BREAKFAST
Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro
Stuffed french toast: Brie and guava stuffed french toast, caramelized pineapple and fresh fruits
Avocado toast: Smashed avocado over grilled pan seared sourdough bread, poached eggs and a side of arugula, corn and feta salad
Fluffy banana pancakes: Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle
Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa
Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions
Plantain fritatta: served with a fresh herloom tomato and basil salad
Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, raspberry preserves, assorted bread and butter served buffet style
LUNCH
Shrimp ceviche with fresh mango and passion fruit leche de tigre
Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad
Grilled lobster with spicy pineapple salsa and garden salad
Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad
Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad
Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad
Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa
APPETIZERS
Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri
Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish
Braised goat tostones with smoked goats cheese, pickled shallots and cilantro
Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney
Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing
Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado
Bruschetta capresse: mix of roasted and fresh tomatoes, sun-dried tomato pesto, topped with fresh burrata, drizzle of extra virgin olive oil and fresh micro basil
Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles
DINNER
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies
Roast chicken, root veggies and pan sered jueves over a pea and mint mash, and plantain garnish
Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin
Pan seared catch of the day, celeriac puree, grilled bok choy and confit tomatoes
Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula
Cilantro marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri
Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots
Lobster bisque: Butter poached lobster, snow peas and coconut foam
DESSERTS
Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet
Pavlova, delicate french meringue topped with fresh fruits and vanilla cream
Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet
Pistacchio and raspberrys, classic financier, pistachio creme patissiere and fresh raspberries
Pear baklava tart with eldelflower gel and white chocolate mousse
Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow
Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue
POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)
Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit
Chili and mango sorbet
Summer tiramisu, creamy nascaspone tiramisu with notes of orange and berry compote
Vanilla and hibiscus pannacotta cups
Coconut sticky rice parfaits with fresh mango and lime mint glaze
Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream
Banana and brownie truffle cups