Breakfast

Chicken and Brie Cheese Quiche, Fresh Cut Fruit

Eggs to Order, Crisp Hash Browns, Bacon and Toasted Bread Basket

Shrimp Benedict with Tarragon Hollandaise and Assorted Caribbean Fruit 

Lunch

Pork Tenderloin Kebabs with Dijon Basmati Rice and Toasted Pecans

Cashew Crusted Chicken with a Warm Peach Chutney and Mixed Green Salad

Flank Steak Fajitas, Guacamole, Salsa and a Black Bean and Mango Salad

Dinner

Starter

Caramelized Scallops Napoleon
Seared Citrus Zested Scallops in between Crisp Tahini Pasta
Vanilla Bean Cream Sauce and scallion oil

Chilled Thai Basil Asparagus Bisque
Crushed Coriander Scented Mascarpone Gelato Honey Balsamic Syrup

Lobster Ravioli Handmade pasta, Fire Roasted Bell Pepper Emulsion
Basil and Saffron Chilli Oils

Main

Celery Root Puree, Mango Strawberry Confetti, Black Current Jasmine Rice
Tarragon Oil and Vermouth Cream

Grilled Medallions of Beef Wellington
Mushroom Duxelle Filled Pastry with Béarnaise and Demi Glace Sauces

Beggars Purse.
Broiled Shrimp, Roasted Leek Mousse and brie
Over Linguine Rosemary, Artichoke Marinara

Dessert

White Chocolate Butter Cake
filled with Apricot Bavarian Cream with a Mascarpone Crème Anglaise

Phyllo Wrapped Bananas Foster
Caribbean Dark Rum Sauce and Cinnamon Swirl Vanilla Bean Ice Cream

Crepes Suzette.
Handmade, filled with Orange Scented Mascarpone Warm Orange cognac Caramel Sauce