GAIA

Chef Rebecca Marasco Menu Sample

All dishes can be adjusted for allergies and dietary preferences i.e. gluten-free, vegan, plant-based, and/or vegetarian upon advance request. Flexible to preferences for lifestyle, travel itinerary and size of each group. Various cultural traditions curate timing for meals and itinerary preferences, i.e. lunch may be the biggest meal of the day.

Breakfast

★ A fresh fruit bowl, smoothies, granola or toasts and coffee and tea will be available daily

★ Soft herbed scrambled eggs with a choice of crispy bacon, chorizo or vegetable medley

★ Classic omelet filled choice of cheese, protein and vegetable filling, crispy hash browns

★ Cinnamon-orange french toast with a side of mint-grapefruit brûlée

Lunch

★ Kale salad with miso-caesar dressing, shaved parmesan topped with seared local fish

★ Mediterranean salad with seared scallops topped with creamy avocado-lemon dressing

★ Tuna Nicoise salad with local greens, haricot vert and herbed caper dressing

Starters

★ Rotating styles of ceviche, local fish cured in fresh citrus juices

★ Crisp tomato and gruyère galette served with a cup of cucumber-pepper gazpacho

★ Stuffed mushrooms, spicy sausage or vegetables topped with melted parmesan

Main Entrees

★ Whole grilled fish of the day with zesty lime-mango salad

★ Marinated chicken thighs drizzled in cilantro-parsley chimichurri sauce and tomato rellenos

★ Mushroom rosemary steak with parmesan potatoes and lemon-honey garlic asparagus

Dessert

★ Not Your Mother’s Ginger Cake topped with fresh whipped cream

★ Chocolate avocado mousse topped with grilled pineapple

★ Burnt-butter bananas and vanilla ice cream topped with Caribbean rum sauce