DAY BREAK

*All baked goods have gluten-free versions

Fresh eggs Benedict with handmade English muffins with a bright lemon hollandaise and citrusy avocado salad

Avocado Toasts *red pepper flake & local honey, fried egg & bright radish slices toasts.

Served with a platter of fresh local fruit, yogurt, and granola cups

Savory Brussel Sprout Quiche with bright lemon and parmesan greens

Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.

Bagel Bar with smoked salmon, capers, cream cheese, roasted rosemary potatoes, and eggs to order

Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Acai and overnight oat bowls topped with fresh local fruit, nuts, and honey

Candied bacon, egg, and cheese sandwiches on fresh pretzel rolls

MID DAY

Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette

Spicy seasoned flank steak alongside kale salad with parmesan & balsamic vinaigrette, gorgonzola, and cherry tomatoes

Maryland style crab cakes over a fresh buttery lettuce salad, topped with bright lemon Hollandaise & microgreens

Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Smoked pulled pork tacos (vegan option: roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema

Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

HORS D'OEUVRES 

Fresh Caribbean ceviche with loads of citrus, ginger, and peppers

Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads

Caribbean lobster served with a white wine, butter, pepper reduction

Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and

Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit

Collection of caprese salads, featuring watermelon, peaches, basil, and a variety of balsamic reductions

Fresh guacamole topped with Cohita cheese served with plantain chips

MAIN

Southern Shrimp and Grits: Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa

Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa and seared bok choy

Blacked Mahi and fresh mango curry sauce served with coconut rice and mango, cucumber salad

Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley

Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichurri

Eggplant parmesan stacks with a fresh tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

DESSERTS

Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (V &GF) 

Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger

Coconut creme de caramel with blueberry compote and fresh berries

Caribbean Tiramisu cake; layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting

Green apple and honey crisp with rich vanilla ice cream and mint

Banana bread (GF option) with bright spices, chopped walnuts, and chocolate chips

GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream

SHIP'S BAR

Blood Orange Local Rum Old Fashioned

Caribbean pineapple and rosemary mimosas

Classic espresso drinks, including latte art; latte, cappuccino, macchiato, etc

Dalanga whipped coffees; choice of milk with kalua, baileys, and a hint of nutmeg

Heirloom Bloody Mary’s with pickled okra, carrot, & local hot sauces

Spicy fresh ginger soda and whiskey’s

Caribbean specialties; bushwackers, rumrunners, pina coladas, et al

Classic espresso drinks, including latte art