MENU

t BREAKFAST t

Very Berry Pancakes with Vermont Maple Syrup & Honey Cured BacoN 

Grilled Mixed Vegetable Omelet with Brie

Fresh Artichoke Eggs Benedict

 French Toast with Fresh Fruit Compote & Peameal Bacon

Whole Wheat Bread Cups Brushed with Fresh Herbs

& Garlic Filled with Scrambled Eggs & Country Sausages 

Potato Pancakes with Chunky Curried Apple

Sauce & Black Forest Ham Steaks

All Breakfast include Fresh Squeezed Orange Juice & Fruit Platters

t LUNCH t

Fresh Saku Tuna Burger with A Cilantro Lime Mayo

Broccoli Grape Salad  & Terra Chips 

Tropical Blackened Chicken Salad with Fresh Seasoned Crouton 

Lemon Pepper Pasta with Fresh Grilled Shrimp in Pesto

Avocados Stuffed with Fresh Seafood Salad 

Steak & Chicken Fajitas with Fresh Guacamole & Salsa 

Carolina BBQ Pulled Pork Sandwiches with

Creamy Cole Slaw & Baked Beans 

Zucchini Encrusted Pizza with Grilled Italian Sausage,

Fresh Basil, Peppers & Onions

t SOUPS t

Cucumber Soup with Wasabi Avocado Cream

Gazpacho With Seared Sea Scallops

 Cantaloupe Soup with Pancetta & Port Syrup

Lemon Grass Shrimp Soup

French Onion Beef Bowl

Pawley’s Island She Crab Soup

t SALADS t

Fresh Caprisi Salad Drizzled with Balsamic Vinaigrette

Baby Leaf Spinach with Warm Bacon Dressing

Hazelnut Crusted Goat Cheese with Mixed Greens

Lotus Salad with Raspberry Vinaigrette

Indonesian Gado Gado

Classic Greek Salad with Imported Feta & Olives

t DINNER t

Grilled Chilean Sea Bass with Lemon Dill Basmati Rice

& Fresh Sauteed Green Beans 

Chateaubriand with Bearnaise Sauce

Asparagus tips and Fresh Rosemary Roasted Potatoes

Crispy Potato Encrusted Grouper

with a Lemon Vanilla Sauce & Wilted Spinach

 Shrimp Thai Stir Fry with Peanut Sauce on a bed of Jasmine Rice

Bahamian Grilled Lobster Tails with

Vegetable Kabobs, Plantains & Island Spiced Rice

Blue Cheese and Walnut Chicken Fettuccine

with Savory Tomato Parmesan Garlic Bread

Tropical Pork Tenderloin with Sweet Potato Puree

& Succotash Roasted in Corn Husks

Herb Encrusted Leg of Lamb with Ratatouille

      of Roasted Vegetables & Lentil Couscous

t APPETIZERS & HORS D’OEUVRES t

Cherry Tomatoes Stuffed with Fresh Herbs

and Lemon Neuchâtel Cheese

Filo Cups with Spiced Lamb, Mint & Tzatziki Sauce

Fresh made Parmesan Rosemary Crackers with Pears & Pancetta

Red Grapes Rolled in Cream Cheese & Pistachio Nuts

Artichoke Bottoms with Shrimp & Mango Citrus Salsa

Ginger Chicken Wrapped with Bacon

Italian Sausage Stuffed Mushrooms

Tuna Wasabi Lime Cucumber Purses