Chef Ally’s sample menu consists of a myriad of coastal inspired,
natural and organic plates and hors d'oeuvres. Including breakfast,
lunch, appetizers, dinner and dessert. Served with juices, coffee,
tea, water, soda, local beers and craft cocktails. Dinner can be
accompanied by a wine pairing and/or craft cocktail.

Breakfast

Huevos Rancheros, served with sliced avocado and potato corn hash

Avocado toast with poached eggs, tomatoes, and sprouts

Eggs Benedict served with Hollandaise, fresh fruit, and Mimosas

Lemon-blueberry ricotta pancakes served with bacon and homemade whip cream

Mushroom, bacon, and carmolized onion quiche served with yogurt and island fruits

Lunch

Fresh tuna poke bowl made with island greens, served with Asian cucumber salad

Coconut chicken curry, served with rice and homemade naan bread

Fresh fish tacos with pineapple salsa and local green salad

Asian Shrimp Soba Noodle Bowl, Avocado, Carrots, and Peanut Sauce

Mahi filets served with Cilantro coconut rice and homemade mango salsa

Hors d'oeuvres and desserts

Local Caught Wahoo Ceviche, homemade chips

Caprese Skewers and Arancini

Mezze Board, baked feta, and vegetables

Charcuterie board with fresh fruits, nuts, and chocolates

Flourless chocolate tart, raspberry coulis

Goat cheese cheesecake, fresh berries

Olive oil cake with black raspberry filling

Spiced mango rum cakes

Dinner

Panco Encrusted Grouper, Mediterranean Couscous Salad

Filet mignon, grilled broccolini, and a creamy mushroom gorgonzola sauce

Lobster with lemon butter and creamy mushroom risotto

Local yellowfin tuna, papaya citronette, and crispy herb polenta

Lamb Lollipops, eggplant caponata, red pepper coulis, feta, and pistachio