Breakfast:

• Four Cheese and Spinach Omelet
• Pecan Waffles
• Banana Pancakes with Maple Syrup
• Vanilla flavored French Toast
• Poached Eggs with Smoked Ham
• Spinach, Ham and Cheese Omelet
• Fresh Fruit Salad with Lemon Zest flavored Yogurt
• Fluffy scrambled Eggs with Crisp Bacon
• Fresh Homemade Muffins

Lunch:

• Chicken salad with celery, grapes, chopped walnuts and pecans
  with ginger flavored mayonnaise over a bed of greens
• Quesadillas with turkey, Mexican cheese and peppers
• Vegetable quiche with mixed green salad
• Greek salad
• Exotic salad with hearts of palm, artichokes, pineapple
  and shrimps over mixed greens
• Quesadillas with vegetables and cheese
• Smoked salmon platter with horseradish
• Tomato Mozzarella salad with rucola salad and basil
• Mixed Green Salad with Grilled Chicken and Balsamic Vinaigrette
• Quesadillas with Meat, grilled onions and Mexican cheese
• Classic Lobster Salad over Whole Wheat Toast
• Classic Caesar salad with Grilled Shrimp and Croutons
• Luke warm  Spaghetti with fresh Tomatoes, Grilled Eggplant and Mozzarella Cheese
• Cold Roast Beef Platter with Bicolor Coleslaw and  Cilantro Vinaigrette

Hors d' Oeuvres:

• Fresh Cheese bomb with Ginger Orange Marmalade
  and toasted Almond Slices served with Crackers
• Lobster Wraps
• Cucumber rolls with Goat Cheese and Salami
• Miniature Crab Meat Triangles
• Endive Flower with Blue Cheese Cream and Walnuts
• Spinach and Feta Triangles in Phyllo Dough
• Shrimp Cocktail with Chili Lime Mayonnaise
• Tuna salad Canapés with Dill
• French Cheese Platter with Dalnuts and Date preserve
• Zaziki – Greek Cucumber Salad with Yoghurt and Garlic
• Crab Cakes
• Chicken Sate Skewers
• Warm Spinach Artichoke Cheese Dip with Pita Bread
• Turkish MeatBall Skewers
• Sesame Roasted Mixed Nuts

Appetizers:

• Tuna Sashimi with Chives and Lemongrass
• Mahi Mahi Carpaccio with Olive Oil and Cherry Tomatoes
• Parma Ham and Melon Boats
• Tomato Bruschetta s made with homemade herb  Focaccia Bread
• Lukewarm String Bean and Tomato Salad with Champagne Vinaigrette
• Smoked Salmon Rolls
• Cold Cuts and Fresh Vegetable Platter
• Hummus with Sun Dried Tomatoes and Roasted Pine Nuts
• Mixed Green Salad with Cranberry Vinaigrette and Toasted Walnuts
• Salmon Carpaccio with Rose Pepper and Basil
• Linguine Pasta with Pesto and String Beans
• Cream of Asparagus Soup with Parmesan
• Miso Soup Mushrooms and Chives
• Lobster Bisque with Sherry and Bread Croutons
• Creamy Zucchini  Soup
• Leek and Potato Soup with Gruyere Cheese
• Classic Italian Minestrone with Orzo Pasta
• Chicken Soup with Corn
• Lentil Soup
• French Onion Soup with Swiss Cheese Toast

Main Courses:

• Grilled Duck Breast with Shallot Wine Reduction and Baked Potatoes
• Whole Wheat Penne Pasta, Alfredo Sauce with Grilled Shrimps and Sautéed Artichokes
• Sautéed Sea Bass with White Wine Sauce over Rice served with Sautéed Sugar Snap Peas and Leeks
• Grilled Lobster with Herbes de Provence grilled Tomatoes and Sautéed Potatoes
• Teriyaki grilled Chicken Breast over Wild Rice and Baby Corn and Sautéed Zucchini
• Honey soy ginger Salmon with Smashed Potatoes
• Tagliatelle Pasta with Seafood and Asparagus
• Sautéed Scallops, Shrimp Skewers with Grilled Asparagus Tomato Concaisse’ and Rice Pilaf
• “Risotto alla Milanese” (Saffron Risotto)  with veal Ossobuco and “Gremolada”
• Grilled Filet Mignon with Red Wine Reduction and Broccoli Potato Puree
• Pan seared Mahi Mahi with Lemon Zest Butter with Parsley Potatoes
• Green Thai Curry with Shrimps and Vegetables over Basmati Rice
• Grilled Pork Tenderloin with Mango Tomato Cilantro Salsa and Sweet Potatoes
• Indian Curry with Chicken and Vegetables over Steamed Rice
• “Scaloppine di Vitello al Vino Bianco” – Veal Cutlets with White Wine Sauce and Mashed Potatoes with Truffle Oil
• Rosemary Roasted Rack of Lamb with Pearl Onions, Sautéed Mushrooms with Parsley and garlic, Creamy Potato Gratin

Desserts:

• Key Lime Pie
• Bahamian Rum Cake with Vanilla flavored Whipped Cream
• Double Chocolate Mousse
• Warm Sautéed Strawberries with Caramelized Ginger flavored Orange zest
• Pineapple Flambé’ with Caramelized Almonds and Coconut
• Decadent Chocolate Fondant with Whipped Cream
• Honeydew Melon and Raspberries marinated in Grand Marnier with Grand Marnier flavored Whipped Cream and Toasted Pine Nuts
• Apple Crumble with Cinnamon Vanilla Ice Cream
• Coffee Parfait with Kahlua Sauce
• Crème Brulee
• White Chocolate, Nut and Coconut Rum Balls