Al fresco dining at the cozy and spacy cockpit with music and candlelight The food though is modern, organic and nutritious. Courses are light, fresh, and deliciously seasoned with local herbs and spices. You will be encouraged to treat yourself to fresh herbal infusions throughout the day or delicious tropical-fruit smoothies, coffee chillers and fine wines with diner.
Cousine is International including special samples of Austrian, Creole and of course, a bit of Mexican as well.
Breakfast:
Daily: Fresh brewed coffee, chilled juices, assorted breakfast cereals and granola, fresh tropical fruit platter and pastries.
- Crisp baked bacon and herb scrambled eggs with homemade hash browns, whole wheat toast or English muffins.
- Open- Faced Egg Fiestas with Gingered Honeydew.
- Almond French Toast, served with nutmeg syrup and oven baked sausages.
- Spinach and sun dried tomato frittata.
- Buttermilk apple pancakes drizzled with ricotta and blueberry compote.
- Eggs Benedict served with freshly made lemon-dill Hollandaise sauce and Canadian back bacon.
- Mid-morning snack of fresh fruits, brownies, cookies and chocolate and granola bars.
Lunch :
- Bali Chicken Tortilla Wraps and Tabouli salad.
- Shrimp banana boats with cranberry salad.
- Chicken pita pockets with stir fry vegetables.
- Aztec soup: Chicken, tortilla chips, avocado, chipotle & cream cheese.
- Greek salad with feta cheese, extra large Greek olives and fresh baked garlic bread sticks.
- Caribbean shrimp salad and buttermilk rolls.
- Pink salmon salad served with Belgian endive, baby frisee and citrus vinagrete.
Hors d'ouvres :
Served every day with your cocktail of choice between 17:00 and 18:00.
- Black bean-chipotle dip.
- Breaded artichoke bottoms.
- Oregano olive spread on Pumpernickel Crisps.
- Baked Brie with cranberry sauce.
- Cream chese and mango chutney toasts.
- Olive Israeli hummus and mini pitettes.
- Very mexican nachos and guacamole.
Dinner :
- Grilled Red Snapper with wild rice and mango salsa.
- Hot and Crunchy Mahi Mahi with Mango Jalapeno Aioli and Variable Vegetables.
- Bayou Shrimp with wild rice and Balsamic Salad.
- Fillet Mignon with green pepper sauce, Garlic and Horseradish Mashed Potatoes.
- Sesame seared Tuna Carpaccio with wasabi cream, pickled ginger, Scented Jasmine Rice and Asian vegetables.
- Stuffed Poblano with walnut sauce and pomegrenates.
- Butterflied Roasted Chicken with sage, prosciutto and Gorgonzola Stuffing.
All wines are selected from our extensive wine cellar: Cabernet Sauvignon, Chardonnay, Shiraz, Merlot, Pinot Noir, Pinot Grigio.
Dessert :
Served with Coffee, Tea and Your Choice of Liquors
- Apfel Strudel with vanilla ice cream and butterscotch nut sauce.
- Frozen Tiramisu with mint dots.
- Strawberry puff with fresh cream.
- Caramel apple cheesecake covered in sauted apples with baileys caramel sauce.
- Victoria's delirium (choco - cream caramel)
- Flaming bananas with French vanilla ice cream.
- Poached pears with chocolate/cranberry sauce
