SAMPLE MENU

BREAKFAST

Coffee & Tea
Fresh Juices
Fresh Fruits 

Cinnamon French Toast with Apple Compote and Slab Bacon

 Artichoke, Tomato & Goat Cheese Frittata with
Whole Grain Toast and Fruit Preserves

 Baked Banana-Strawberry Pancakes with Spiced Butter
and Grilled Ham

 Vegetable Omelettes with Muenster, served with
Southern Style Grits and English Muffins

 Southwestern Egg Quesadillas with Green Chiles, Cojita Cheese,
Mango Salsa and Fresh Guacamole

 LUNCH

Lime Crusted Grilled Tuna over Mixed Greens tossed with Leeks and Tomatoes
in a Citrus Vinaigrette

 Curried Crabcakes with Fresh Pineapple Chutney and
a  Mango Avocado Salad

Rustic Tomato, Smoked Mozzarella, and Oregano Pizza
served with Hearts of Romaine in Sherry-Dijon Vinaigrette

Warm Rosemary Chicken Salad with toasted Pecans
and Field Greens

Pork Tenderloin and Brie Panini’s with Spiced Peach Butter
served with Pomodora Pasta Salad

Assorted Homemade Cookies

 APPETIZERS

Smoked Salmon and Dill Cream Cheese Crostinis

Stilton and Fig Tartletts with a Balsamic Glaze

  Goat Cheese with Cracked Pepper and Sun-dried Tomatoes
with French Bread

 Seven Layer Mexican Dip with Tortilla Chips

Crispy Coconut Shrimp with Tropical Remoulade

 DINNER

 Cool Sunset Soup
Hoisin Glazed Flank Steak served with Thai Coconut Rice
and Stir-Fry Vegetables

 Spinach and Strawberry Salad with a Peppery Balsamic Vinaigrette
Gorgonzola Chicken Roulade accompanied by
Mushroom Thyme Risotto and Grilled Asparagus

Black Bean, Corn and Tomato Salad with Fresh Cilantro
 Grilled Mahi with Chili Spice Rub served with
Green Chile and Mango Polenta

 Fresh Summer Gazpacho
Grilled Bacon-Wrapped Tenderloins finished in a Cognac Reduction served with
Blueberry Stilton Mashed Potatoes and
Slow-Sauteed Broccoli

Field Greens with Pears and Goat Cheese in a Champagne Vinaigrette
Curry-Apple Scallops with Onion and Gruyere Tart and
Braised Haricot-Verts

 DESSERT

Custard Bread Pudding with Southern Whiskey Sauce

 Gingerbread Cake with Honeyed Marscapone Cream

Tiramisu Trifle

Green Tea Panna Cotta with Mango Compote

Chocolate Mousse Imperiale with Fresh Raspberries and Whipped Cream