Sample Menu
BREAKFAST
French toast casserole served with freshly whipped cream and a berry coulis
Huevos Rancheros served with ranchero sauce, fried egg, a spicy black bean spread, fresh guacamole, homemade salsa, and smoky chorizo
Smoothie bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey
Baked egg, vegetable, and goats cheese frittata served with rosemary roasted potatoes
Smashed avocado toast topped with a poached egg, bacon, arugula, heirloom tomatoes and home made hollandaise sauce
Crispy zucchini fritters topped with a fried egg, bacon, and homemade onion jam
Homemade bagel bar served with smoked salmon, eggs your way, capers, an assortment of vegetables, and cream cheese
LUNCH
Freshly fried Mahi Mahi tacos served in warm corn tortillas and topped with a cilantro lime cabbage slaw, avocado, mango jalapeño salsa and served with side of black beans & wild rice
Seared sesame crusted tuna poke bowls served on top of coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo
Quinoa eggplant salad including grilled eggplant served over a bed of quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glaze and extra virgin olive oil
Blackened chicken caesar salad served with a homemade tangy caesar dressing, crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread
Mediterranean spread including lamb koftas, greek inspired chicken kebabs, roasted peppers, freshly made pita bread, homemade tzatziki and hummus, and a watermelon mint feta salad
Maryland inspired crab cakes served over a fresh arugula and tomato salad with a homemade spicy remoulade
Salmon soba noodle salad served with an asian cabbage slaw, toasted almonds, cilantro, and homemade peanut sauce
APPETIZERS
Prosciutto, fig, fresh basil and burrata crostinis drizzled with honey
Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli
Banh Mi bites with cucumber, cilantro, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds
Charcuterie board served with an assortment of fresh cheeses and meats
Fresh Mahi Mahi ceviche served with tortilla chips
Tostones served with a homemade sour cream cilantro sauce
Vegetable and pork gyoza served with a sweet chili sauce
DINNER
Homemade Italian herb sauce gnocchi with Italian sausage and served with a side of garlic bread and a fresh mozzarella, basil, and tomato salad
Blackened Mahi Mahi served over coconut lime rice with roasted broccolini and topped with mango cilantro salsa and a curry mayo sauce
Oven roasted lamb chops drizzled with a mint garlic sauce served over rustic mashed potatoes served with a side of roasted dijon brussel sprouts
Butter seared scallops served over a quinoa apple salad and a butternut squash puree
Filet mignon served in a mushroom red wine reduction, topped with fried onions, and served with cracked pepper hasselback potatoes
Mozzarella stuffed pork tenderloin served over a purple cauliflower puree with lemon butter green beans
Pan seared Atlantic salmon served over a creamy mushroom, truffle, and parmesan risotto
DESSERTS
Homemade key lime pie topped with fresh whipped cream
Spiced apple crumble topped with vanilla bean ice cream
Pavlova topped with fresh berries
Macadamia crusted grilled pineapple served with coconut whipped cream
Dark chocolate salted almond tart
Lemon and olive oil cake
