Daily breakfast includes local fruits, eggs, tea and coffee

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

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

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

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

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

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

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

Gin: Bomay or Tanqueray

Vodka: Tito’s

Whiskey: Jack Daniels or Bullet

Rum: Bacardi, Myers or Goslings

Tequila: Don Julio, Cassimigos or Jose Cuervos

Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto

Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco

Champagne: La Marca Prosecco

Beers: ST. John Brewer's, Leatherback Brewery, Corona