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Your dining experience on Insatiable is carefully planned with you in mind. We cater to your specific needs and do our best to accommodate any food preferences that you may have using the freshest and top quality ingredients available. The following sample menus are just that; samples, that can be fine tuned to your taste buds. Breakfast will be at your own leisurely pace, from traditional Americana with an array of fresh fruits to Bahama bread french toast with vermont maple syrup to crepes with fresh salmon and asparagus, homemade muffins, cinnamon buns with pecans, and everything under the sun filled omelets.
Sample Menus of Chef Melinda Meaney
Breakfast
~Eggs Oscar - Poached Eggs Topped w/ Fresh Lump Crab Meat & Hollandaise Sauce, side of Grilled Asparagus & Shaved Parmesan
~ French Rolled Omelet, Guest’s Choice of Ingredients
~Savory Crepes w/ side of Diced Fresh Tomatoes & Local Cheeses
~Scrambled Eggs, w/ Vidalia Onion Sautéed in Saffron Broth
~Three Minute Soft Eggs side of Sautéed Garlic Spinach
~Smoked Salmon w/ Bagel, Capers, Lemon, Salt
~Acai Fruit Smoothie w/ Bee Pollen
Lunch
~Butternut Squash Soup w/ essence of Lemongrass & Passion Fruit, Squab Breast, Roasted Cherry Tomatoes w/ Ginger and Thyme Relish
~Cold Fresh Garden Pea Soup, Sole w/ Lemon & Garden Herb Nage, Haricot Vert w/ Toasted Sliced Almonds, Roasted Ripe Plums w/ Rhubarb Compote & Honey Gelato
~Parmigiano-Reggiano & Chanterelle Mushroom Soufflé, Slow Roasted Herbed Veal Loin Thinly Sliced w/ Mostardo & Mixed Baby Greens
~Mache Salad w/ Julianne Daikon, Jicama, Tarragon, Dill & Lime, Crispy Skin Red Snapper & Sesame Ginger Quinoa
~ Roquefort Mouse, Pear Puree, Pear Relish, Cornish Hens w/ Cauliflower Mousiline & Roasted Garlic Puree
~Endive Spear, Julianne of Apple & Melon w/ Honey Mint Drizzle, Swordfish Steak w/ Lemon Herb Dressing & Roasted Red Peppers w/ Capers
~Olive Crusted Halibut, Braised Fennel and Orange Zest
Dinner
~Cherry Tomatoes Stuffed w/ Avocado Mousse , Filet, Cherry Balsamic Reduction, Topped w/ Melted Triple Cream
~Fava Bean Angolotti & Crispy Sage Garnish, Sea Bass Fillet, Savory Broth & Garlic Fried Rice
~Butternut Squash Ravioli w/ Sage & Toasted Walnut Garnish, Seared Hamachi, Sashimi Hamachi, Butter Poached Cucumber & Sudachi Gelle Garnish
~Sesame Scented Cold Asparagus Soup, Chinese Five Spice Duck Breast, Toasted Rice Vinegar Demi & Grilled Baby Bok Choy
~Asparagus Rissoto w/ Toasted Pine Nuts, Rib Eye w/ Pinot Noir Reduction, Roasted Fennel and Red Peppers
~Whipped St Andre w/ Pink Peppercorn Gastrique, Lobster Medallion, Corn Pudding and a Truffle Corn Chive Garnish
~Endive and Gala Apple Salad w/ a Light Irish Cheddar & Dijon Dressing, Miso Glazed Short Ribs, Braised Leeks w/ Wasabi Edename Puree
Dessert
~Jubilee of Cherries w/ Kirsch, Fresh Mint & Cherry Sorbet
~Banana Tarte Tartin w/ Maple Crème Anglais
~Port Poached Pears dusted w/ 85*% Chocolate Shavings
~Tahitian Vanilla Bavarian Timbale
~Coconut Pannacotta, Mango Puree & Leechee Granita
~Almond Milk Rice Pudding w/ Almonds & Baked Figs
~Strawberries w/ Cardamom & Cinnamon Sauce over Seasonal Berries
~Caramelized Peaches w/ Soft Meringue Peaks
~Individual Ring Cakes of Apple Confit
~Warm Cinnamon Waffles with Chestnut Puree Sauce
~Old Fashioned Cinnamon Cake, Cinnamon Twist and Apple Crumbles
~Grilled Nectarines w/ Hazelnut Sabayon & Sultan Puree