BREAKFAST

All breakfasts served with fresh fruit, coffee, tea, and juice

Eggs Benedict

with crispy bacon and homemade browned butter hollandaise

Shakshuka

topped with crumbled feta and avocado, served with crusty bread for dipping

Avocado Toast

served on fresh sourdough with hot honey and a fried egg, topped with pickled red onions

Crispy Zucchini Fritters

topped with garlic labneh, smoked salmon, and a poached egg

Breakfast Burritos

 filled with roasted sweet potatoes, black beans, chorizo, avocado, and cheesy scrambled eggs

Blueberry Lemon Ricotta Pancakes

 accompanied by crispy bacon and scrambled eggs

Croque Madame

toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg

LUNCH

Local Ahi Tuna Poke Bowls

with sushi rice, wakame seaweed salad, shredded carrots, cucumbers, mango, and pickled ginger, topped with a sriracha aioli

Chopped Kale Caesar Salad

with homemade Caesar dressing, topped with blackened chicken

Summer Flank Steak Salad

with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing

Blackened Mahi Mahi Tacos

served in corn tortillas with mango pineapple salsa and a cilantro lime crema

Cold Peanut Noodle Salad

with ribbons of cucumber, carrots, and cabbage, homemade peanut sauce, topped with sweet chili prawns

Homemade Falafel Bowls

with quinoa tabbouleh, roasted sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle

BBQ Pulled Pork Sliders

served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad

HAPPY HOUR BITES

Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers

Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fig jam, brie, and pistachios

Classic shrimp cocktail with homemade cocktail sauce

Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic vinegar

Homemade crab cakes with a tangy remoulade sauce

Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces

Baked brie topped with chopped pistachios and honey, served with toasted bread

Crostini topped with thinly sliced steak, caramelized onions, and  herbed cream cheese

DINNER

Seared Mahi Mahi

with a vanilla rum sauce, coconut rice, and tropical vegetables

Crispy Skin Red Snapper

over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini

Miso Glazed Sea Bass

with forbidden black rice and grilled bok choy, over a mango lime beurre blanc

Steak au Poivre

seared NY strip steak with homemade peppercorn sauce, served over parsnip purée, with grilled asparagus

Brazilian Moqueca

sea bass, prawns, and mussels poached in a coconut, tomato, and lime broth, served over cilantro lime rice, accompanied by Pão de Queijo (Brazilian cheese bread)

Blackened Salmon

over creamy parmesan risotto with a fresh mango pineapple salsa

Surf ‘n Turf

seared filet mignon topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert

DESSERT

Individual Lemon Tarts

a tangy lemon curd tart topped with fresh berries

Chocolate Mousse

topped with freshly whipped cream and chocolate shavings

Coconut Ice Cream Bars

a toasted coconut crust topped with homemade coconut ice cream and finished with a chocolate magic shell

Classic Crème Brûlée

creamy vanilla custard topped with caramelized sugar

Lime Posset

a tangy and creamy lime custard, topped with toasted coconut

Fresh Fruit Salad

with honey lime dressing

Ice Cream Sandwiches

homemade chocolate chip cookies, filled with vanilla ice cream and rolled in rainbow sprinkles