SEA ESTA

Day 1

Welcome Apps & Dinner

Charcuterie board, fruit platter and BVI Love Rum Punch

Mango Lime Fresh Grilled Mahi, served with coconut cilantro rice & lemon roasted Broccoli.

(Vegetarian sub of coconut lime grilled tofu topped with mango salsa)

Dessert

Homemade BVI Guava Berry Pie

Day 2

Breakfast

Tortilla Bowl stuffed with roasted veggies, lettuce, tomatoes, scrambled eggs and crispy bacon. (seitan & pork)

Lunch

Blackened Shrimp, Spinach & Avocado Salad. Served with fresh fruit and warm rosemary crostini bread.

Dinner

Greek Stuffed Chicken, served with lemon rice pilaf and Cous Cous salad.

Dessert

Chocolate Mousse topped with fresh raspberries

Day 3

Breakfast

Banana Split Granola Bowl. Granola, yogurt, banana, Berries, Mango drizzled in honey.

Lunch

Naan Pizza’s – Variety of fun toppings – roast red peppers, pepperoni, cheeses, olives, you name it and we will top it. Open for little helper’s hands.

Dinner

Chicken or Tofu Paid Thai – Delicious bouncy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. Finished with fresh squeezed lime, peanuts and hot pepper flakes.

Dessert

Ice cream brownie sundaes

Day 4

Breakfast

Avocado stuffed deviled eggs served with baked black bean and egg taquitos

Lunch

Fish tacos & Jackfruit Tacos – served with pico-de-gallo, avocado and refried beans

Dinner

Lobster Mac & Cheese served with sautéed summer squash and zucchini and garlic bread

Dessert

Red Velvet Cake with Cream Cheese Icing

Day 5

Breakfast

Banana Foster French Toast Served with Caramelized Bacon.

Lunch

Caribbean Johnny Cake, stuffed with a handcrafted beef or veggie burger, cheese, lettuce, tomato, fresh guacamole. Served with garlic Parmesan potato wedges.

Dinner

Grilled ribeye steak or portabella mushroom topped with caramelized onions and mushrooms. Served with caramelized carrots and roasted potatoes.

Dessert

Tiramisu

Day 6

Breakfast

Bruschetta eggs Benedict, toast, tasty tomato mix; topped with poached egg drizzled in olive oil-based garlic & tomato sauce.

Lunch

Avocado Tuna Melt, served with Salad

Dinner

Coconut Crusted Tofu and breaded chicken with sweet chili sauce served with sushi sticky rice and edamame.

Dessert

Lemon blueberry Cheesecake pie

Day 7

Breakfast

Croissants stuffed with ham or seitan, guacamole, pepper jack cheese & garlic butter tomato sauce.

Lunch

Fish Fritters served with a lemon aioli sauce and garden salad.

Dinner

Fresh Grilled Lobster with crab meat stuffing, served with roasted Potatoes & lemon Garlic Asparagus.

Dessert

New York style Cheesecake

Day 8

Farewell breakfast

Chef Meg’s famous breakfast eggrolls. Crispy eggrolls filled with eggs cheese bacon or veggies.

Every morning, a fruit platter, coffee, choice of juice & optional mimosas or bloody marys will be prepared.

Between lunch and dinner, a snack/appetizers will be prepared. charcuterie board & fresh fruit platter ect.

Every day a drink of the day will be offered, bushwhacker, painkiller, lime in a coconut ect. Full bar always open to personal requests.

*menu subject to change based on food availability and sourcing of the most local and highest quality ingredients*