Breakfast.....

• Duo of Banana & coconut and apple and cinnamon French toasts.
  
• Bacon, sausage, egg the way you like em and Monterey Jack Cheese muffins.
  
• Poppy seed bagels w/ Bacon and cream cheese filling.
  
• American Style Waffles w/ smoked bacon, scrambled egg and nutmeg syrup drizzles.
  
• Mexican style breakfast Migas tortillas.
  
• Island Fruit stuffed pancakes with starfruit coulis
  
• Breakfast spinach eggs benedict.

Lunch......

• Mango and Crab gazpacho followed with seared yellow fin tuna with green pepper and pepper corn salsa on a bed of pan fried spaghetti.
  
• Asparagus with wensleydale cheese bound with cured ham in a filo pastry parcel followed with seared scallop towers laced with sweet curry butter and fresh green salad.
  
• Goat's cheese and avocado Mille Feuille followed with Smoked duck breast and Almond Salad with tomato bruchettas.
  
• Thai marinated beef with crisp cucumber and carrot salad followed by Pan-fried spicy cous cous stuffed squid with a nest of ratatouille and garlic bread.
  
• Aubergine, Mozzarella and beef tomato towers with olive dressing followed with grilled red snapper with orange chilli relish and celery salad.
  
• Black tiger shrimp and Mango kebabs with red pepper puree followed by grilled veal cutlets with Pink peppercorn and champagne cream in a linguine nest.
  
• Thai style pork spring rolls with chilli and mango chutney followed by five spiced crispy duck salad with blackberry vinaigrette.

Dinner.....

• Portobello mushrooms with a spring onion and pancetta stuffing served atop a balsamic tomato relish - Griddled beef fillet glazed with an apple and bourbon sauce, served with asparagus puree, orange glazed carrots and caramelized new potatoes. - Apricots with a white chocolate sponge filling and a blackcurrant coulis dressing.
  
• Spiced beef fritters with guacamole and peach salsa. - Caramelized pork loin with mojo sauce, served with a parsnip crumble, pan-fried broccoli and a red pepper wild rice. - Pecan Pie w/ Vanilla ice cream.
  
• Lima bean humus w/ honey and pine nut crust and grilled pita. - Moroccan lamb tagine with 3 pepper cous cous and fresh minted tomato salad. - Lychee and watermelon granita with a lime sorbet and tequila drizzles.
  
• Pork and Apricot dolmades with mint hollandaise. - Lobster Thermidor (not available in the BVI) with Roquefort crusted beef fillet, Dauphanois potatoes, mange-tout, and fresh orange salad. - Chocolate brulee with vanilla creams.
  
• Anjou pear with a cream cheese and walnut stuffing. - Pan-fried Magret de Canard with a balsamic and honey reduction and a horseradish mash and butternut squash tower with toasted green beans. - Sticky toffee pudding with Caramel sauce.
  
• Feta stuffed tomatoes with a delicious balsamic reduction. - Macademia crusted Mahi Mahi with a pineapple and ginger reduction and black bean rice. - Black cherry and dark chocolate cheesecake.
  
• Caribbean seafood chowder with spiced croutons. - Rack of lamb provencal served with scalloped sweet potatoes, christophine gratin and roasted red peppers. - Toffee apple crumble with praline ice cream.