Breakfast
Chile relleno soufflé
Blueberry, strawberry, and banana buttermilk pancakes with Vermont Maple syrup and fried apples on the side
Homemade egg-bread French toast with a creamy strawberry or banana stuffing
Eggs Benedict either traditional or with asparagus or eggplant
Mushroom, onion, and bacon quiche with Swiss and gruyere cheeses
Granola, yogurt, fresh fruit and assorted juices
Breakfast burritos with chorizo sausage, eggs and sharp cheddar and pepper jack cheeses, smothered with green chili
Bagels and lox (smoked salmon, cream cheese, onions, capers, dill, lemon wedges and juice)
Lunch
Broiled goat cheese salad with baby greens and an onion dill vinaigrette
Whole wheat BLT with sprouts, avocado, and roasted red pepper aioli
Chilled Gazpacho served with creme fraiche and crunchy French bread
Fresh chicken salad sandwiches and assorted fruits (perfect for beach picnic lunches)
Tempura calamari salad with a paprika red bell pepper sauce
Grilled lemon herb mahi mahi sandwich served on a baguette with Parmesan aioli and side salad
Shrimp, avocado and citrus salad
Grilled Roquefort sliders (mini-hamburgers, substitute any cheese) served with a mixed greens salad or potato salad
Grilled chicken Caesar salad
Seared tuna salad
Selection of meats and cold-cut sandwiches
Crab and artichoke dip with crackers and biscuits
Assorted Crostini or bruschetta
Coconut shrimp with mango chutney
Baked brie with a mixed hit compote and dipping crackers
Vegetable spring rolls
Stuffed Crirnini mushrooms
Conch fritters
Mixes fresh vegetables and chips with hummus, tapenade, blue cheese and other dips
Sushi-California rolls, or catch of the day roll if an appropriate fish
Chips and guacamole and other dips
Dinner
Center cut pork chop with a pineapple lime salsa
Pecan encrusted fresh Grouper fillet with a brown sugar bourbon sauce
Crusted rack of lamb with Dijon sauce, served with garlic mashed potatoes and haricot verts
Maryland crab cakes (your chef is a Maryland native!) with long grained rice and mixed vegetables
Grilled Rib eye steak with balsamic butter sauce on a bed of julienned Belgian endive and green onions
Summer vegetarian spaghetti served with fresh garlic bread
Spinach stuffed sautéed chicken breast with roasted tomato confit
Fresh grilled or steamed Caribbean lobster served with clarified lemon butter, grilled vegetable kabobs, and roasted potatoes
Filet mignon with asparagus and Hollandaise sauce
Sautéed chicken breast with a tomato cream sauce
Slow cooked baby back ribs with homemade com bread and potatoes
Caribbean jerk pork tenderloin with a mango sauce and plantain chips
Tuna steaks with a mushroom caper sauce
Dessert
Créme brulee
Key lime pie
Hazelnut cake with an espresso chocolate frosting
Fresh fruit cobbler
Three layer carrot cake with cream cheese frosting
Tiramisu
Mixed fruit clafouti
Chocolate and / or raspberry soufflé
Pineapple upside down cake
Rum bread pudding
Angel food cake with fresh strawberries and whipped cream
Chocolate sponge cake
Mango and pear crisp
*Menus are fully customizable to your group's tastes!
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