VALENTINE

SAMPLE MENU

Daily breakfast includes local fruits, eggs, tea and coffee

Saturday

Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon

Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce

Appetizer
Coconut and lime scallop crudo served with plantain chips

Dinner
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

Dessert
Cheesecake with a berry compote

Sunday

Breakfast
Spinach and feta crepes with andouille sausage

Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls

Appetizer Manchego-crusted BBQ pork quesadillas

Dinner
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce

Dessert
Soggy Dollar Tiramisu

Monday

Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage

Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin

Appetizer
Parisian gnocchi bites with duck confit

Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

Dessert
Chocolate guava cake covered in coconut ganache

Tuesday

Breakfast
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side

Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades

Appetizer
Cheese and charcuterie board

Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

Dessert
Key lime pie with passion fruit whip

Wednesday

Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce

Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi

Appetizer Caviar wonton tacos

Dinner
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps

Dessert
White chocolate and coconut creme brûlée

Thursday

Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon

Lunch
Baked then charred branzino with ancient grains, and smoked eggplant

Appetizer Mezze Platter

Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan

Dessert
Mud pie topped with hot fudge and toasted hazel- nuts

Friday

Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens

Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing

Appetizer Lamb and feta balls

Dinner
Baked mahi topped with romesco sauce over cous- cous and broccolini

Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar