Sample Menu

Breakfast

• Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins
• Tortilla Española: Crispy fried potatoes and egg omelette mixed with sautéed chorizo and caramelized onions
• Huevos a la Flameca: Broiled egg, crispy chorizo, sweet honey ham, fresh green peas, onions in a spicy tomato au jus and shredded manchago cheese
• Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli
• Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce
• Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas, topped with a strawberry blueberry compote
• Dark Chocolate Chip Pancakes: Homemade blood orange buttermilk pancakes mixed with dark chocolate morsels, topped with fresh blood orange whip cream and served with a side of bourbon maple syrup

Lunch

• Shrimp and scallop scampi served with linguine pasta in a garlic, lemon and caper sauce, tomatoes, pecorino cheese and parsley
• Pressed Cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain chips
• Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad
• Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oi
• Tuna Niçoise Salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed in a sweet miso soy dressing
• Lobster Club Salad
• Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette
• Prosciutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette
• Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce
• Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta
• Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash
• Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette
• Home made artisan white pizza prosciutto and arugula pizza or margarita
• Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction
• Bluefin Tuna Carpaccio Tuna, marinated tomato, crispy prosciutto, basil seeds, eggplant, tossed in olive oil and finished with Murray River Salt, served with burrata mousse and an eggplant purée
• Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips
• Beat Salad Local and organic lettuce, red and yellow beet carpaccio, roasted tomatoes, in a shallot balsamic vinaigrette dressing, topped with fresh grated parmesan cheese
• Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette

Mains

• USDA prime rib-eye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese
• Grouper francaise lightly poached in broth served with sauteed spinach and a citrus garlic butter sauce
• Miso Chilean sea bass served on fried rice and wok charred vegetables
• Filet mignon served with roasted potatoes and asparagus and a port demi reduction
• Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus
• Blackened shrimp and grits with Tasso gravy and collard greens
• Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad
• Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and sautéed sweet potato
• Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice
• Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce
• Seared Scallops with sweet potato confit, roasted peach purée coulis and balsamic glaze, garnished with crispy prosciutto
• Sautéed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and pecorino cheese
• Broiled Hog Fish Platter, Hog fish, scallops and shrimp coated and broiled in a garlic herb butter, topped with a pernod bur blanc, served with rustic mashed red potatoes and sautéed zucchini and squash

Desserts

• Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with crème anglaise and rum sauce
• Crème Brûlée: Rich creamy vanilla custard topped with contrasting layer of hardening sugar
• Tress Leches: “Three Milks” Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream
• Flan: Sweetened egg custard with a dark caramel topping
• Churros: Fried paté choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce
• Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce
• Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar
• Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce
• Zabaglione with Strawberries: Dessert wine sauce made with egg yolks, sugar and madeira whipped until thick and creamy served over fresh sliced strawberries and dark chocolate shavings
• Pacojet Ice Creams: An assortment of fresh handmade ice creams