Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Lunch: Pan seared Local Red snapper Salad, Apple, fennel, orange segments, shaved red and green peppers and Sweet Vidalia onions.
Desert: Dragon Berry Sorbet
Dinner: Starter: Char grilled Octopus, Hoisin and cilantro glazed Boiled to absolutely Tenderness, Grilled for crispy texture everyone wants.
Main: Slow Braised Veal Shank in Port wine and served with fresh Roasted root Vegetables (whatever I can get local or fresh) Topped with Crispy Shallots and drizzled with a pan sauce Reduction.
Desert: Espresso Crème Brulee raw brown sugar torched, with hand whipped Vanilla Cream and fresh Berries.
Breakfast: Lobster Benedict over fresh made sweet biscuits, with Annatto Hollandaise
Lunch: Ciappino, Heirloom tomato and basil sauce, seafood blend of Local fish, black muscles, Shrimp, Lump Crab meat, and half a lobster tail, topped with Remoulade – parsley, cilantro, lemon juice, garlic, shallots.
Desert: Mini Key lime Tartlets Served with Fresh ice cream of the day.
Dinner. Starter: Vichyssoise Soup, Cold Potato and leek with a touch of cream, drizzled with truffle oil and chives.
Main: Herb Roasted Australian Rack of Lamb, Balsamic glazed Asparagus, Aged Goat cheese Polenta Cakes, Mint port wine reduction.
Desert: Balsamic and Port wine Poached Pear, Cracked Honey Vanilla Ice cream, with Anisette, cinnamon sauce.
Breakfast: Fresh baked Zucchini Bread, Honey butter, Tropical fruit Platter, Omelets Made your way, Steak cut maple glazed Bacon.
Lunch: Ribeye Bruschetta, toasted Baguettes, Sliced grilled Harris Ranch Farm Ribeye, Cilantro and basil Pico de guillo, drizzled with balsamic reduction.
Desert: Blackberry Chocolate Mousse Cake, crème englase sauce.
Dinner. Starter: Fresh cut seafood Ceviche, flash marinated in Lime and orange juice, Orange Liquor Candied Lemon wheel.
Main: Veal Pillard – Thin sliced veal top round pounded out Breaded in Italian bread crumbs basil shaved parmesan, Truffle Arugula salad, Baby Marble roasted Potatoes, Served with a light veal jus.
Desert: Orange Soufflé, light and fluffy, served with mixed berry compote.
Breakfast: Shrimp and lobster Grits, pimento cheese and fresh fruit
Lunch: Chicken Capresse, grilled chicken, sliced heirloom tomatoes. Fresh Mozzarella Cheese, shaved parmesan, drizzled with balsamic glaze.
Desert: Banana Fosters, flambéed in Brandy cinnamon and sugar.
Dinner. Starter: Tuna Poke, Hoisin Glazed, Diced Bell Peppers, Cilantro, Crispy rice Noodles
Main: Miso glazed Chilean Seabass, grilled lemon broccolini, Seafood Saffron Broth.
Desert: Grilled peach cobbler in Tartlet shell with peanut butter ice-cream.
Breakfast: Nutella stuffed Creeps Fresh strawberries, yogurt Parfets on the side, fresh pastries.
Lunch: BBQ bacon wrapped Scallops, Plump sea scallops smoked hickory bacon, White bean and basil salad, with a pancetta cream sauce.
Dinner. Starter: Traditional Greek Salad, Tomatoes, Cucumbers, Peppers, Onions, Oregano, Feta, Kalamata Olives, Red Wine Vinegar.
Main: Beef Wellington, Filet with truffle Mushrooms wrapped in puff pastry. Dutch’s Potatoes, Grilled Cauliflower.
Desert: Chocolate Lava cake With a Black berry Glaze, whipped cream and hazelnuts
Breakfast: Eggs, Bacon, French toast, and fruit.
Lunch: Sushi a great variety on cooked and raw, edamame, miso soup
Desert: Thai Tea Sorbet
Dinner. Starter: Cold Gazpacho Soup
Main. Firecracker shrimp, Mandarin oriental Salad, shaved almonds, sesame vinaigrette.
Desert: Peanut blond bars and an apple roulette
Breakfast: Quiche Florentine, Southwest Potato Hash browns, Fresh fruit, Avocado Toast.
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