Madrigal V

BREAKFAST

A seasonal fruit platter, followed by creamy, farmers style scrambled eggs, sausage and potatoes, mushrooms, caramelized onions and bell peppers.

Berry, almond and yogurt muffins with a fresh fruit salad followed by eggs in Shakshuka sauce, with feta, grilled peppers and served with fresh greens.

Blueberry muffins served with an assortment of fruits and followed by Classic Eggs Benedict with perfectly
poached eggs and a side of avocado.

Poached egg, smoked salmon and leafy spinach layered over hot bagels, with tomato and chive cream cheese on the side.

Fluffy, Golden Wafflies topped with fresh strawberries, cream and nutella with side bacon

Chia Seed Pudding Parfaits topped with with mango and granola followed by Hippie Avocado Toast- spiced Avocado, feta, sesame seeds, cherry tomatoes and topped with pea shoots and sesame seeds.

Coconut Banana Smoothie served with Lemon Ricotta Pancakes topped with blueberries and drizzled with Maple syrup.

LUNCH

Blackened Fish over sweet potato fries, mango and tomato salsa, served with an arugula, pear, parmesan salad
with a pomegranate dressing.

Toasted baguettes filled with slices of steak, mushroom, onion, green peppers and melted Swiss cheese topped with aioli, served with garlic potatoes and a green salad.

Hand tossed flatbreads topped with pepperoni, olives, feta, marinated bell peppers, garlic, chili and melted fresh mozzarella served with a kale caesar salad.

Grilled Halloumi Bowls layered on top of quinoa and mixed mesclun, topped with fresh tomatoes, avocado, sweet peppers, pickled red onion and topped with a tahini, honey, garlic soy sauce. Served with hot pita and hummus

Fish Tacos with local caught fish, Topped with guacamole, lime black beans, and pickled vegetables, and a dollop of chili sour cream served with red cabbage coleslaw.

Thai Chicken Salad with rice noodle tossed with seared beef slices, sweet peas, cucumber, carrot and fresh herbs topped with bean sprouts and peanut and finished with a lime, ginger and sesame dressing.

Poke bowls served with fresh tuna, pickled cucumber, red pepper, crispy red onions, ginger and pineapple.

APPETIZERS

Peruvian ceviche with sweet potato and orange, red pepper, onion and cilantro served with banana chips.

Homemade hummus served with assorted fresh vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped in puff pastry and baked with rosemary, apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats, specialty cheeses, fresh fruits, whole nuts and unique spreads, served with fresh breads and crackers.

Tuscany Inspired Tarts with Fresh Heirloom Tomatoes, Creamy Ricotta and homemade Pesto.

Fresh Gazpacho soup served with bruschetta

Cucumber pinwheels stuffed with salmon, topped with fresh dill, capers, and feta

Spicy sausage wrapped in puff pastry and a honey mustard dipping sauce.

Rice wraps filled with marinated Thai shrimp and slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Korean Hoisin Meatball Skewers

Mushroom and Chèvre Toasts.

DINNER

Seared Mahi Mahi accompanied by coconut lime rice, blackened corn and bell peppers, drizzled with a roasted red pepper sauce.

Filet Mignon grilled to perfection accompanied by a creamy mushroom sauce and roasted baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant creamy broth, fresh local fish of the day, bell peppers, snap peas and mushrooms over a jasmine rice with grilled naan bread.

Summer Lemon Spaghetti served garlic shrimp in a white wine reduction with salty capers to top.

Jerk Chicken, Baked Potatoes with An aioli, served with grilled broccolini with parmesan, a cubed salad with cucumber, tomato and red onion tossed in a creamy vinaigrette and accompanied with dinner rolls.

Pork tenderloin served with crispy balsamic brussel sprouts and moroccan cous cous, and an arugula salad with craisins, candied pecans and blue cheese crumbles drenched in a vinaigrette.

Maple glazed salmon with wild rice and green beans

DESSERT

Coconut Key Lime tarts served with candied lime rounds and toasted coconut shavings.

Cheesecake topped with fresh mango and nutella with a shortbread cookie base.

Poached pear in a sage coulis drizzled over cardamon flavored panna cotta.

Flourless chocolate tart drenched in passion fruit and honey sauce.

Dark chocolate tiramisu served with black cherry and espresso.

Individual strawberry shortcakes topped with fluffy whipped cream and chocolate shavings.

Refreshing Watermelon granita with a spicy kick and mint leaves