SAMPLE MENU

BREAKFAST
“Go Coconuts” Bread with Papaya
Zucchini Nut Muffins with Grapefruit in Campari Syrup
Cream Cheese and Apple French Toast
Cantaloupe Fan with Mangoes, Blueberries and Yogurt
Brie, Pear and Almond Omelets
Eggs Benedict with Canadian Bacon and Hollandaise Sauce
(Served with chilled juices, assorted teas and fresh brewed coffee)

LUNCH
Chilled Kiwi and Honeydew Melon Soup with Five-Seed Rye Bread
Jerk Chicken Caesar Salad with Garlic Breadsticks
Flying Fish Sandwich on Maritime Brown Bread
Garbanzo Salad in Baked Tortilla Bowls
Seafood Crepe with Mornay Sauce
Roasted Butternut Squash Salad with Sherry Maple Vinaigrette
(All breads are fresh baked daily)

HORS D’OEUVRES
Assorted Cheese and Crackers with Peppered Salami with Purple Grapes
Caramelized Camembert with Sesame Rice Crackers
Smoked Salmon Quesadillas
Dijon Bacon Shrimp Cocktail
Goat Cheese with Marinated Sun Dried Tomatoes and Fresh Rosemary
Blue Cheese Stuffed Mushroom Caps

DINNER
Bayou Shrimp with Jasmine Rice and Balsamic Salad
Wok Roasted Tuna with Chow Mein and Fresh Herb Medley Vegetables
Island Pork Tenderloin Salad
Grilled Salmon with Chili-Ginger Aioli and Stir Fry Vegetables
Camembert Stuffed Chicken with Fruity Balsamic Glaze and Mixed Bean Feta Salad
Steak au Poivre with Baked Potato Stuffed with Bacon, Anchovy, Lemon and Garlic

DESSERT
Bailey’s Swirl Cheesecake with Fresh Whipped Cream
Chocolate Decadence with White Chocolate Mousse
Amaretto Breeze with Fresh Strawberries and Blackberries
Carrot Cake with White Coconut Rum Sauce
Crème Brule
Ice Cream with Toasted Coconut and Caramel Topping
(All yogurts and ice creams are homemade)