THE ANNEX

Breakfast

Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried

tomato spread, Fruit salad, Blueberry muffins.

Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.

Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.

Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.

Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.

“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.

Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.

Luncheon

Caribbean braised chicken roti (or vegetarian) served with salads – watermelon feta basil salad, chickpea and red pepper salad.

Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.

Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.

Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.

Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.

Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.

Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.

Canapés

Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.

Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli

Homemade tzatziki with falafels.

Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.

Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.

Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.

Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.

Dinner

Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.

Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.

Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.

Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.

Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.

Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables

Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.

Dessert

Rum infused apple roses with homemade caramel sauce.

Key lime pie with ginger and coconut crust.

Bailey’s infused crème brûlée.

Poached pears with Grand Marnier whipped cream and candied pecans.

Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut

Rum fudge pie

Oreo cheesecake with chocolate ganache.