Breakfast will feature an assortment of
fresh fruits, juices, cereals, pastries, yogurt, and granola

fruit smoothies, coffee, decaf, and tea. Sample entrees include:

DAY BREAK
CHEF SCRAMBLE- Spinach, mushroom, goat cheese scramble served with truffle breakfast potatoes

AVOCADO TOAST- Smashed avocado seasoned with lime, topped with sliced prosciutto, cherry tomatoes, microgreens, sliced radishes, and a poached egg over toasted sourdough bread Garnished with chili flakes and toasted sesame seeds

LOX & BAGELS- Thin sliced smoked salmon, whipped cream cheese, capers, sliced tomato, red onion, and a sprinkle of everything bagel seasoning on a toasted bagel.

PANCAKES- Extra fluffy buttermilk pancakes topped with whipped maple butter, candied walnuts, and slices of banana. Served with thick cut bacon

HUEVOS RANCHEROS- Fried egg served on warm tortillas, smothered in a black bean salsa, queso cotija, avocado and salsa picante, garnished with fresh cilantro

ISLAND FRENCH TOAST- Rum-soaked French toast served with warm tropical fruit compote, fresh whipped cream, and breakfast sausage

CLASSIC EGGS FLORENTINE or BENEDICT- Poached eggs with sauteed spinach or Canadian bacon on a toasted English muffin covered in a delicious, tangy, and warm hollandaise served with herbed breakfast potatoes

Lunches are fresh and light, Sample entrees include:

MIDDAY

FISH TACOS- Grilled catch of the day in a soft tortilla with a lime cilantro slaw and a fresh mango Pico de

Gallo and salsa picante

BBQ CHICKEN SLIDERS- Shredded chicken mixed with mango chipotle BBQ sauce, finished with carmelized onion, blue cheese and slaw served with chips

POKE BOWL- Ahi Tuna tossed in a ginger sesame ponzu dressing, with avocado, seaweed salad, cucumber, tomato, and edamame, with rice or mixed greens as a base, finished with furikake and crispy shallots

PRAWN AND AVOCADO PASTA SALAD- Island marinated prawns tossed with avocado, tomato, red onion, peppers, and herb dressing mixed with penne pasta served with chevre crostini

CLASSIC CEASAR SALD- Seasoned chicken breast or blackened shrimp on a bed of crisp romaine topped with shaved parmesan, garlic croutons and Caesar dressing

MEDITERRANEAN PLATE- Falafel, roasted red pepper hummus and tahini, baba ganoush, and Israeli salad, served with warm pita and a side of couscous

STUFFED BURGER- Freshly ground burger stuffed with spinach, tomato and feta on a toasted brioche bun served with arugula salad

TURKEY BACON WRAP- Turkey, bacon, avocado, tomato, lettuce, and red onion dressed with buttermilk ranch served with fries or chips

APPETIZERS

ASSORTED CANAPE- Chef’s choice

SUSHI PLATTER- Assorted sushi and sushi rolls, wasabi, ponzu sauce and pickled ginger

NAAN PIZZA- Naan bread topped with various fresh ingredients

CHARCUTERIE BOARD- Assorted cured meats, various cheeses, olives, pepperoncini, mushrooms, artichoke hearts and crostini

CEVICHI- Fresh Caribbean seafood cured in citrus juices, served with toastones CRUDITES- Assorted fruit and raw vegetables served with a dip

BRUSCHETTA- Grilled Italian bread served with sundried tomato & kalamata olive tapenade or a classic tomato balsamic

CONCH FRITTERS- Fresh fritters with Caribbean dipping sauce
HUMMUS AND PITA PLATE- Roasted red pepper hummus served with olive oil and toasted pita points

Dinner is an exquisite affair- you can dine in your t-shirt and shorts yet you will be served like royalty. Special attention Is

paid to creating an elegant table setting on the deck. Sample dinner menu includes

DINNER
SEABASS- Miso-sake marinated seabass with a shitake soy glaze served with sesame Bok choy and

jasmine rice

TUNA- Sesame wasabi crusted tuna tataki accompanied by baby spinach salad w/ citrus vinagrette

FILET MIGNON- Elegant steak with a shallot and port wine sauce, roasted brussel sprouts and truffle whipped potatoes

TUSCAN CHICKEN- Pan seared chicken breast in a creamy Mediterranean sundried tomato sauce accompanied by crispy asiago polenta

SHRIMP SCAMPI- Tender succulent shrimp sauteed to perfection in a garlic, olive oil lemon and white wine sauce over linguini served with crusty Italian bread

PORK FILLET- Pan seared pork loin medallions with charred greens of broccolini and asparagus finished with whole grain mustard and tarragon butter

LOBSTER- Boat caught Grilled Caribbean lobster tail basted with a citrus herb marinade served with coconut Caribbean rice

PASTA SICILIANO – Graceful dance of olive oil, garlic, anchovies, and kalamata olives tossed with linguini and finished with shaved parmigiano Reggiano served with crusty Italian bread

HANGER STEAK- Seared hanger steak served with a balsamic gastric, charred greens and horseradish whipped potatoes

SEA SCALLOPS- Pan seared diver sea scallops, fennel almond salad with a roasted red pepper puree

The entrée is followed by dessert on the deck

DESSERT

CRÈME BRULE
APPLE CRISP WITH VANILLA BEAN ICE CREAM
FUDGE BROWNIE SUNDAE
PUERTO RICAN FLAN WITH CARAMEL SAUCE
TIRAMISU
FRUIT SORBET
NY STYLE CHEESECAKE WITH FRUIT SAUCE
BOOZY CUPCAKES
*Menu can be adjusted for dietary, religious, and ethnic preferences