Sample menu

Chef Michelle is also an accredited Plant-Based Chef and can prepare meals to suit any dietary preference or restriction.

Breakfast

Croissant French Toast with Whipped Ricotta and Strawberry Coulis

Blue Lump Crab Cake Eggs Benedict with Remoulade Aioli

Farm Fresh Hash with Fried Egg, Heirloom Tomatoes and Fingerling Potatoes

Whole Wheat Cereal Bread with Avocado and Fresh Salsa

Chocolate Chip & Sea Salt Pancakes 

Lunch

Grilled Pork Tenderloin and Gingered Pear Stir Fry

Soba Noodle Bowl with Thai Peanut Sauce and Jumbo Red Shrimp

Ahi Tuna Stack with Avocado, Bell Pepper & Ginger Infused Sushi Rice

Roasted Butternut Squash & Pomegranate Salad with Dijon Vinaigrette

Grilled Sirloin Burgers with Rosemary French Fries and Smashed Cucumber Salad

Moroccan Chicken Brochettes with Chickpea Salad

Fish Tacos with Smashed Guacamole and Lime Crema

Starters

Strip Steak Crostini with Herbed Goat Cheese & Crispy Shallots

Seared Sea Scallops in a Bacon Cream Sauce

Goat Cheese & Garlic Mushroom Flatbread

Shrimp Stuffed Marinated Mushrooms

Passion Fruit Wilted Spinach Salad

Garlic Crusted Mussels in the Half Shell

Scallop Ceviche in a Watermelon Consumme

Mains

Red Wine Braised Short Ribs with Garlic Pommes Puree

Cedar Plank Spiced Salmon with Bacon Brasied Cabbage

Prawns & Scallops in a Champagne Buerre

Crab Crusted Fresh Wahoo

Chicken Dijon with Pecorino Risotto

Pappardelle Carbonara

Filet Mignon with Mushroom Peppercorn Sauce 

Captain Caught Caribbean Lobster over Paella

Desserts

Cappuccino Soufflé with Brandy Whipped Cream

Fresh Strawberry Phyllos with Cream Cheese Mousse 

Chocolate Fondant with Glazed Raspberries & Homemade Ice Cream

Fresh Beignets

Key Lime Pie Ice Cream