Sample Menu

Al fresco dining at the cozy and spacy cockpit with music and candlelight The food though 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 diner.

Cousine is International including special samples of Austrian, Creole and of course, a bit of Mexican as well.

Breakfast: Photo 2

Daily: Fresh brewed coffee, chilled juices, assorted breakfast cereals and granola, fresh tropical fruit platter, pain au chocolate & croissants.

  • Crisp baked bacon and herb scrambled eggs with homemade hash browns, whole wheat toast or English muffins.
  • Open- Faced Egg Fiestas with Gingered Honeydew.
  • French crepes with a creamy filling topped with berries sauce.
  • Orange Blossom French Toast, served with nutmeg syrup and oven baked sausages.
  • Cheesy mexican Omelete burrito with fresh jalapeno nutty sauce.
  • Buttermilk apple pancakes drizzled with ricotta and blueberry compote.
  • Eggs Benedict served with freshly made lemon-dill Hollandaise sauce and Canadian back bacon.
  • Mid-morning snack of fresh fruits, brownies, cookies and chocolate bars.

Lunch : Photo 2

  • Bali Chicken Tortilla Wraps and green salad.
  • Fresh Pumpkin and Bacon Soup with olive bread.
  • Shrimp banana boats with pesto bread & green salad.
  • Aztec soup: Chicken, tortilla chips, avocado, chipotle & cream cheese.
  • Greek salad with feta cheese, extra large Greek olives and fresh baked garlic bread sticks.
  • Garlic-lime shrimp with crispy potatoes and tempura vegetables.
  • Pink salmon salad served with Belgian endive, baby frisee and citrus vinagrete.

Hors d'ouvres :

Served every day with your cocktail of choice between 16:00 and 18:00.

  • Mini Camembert tarts with caramelized pears.
  • Blue Cheese Stuffed Mushroom Caps.
  • Oregano olive spread on Pumpernickel Crisps.
  • Warm Brie and Wine Baked Apples.
  • Cheese souffles in Phyllo cups with roasted zuccini and red bell peppers.
  • Prawns with curry coconut sauce with Sweet Potato and plantain Fries.
  • Roasted Camembert in Phyllo Pastry with Mango Salsa.

Dinner :

  • Red Snapper supreme with mushrooms risotto and green beans almondini.
  • Hot and Crunchy Mahi Mahi with Mango Jalapeno Aioli and Variable Vegetables.
  • Bayou Shrimp with wild rice and Balsamic Salad with Pomegranates.
  • Fillet Mignon with green pepper sauce, Garlic and Horseradish Mashed Potatoes.
  • Sesame seared Tuna fillet with wasabi cream, walkame, Scented Jasmine Rice and asian vegetables.
  • Lobster Tails & Crushed New Potatoes with Lemon and Basil.
  • Butterflied Roasted Chicken with Lemon and Rosemary Stuffing.

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

Dessert :

Served with Coffee, Tea and Your Choice of Liquors

  • Apfel Strudel with vanilla ice cream and butterscotch nut sauce.
  • Frozen Tiramisu with mint dots.
  • Strawberry puff with fresh cream.
  • Caramel apple cheesecake covered in sautéed apples with baileys caramel sauce.
  • Victoria’s delirium (choco - cream caramel)
  • Flaming bananas with french vanilla ice cream.
  • Poached pears with chocolate/cranberry sauce