culinary

breakfast

Sweet Potato and Zucchini Fritters

Served with poached egg, chili jam, crispy bacon, pickled jalapenos

Çılbır, Spicy Turkish Eggs

Served over a delicious yogurt and finished with a warm spicy butter sauce with crispy red pepper flakes and fresh herbs

Crab Cake Egg Benedict

Homemade toasted English loaf, blue lump crab, poached egg, paprika hollandaise

Fluffy Vegan Berry Pancakes

With fresh blackberry compote and toasted almonds

Acai Chia Bowl

Berries, almond & pumpkin seed granola, almond butter, coconut chia, goji berries, agave, minty herbs

lunch

Fried Chinese Eggplant Bao Buns

Roasted miso aioli, red cabbage, cilantro

Mediterranean Grilled Octopus Salad

With grilled vegetables and citrus dressing

Yellowtail Tuna Tacos

Local caught tuna served raw, with hard shells, pickled slaw, and a wasabi kick

Lemon Farro Salad

Warm farro, baby heirloom tomatoes, roasted beets, micro arugula, avocado, pumpkin seeds, herbed goat cheese

starter

Tuna and Grapefruit Crudo

Served with salmon roe, pickled cucumbers, and zesty citrus drizzle

Sweet Potato and Goat Cheese Croquette

With crispy carrot shards and a red pepper emulsion

Mahi Ceviche Peruvian Style

With avocado, sweet potato crisp, yellow chili pepper sauce, cilantro

Chilled Cucumber Soup

With blue crab, dill, parsley oil carrot ribbons & ginger, sesame, orange miso vinaigrette, Persian cucumbers, sesame pickled daikon, chili oil, cilantro

entree

Moroccan Spiced Duck Breast

Served with baked asparagus, tangy beetroot puree, crispy potatoes

Butter Poached Lobster and Parmesan Risotto

With crispy leeks and seaweed pearls

Grilled Octopus

With crispy fingerlings, romesco, and lemon arugula

Butternut Squash Gnocchi

With butternut faro bolognese, parsley oil

dessert

Chocolate and Hazelnut Tarts

With light fluffy mouse and a sticky caramel layer

White Chocolate and Raspberry Panna Cotta

With toasted chocolate, almonds, and fresh raspberries

Berry Pavlova

Topped with fluffy cream and layers of fresh fruit

Salted Caramel Tres Leche

Caramel mirror glaze, vanilla ganache, and honey tuile

breakfast

Whole Grain Avocado Toast

Topped with rainbow vegetables

Acai Bowls

Crunchy granola and fresh berry toppings

Fluffy Vegan Blueberry Pancakes

Served with berry compote

Quinoa Breakfast Bowl

Sweet potato, nuts, and dried fruits

Mediterranean Shakshuka

Slow cooked and topped with vegan feta

lunch

Pulled Jackfruit Bao Buns

Served with crunchy rainbow slaw

Mediterranean Hummus Bowls

Served with grilled vegetables, olives, and fresh pita bread

Beet Salad

Roasted beets, plum, and pecan

Courgette Curry

Served with lemon rice and mango chutney

Tofu Poke Bowls

Served with pickled vegetables and spicy asian dressing

hors d’oeuvres

Smoked Carrot Lox

Served on toasted rye with dill cream cheese

Marinated Artichoke Hearts

Served with sun-dried tomato aioli

Sweet Potato Blinis

Served with avocado mousse and chili drizzle

Crostini

Served with fig jam, almond butter, and fresh arugula

Beetroot Carpaccio

Served with walnut crème and microgreens

starter

Roasted Butternut Squash Soup

Drizzled with truffle oil

Asparagus Salad

With charred lemon and hazelnuts

Spiced Lentil Salad

With roasted carrots and tahini dressing

Savory Pumpkin Salad

With pomegranate seeds and pistachios

Spinach and Strawberry Salad

With balsamic vinaigrette

entree

Wild Mushroom Risotto

With fresh herbs and vegan parmesan

Stuffed Zucchini Blossoms

Crafted with a ricotta-style cashew filling

Asian-Inspired Eggplant Rolls

Served with tofu and sesame dressing

Cumin-Spiced Moroccan Tagine

With apricots and chickpeas

Stuffed Portobello Mushrooms

Walnut and spinach with quinoa

dessert

Panna Cotta

Raspberry and coconut

Dark Chocolate Tart

Sea salt and raspberry coulis

Lemon Basil Sorbet

With candied citrus peel

Chocolate Fondant

With a melting center served with homemade almond milk ice cream

Vanilla Bean Crème Brûlée

Caramelized coconut sugar top