Breakfast:  Green Chile Chickichanga with mixed greens

Lunch: Mahi Tacos with Mango Avocado salsa and black beans

Hors d’oeuvre: Black Bean & Corn Papusas with boat-made Guacamole

Dinner:  Steak and Shrimp Fajitas with Cilantro lime rice and refried beans

Dessert:  RumAway Rum Cake

Breakfast:  Crepes with Nutella / Bananas Foster crepes with Fresh Local Fruit

Lunch: Chicken Pesto Pasta Salad

Hors d’oeuvre: Mini Brie en Croute with Blackberry Jam

Dinner: Beef Tenderloin with Potatoes at Gratin and

Dessert: Creme Brûlée

Breakfast:  Omelet with Hash browns and Bacon with Toast

Lunch: Ahi Tuna Nachos

Hors d’oeuvre: Johnny Cakes

Dinner: Grilled Lobster with Caribbean Rice and Grilled Vegetables

Dessert: RumAway Bread Pudding

Breakfast:  Banana Pancakes with Sausage and Fresh Fruits

Lunch: BBQ Pork Sliders with New Potato Salad and Fruit Salad

Hors d’oeuvre: Stuffed Mushrooms with Sausage and sage

Dinner:  Blackened Tuna with Ginger Cilantro Sauce over Coconut Thyme Rice with carrots

Dessert:  Strawberry Pound Cake with Fresh Whipped Cream

Breakfast:  Artichoke and Pancetta Strata with Fresh Pineapple

Lunch:  Grilled Brie and Peach Panini with Spinach Salad

Hors d’oeuvre: Stuffed Artichokes

Dinner:  Caprese Chicken over Angel hair Pasta with Mozzarella Salad

Dessert:  Tiramisu

Breakfast:  Eggs Benedict with Roasted Potatoes and Fresh Fruit

Lunch:  Lamb Gyros with Orzo Salad

Hors d’oeuvre: Hummus with Pita, Olives, and Feta Spread

Dinner:  Chicken Souvlaki with Grilled Potatoes and Squash

Dessert: Watermelon in Honey Syrup with Cinnamon Yogurt

Breakfast:  Stuffed French Toast with Berry Compote and Bacon Roses

Lunch:  RumAway Smash burgers with Rosemary Potato Wedges

Hors d’oeuvre:  Charcuterie and Cheese Board

Dinner:  Grilled Jerk Pork Chops with Rice and Peas Glazed Carrots

Dessert: Key Lime Pie