Chef Jaimey’s Sample Menu
BREAKFAST
Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries
Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla
Quiche: Sausage, Mushroom, Spinach and Cheese
Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit
Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado
Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa
Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa
All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice
Daily Homemade Baked Goods Include:
Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread
LUNCH
Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
Super Chop Salad topped with Grilled Salmon - Chopped Kale and
Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread
Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread
Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette
Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables
Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla
Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia
Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad
APPETIZER (SUN DOWNERS!)
Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread
Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips
Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité
Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce
Charcuterie Platter with mixed cheese, Olives and Cured Meats
Homemade Coconut Shrimp with Thai Sweet Chili Sauce
Chicken Satay with Homemade Peanut Sauce
Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked
STARTERS
Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic
Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives
Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle
Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze
Fresh Catch Citrus Ceviche served with crispy plantain chips
Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle
Coconut Curry Mussels Served with Crusty Bread
Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette
DINNER
Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans
Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes
Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots
Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts
Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread
Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas
Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots
DESSERT
Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce
New York Style Cheesecake topped with Mango, Strawberries and Blueberries
Rum Chocolate Ganache Pots
Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
Rum Fudge Pie
Lemon Berry Parfaits
Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree
Vanilla Cream Brule Torched to Perfection
Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream
