BREAKFAST

Chicken and Brie Cheese Quiche, Fresh Cut Fruit
Eggs to Order, Crisp Hash Browns, Bacon and Toasted Bread Basket
Shrimp Benedict with Tarragon Hollandaise and Assorted Caribbean Fruit

LUNCH

Pork Tenderloin Kebabs with Dijon Basmati Rice and Toasted Pecans
Cashew Crusted Chicken with a Warm Peach Chutney and Mixed Green Salad
Flank Steak Fajitas, Guacamole, Salsa and a Black Bean and Mango Salad

STARTERS

Caramelized Scallops Napoleon
Seared Citrus Zested Scallops in between Crisp Tahini Pasta
Vanilla Bean Cream Sauce and scallion oil
Chilled Thai Basil Asparagus Bisque
Crushed Coriander Scented Mascarpone Gelato Honey Balsamic Syrup
Lobster Ravioli Handmade pasta, Fire Roasted Bell Pepper Emulsion
Basil and Saffron Chilli Oils

MAIN COURSE

Seared Seabass
Celery Root Puree, Mango Strawberry Confetti, Black Current Jasmine Rice
Tarragon Oil and Vermouth Cream
Grilled Medallions of Beef Wellington
Mushroom Duxelle Filled Pastry with Bearnaise and Demi Glace Sauces Beggars Purse.
Broiled Shrimp, Roasted Leek Mousse and brie
Over Linguine Rosemary, Artichoke Marinara

DESSERT

White Chocolate Butter Cake
filled with Apricot Bavarian Cream with a Mascarpone Creme Anglaise Phyllo Wrapped Bananas Foster
Caribbean Dark Rum Sauce and Cinnamon Swirl Vanilla Bean Ice Cream
Crepes Suzette.
Handmade, filled with Orange Scented Mascarpone Warm Orange cognac Caramel Sauce