BAREFEET RETREAT

Sample Menu by Chef Paula

Voted 2023 Culinary Competition - Overall Winner at VIPCA USVI Yacht Show

Day 1

Welcome charcuterie board, sandwiches & cocktails

Pan roasted sea bass, seared scallops, pancetta, fried parsnip, parsnip purée & browned butter

Deconstructed lemon cheesecake, lemon curd, lemon drops, caramel crumbles & fresh berries

Day 2

Avocado toast on sourdough bread, sunny side up egg, feta cheese, chili flakes, red onion, tomato & sriracha mayo

Pecan crusted salmon, quinoa, lemon marinated fennel & red onion, lemon caviar & honey mustard

Bruschetta 3 different ways (classic, pesto/burrata & fig/nuts)

Surf & Turf; beef tenderloin, lobster, mashed potato, caramelized shallots, peas, & champagne sauce

Pistachio creme brûlée, pistachio cream, berries & crushed nuts

Day 3

Bagel spread, a buffet of various things to build your own bagels

Smoked pulled pork taco, BBQ-sauce, corn, feta, jalapeños & fresh cilantro

Mediterranean mezze platter

Chorizo crusted halibut, pea puré, yogurt & dill sauce, peas, herb oil, fresh dill & carrots

Key lime pie with Italian meringue

Day 4

Eggs Benedict with Canadian bacon, served with fluffy hollandaise sauce & parmesan crusted potatoes

NY Strip steak sandwich, chimichurri, Swiss cheese, arugula, crispy onion & tomato

Ban Bao with panic fried cod, cucumber, pickled red onion, cucumber, spicy mayo, crushed peanuts & fresh cilantro

Chicken Ballotine, herb cream cheese, roasted potatoes & red bell peppers, shallots, smoked red bell pepper purée & fresh parsley

Panna cotta, lime mousse, chocolate soil, cocoa meringues & orange gel

Day 5

Brioche French toast with lemon mascarpone creme, fresh berries

Asian noodle salad, seared sesame tuna, hoisin & peanut sauce, crushed peanuts, wasabi mayo & cilantro

Mahi ceviche with avocado, cucumber, red onion, lime & cilantro

Slow cooked short ribs with cauliflower purée, red wine reduction, garlic roasted carrots & parsley

Tiramisu á la Barefoot Retreat with Kahlúa & Amaretto

Day 6

”American breakfast spread”, pancakes, scrambled eggs, bacon & hash browns

Classic Caesar salad, grilled chicken, parmesan, crispy bacon & croutons

Quesadillas with guacamole, salsa & sour cream

Italian red sauce pasta, salsiccia, pancetta, ricotta, pine nuts & fresh basil

Triple chocolate cake; brownie, dark chocolate mousse, whipped white chocolate ganache & poached red currant

Day 7

Huevos rancheros; chorizo, black beans, avocado, tomato, sour cream, fried egg & cilantro

Crispy crab cakes with russet potatoes, remoulade sauce, kale salad with lemon vinaigrette, red onion, radish & parmesan

Vietnamese spring rolls; shrimp, avocado, cucumber, carrot, cashews, cilantro & Asian inspired peanut sauce

Parmesan crusted pork chops with garlic & parmesan roasted brussels sprouts & potato, red wine sauce

Apple & cardamom dessert with caramel panna cotta, candied apples & oat crumble

Day 8

Croissant; scrambled eggs, pastrami, cheese, arugula, cherry tomatoes & Dijon aioli

*Breakfast: served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

**This menu serves as a sample and can be tailored to your preferences. Additionally, I accommodate dietary needs such as vegan, vegetarian, gluten-free, and other allergies and/or tolerances

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Sample Menu by Bree

- DAY 1 -

Welcome platter & cocktails

Swordfish skewers over garlic mashed potatoes, served with green beans

Brownies topped with cream and  chopped hazelnuts

- DAY 2 -

Coconut crusted grend toast & Bacon
Fruit platter & fresh pastry
Overnight oats topped with fruit

Seared tuna poke bowl with white  rice  and colorful chopped vegetables

Burrata over greens with grilled peaches & garlic toast crusts

Greek Salad & dip platter starter
Greek style chicken gyros, homemade tzatziki, lemon potatoes, medley of grilled zucchini, eggplant & peppers

- DAY 3 -

Bagel & lox platter with scrambled eggs
Fruit platter & fresh pastry
Greek yogurt parfait with granola

BBQ pulled pork sandwiches, served with a zesty pineapple slaw, baked beans & corn on the cob

Lemon ricotta bread, assorted fruits & coffee service

Risotto topped with creamy gorgonzola sauce & roasted butternut squash

Fresh fruit, cream and chocolate parfait

- DAY 4 -

Zucchini and goat cheese frittata served  with sausage patties
Fruit platter & fresh pastry
Chia seed pudding topped with fruit

Zesty Vietnamese chicken salad over mixed veggies and rice noodles

Loaded nachos topped with pulled pork & homemade guacamole

Assorted bruchetta platter
Dijon crusted salmon served over a salad medley with wild rice, arugula & apple

- DAY 5 -

Sweet potato, veggie and chorizo hash topped with fried eggs
Fruit platter & fresh pastry
Smoothie bowls

Veggie curry served with basmati rice & meat/potato samosas

Asian spring rolls & dipping sauce

Chicken thigh pad thai with a mix of glass noodles and zucchini noodles

Mini apple pie pockets served with fresh cream

- DAY 6 -

English breakfast with baked  beans, sausage, bacon, fried eggs & toas
Fruit platter & fresh pastry
Overnight oats with chia & topped with fruit

Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage

Freshly baked banana bread & coffee service

Homemade caesar salad
Veggie loaded italian sausage lasagna served with garlic bread topped with parmesan crisps

- DAY 7 - 

Zucchini & corn fritters topped with avo and  crumbled feta & bacon
Fruit platter & fresh pastry
Peanut butter protein smoothie bowl

Steak salad with mixed greens, blue cheese, pears & candied walnuts

Assorted pizza flatbreads

Lemon, white  wine and  caper white fish served with homemade mac & cheese & sauteed broccolini

Berry topped mini cheesecake