ESPERANZA II

BREAKFAST

Continental breakfast including local fruits and vegetables, cereals,
tea/coffee served daily with additional hot plate items.

AVOCADO TOAST-Stacked on Texas toast with arugula, poached eggs, micro greens, pickled onions and oregano
MACADAMIA NUT BANANA PANCAKES-Served with Maple Bacon
SPINACH & FETA CREPES- Sauteed spinach and peppercorn feta accompanied by sliced smoked turkey sausage
BRIOCHE FRENCH TOAST- Topped with maple Chantilly cream and served with breakfast sausage
QUICHE / FRITTATA- With chef choice of meats and vegetables
CRAB BENEDICT- Jumbo lump crab on top a toasted english muffin, wilted spinach, poached egg and homemade zesty hollandaise sauce

LUNCH

FLANK STEAK CURRY- Tomato-based vibrant curry served on a bed of fragrant basmati rice
HERB-MARINATED CHICKEN- Fresh-herbs marinated in chicken on a bed of pearl couscous and chef salad
BBQ PORK RIBS- Slow-roasted pork ribs broiled to perfection with apple slaw and béchamel macaroni and cheese
BAJA FISH TACOS-Blackened fish topped with mango pineapple salsa, cilantro lime dressing and purple cabbage slaw
TIGER PRAWN CAESAR SALAD- Grilled prawns, shaved parmesan, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing
AHI POKE BOWL- Jasmine rice, spicy tuna, fresh avocado, grated carrots, edamame, sliced cucumber, sriracha mayo and sesame seeds

SMALL BITES

CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
CHEESE-CRUSTED QUESADILLAS
LETTUCE WRAPS
JACKFRUIT SLIDERS

DINNER

CHILEAN SEA BASS- Pan-seared on top of purple mashed potato, asparagus, tropical salsa, and lemon shallot butter
HERB-CRUSTED RACK OF LAMB- Served with creamy sun-dried tomato polenta, balsamic-glazed
Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGE- Pan-seared on top of garlic and chive mashed potatoes, roasted green beans, and velvety-citrus sauce

SURF & TURF- Beef tenderloin & lobster tail served with red wine jus and gorgonzola potato puree
PORK TENDERLOIN- With apple cider reduction over sweet potato puree, bok choy, and pomegranate
GROUPER PICCATA- Served over wild coconut-ginger rice with roasted broccolini

SWEETS

CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE A LA MODE
WHITE CHOCOLATE & COCONUT CREME BRULEE
KEY LIME PIE
PEANUT BUTTER PIE
LOCAL RUM TIRAMISU