Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Served Daily- Fresh fruit, a variety of homemade breads and muffins
Bagels with cream cheese smears, onion, and smoked salmon
Variety of dry and hot cereals, your choice of yogurts
Coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s
Eggs are all locally sourced
Croque Madame Sandwich- Homemade sour dough bread, butter, gruyere cheese, Parisian style cured ham, Mornay sauce, and a fried egg.
Shirred Eggs in Ramekins-Individually served eggs baked in cream with leaks, shallots, with a crustini of fresh sour dough bread for dipping
Breakfast Strata- A fluffy baked layered dish of eggs, bread with bacon, spinach, tomato, mushroom and gruyere cheese.
Brioche French toast with toppings bar- Thick, rich brioche French toast with an array of fruits, nuts, maple syrup, Nutella, lemon curd, powdered sugar, bacon to top with.
Frittata- The classic Italian open face omelet with pancetta, potatoes, and roasted onions
Breakfast Skillet- Potato, ham, peppers, onions served in a cast iron skillet with soft cooked egg
Caribbean Banana Pancakes- Or classic buttermilk, or blueberry stack with maple syrup
Migas- Tex-Mex eggs baked with tortilla strips, peppers, onions and topped with avocado and salsa
Option for -Family Style Breakfast Buffet of scrambled eggs, bacon, sausage, potato
Salad Nicoise- Classic French salad with butter lettuce, seared tuna, green beans, hard boiled eggs, radishes, tomato, and potatoes with homemade dressing
Mexican Street Tacos- Homemade corn tortillas with grilled mahi, or pollo, or Carne Asada topped with mango Pico de Gallo and Queso Fresco and shaved purple cabbage
Miso & Mirin glazed grilled scallops over wilted baby bok choy- Grilled sea scallops glazed in miso and mirin served over a bed of wilted baby bok choy
Greek lamb lettuce wraps with yogurt sauce- Ground lamb with Greek yogurt and goat cheese, heirloom cherry tomato, cucumber, and served in lettuce wraps
Poke Bowls- Hawaiian sticky brown rice bowls with seared tuna or sesame chicken, with carrots, cucumber, edamame, avocado and spicy dressing
Shrimp Polenta- Garlic and lemon sautéed shrimp with tricolored peppers served over creamy polenta.
Loaded Chopped salad- Roasted chicken, chick peas, heirloom cherry tomato, cucumbers, shredded carrots, garbanzo beans, blue cheese, pecans, dried cherries, lemon poppy seed dressing with kale and spinach diced and served with a crustini of homemade sour bread to scoop and eat
Pulled pork sliders- Slow cooked pork shoulder, pulled with tangy sauce, topped with colorful vinegar slaw served on sweet Hawaiian buns
Chef’s choice amuse-bouches- single bites packed with flavors and textures
Coconut shrimp- Classic crispy coconut encrusted shrimp with tangy dipping sauce
Baccala Mantecato- Venetian whipped cod spread atop a crustini
Grilled asparagus wrapped in prosciutto
Mains are Chef’s choice, paired with tasting portions of 2 starters
Seafood Kallaloo Soup- Traditional Caribbean soup with shrimp, crab, snapper, spinach and okra
Caesar salad- Beautifully presented, slightly deconstructed- classic salad with egg yolk and anchovies
Potato leek soup- Creamy potato soup richly seasoned with leaks and garlic
Caprese salad- the classic tomato, mozzarella, basil salad with balsamic
Conch in butter sauce with mofongo- Puerto Rican smashed plantains served with buttery conch simmered until tender
Goat water (scary name for an incredibly rich tasty soup)- National dish of Monserrate – slow stewed goat meat with peppers and island spices
Arugula and ferro salad with shaved parmesan and a Dijon dressing
Provencal Fish Stew- Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini
Spring mix salad with walnuts, purple onion, shaved granny smith apple with an olive oil, garlic lemon dressing
Butternut squash soup
Tangy cucumber salad
Grilled Pork Loin with pineapple mango salsa, mango reduction with roasted red peppers
Served with steamed zucchini curls
Pan seared filet mignon with grilled local lobster
Spaghetti ala Nerano- homemade spaghetti pasta with zucchini and Parmigiano-Reggiano cheese
Caribbean stewed chicken with Pidgeon peas and rice
Pan seared garlic and rosemary lamb lollipops served with jewel roasted vegetables- sweet potato, beet, Brussel sprouts
Slow braised short ribs in red wine with brie scalloped potatoes
Local lemon snapper served whole over a bed of vegetables
Curry goat (or chicken if you are not ready for the goat adventure)
Slow cooked yellow curry with Caribbean rice
Deconstructed Painkiller- Parfait of Coconut cake with Soggy Dollar rum ice cream topped fresh ground nutmeg
Classic chocolate mousse topped with berries and caramel lace
Mango Panna Cotta
Cheesecake topped with fruit compote
Sticky Toffee Pudding- rich date-based cake topped with caramel and whipped cream
Homemade ice creams
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
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