Chef Marysarah Vernon
Day 1
Breakfast:
Perfect Eggs Benedict, Florentine, Salmon or Crab Benedict served w/ low fat creamy chive sauce or a fresh hollandaise.
Served w/ blue potato hash browns and a fruit garnish of kiwi, mango, berries with minced peppermint.
Lunch:
Crisp Dill Seafood Salad Sandwich served on Dark Rye w/baby greens and cucumber, accompanied with fresh purple coleslaw w/ walnuts.
Afternoon App:
Fresh Oysters Dolmades w/ Lemon and Caviar accompanied by Mussels a la Nage.
Dinner:
Rosemary & White Wine Grilled Lamb loin w/ Cranberry and Shallot Béarnaise sauce.
Complimented w/ Roasted Yellow Potatoes w/ an Onion Herb Glaze and Caper accented Asparagus spears.
Day 2
Breakfast:
Fresh vegetable, avocado and shrimp omelet complimented w/ chopped cilantro salsa, jalapeño sour cream w/ your choice of hearty home fries or whole grain toast.
Lunch:
Bountiful Mesculen Green Salad tossed w/ purple olives, feta, sweet tomatoes and avocado, Tarragon Chicken stuffed Artichoke w/ an accompaniment of Lemon Herb vinaigrette.
Afternoon App:
Ahi Tuna and Avocado Sushi accompanied by a White Miso Soup.
Dinner:
Grilled Chilean Sea Bass topped w/ a taupenade of basil, eggplant and tomato.Paired w/ Chestnut and Lime Scalloped Yams and a Fire Roasted Pepper and Corn salad.
Day 3
Breakfast: Baked eggs w/Asparagus and Basil Cream Cheese.
Served w/ chicken apple sausage, spinach potato pancakes and whole grain English Muffins.
Lunch:
Grilled Salmon w/ an Avocado Mint Puree,
Spinach, Bacon salad w/ a Jalapeño Lemon vinaigrette w/ a Miniature Prawn and Grape Kabob on the side.
Afternoon App:
Shrimp stuffed mushrooms and a Watercress soup.
Dinner:
Roasted Chicken w/ a Cognac Sauce stuffed w/a light Polenta Artichoke and Olive. Accompanied by an Arugula Salad, Herbed Goat Cheese and Tomato dressed w/ Creamy Citrus Vinaigrette.
Day 4
Breakfast:
Egg, Turkey Bacon and Swiss broiled onto hot Croissant.
Served w/ Garlic Hash w/ a Tomatillo Salsa.
Lunch:
Chicken Avocado wrap w/ “secret sauce”. A fresh and crisp serving of Buttermilk Cucumber salad.
Afternoon App:
Gourmet cheese and meat plate w/ crackers.
Dinner:
Prosciutto and Basil wrapped Scallops accompanied by White Truffle oil sautéed Broccolini and Mushrooms . A puree’ of Butternut Squash w/ a hint of nutmeg and cinnamon.
______________________
Chef Marysarah Vernon
Meat and Fish menu
Day 1
Lunch: White wine sautéed, shallots w/ lemon zest and Thyme, served with Roasted Pepper Risotto and Vidalia shaved Purple Cauliflower.
App: Grilled Prawn Skewer intercepted with roasted Grapes.
Starter: Butternut Squash Soup with baby raviolis.
Dinner: Filet Mignon with Stuft Baby Russets and Julienned Zucchinis, Yellow Squash topped w/ toasted Almonds.
Desert: Grilled Balsamic Glazed Nectarines served on Vanilla Bean Ice Cream.
Day 2
Lunch: Ahi and Mango Ceviche’ served w/ accompaniments of Hijiki and Carrot Salad and an Octopus Sunamono.
App: Caponata on toast points.
Starter: Slow roasted lamb and vegetable soup.
Dinner: Chicken breast stuffed with an Asparagus and Herb Ricotta filling, wrapped w/ Mozzarella and Procuitto, served atop Garden rice with Basil glazed yellow baby squash.
Desert: Blackberry Cobbler.
Day 3
Lunch: Marinated and grilled skirt steak tossed w/ Goat Cheese on a bed of Dark Leafy Greens, with Grilled Nectarines.
App: Smoked Salmon pinwheels atop Belinis.
Starter: Caesar salad with fresh dressing, anchovies and Pecorino.
Dinner: Spaghetti with Bottarga and Shrimp.
Desert: Tiramisu.
Day 4
Lunch: Steamed Green Lip Mussels and Cherry Stone Clams served in a Leek reduction.
App: Brushetta.
Starter: Bresoala, with accents of Truffle oil, Lemon, Med salt tossed Arugula, Celery and cherry tomatoes.
Dinner: Rack of Lamb w/ Blueberry Demi Glaze served with Potatoes and Asparagus spears grilled in Sage Leaves.
Desert: Dark Chocolate Lava Cake.
Day 5
Lunch: Sirloin and Truffle cheese on toasted baguette w/ Spinach Applecrisp salad.
App: Caprice Skewers with a balsamic glaze.
Starter: Mini Crab Cakes with a Tarragon Aioli.
Dinner: Grilled Chilean Sea Bass topped with a taupenade of basil, eggplant and tomato.
Paired with a Chestnut Scalloped Yams and a Fire Roasted Pepper and Corn salad.
Desert: Blueberry Fool.
Day 6
Lunch: Barbecued Swordfish and Vegetable skewers atop a Coriander Risotto w/ cherry tomatoes.
App: Foie Gras with a Black Cherry Port Reduction.
Starter: Leek Broth with baby veggie raviolis.
Dinner: Osubuco drenched in slow roasted Vegetables, Tomatoes and Roasted Potatoes w/ Cabernet Reduction sauce.
Desert: Fresh made Grand Marnier Truffles with Brandy Whipped Cream.
Day 7
Lunch: Tarragon Chicken stuffed Artichoke nestled upon Bountiful Mesculen Green Salad tossed w/ Kalamati olives, feta, sweet tomatoes and avocado, w/ Lemon Herb vinaigrette.
App: Tiny Lamb meatballs served with an accompaniment of Mint Yogurt Sauce.
Starter: Grilled Eggplant served with layers of fresh tomato and basil slices with a Balsamic reduction.
Dinner: Veal Chop served with Garlic Creamed Potatoes and a tomatoe stuffed w/ herbed vegetables with Pecorino crisp melt atop.
Dinner: Rack of Lamb w/ Blueberry Demi Glaze served with Potatoes and Asparagus spears grilled in Sage Leaves. Desert: Cherry Clafoutis. | |
