Chef Casey Sample Menu
Breakfast
Served with fresh fruit platter, freshly brewed coffee, a selection of fine teas, and fruit juices
Eggs Benedict with smoked salmon, spinach & hollandaise
Lemon ricotta pancakes with berry compote & maple syrup, served with breakfast sausage
Avocado toast on homemade sourdough with poached eggs, crispy bacon, pickled red onion, feta & chili flakes
Mediterranean omelette with prosciutto, tomato, spinach, goat cheese & herbs
Greek yogurt with homemade granola, fresh berries & local honey
Bagel Board: Served with bacon, smoked salmon, tomatoes, capers, onions, and whipped chive cream cheese
Lunch
Grilled Greek chicken souvlaki bowls with lemon rice, cucumber, tomato, feta & tzatziki
Blackened mahi-mahi tacos with mango salsa & lime crema
Shrimp Caesar salad with garlic focaccia
Homemade pesto pasta with grilled vegetables & parmesan
Tuna Poke Bowl: Fresh tuna served over a flavorful poke bowl with classic accompaniments
Honey mustard marinated chicken thighs with cucumber, peach & mint salad
Thai Noodle Salad served with satay chicken and shrimp lettuce wraps
Canapes
Tuna tartare on cucumber rounds
Whipped feta with roasted peppers & crostini
Coconut shrimp with sweet chili sauce
Mini crab cakes with lemon aioli
Burrata & tomato bruschetta
Charcuterie & artisan cheese selection
Truffle fries with parmesan & herbs
Dinner
Seared snapper with lemon beurre blanc, roasted asparagus & baby potatoes
Beef tenderloin with chimichurri, garlic mash & broccolini
Herb-crusted rack of lamb with dauphinoise potatoes & glazed carrots
Parmesan-crusted chicken with creamy mushroom risotto
Lobster linguine with garlic, white wine & fresh herbs
Slow-braised beef short ribs with creamy polenta & roasted vegetables
Handmade wild mushroom ravioli with sage butter & parmesan
Desserts
Vanilla panna cotta with berry compote
Warm chocolate brownie with vanilla bean ice cream
Classic tiramisu
Lemon tart with whipped mascarpone
Sticky toffee pudding with caramel sauce
Crème Brûlée
Affogato with homemade biscotti
Selections change daily to highlight the freshest seasonal ingredients
Chef Mel Sample Menu
Breakfast
Served with fresh fruit platter, freshly brewed coffee, a selection of fine teas, and fruit juices
Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.
Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce
Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion
Eggs Benedict with thick ham on a toasted English muffin
Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs
Shakshuka Style Baked Eggs with feta and toasty sourdough
Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime
Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs
French Toast with honey drizzled mascarpone and berries served with crispy bacon
Lunch
Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons
Mediterranean Salad Bowl, Greek Meatballs, Marinated cucumber and tomato, pickled onions, hummus, and a homemade tzatziki sauce
Beer Battered Mahi Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese
Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce
Asian Sticky Beef Noodle Salad with sauteed veggies
Pulled Pork Burgers on a homemade brioche bun and slaw
California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette
Appetizers
Chefs Choice Charcuterie Board
Bacon Wrapped Dates stuffed with Goat Cheese
Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
Smoked Salmon Puff Pastry Bites
Honey Baked Brie with Crispy Toasts and Green Apples
Spicy Salmon Crispy Rice
Dinner
Ribeye Steaks with roasted potatoes, asparagus, and fresh chimichurri sauce
Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli
Herb Crusted Pork with Brussel Sprouts and Hasselback potatoes on a Butternut Squash puree
Seared Scallops on a parmesan risotto with basil oil and parmesan tuile
Asian Style Sea Bass on smashed potatoes and sesame spinach
Linguine Alla Vongole with Mussels and Clams in a White Wine sauce
Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables
Desserts
Vanilla Bourbon Creme Brulee
Coconut Key Lime Pie with Fresh Whipped Cream
Salted Dark Chocolate Tart with Vanilla Bean Ice Cream
Dark Chocolate Dipped Fruits
Poached Pears with Caramel Sauce
Chocolate Mousse with Creme Anglaise and fresh berries
