Breakfast

Traditional Eggs Benedict

Pancakes with Maple Bacon Creme

Prosciutto Wrapped Asparagus with Poached Eggs and Toast

Almond Pain Perdu with Mascarpone Creme and Fresh Berries

Veggie Frittata with Local Fruit Salad

Yogurt Parfait with Dragonfruit

Homemade Biscuits with Eggs, Sausage and Country Gravy

Lunch

Lemon Basil Shrimp Pasta

Seared Salmon with Chilled Orzo Salad, Pistachios, and Feta Cheese

Quinoa Burrito Bowls

Mahi Mahi Tacos and Braised Black Beans

Chef Salad with Shrimp and Lime Vinaigrette

Wasabi Pea Crusted Ahi Tuna Salad

Chorizo and Corn a la Francaise with Grilled Chicken

Appetizers

Serrano and Manchebo Croquettes

Tostones with Roasted Garlic Aioli

Panko Crusted Crab Cakes with Roasted Red Pepper Aioli

Bacon Jam and Brie Tartlets

Calamari with Peppercorn Sauce

Prosciutto, Melon, and Balsamic Skewers

Charcuterie Board with Select Cheeses, Meats, and Jams

Dinner

Coconut Curry Shrimp served over Jasmine Rice

Local Wahoo, Cauliflower Puree, Sautéed Kale, and Tomato Thyme Vinaigrette

Filet Mignon, Dauphinoise Potatoes, and Sous Vide Honey Herb Carrots

Handmade Linguine with Local Sous Vide Lobster and a Creamy Vino Sauce

Miso Glazed Sea Bass with Truffled Broccoli Puree, Roasted Veg, and Forbidden Rice

Sous Vide Pork Tenderloin with Sweet Potato Mash and Maple Garlic Glaze

Ragu Bolognese with Fresh White Bread Rolls

Dessert

Key Lime Pie with Raspberry Caviar

Milk Chocolate Mousse with Himalayan Sea Salt

Red Wine Poached Pears with Honeyed Mascarpone Filling

Sous Vide Salted Caramel Cheesecake with Dulce de Leche

Coconut Panna Cotta with Toasted Coconut and Fresh Berries

Chocolate Ganache Truffles with White Chocolate Drizzle

Raspberry Shortbread with French Vanilla Ice Cream and Chocolate Shavings