BREAKFAST

 

Raspberry Lemon Pancakes

Served with homemade whipped cream and fresh fruit (V,*GF)

 

New York Salmon Bagel 

Homemade poppy seed bagel with cream cheese, smoked salmon, capers and red onion

 

Eggs Benedict

Classically served in an arugula bed on a toasted English muffin (V, *GF)

 

Vegetable Omelet with Grilled Halloumi 

Mushrooms, red onion, spinach, and tomatoes in an omelet with honey and pepper grilled halloumi on the side (V, GF)

 

Steak and Eggs

Grilled steak with fried eggs, roasted cherry tomatoes and potatoes (GF, DF)

 

Avocado Toast with Poached Eggs

Smashed avocado on sourdough with a poached egg, red pepper flakes, feta and lime (V, *GF, *DF)

 

French Toast Casserole 

Baked French Toast topped with honey drizzled mascarpone and fresh seasonal fruit, served with crispy bacon 

LUNCH

 

Mahi Mahi Tacos

Grilled Mahi Mahi in a soft shell with mango salsa, served with corn chips and freshly made guacamole (GF, DF)

 

Slow Cooked Pulled Pork Burgers

Barbeque pork shoulder served with coleslaw and grilled corn on a toasted sesame seed bun (*GF, DF)

 

Pan Seared Tuna Salad

Sesame crusted tuna served with rice, and fresh crisp carrot, cabbage, and snow peas with sesame dressing (GF, DF)

 

Harvest Salad

Balsamic and brown sugar roasted chickpeas, goat cheese, apples, crushed walnuts over a bed of greens with a homemade honey mustard dressing, served with grilled pita and homemade tzatziki (V, GF, *DF)

 

Grilled Chicken Skewers with Southern Slaw 

Paprika glazed chicken, peppers and red onion skewers served with a cabbage and carrot mustard and lemon slaw (GF, DF)  

Fajita Steak Sandwich 

Teriyaki marinated steak with sautéed peppers and onions with melted provolone on a fresh roll served with a side salad (*GF)

Parmesan Crusted Chicken

Served with basmati rice and roasted vegetables (GF)

DINNER

 

Coconut Red Curry (V, GF, DF)

• Starter; rice paper rolls (GF, DF)

• Desert; Raspberry Cheesecake (V)

 

Pasta Carbonara

• Starter; Caprese salad (V, GF)

• Desert; Lemon Sorbet  (V, DF)

 

Poulet Provincial, a balsamic mushroom glazed breast with melted provolone (GF)

• Starter; Goat cheese and caramelized onion crostini (V)

• Desert; Gluten Free oatmeal cookies with vanilla ice cream (V,GF)

 

Vegetable Lasagna (V)

• Starter; Caesar salad

• Desert; Inside out cannoli (V)

 

 Japanese Shrimp Stir Fry (GF, DF)

• Starter; Tuna avocado sushi rolls (GF, DF)

• Desert; Key lime pie (V)

 

Mushroom Risotto (V, GF, *DF)

• Starter; Shrimp cocktail (GF, DF)

• Desert; Assorted fruit and homemade sweet cream (V, GF)

 

Eggplant Parmesan (V)

• Starter; Meatballs (DF)

• Desert; Chocolate banana cake (V)