HIGH 5

Chef Kayla's Sample Menu

Breakfast

• Lobster Eggs Benedict — freshly caught local lobster butter-poached atop English muffin with tarragon hollandaise and roasted breakfast potatoes
• Lemon Poppyseed Ricotta Pancakes — light citrus-tanged pancakes with crème fraîche and lemon syrup
• Stuffed French Toast — mascarpone-stuffed pan-fried brioche topped with fresh berries and cream
• Bagels and Lox — toasted bagels with cream cheese, smoked salmon and lox
• Yogurt Parfait — yogurt and fruit layered with freshly homemade granola

Lunch

• BBQ Ribs — slow-roasted baby back ribs served with macaroni and cheese and coleslaw
• Shrimp / Mahi Tacos — Caribbean-seasoned seafood tacos with mango salsa, chipotle crema, slaw and a side of fresh guacamole and chips
• Souvlaki — Greek-style skewers served mezze style with grilled seasonal vegetables and couscous
• Grass-Fed Cheeseburgers — served with seasoned potato wedges and homestyle fry sauce
• Fresh Tuna Poke Bowls — tuna seasoned in a wasabi ginger dressing, topped with sesame seeds, fresh avocado and crispy wonton chips

Appetizers

• Baked Brie — baked with jam, topped with nuts and honey, served with bread and crackers
• Stuffed Peppers — roasted blistered sweet peppers stuffed with ricotta, topped with crushed pistachio and hot honey
• Roasted Tomatoes and Burrata — topped with fresh herbs and served with crusty bread
• Crab Rangoon Dip — crab dip with toasted wonton chips and sweet chili sauce
• Tuna Nachos — ahi tuna over toasted wonton chips with furikake, edamame, sesame seeds, wasabi-ginger dressing and spicy mayo
• Beet Carpaccio — thinly sliced roasted beets topped with pistachio gremolata, balsamic reduction and feta

Dinner

• Crab Ravioli — handmade ravioli filled with sweet crab in a delicate butter sauce
• Seared Scallops — served over a cauliflower purée with roasted rainbow carrots and brown butter thyme sauce
• Chimichurri Steak — marinated steak with herbaceous chimichurri, crispy potatoes and seasonal vegetables
• Braised Short Ribs — in a rich and herby red wine sauce served over polenta or mashed potatoes
• Shrimp and Grits — blackened shrimp with a creamy bacon leek sauce atop a bed of parmesan grits
• Caribbean-Style Mahi — with roasted vegetables and coconut rice

Dessert

• Cheesecake — with biscoff cookie crust and Nutella swirl
• Brown Butter Bourbon Chocolate Chip Cookie Ice Cream Sandwich — with French vanilla ice cream
• Chocolate Torte — rich, dark, flourless chocolate fudge-y cake
• French Vanilla Crème Brûlée — French-style custard with classic burnt-sugar topping
• Lemon Posset — citrus-infused custard presented in a natural lemon-peel shell

Snacks

• Rosemary Popcorn - fresh popped corn with rosemary herbed butter and flaky sea salt
• Charcuterie - assorted artisanal meats andd cheeses with nuts, jams, crackers and fresh fruit
• Roasted Chickpeas
• Hummus / Tzatziki and Pita
• Salsa / Guacamole and Chips