INDIGO

SAMPLE MENU from Bianca

Gluten free, diary free and vegan options available

BREAKFAST

Breakfast is served every morning with cereals, jams, spreads, tropical fruits with coffee and a selection of teas and fresh fruit juice

Eggs benedict served on a homemade English muffin with crispy bacon and ham topped with a luxurious creamy hollandaise sauce and microgreens served with avocado mixed green salad

Crepes Fresh berries and cream, banana and Nutella, homemade basil pesto tomato and cream cheese

Belizean styled breakfast Homemade tortillas/ fry jacks served with refried beans scrambled eggs crispy bacon and fried plantains

Delicious cinnamon French toast topped with caramelised amaretto apples and honey whipped mascarpone

American breakfast served with homemade pancakes scrambled eggs crispy bacon served with maple syrup

Chia raspberry pudding served with freshly baked scones

Berry or Banana cocoa power smoothie bowls served with hemp seeds, toasted coconut, fresh fruit toppings and drizzled with nut butter

Baguette toast Served with avocado cherry tomatoes and a poached egg topped with microgreens and sunflower seeds

LUNCH

Ahi Tuna poke bowls served with sticky coconut rice, mango, edamame beans, avocado, crispy fried shallots and toasted sesame seeds drizzled with ginger ponzu siracha mayo dressing

Greek chicken souvlaki skewers topped with pomegranate seeds served with garlic hummus, coconut tzatziki with a Greek marinated salad drizzled with a lemon tahini dressing

Fresh herbed pesto angel hair pasta tossed with fried cherry tomatoes, grilled lemon butter shrimp topped with toasted almonds

South African Babootie served with a pickled tomato onion salad and freshly sliced bananas

Quiche with a sweet potato crust filled with butternut and caramelised onions or bacon, spinach and feta

Coffee and Cacao rub pork ribs Coated with a homemade barbeque sauce served with a Caribbean pineapple coleslaw and Mexican styled corn on the cob

Burgers in paradise served on a homemade bun stuffed with feta cheese and topped with sweet jam fried onions and avocado

Caribbean grilled chicken salad served with crispy bacon bits on a bed of mixed greens

Blackened local fish served with a tropical quinoa salad

APPETIZERS

Fresh Coconut shrimp ceviche served with tortilla chips

Marinated beet carpaccio salad With spinach and honey toasted pecans

Caprese salad drizzled with a sweet balsamic glaze

Watermelon and feta cheese stack topped with fresh blueberries toasted pistachios with a sweet balsamic mint dressing

Thai mango salad served with coconut battered shrimp skewer

Belizean Tostones topped with pulled pork and a pineapple avocado salsa

Caramelised bacon wrapped pear stuffed with goat cheese with a honey butter glaze

Refreshing watermelon and tomato gazpacho topped watermelon chunks

Mini Filo Pastry Stuffed with Spinach and Feta

South Africa Samosas Filled with chicken curry and a sweet chili banana sauce

ENTREES

Bacon wrapped chicken served with sweet fried plantains with a creamy Tuscan sauce

Beef tenderloin on a bed of sweet potato mash served with sauteed garlic asparagus topped with a blue cheese peppercorn sauce

Local pan-fried fish fillet served on a bed of sauteed vegetables with a lemon caper shallot sauce

Caribbean coconut curry shrimp served with coconut rice and beans and a side vegetable

Pork tenderloin stuffed with caramelised brandy plums and shallots on a bed of roasted garlic butter bean puree served with a side of roasted cumin sweet potato and butternut

Creamy white wine Lobster Risotto (seasonal) served with grilled garlic broccolini

Herb-crusted fish fillet served with a romesco sauce and a refreshing mixed green salad

DESSERTS

Basque burnt cheesecake topped with a passion fruit coulis

Decadent Rum infused chocolate tart served with whipped orange cream

Key lime pie

Roasted vanilla bean pear on a bed of Greek yogurt sprinkled with toasted almonds

South Africa Malva pudding served with a warm custard sauce