Chef Jaimey’s Sample Menu
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BREAKFAST
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Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries
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Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla
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Quiche: Sausage, Mushroom, Spinach and Cheese
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Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit
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Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado
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Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa
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Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa
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All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice
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Daily Homemade Baked Goods Include:
Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread
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LUNCH
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Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
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Super Chop Salad topped with Grilled Salmon - Chopped Kale and
Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread
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Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread
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Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette
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Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables
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Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla
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Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia
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Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad
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APPETIZER (SUN DOWNERS!)
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Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread
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Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips
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Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité
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Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce
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Charcuterie Platter with mixed cheese, Olives and Cured Meats
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Homemade Coconut Shrimp with Thai Sweet Chili Sauce
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Chicken Satay with Homemade Peanut Sauce
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Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked
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STARTERS
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Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic
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Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives
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Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle
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Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze
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Fresh Catch Citrus Ceviche served with crispy plantain chips
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Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle
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Coconut Curry Mussels Served with Crusty Bread
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Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig VinaigretteÂ
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DINNER
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Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans
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Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes
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Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots
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Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts
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Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread
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Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas
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Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
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Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots
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DESSERT
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Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce
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New York Style Cheesecake topped with Mango, Strawberries and Blueberries
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Rum Chocolate Ganache Pots
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Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
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Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
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Rum Fudge Pie
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Lemon Berry Parfaits
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Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree
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Vanilla Cream Brule Torched to Perfection
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Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream