BREAKFAST

• Orange soufflé pancakes served with fresh fruit compote and whipped cream
• Sun dried tomato and pesto quiche accompanied by rosemary breakfast potatoes
• Breakfast “tacos” warm corn tortillas, fluffy eggs, salsa, avocado and jack cheese
• Smoked Salmon eggs benedict with chive hollandaise
• Traditional breakfast, assortment of breakfast breads, cereal, fresh fruit and eggs
• Omelets to order, variety of cheeses, vegetables and meats
• Breakfast crêpes strawberries, bananas and nuttela

LUNCH

• Shrimp Louis Salad, shaved eggs, avocado and niçoise olives on a bed of butter lettuce
• Pork tenderloin sandwich, roasted tomatoes, Napa cabbage salad, pistachio pesto and honey mustard
• Seasonal tropical fruit salad, fresh greens, avocado dressing, roasted chicken and toasted coconut
• Ahi tuna burger, olive aioli, fresh basil on focatia bread served with vanilla bean coleslaw
• Curried chicken salad sandwich, toasted pecans, grapes, apples, celery and red onion wrapped in warm nann bread and served with fresh greens
• Roasted fig and frise salad warm walnut vinaigrette and gratianed goat cheese
• Mussels steamed in Pinto Noir served with grilled baguette

APPETIZERS

• Melon on sugar cane squewers with pancetta
• Marinated olives with garlic thyme and orange zest
• Oysters on the half shell with two salsas
• Beet carpaccio, ginger bay shrimp and tender micro green
• French lentils served atop brioche triangles
• Chicken squewers with Mojito sauce
• Caesar bits served in toasted asiago cups

MAIN COURSES

• Wine-Braised short ribs with mushroom, thyme and garlic confit mash potatoes
• Roasted vegetable polenta with confit garlic pesto, parmesan and tomato fondue
• Seared sea scallops with lemon and parmesan risotto and shaved herb squash
• Brined pork chops with balsamic glaze, olive oil smashed fingerling potatoes and wilted greens
• Pan seared salmon braised fennel, niçoise olive vinaigrette, red pepper compote
• Apricot stuffed guinea hen with chanterelle mushroom and white corn ragout
• Tuna done three ways, carpaccio with cappers and parmesan, seared with black pepper and tartar
• Sword fish with “Mojito” sauce served with coconut jasmine rice and grilled veggies

DESSERT

• Creamy butterscotch pudding and fresh wiped cream
• Bannoffe pie, gram crust, duce de léché and fresh bananas
• Grilled peaches in sparkling wine toped with mascarpone
• Spiced Zinfandel poached pears
• Warm flourless chocolate soufflé cake
• Pineapple marinated in spiced rum grilled and served a la mode
• Pumpkin and pecan tartlets
• Ginger crème brûle’