Breakfast
Shakshuka with crispy prosciutto
and feta
Yogurt and granola bowls
Grilled sourdough

Lunch
Wild shrimp tacos with pineapple
and mango salsa, avocado and
lime crema, and crunchy slaw

Snack
Slow roasted tomatoes, burrata
and garlic crostini

Dinner
Pan seared scalloped with a sage
and garlic butter sauce on a bed
of butternut squash risotto
Charred corn and avocado salad
with creamy balsamic vinaigrette

Dessert
Key lime pie with fresh whipped
cream 


Breakfast
Avocado toast with grilled
mushrooms and poached eggs
Fruit platter
Blueberry chia seed pudding

Lunch
COBB salad with crispy bacon,
jammy eggs, and barbequed
Caribbean spiny lobster tails

Snack
Phyllo wrapped feta bites with hot
honey

Dinner
Barbequed lamb cobs in a sweet
and salty teriyaki marinade
Carrot pure
Seared garlicy greens beans
Chimichurri sauce

Dessert
Blueberry galette with vanilla ice
cream 


Breakfast
Smoked salmon platter with
cream cheese, fresh vegetables,
and toasted bagels
Soft scrambled eggs

Lunch
Sesame crusted, pan seared ahi
tuna over a cod noodle salad in a
tangy soya vinaigrette

Snack
Potato and cheese croquettes
with an herb and garlic aioli

Dinner
Pan seared sea bass over lemony
orzo with grilled, seasonal
vegetables
Arugula salad with caramelized
leeks and roasted tomatoes

Dessert
Lemon and mint posset with
fresh berries