoes, artichokes and olives – Mango, spinach salad with gorgonzola and walnuts – High seas shrimp salad – Sushi rolls and lobster served with a Thai salad with mandarin segments and a ginger soy satay – Jerk shrimp and Caesar wraps -  Gingery pumpkin soup with fresh crusty bread – Breaded chicken, roasted red pepper and green bean salad – Deluxe crab salad – Apricot and butternut squash soup spiked with Thai green curry

Appetizers

Black bean and avocado crostini – Thai peppered prawns – Amazing crab cakes with a mango salsa – Rain forest ceviche with sun dried tomato flatbreads – Shrimp and avocado quesadillas – French onion tartlets – Tomatillo and cream cheese dip with chips – Chicken satay and peanut sauce – Loaded Nachos – Mexican Empanadas – Crispy cornmeal and chili coated wings with cilantro dip – Broccoli and feta pies – Baked Brie – Assorted Cheese and crackers

Dinner

Cider braised pork tenderloin with apples and pears served with garlic mashed potatoes and green beans – Moroccan chicken with kalamata olives, preserved lemons and cilantro with a spicy couscous and broccoli  - Sirloin of beef in a rosemary crust with a Creole mustard sauce served with nutmeg scalloped potatoes and vegetables – Salmon infused with ginger and lime served with a chili corn cake and balsamic asparagus – Double lamb cutlets, grilled red onion, eggplant with tabouleh – Almond nut crusted mahi mahi with a mango butter sauce served with lemon and parsley orzo – Warm Italian chicken stack with wild field greens and a mustard vinaigrette – Stripped bass with a chili tomato compote, saffron and zucchini served with wild rice – Chicken, pesto and cheese parcel served with a spicy potato salad – Grilled beef tenderloin with a red wine sauce, Portobello mushroom served with a tomato, basil and parmesan risotto – Antillean barbequed tuna with a fiery papaya salsa served with potato wedges and a side salad – Surf n turf with a Madagascar peppercorn sauce served with sweet potato cakes – Thai night, sweet chili chicken with cashews and jasmine rice and prawn noodle stir fry – Coriander swordfish steaks with roasted vegetables and baked potatoes.

Dessert

Baked cheesecake with balsamic strawberries – Cinnamon raisin bread pudding with maple syrup – Sticky date pudding with a toffee sauce – Key lime chiffon pie – Baileys chocolate mousse – Apple and cranberry crumble and custard – Grilled pineapple with brown sugar and rum – Passion fruit souffled crepes – Kalhua crème brulee -  Meringue roulade with fresh mixed berries and cream – Caribbean lime mousse – Pine colada sorbet – Chocolate brownies and ice cream – Fruit Chocolate fondue