E-Brochure

Day 1: Welcoming Meal

Breakfast:

Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream

Lunch:

Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein

Happy Hour Canapé + Cocktail:

Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade

Dinner Appetizer:

Thin Crust Pesto Itialian Flatbread

Main Course:

Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream

Dessert:

Homemade Watermelon Lime Sorbet

Day 2:

Breakfast:

Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel

Lunch:

Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce

Happy Hour Canapé + Cocktail:

Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling

Dinner Appetizer:

Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)

Main Course:

Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge

Dessert:

Green Tea Ice Cream

Day 3:

Breakfast: 

Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter

Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips

Happy Hour Canapé + Cocktail:

Charcuterie Board + Basil Gimlet

Dinner Appetizer:

Cucumber Salad

Main Cource:

Blackended Mahi Drizzled with a Lemon Butter Dill

Sauce Paired with Sweet Potatoes and Chimichurri Glaze

Dessert

Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini

Day 4:

Breakfast:

Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds

Lunch:

Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread

Happy Hour Canapé + Cocktail: 

Lebanese Tabbouleh Salad

Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada

Dinner Appetizer:

Freshly Made Guacamole from Caribbean Avocados

Main Course:

Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa

Dessert: Truffle Tiramisu

Day 5:

Breakfast:

Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie

Lunch:

Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp

Happy Hour Canapé + Cocktail:

Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail

Dinner Apperizer: 

Watermelon Salad with Cilantro and Goat Cheese

Main Course:

Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash

Dessert:

Caribbean Rum Cake Covered with a Brown Butter Glaze

Day 6:

Breakfast:

Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola

Lunch:

Mediterannean Faro Rice Veggie Bowl

Happy Hour Canapé + Cocktail:

Roasted Figs and Prosciutto + Freshly Muddled Mojito

Dinner Appetizer: 

Marinated Beef Brochettes

Main Course:

Bahamian Style Conch Fritters Chutney Sauce

Dessert:

Bread Pudding with Whiskey Sauce

Day 7: Final Day

Big Breakfast Includes:

Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit

Lunch:

Italian Pinwheels Stuffed with Artichoke

Happy Hour Canapé + Cocktail:

Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails

Dinner Appetizer:

Quinoad Salad

Main Course:

Charred Filet Mignon atop Mashed Potato Paired with Asparagus

Dessert:

Chocolate Oreo Pudding Delight