Kristen's Sample Menu
Breakfast
All breakfasts served with fresh fruits
Mediterranean Shakshuka
Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread
Classic Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce
Smoothie Ocean Bowl
Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes
Loaded Avo Toast
Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey
Huevos Rancheros del Mar
Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema
BYOB (build your own bagel) Platter
Assorted bagels with all the fixings to create the perfect breakfast bagel - cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers
BVI Coconut French Toast
Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon
Lunch
Tuna Poke Bowl
Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo
Caribbean Fish Tacos
Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa
Buddha Bowl
Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini
Grilled Salmon and Vegetables
Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce
Crab Cake Sandwich
A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries
Kale Caesar Salad
Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp
Bulgolgi Bao Buns
Korean beef in a bao bun topped with sesame seeds served with a cucumber salad
Appetizers
Charcuterie Board
Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.
Mediterranean Platter
Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread
Pesto Burrata
Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia
Mini Quesadillas
Cheese quesadillas served with fresh guacamole and salsa
Thai Chicken Skewers
Grilled chicken satay with spicy peanut sauce
Shrimp Cocktails
Chilled shrimp with spicy avocado crème and cocktail sauce
Strawberry Balsamic Bruschetta
Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top
Dinner
Verde Risotto with Scallops
Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes
Rack of Lamb
Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce
Caribbean Catch
Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top
Ribeye Steak
Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini
Surf and Turf
Served with mashed potatoes and asparagus
Miso Glazed Salmon
A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream
Kale Pistachio Pesto Pasta
Linguine topped shrimp, cherry and parmesan
Dessert
Chocolate Mouse
Vegan chocolate mouse
Mango Cheesecake
Cheesecake with fresh mango and graham cracker crust
Dark Chocolate Tarte
Chocolate ganache in cookie crumb crust with sea salt flakes
Vanilla Pan Cotta
Creamy vanilla custard with fresh blueberry compote and mint
Lemon Cake
Moist lemon cake with lemon glaze and candied lemon zest
Pistachio Brownies
Fudge brownies with pistachios, served with vanilla ice cream
Orange Posset
vegan orange cream served with shortbread cookies
