Asparagus, wild mushroom & bacon quiche
Macadamia nut & banana griddle cakes with warm maple syrup
Fresh fruit mousse filled crepes finished with caramel drizzle
Strawberry streusel muffins & flaky croissants with whipped berry & honey butters
Sautéed spinach & crisp pancetta topped with poached eggs & hollandaise

Lunches:

Pan blackened Mahi-Mahi over mixed greens with a citrus vinaigrette & tropical salsa
Asian wrap, stuffed with chicken breast, baby greens, red onion, yellow pepper & a Thai-ginger sauce
Penne paste tossed with fresh basil, garlic, olive oil, prosciutto, sun dried tomatoes, kalamata olives & parmesan
Portabello mushroom, mixed vegetable & goat cheese sandwich on focaccia bread
The Classic Caesar Salad tossed with Chicken & homemade garlic croutons

Appetizers/Starters:

Crab cakes with a chipolte remoulade
Asian spring rolls with citrus-soy dipping sauce & Thai-chili drizzle
Caribbean conch fritters served with a mango chutney
Mixed greens tossed with candied pecans, gorgonzola & balsamic vinaigrette
Alaskan style seafood cocktail

Dinners:

Local tuna, sesame encrusted & pan seared with wasabi & ginger
Filet Mignon served over garlic mashed potatoes with a cabernet reduction sauce
Sea bass, pistachio nut crusted, over a potato gratin with a papaya & prickly pear coulis
Scallops & shrimp pan seared in a lemon-basil butter, served atop a fresh mozzarella & vegetable risotto
Rack of lamb, herb encrusted, with baby vegetables & a rich pan sauce

Desserts:

Vanilla bean genoise topped with caramelized Bavarian cream
Warm chocolate truffle wrapped in a delicate crepe with hazelnut crème Anglaise
Fresh fruits, flambéed in rum & served over cinnamon laced ice cream
Dark chocolate mousse & fresh raspberry parfaits
Bailey's Irish Cream cheesecake