CHEF DOMINIC
BREAKFAST
~Soufflé Pancakes, marinated Berries, Pecan brittle and Nutmeg – Miso Caramel
~Caribbean Benedict - Butter poached lobster,Tamarind Hollandaise, Poached egg, wilted chard, Mango Raisin chutney on Cassava crumpet.
~PBJ French Toast - Brioche French Toast filled with Pecan butter and Raspberry Jam, caramelized Pecans, whipped ricotta, candied orange skin and maple syrup.
~Caccio e peppe Rösti, Tomato marmalade, artisanal Brekkie sausages, easy over eggs and pesto
~Buffet of different homemade Granolas, Bircher Muesli, Caribbean fruit salad and Yogurt
~Smoked salmon and gravlax spread, whipped cream cheese with chives and radishes, pickled shallots, Capers and a variety of Bagels.
~Huevos Rancheros with coffee beans, Roasted red pepper chutney, Cotija cheese and crispy tortillas.
LUNCH
~Coconut passion fruit Ceviche with local Mutton Snapper, Iced onions and Boat made Tostadas.
~Salad Niçoise with Swordfish, Onsen egg, la ratte potatoes and freshly baked olive Focaccia
~Shaved fennel Salad with saffron, Orange and taciasca olives. Served with shrimp toast and Ginger pickled Carrots.
~Vietnamese BBQ spread with different grilled meatand fish skewers, dips, vinaigrettes and Salads.
~Stracciatella with red endive, Roasted beets, Fig vinaigrette, Walnuts, seared scallops and Parma ham chips
~Build your own Taco buffet with Caramelized Porkbelly, Grilled Mahi, Salsas, green Mango slaw, local hot sauces and Corn or wheat Tortillas.
APPETIZERS
~Bao buns with confit duck legs, crispy duck skin, pickled Carrots, ginger and Sesame emulsion
~Thai pomelo Salad with cilantro, shrimp and roasted Peanuts
~Vitello Tonnato with Capers, Salsa Verde and Focaccia chips
~Strawberry Gazpacho with labneh, Falafel and Basil
~Tuna Tataki, Ponzu vinaigrette and Japanese cucumber Salad with shiso
~Charcuterie board with the best Cheeses and cold cuts Europe has to offer with homemade chutneys and pickles.
MAINS
~Halibut supreme with Scallop Mousseline, green bean cassoulet with tomato confit, Pineapple and Sauerkraut Velouté
~German “Zwiebelrostbraten” Beef tenderloin, onion marmalade, crunchy shallots, sauce périgourdine, pomme fondant and green asparagus and black garlic aioli
~Seared local grouper, Mussel – saffron sabayon, braised leek, fennel marmalade and Barley risotto with guanciale.
~Sakura Pork loin “Saltimbocca” stuffed with shrimp, creamy Buttermilk polenta, Radicchio, haricot Verde and truffled Celery salat.
~Anegada lobster poached in Curry butter, sweetpotato mousseline, fava beans, Yuzu beurre blanc and papadums with cumin.
~Seared duck breast with butternut squash Hasselback, Parmesan crème, braised shallots and Duck jus with raspberry vinegar
~Lamb shanks braised with oriental spices and dried fruits, goat yogurt with mint, honey braised Carrots and Tabouleh salat with pomegranate seeds.
~Boat made Agnolotti, filled with goats cheese and Nigella seeds, Smoked Tomato butter, roasted corn, Szechuan chili oil and marinated watercress
DESSERT
~Guanaja chocolate mousse, Mango-passionfruitsalat and Brownie crumble
~“Banana snickers” Banana-peanut ice cream withmiso caramel, Milk chocolate mousse and peanut brittle and caramelized Bananas
~Apricot frangipane tarte with thyme, tonka bean Ice cream and crème Chantilly
~Chocolate ganache tarte with ginger, hazelnuts and Cherry sorbet with honey and sesame macerated strawberries, caramelized white chocolate mousse, toasted sesame ice cream and shortbread crumble.
~Matcha tea ganache, kiwi marinated in ginger-vanilla syrup, yogurt sorbet and crunchy filo dough.
~Mascarpone-coffee mousse, berries marinated with extra virgin olive oil and rosemary, salted caramel ice cream and honey tuile.
