Breakfast
Shakshuka with crispy prosciutto
and feta
Yogurt and granola bowls
Grilled sourdough
Lunch
Wild shrimp tacos with pineapple
and mango salsa, avocado and
lime crema, and crunchy slaw
Snack
Slow roasted tomatoes, burrata
and garlic crostini
Dinner
Pan seared scalloped with a sage
and garlic butter sauce on a bed
of butternut squash risotto
Charred corn and avocado salad
with creamy balsamic vinaigrette
Dessert
Key lime pie with fresh whipped
cream
Breakfast
Avocado toast with grilled
mushrooms and poached eggs
Fruit platter
Blueberry chia seed pudding
Lunch
COBB salad with crispy bacon,
jammy eggs, and barbequed
Caribbean spiny lobster tails
Snack
Phyllo wrapped feta bites with hot
honey
Dinner
Barbequed lamb cobs in a sweet
and salty teriyaki marinade
Carrot pure
Seared garlicy greens beans
Chimichurri sauce
Dessert
Blueberry galette with vanilla ice
cream
Breakfast
Smoked salmon platter with
cream cheese, fresh vegetables,
and toasted bagels
Soft scrambled eggs
Lunch
Sesame crusted, pan seared ahi
tuna over a cod noodle salad in a
tangy soya vinaigrette
Snack
Potato and cheese croquettes
with an herb and garlic aioli
Dinner
Pan seared sea bass over lemony
orzo with grilled, seasonal
vegetables
Arugula salad with caramelized
leeks and roasted tomatoes
Dessert
Lemon and mint posset with
fresh berries