Breakfast

 Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea.

• Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup.


• Mini frittatas with ham and cheese or feta and spinach.


• Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup.


• Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka.


• Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa.


• Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon.


• Variety of fresh local French croissants.


• Breakfast sandwich, eggs, Canadian bacon, cheese

Lunch

• Curried chicken wrap with mango chutney with carrot and pineapple slaw.


• Muffuletta sandwich with tomato, cucumber and feta salad.


• Warm ham and cheese sliders with plantain chips


• Chicken caesar salad with parmesan crisps


• Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens.


• Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing.


• Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream.


• Pumpkin and ginger soup with greens and fresh baked soda bread.


• Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette.

Lunch finishes with a variety of treats including homemade cookies and local chocolate.

Appetizers

• Smoked salmon platter with cream cheese, cappers, red onion and crackers.


• Shrimp ceviche with avocado, and toasted cumin served with baguette.


• Warm artichoke dip served with nachos chips.


• Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers.


• Mexican cheese and bean dip with nacho chips.


• Curried lentil dip with pita points.


• Layered crab spread with crackers,


• Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and


• Pineapple and prosciutto tarts with a hint of chilli.


• Labneh drizzled with olive oil and topped with olive tapenade served with crackers.

Dinner

• Creamy Shrimp pasta with a green salad and garlic bread.


• Grilled steak with crispy,


• rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto.


• Grilled teriyaki pork loin with grilled pineapple, rice and snap peas.


• Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad.


• Jerk chicken with orzo wilted spinach and feta in a pesto dressing.


• Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers.


• Blackened mahi mahi topped with a mango salsa accompanied with coconut lime rice and a green salad.


• Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau.


• Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette.

Dessert

• Homemade ginger cake topped with Grand Marnier whipped cream.


• Chocolate brownie with ice cream and Grenada chocolate liquor drizzle.


• Butter tart square with ice cream.


• Key lime pie.


• Lemon olive oil cake with fresh fruit and cream.


• Panna Cotta with fresh passion fruit sauce and ginger nuts.


• Lemon cheesecake pots.


• Rum cake with a lime glaze.


• Rich chocolate pudding pots.


• Mango and coconut trifles.

Cocktails and Sundowners

• Spicy Tequila, jalapeño and cilantro infused tequila, lime and pineapple juice.


• Gin and Tonic with a twist, G & T a grapefruit slice and mint.


• Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice.


• Dark and Stormy. Dark rum, ginger beer, lime wedges.


• A lemony rosé cocktail with vodka and triple sec.


• Rum, pineapple juice, orange juice and fresh nutmeg.


• Aperol spritz. Aperol, Prosecco, soda garnished with an orange slice.


• Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar.