Sample Menu

Breakfast:

Daily: Fresh brewed coffee and tea, chilled juices, assorted breakfast cereals and granola, fresh tropical fruit platter and pastries.

• Upside-down pineapple french toast.
• Crisp baked bacon and herb scrambled eggs with crisp hash browns and whole wheat toast.
• Buttermilk apple-filled pancakes drizzled with ricotta and caramelized pecans.
• Almond French Toast, served with nutmeg syrup and fruit.
• Spinach, prosciutto and sun dried tomato frittata with freshly baked cheese rolls.
• Eggs Benedict served with freshly made lemon-dill Hollandaise sauce and Canadian back bacon.

Lunch :

• Shrimp avocado boats with green salad.
• Chicken pita pockets with stir fry vegetables.
• Crab cake hamburger with mango salsa.
• Caribbean shrimp salad and buttermilk rolls.
• Bali Chicken Wraps, Quinoa tabouli salad and falafel.
• Grilled vegetables over sesame rice noodles and hoisin sauce.
• Greek salad with feta cheese, extra large Greek olives and fresh baked garlic bread sticks.

Hors d'ouvres :

Served every day with the cocktail of the day.

• Black bean-chipotle dip and chips.
• Breaded artichoke bottoms.
• Oregano olive spread on Pumpernickel Crisps.
• Baked Brie with cranberry sauce and assorted crackers.
• Cream chese and mango chutney crostini.
• Israeli hummus with tahini and mini pitettes.
• Very mexican nachos and guacamole, salsa and sour cream.

Starters :

• Insalata Caprese.
• Gnocchi with blue cheese sauce.
• Roasted Butternut squash soup.
• Portobello mushrooms teriyaki with goat cheese.
• Tangled Shrimp with pineapple chili-garlic sauce.
• Mixed Greens Salad with walnuts, cranberries and drizzled with fresh cranberry-feta Vinaigrette.
• Sesame seared Tuna Carpaccio with wasabi cream, pickled ginger, soy sauce and sushi rice.

Dinner :

• Island Pork tenderloin with ginger sauce, mashed potatoes and pears.
• Lobster tail, lemon risotto and young vegetables in orange sauce.
• Crunchy Mahi Mahi with coconut-curry sauce, jasmin rice and caribbean vegetables.
• Filet mignon with truffled mushroom ragout asparagus and potatoes au gratin.
• Butterflied Roasted Chicken with sage, prosciutto and Cambozola stuffing, with rainbow pasta and homemade marinara sauce.
• Stuffed Poblano with walnut sauce and pomegrenates.

All wines are selected from our extensive wine cellar: Cabernet Sauvignon, Chardonnay, Shiraz, Merlot, Pinot Noir, Pinot Grigio.

Dessert :

Served with Coffee, Tea and Your Choice of Liquors

• Kahlúa Tiramisu.
• Strawberry creamy cheesecake.
• Molten Lava cake.
• Keylime pie with gingersnap crust.
• Peach cake bowls with french vanilla ice cream.
• Bananas Foster with Bailys mousse.
• Orange crème brûlée.