Menus Breakfast 7 days Home
Shirred eggs in filo, baked with mushroom and Gruyere cheese and leeks served with roesti potato and French asparagus
Frangelico French toast filled with banana pastry cream, blueberry syrup, and homemade sausage patty with pistachios
Eggs Conch Republic style, (not so Benedict), served on a conch cake with black bean sauce, Pico de gallo and key lime hollandaise
Grand mere fruit and sun dried berry granola, fresh fruit compote, banana nut and pumpkin poppy seed muffins, flavored yogurts
Bahamian grits & grunts, panfried fish, grit & grain mustard custard with tomato hash, hickory smoked bacon
Santa Fe Burrito, Chile’ tomato tortilla filled with eggs black beans, chilies, pepper jack cheese and smothered with pork green chile, served with hash browns and homemade salsa
Roast chicken hash with Yukon gold potatoes, peppers and Vadalia onion confit, poached eggs and melted Jarlsberg cheese, cordon of pan juices
Always available; assorted cereals, fresh fruit, eggs any style, bacon, homemade sausage, assorted Danish, coffee cakes breakfast pastries, and juices
Fresh tuna salad, French green beans, artichokes, Nicoise olive, tomato, egg tossed in balsamic-Dijon vinaigrette. Sun dried tomato herb focaccia. Assorted French petite cookies
Chicken Javanese, roast chicken, walnuts, pineapple, apple and banana tossed with mango dressing, garnished with cantaloupe crowns and English cucumbers
Elutheren conch salad, Caribbean spices, coconut, scotch bonnet and lime, Bahamian sweet bread. Key lime parfaits
Tobago Cay style seafood, shrimp, crab, lobster, calamari and octopus with Creole remoulade, key lime mustard and island cocktail. Red potato dill salad, orzo salad with olives roasted peppers and mozzarella. Fresh topical fruit
Chicken Paninis, pesto, roasted peppers, Parmesan cheese, gaufrette potato chips and fresh fruit compote
Potato leek cappuccino. Served with baby spinach salad, tossed with walnuts, Gorgonzola and a warm mesquite grilled portabella mushroom cap,.rosemary-olive focaccia. Coconut flan
Sunday buffet
Nicoise salad, marinated /grilled artichokes with trio color salad, assorted smoked fresh seafood, seafood salad, orichette salad, oysters on the have shell, conch fritters, fresh fruit tray, tomato fish chowder, assorted vegetable antipasto and gourmet European style sable cookies
Tuna tartar on sesame toast
Mini crab cakes
Petite lamb chops
Jerk chicken skewers
Conch fritters
Potato chive borsin pancakes
Wild mushroom mousse on French crouton
Sesame Ahi nori rolls
Smoked salmon dill pinwheels on English cucumber
Conch svelte
Seafood seviche
Stewed conch
Wild mushroom ragout and Swiss cheese on focaccia
100 different stuffed mushrooms (please ask)
Spanikopita
Baba ganous with pita
Hummis crudite
Peshawar and flat bread
Vietnamese vegetable sping roll
Vegetable ragout on crostini
50 different bruscetta (please ask)
Shrimp salad on endive
Filet mignon “Aigo Siao” stuffed with slow roasted garlic, marinated and mesquite grilled and topped with melted imported Gorgonzola, served with shiitaki tomato rosemary demi, garlic mousseline potato
Yellow tail snapper “Rangoon” encrusted in macadamia nuts, mint and panko, topped with banana, mango and pineapple in a coconut curry sauce. Pigeon pea rice pilaf. Taro chips
Ragout St. Barths, shrimp, lobster, scallops and shellfish cooked in a seafood broth with fennel, saffron, tomato and fresh herbs. Herb rustica with rouille
Buttonwood smoked Colorado rack of lamb, bacon tomato jus. Potato dauphinoise and haricot vert almondine
Sesame black peppered seared Ahi with Asian slaw tossed in tamari wasabi gingerette and jasmine rice
Veal loin ala Corse, sautéed with spiny lobster, crab and portabello in a Marsala sauce, served on a bed of broccoli rabe, risotto croquette
Paupillettes of free-range organic chicken breast filled with goat cheese sundried tomato and basil, fresh tomato roasted shallot coulis, vegetable orzo ratatouille
Land, Sea & Air, roasted grouper with truffle skin, braised beef & fingerling potato hash, ginger honey glazed duck, braised endive, fennel fondue and spinach. Cabernet Sauv. Jus
Available on request
West Indian or Thai vegetable curries, vegetable entrees
Mango and Guava parfait with passion fruit whipped cream
Chocolate Decadence with raspberry coulis
Key lime tartlets with gram cracker crust and burnt merique
Toblerone white and dark chocolate mousse
Linzer tort with vanilla rum sauce
Pineapple rum vanilla cake with coconut frosting
Coconut flan, candied banana and strawberries
Torta di limone lime tort with strawberry glaze
Tort Della Nona, pine nut powdered sugar and lemon filling in a sugar dough
Crème Brulee’