Sample Menu

Speciality: Thai, Mediterranean and Vegetarian Gourmet Menus.

Al fresco dining at the cozy and spacy cockpit with music and candlelight. The food is modern, organic and nutritious. Courses are light, fresh, and deliciously seasoned with local herbs and spices. You will be encouraged to treat yourself to fresh herbal infusions throughout the day or delicious tropical-fruit smoothies, coffee chillers and fine wines with dinner.

Your menu will be custom tailored to your preferences!

Breakfast:

Daily: Fresh brewed coffee and tea, chilled juices, assorted breakfast cereals and granola, fresh tropical fruit platter and pastries.

Coconut polenta daisies and papaya salsa.
Spanish Omelette with crisp hash browns and toast.
Buttermilk apple-filled pancakes drizzled with ricotta and caramelized pecans.
Cinnamon swirl French Toast, served with nutmeg syrup and fruit.
Spinach, prosciutto and sun dried tomato frittata with freshly baked cheese rolls.
Eggs Benedict served with freshly made lemon-dill Hollandaise sauce and canadian back bacon.

Lunch :

Szechuan Shrimp salad.
Grilled mahi mahi over caesar salad.
Mediterranean Stuffed focaccia and caesar salad.
Crab cake burger with Quinoa tabouli salad and falafel.
Thai coconut fish fingers with asian slaw.
Bali Chicken wraps, garden salad and corn pie.
Wok vegetables over sesame rice noodles and hoisin sauce.
Greek salad with feta cheese, extra large Greek olives and freshly baked garlic bread sticks.

And after lunch, enjoy the freshly baked cookies and truffles from the the chef's collection: cranberry pecan, ginger, chocolate chip, almond, capuccino chip, macademia and chocolate, and walnut brownies too!.

Hors d'ouvres :

Served every day with the cocktail of the day.

Black bean-chipotle dip and chips.
Breaded artichoke bottoms.
Brushetta with tomato and basil.
Baked Brie with cranberry sauce and assorted crackers.
Oven baked crab fritters with spicy lemon garlic sauce.
Israeli hummus with tahini and mini pitettes.
Very mexican nachos with guacamole, salsa and sour cream.

Appetizer: :

Insalata Caprese.
Black sesame asparagus.
Gnocchi with blue cheese sauce.
Roasted Butternut squash soup.
Walnut crusted scallops with black caviar.
Tangled Shrimp with pineapple chili-garlic sauce.
Sesame seared Tuna Carpaccio with wasabi cream, pickled ginger, soy sauce and sushi rice.

Dinner :

Lobster tail, lemon risotto and young vegetables in orange sauce.
Salmon with herb-shrimp sauce and fetuccini.
Stuffed Poblano with walnut sauce and pomegrenates.
Grilled Surf and turf with roasted vegetables and pineapple balsamic reduction.
Crunchy Mahi Mahi with coconut-curry sauce, jasmin rice and caribbean vegetables.
Filet mignon with truffled mushroom ragoût, grilled asparagus and potatoes au gratin.
Butterflied Roasted stuffed Chicken with sage, prosciutto and Cambozola, rainbow pasta and homemade marinara sauce.

All wines are selected from our extensive wine cellar: Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Shiraz, Merlot, Pinot Noir, Pinot Grigio.

Dessert :

Served with Coffee, Espresso, Tea and Your Choice of after dinner liquors

Pinapple crumble and vanilla ice cream.
Strawberry creamy cheesecake.
"Stomboli" Molten Lava cake.
Apricot cheesecake dumplings with apricot and strawberry sauce.
Orange infused chocolate mousse.
Bananas Foster with Bailys mousse.
Orange crème brûlée.