Fine Dining Caribbean Style
Guests can enjoy Grapefruit, Avocado, and Fennel Salad with citrus vinaigrette.
Yes, it’s all about the food. Prior to your vacation, our chef works with you to tailor a menu that reflects your preferences and dietary restrictions. To tempt you, here are some sample menus from our Chef, Eden Compton Clay.
Sample Menu Items
Breakfast
Home made Granola served with fresh tropical fruit, selection of yogurt, fresh baked coconut or banana bread, juice & coffee
Coconut French Toast made with French bread and served with Rum Maple Syrup and Praline Pecans
Smoked Salmon Breakfast Casserole with scallions, broccoli and cream cheese, served with toasted bagels
Breakfast Burritos – flour tortillas filled with scrambled eggs, cheese and scallions and topped with mild picante sauce.
Choice of Omelettes or Frittatas and breakfast meats served with fresh fruit and breads
Lunch
Key West Shrimp Salad. Chilled shrimp tossed with garlic lime aioli, hearts of palm and served in a crisp phyllo basket atop a bed of greens
Caribbean Tuna Pitas and Black Bean Soup. Spicy tuna salad made with mild jerk sauce, apples, raisins and pistachios and served in toasted pitas served with Caribbean Black Bean Soup.
Asian Chicken Salad. Fresh poached chicken mixed with sesame ginger sauce, tossed with toasted slivered almonds and scallions and served atop bed of greens with crispy rice noodles.
Crab Cakes and Carrot Soup. Fresh Maryland Crab Cakes made with lump crab meat, garlic mayonnaise and panko drizzled with pink grapefruit beurre blanc. Also served with fresh Orange Carrot soup.
Chicken Tostada Salad. Shredded roast chicken tossed with sweet corn, black beans, cherry tomatoes in a lime cumin vinaigrette topped with crispy tortilla strips and shredded sharp cheddar cheese.
Assortment of Fresh Paninis and Asian Cole Slaw. Grilled paninis made with variety of roasted vegetables, goat cheese, carmelized onions or your choice of fillings.
Dinner
First Plate: Baby Spinach Salad with sautéed Pears, toasted pecans and crumbled blue d’auvergne cheese. Entree: Grilled Filet Mignon served with cabernet blackberry sauce, creamy gratin potatoes and haricots verts.
First Plate: Grapefruit Avocado and Fennel Salad with citrus vinaigrette on a bed of arugula. Entree: Poached Maine lobster (or Caribbean lobster) tossed with peas and corn in a sherry cream sauce and served over fresh linguini. Served with sauteed zucchini and Garlic Bread.
First Plate: Thai Caesar Salad with romaine lettuce, creamy asian dressing and homemade croutons. Entree: Shrimp Scampi sautéed with fresh tomatoes, garlic and deglazed with vermouth served over mushroom risotto timbale with roasted asparagus.
First Plate: Salad of baby greens mixed with mustard vinaigrette and served with hot goat cheese crouton. Entree: Spiced pork tenderloin drizzled with a Caribbean barbecue sauce and served with curried coconut sweet potatoes and roasted cauliflower.
First Plate: Mushroom tart with caramelized onions served over a bed of baby greens. Entree: Thin crispy chicken picatta in a fresh, zesty lemon sauce and served with goat cheese mashed potatoes and sauteed snow peas.
First Plate: Creamy Four Onion Soup with homemade croutons. Entree: Grilled Fresh Salmon with balsamic glaze served with pearl couscous and garlic ratatouille.
Dessert
Bananas Foster Parfait. Cubes of fresh baked banana bread drizzled with dark chocolate sauce and bananas sautéed in brown sugar and rum. Topped with whipped cream and pirouette cookie.
Thai Lime Pie. Individual key lime pies in a graham cracker crust served with coconut sauce and whipped cream.
Pineapple Tarts. Puff pastry tarts covered with a thin layer of pastry cream, topped with slices of fresh pineapple and baked until golden brown. Served with vanilla ice cream.
Decadent Brownies. Dark chocolate brownies laden with macadamia nuts, white chocolate chips, coconut and kahlua.
Caribbean Crème Brulee. Traditional crème caramel made with coconut milk and served with whipped cream and pirouette cookie.
Fresh Pear Galette. Slices of fresh pear layered over almond cream in a sour cream crust and baked until golden. Served with ice cream.
Cocktail Hour
Mango Shrimp Summer Rolls – poached shrimp, cucumbers, scallions, mint and mango wrapped in a thin rice paper and served with Asian dipping sauce.
Curried Vegetable Samosas – Wonton wrappers stuffed with potato vegetable mixture and fried until golden. Served with mild fruit chutney.
Home made garlic toasts with pesto, sundried tomato spread and goat cheese
Home Made Spicy Pita Chips with fresh hummus.
Lavasch pizzas with barbecue sauce, roasted sweet potato, caramelized onions and Gouda cheese.
Mini crab cakes with orange garlic aioli
Fresh corn madelines with sour cream and caviar
Vegetable or Duck Spring Rolls with Vietnamese dipping sauce
There is always an assortment of crudites, nuts and other healthy snacks available as well.