Breakfast

All breakfasts served with fresh fruits

Mediterranean Shakshuka 

Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread 

Classic Eggs Benedict

Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce

Smoothie Ocean Bowl 

Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes 

Loaded Avo Toast

Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey

Huevos Rancheros del Mar 

Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema

BYOB (build your own bagel) Platter 

Assorted bagels with all the fixings to create the perfect breakfast bagel - cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers

BVI Coconut French Toast

Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon

Lunch

Tuna Poke Bowl

Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo

Caribbean Fish Tacos

Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa

Buddha Bowl

Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini

Grilled Salmon and Vegetables 

Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce

Crab Cake Sandwich

A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries

Kale Caesar Salad

Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp

Bulgolgi Bao Buns

Korean beef in a bao bun topped with sesame seeds served with a cucumber salad

Appetizers

Charcuterie Board 

Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.

Mediterranean Platter

Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread

Pesto Burrata 

Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia

Mini Quesadillas

Cheese quesadillas served with fresh guacamole and salsa

Thai Chicken Skewers 

Grilled chicken satay with spicy peanut sauce

Shrimp Cocktails

Chilled shrimp with spicy avocado crème and cocktail sauce

Strawberry Balsamic Bruschetta

Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top

Dinner

Verde Risotto with Scallops

Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes

Rack of Lamb

Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce

Caribbean Catch

Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top

Ribeye Steak 

Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini

Surf and Turf

Served with mashed potatoes and asparagus

Miso Glazed Salmon

A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream

Kale Pistachio Pesto Pasta

Linguine topped shrimp, cherry and parmesan

Dessert

Chocolate Mouse

Vegan chocolate mouse

Mango Cheesecake

Cheesecake with fresh mango and graham cracker crust

Dark Chocolate Tarte

Chocolate ganache in cookie crumb crust with sea salt flakes

Vanilla Pan Cotta

Creamy vanilla custard with fresh blueberry compote and mint

Lemon Cake 

Moist lemon cake with lemon glaze and candied lemon zest

Pistachio Brownies

Fudge brownies with pistachios, served with vanilla ice cream

Orange Posset 

vegan orange cream served with shortbread cookies