BREAKFAST

• Eggs Cordon Bleu
• Croissants Florentine
• Grand Marnier French Toast
• Lobster Eggs Benedict
• Pesto Proscuitto Omelet
• Vegetable Frittata
• Huevos Rancheros
• Continental Breakfast

LUNCH

• Caribbean Curry Chicken Salad in a pineapple boat
• Grilled Tuna Salad Nicoise
• Hearts of Palm & Avocado Salad and Crab Bisque
• Shrimp & Vegetables with seashell pasta and leaf greens
• Seared Mahi-Mahi in a green onion dill crepe
• Caribbean Cobb Salad with grilled chicken sauté
• Potato Leek Soup, Ham & Broccoli Sailing Buns

HORS D'OEUVRES

• Hoisin Blackberry Brie baked in phyllo
• Cold Poached Lobster with a sauce verte
• Steamed Mussels in a garlic wine sauce
• Crab-stuffed Scallop Shells
• Marinated Asparagus wrapped in proscuitto
• Pesto Parmesan Pinwheels
• Smoked Salmon Cocktail Puffs

DINNER

• Starter • Conch Salad with Cuban bread
  Main Course • Grilled Ginger Garlic Yellowfi n Tuna on a bed of basmati rice topped with a tropical fruit salsa and tortilla strips
  Dessert • New York Cheesecake with Strawberries
• Starter • Pecan-encrusted Goat Cheese on a bed of mixed baby greens w/ champagne dressing and cloverleaf potato rolls
  Main Course • Herb-roasted Chicken with baked shallots in a caper sauce, thyme sweet potatoes, and spinach soufflé
  Dessert • White & Dark Chocolate Mousse
• Starter • Grouper Chowder and butter horn rolls
  Main Course • Veal Picatta on a bed of lemon chive pasta w/ julienne carrots
  Dessert • Key Lime Pie
• Starter • Broiled Portabella Mushroom & Tomato on a bed of red oak leaf salad and French Bread
  Main Course • Succulent Leg of Lamb with a guava garlic glaze, scalloped potato, & caramelized walnuts and green beans
  Dessert • Chocolate Soufflé
• Starter • European Salad w/ dill chive dressing and rye rolls
  Main Course • Fillet of Beef Tenderloin w/ crab stuffi ng wrapped with leeks and a ribbon of béarnaise sauce, rosemary red bliss potato, asparagus bundles w/ burre blanc sauce
  Dessert • Gateau Roberta (flourless chocolate cake)
• Starter • Cream of Broccoli Soup and honey wheat rolls
  Main Course • Madeira Pork Tenderloin Medallions, Potato Fans and Zucchini Mousse
  Dessert • Banana Cream Cup Tart with soft gingersnap cookies
• Starter • Citrus Papaya Salad and oatmeal rolls
  Main Course • Swordfish aux Poivre & Crab Cakes, scalloped eggplants, and thyme new potato
  Dessert • Blueberries Brulée