Crêpes filled with sweetened ricotta topped with blueberry nutmeg sauce
Raspberry ebelskivers on a pillow of whipped
cream drizzled with maple syrup
Pecan phyllo sheets with fried green apples
Homemade biscuits and gravy
Mixed berry couscous
Lunch
Crisp goat cheese salad drizzled with
spicy mustard vinaigrette
Salmon and scallion brûlée with caesar
salad made table side
Spicy african chicken peanut soup with
grilled veggie skewers
Aloha chicken salad served with assorted
crackers
Tropical soba noodle salad
Siesta
Catch of the day served to order-
seared, grilled, blackened, sashimi
Assorted cheese platter and fresh tropical
fruit salad
Creamy roasted garlic dip with fresh veggies
Spicy bean cakes with lime sour cream
Mini vegetable tarts
Dinner
Grilled salmon tacos topped with minted
corn salsa and fresh guacamole
Captain’s famous churrasco served with
puerto rican red beans and rice
Parmesan and basil stuffed chicken breast
with fresh asparagus
Onion Tarte Lyonnaise and gazpacho salad
Coconut-lime shrimp on angel hair pasta
Desert
Traditional pavlova with fresh whipped
cream and mixed berries
Flambéed bananas foster with french
vanilla ice cream
Apricot glazed baked brie with cut
fruit and crackers
Velvety chocolate mousse with
red raspberries
Home-made sorbet or ice cream
