Breakfast:

• Four Cheese and Spinach Omelet


• Pecan Waffles


• Banana Pancakes with Maple Syrup


• Vanilla flavored French Toast


• Poached Eggs with Smoked Ham


• Spinach, Ham and Cheese Omelet


• Fresh Fruit Salad with Lemon Zest flavored Yogurt


• Fluffy scrambled Eggs with Crisp Bacon


• Fresh Homemade Muffins

Hors d’euvre:

• Fresh Cheese bomb with Ginger Orange Marmalade
  and toasted Almond Slices served with Crackers


• Lobster Wraps


• Cucumber rolls with Goat Cheese and Salami


• Miniature Crab Meat Triangles


• Endive Flower with Blue Cheese Cream and Walnuts


• Spinach and Feta Triangles in Phyllo Dough


• Shrimp Cocktail with Chili Lime Mayonnaise


• Tuna salad Canapés with Dill


• French Cheese Platter with Dalnuts and Date preserve


• Zaziki – Greek Cucumber Salad with Yoghurt and Garlic


• Crab Cakes


• Chicken Sate Skewers


• Warm Spinach Artichoke Cheese Dip with Pita Bread


• Turkish MeatBall Skewers


• Sesame Roasted Mixed Nuts

Appetizers:

• Tuna Sashimi with Chives and Lemongrass


• Mahi Mahi Carpaccio with Olive Oil and Cherry Tomatoes


• Parma Ham and Melon Boats


• Tomato Bruschetta s made with homemade herb  Focaccia Bread


• Lukewarm String Bean and Tomato Salad with Champagne Vinaigrette


• Smoked Salmon Rolls


• Cold Cuts and Fresh Vegetable Platter


• Hummus with Sun Dried Tomatoes and Roasted Pine Nuts


• Mixed Green Salad with Cranberry Vinaigrette and Toasted Walnuts


• Salmon Carpaccio with Rose Pepper and Basil


• Linguine Pasta with Pesto and String Beans


• Cream of Asparagus Soup with Parmesan


• Miso Soup Mushrooms and Chives


• Lobster Bisque with Sherry and Bread Croutons


• Creamy Zucchini  Soup


• Leek and Potato Soup with Gruyere Cheese


• Classic Italian Minestrone with Orzo Pasta


• Chicken Soup with Corn


• Lentil Soup


• French Onion Soup with Swiss Cheese Toast

Main Courses:

• Grilled Duck Breast with Shallot Wine Reduction and Baked Potatoes


• Whole Wheat Penne Pasta, Alfredo Sauce with Grilled Shrimps and Sautéed Artichokes


• Sautéed Sea Bass with White Wine Sauce over Rice served with Sautéed Sugar Snap Peas and Leeks


• Grilled Lobster with Herbes de Provence grilled Tomatoes and Sautéed Potatoes


• Teriyaki grilled Chicken Breast over Wild Rice and Baby Corn and Sautéed Zucchini


• Honey soy ginger Salmon with Smashed Potatoes


• Tagliatelle Pasta with Seafood and Asparagus


• Sautéed Scallops, Shrimp Skewers with Grilled Asparagus Tomato Concaisse’ and Rice Pilaf


• “Risotto alla Milanese” (Saffron Risotto)  with veal Ossobuco and “Gremolada”


• Grilled Filet Mignon with Red Wine Reduction and Broccoli Potato Puree


• Pan seared Mahi Mahi with Lemon Zest Butter with Parsley Potatoes


• Green Thai Curry with Shrimps and Vegetables over Basmati Rice


• Grilled Pork Tenderloin with Mango Tomato Cilantro Salsa and Sweet Potatoes


• Indian Curry with Chicken and Vegetables over Steamed Rice


• “Scaloppine di Vitello al Vino Bianco” – Veal Cutlets with White Wine Sauce and Mashed Potatoes with Truffle Oil


• Rosemary Roasted Rack of Lamb with Pearl Onions, Sautéed Mushrooms with Parsley and garlic, Creamy Potato Gratin

Desserts:

• Key Lime Pie


• Bahamian Rum Cake with Vanilla flavored Whipped Cream


• Double Chocolate Mousse


• Warm Sautéed Strawberries with Caramelized Ginger flavored Orange zest


• Pineapple Flambé’ with Caramelized Almonds and Coconut


• Decadent Chocolate Fondant with Whipped Cream


• Honeydew Melon and Raspberries marinated in Grand Marnier with Grand Marnier flavored Whipped Cream and Toasted Pine Nuts


• Apple Crumble with Cinnamon Vanilla Ice Cream


• Coffee Parfait with Kahlua Sauce


• Crème Brulee


• White Chocolate, Nut and Coconut Rum Balls