Breakfast

• Brioche ginger French toast with passionfruit compote and crispy bacon
• Fresh southern biscuits and sausage gravy  vegetarian, vegan, and gf versions upon request
• Crispy Brussels sprout & sharp cheddar quiche with maple sausage links and berry chia cups
• Overnight oats & chia bowls with fresh coconut, tropical fruit blueberries, blackberries, and crushed macadamia nuts
• Huevos rancheros served with roasted tomatillo salsa, fresh pico de Gallo, feta, & spicy black beans
• Prosciutto, gruyere, & egg puff pastry knots served with spiced coffee cake & fresh fruit

Lunch

• Maryland Crab Cake Benedicts with citrus hollandaise and arugula greens
• Mandarin orange shrimp salad; shaved carrots, arugula & microgreens, gingery parsnip & carrot puree, orange wedges, topped with glazed shrimp
• Colorful bell pepper and garbanzo salad with fresh burrata, poached eggs, crispy pancetta, and oregano vinaigrette 
• Leafy kale salad with Parmesan & balsamic vinaigrette, crispy Italian croutons, and spicy grilled flank steak with avocado pepper crema
• Bibimbap bowls; sweet & spicy beef & mushrooms with pickled watermelon radish, bright purple cabbage, yellow peppers, and kimchi aioli over sticky rice
• Crispy mahi mahi tacos with roasted chickpeas, quick pickled purple cabbage slaw, shredded carrots, and avocado crema

Appetizers

• Charcuterie and cheese boards with house-made pickles and dips
• Grapefruit & lime Caribbean ceviche with bright sweet peppers & green apple in a coconut milk base
• Savory stuffed bella mushrooms served with lemon & artichoke dip
• Fresh Focaccia flatbreads with prosciutto, mozzarella, & arugula
• Cheesy garlic knots fresh from the oven with herbed olive oil
• Southern deviled eggs with chives, paprika, and pickled watermelon radish
• Bright pickled shrimp tostadas with avocado, tomatoes, & pickled onion

Dinners

• Jerk Spiced Mahi filets with tropical mango curry, coconut rice, and fresh mango salsa
• Lemony pork piccata, a buttery white wine & caper sauce over angel hair pasta and summer squashes
• Grilled steaks with crispy potato stacks, lemon & parmesan asparagus and a side of zesty chimichurri
• Southern shrimp and grits with roasted butternut squash, charred red pepper & tomato salsa, zucchini ribbons, and spicy sprouts
• Pistachio crusted lamb over mushroom quinoa and crispy broccolini with pistachio, mint, & lemon pesto
• Lemon & white wine Caribbean lobster tails served with pea & mushroom risotto or leek & butter gnocchi with gremolata
• Ratatouille, slow cooked tomato & red wine sauce, beautiful summer vegetables, served with sausages or protein of choice

Desserts

• Fresh ginger molasses cake with strawberry compote, candied ginger, and vanilla cream
• Salted dark chocolate & coconut tart with pomegranate & dragonfruit
• Tropical pineapple rum cake with a butter rum glaze and toasted coconut
• Coconut and vanilla bean rice pudding cake with fresh raspberry jam 
• Rich Nutella cupcakes with toasted meringue frosting and crusted hazelnut
• Tangy lemon curd and strawberry parfaits with coconut cookie, walnuts, and candied blackberries