BREAKFAST

• Omelet with mushroom mélange, sun dried tomatoes, fresh basil, and gruyere cheese served with fresh fruit and rösti potatoes
• Homemade buckwheat blini topped with house cured Absolut Salmon, créme fraîche and fresh dill
• Cinnamon French toast with Grand Mariner and passion fruit syrup

LUNCH

• Pistachio encrusted salmon fIlet over baby mixed greens with vine ripened tomatoes and a key lime/dill vinaigrette
• Sweet and Hot Italian sausage over Penne pasta tossed with homemade marinara sauce and a fresh baked herb Focaccia bread
• Grilled Free Range chicken breast on a traditional Caesar salad with homemade croutons and fresh baked sourdough bread

APPETIZER

• Marinated grilled Portobello mushroom served with angel hair pasta, field greens garnished with sun-dried tomatoes, scallions, fresh mozzarella cheese and finished with a roasted garlic and basil aloli
• Flour tortilla filled with roasted duckling, kiln dried cherries, pecans, dry Monterey Jack, cheddar, and smoked mozzarella cheeses served with a black bean créme fraîche

DINNER

• Pan roasted quail, stuffed with wild boar sausage and wild mushrooms, served with chive-whipped potatoes, asparagus, and honey glazed carrots
• Chicken breast stuffed with mushrooms, Prosciutto, Ricotta and Cream cheese selVed with lemon / basil cream sauce, rosemary polenta, baby carrots, sunburst squash, and haricot vert
• Sesame seared Yellowfin Tuna with a pineapple / teriyaki glaze, naturally sweetened wasabi, sushi rice, stir fry julienne vegetables and minted Thai cucumber salad

DESSERT

• Flour-less chocolate torte on a fresh raspberry coulis
• A trio of fresh made tropical sorbets served in fresh made Chantilly crepes
• White chocolate and espresso flavored Créme Brulée with a brandy snap tuile
• Chocolate swirl cheesecake with a Cruzan Rum and fresh mango compote