Breakfast: Fresh Omelets Made to Order - with oven-browned potatoes, Apple-wood smoked bacon and Vidalia onions, fresh fruit and toast. Neptune’s Eggs Benedict -poached egg on English muffin with crab or shrimp topped with roasted tomato Hollandaise. French Toast -with Gran Marnier infused maple syrup, and served with smoked sausage, banana nut compote and fresh whipped Vanilla cream. Fresh Croissant Breakfast Sandwiches - with ham, bacon eggs, cheese served with sage butter and grilled tomatoes. Continental Breakfast - fresh baked banana nut bread, zucchini bread, chef's warm from the oven muffins served with yogurt parfait, granola and a selection of fresh fruit.
Lunch: Chicken Caprese Panini - with fresh mozzarella, roma tomatoes, pesto and tomato jam. Island Fresh-Caught Seafood Tacos - hard or soft with lettuce, pico de gallo, fresh guacamole and Devine pepper sauce. Kale and Spinach Salad - with candied walnuts, cranberries and crumbled blue cheese with a raspberry balsamic vinaigrette topped with grilled chicken or shrimp. Grilled Snapper and Radish Apple Salad - with fresh greens, fire roasted peppers, shaved cipollini onions, orange supreme with a fennel orange balsamic vinaigrette. Monte Cristo Sandwiches -with smoked turkey or ham, Gouda cheese, egg battered and fried until golden brown and served with a fruit compote.
Hors D’Oeuvres: Balsamic Poached Tenderloin - on a toasted crustini with boursin cheese, arugula and a rocket sauce. Pan Seared Scallops - over a herbed goat cheese polenta with crispy pancetta and a warm lemon beurre blanc. Jerked Tango Shrimp - with a spicy mango salsa, fire grilled then cooled down with a mango cilantro scallion crema fresca. Cocktail Hour Mangospacha Shooters - as fresh as the day comes with mango, celery, peppers, cucumber, onion, sherry and white balsamic vinegar.
Entrées: Diver Caught Scallops-pan seared over a truffle warm white bean and blistered cherry tomato salad with sauteed kale and pumpkin. Espresso Crusted Rib-eye - with paved potatoes, oven roasted cauliflower and a raspberry balsamic reduction. Amaretto-Kissed, Pistachio-Crusted Rack of Lamb - with local sweet potatoes, herbed goat cheese polenta, charred broccolini with a garlic and mint pan jus. Vegetable Napoléon - fresh local vegetables layered together with ricotta cheese, stacked between tomato gastrique and a guava and pineapple glaze. True Local Style Stewed Cracked Conch - in a rich lime and butter sauce, served with onions and peppers, peas and rice with fresh vegetables and plantains.
Desserts: Fresh Baked Apple Pie - with cheddar cheese and vanilla ice cream. Chef’s Sorbets. Melt in Your Mouth Chocolate Lava Cake. Strawberry Cheese Cake - with a starfruit compote.