BREAKFAST
*All breakfasts include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, teas and cereals. Toasted Sourdough Bread with Smashed Avocado, Feta with Crispy Bacon Eggs Benedict with Creamy Hollandaise Sauce & Canadian Bacon
Chocolate Chip & Classic Pancakes served with Canadian Maple Syrup & Crispy Bacon Brioche French Toast with Vanilla Chantilly Cream and Fresh Berries
Breakfast Pizza made with a Croissant crust, Free-Range Eggs, Cheese, Sausage, Siracha & Sundried Tomatoes Smoked Salmon, Capers, Pickled Onions, Sliced Cucumber, Lemon zest with whipped Cream Cheese & Chives Homemade Cinnamon rolls with Cream Cheese Frosting
LUNCH
Macadamia Nut & Coconut Crusted Mahi Mahi with Coconut Beurre Blanc, Jasmine Rice and Mango Coulis Chicken Ceasar Salad, Sausage, Pepperoni, Salami & Red Pepper Flatbread, Pepperoni Flatbread,
Arugula Proscuitto Burratta Flatbread
Teriyaki Salmon Poke Bowls, Seaweed Salad, Edamame, Spicy Siracha Mayo & Sesame
Truffle Burger, Balsamic Glaze Mushrooms, Truffle Ailoi Sauce served with Crispy French Fries Black Fish Tacos, Corn Tortillas, Jalapeno Cilantro Lime Sauce, Pico de Gallo & Cotija Churros
Greek Salad, Hummus, Tzatziki, Homemade Pita, Falafel, Grilled Souvlaki & Baklava
Coconut Curry Chicken, Spring Rolls, Peanut Chicken Satay & Thai Salad
STARTERS
Miso Soup
Beet, Artichoke Hearts Salad with Heirloom Carrots, Mandarins, Sliced Brie & Red Wine Vinaigrette
Wedge Salad with Candied Bacon & Blue Cheese Dressing Watermelon, Avocado, Mint & Feta Salad
Pumpkin Tortellini with Goats Cheese & Sage Beurre Sauce
Creamy Lobster Bisque
Burratta with Tomato, Basil & Pistachio Pesto & Homemade Focaccia
MAINS
Various, freshly rolled Sushi Rolls, Seared Sesame Ahi Tuna & Seaweed Salad
Italian Meatballs & Al Dente Carbonara sprinkled in freshly Ground Pepper and Grated Parmigiano Cheese Oven grilled Ribeye, served with Butternut Purée, Garlic Confit Baby Potatoes drizzled in a
Rosemary and Balsamic Glaze
Grilled Fillet Mignon, Torched Jumbo Shrimp, Hasselback Fondant Potatoes with Bernaise Sauce and sautéed Broccolini
Herb Crusted Rack of Lamb, Lemon Grilled Asaparagus, Carrots & Roasted Potatoes served with a Romesco Sauce
Braised Beef Shortrib served on top of Potatoe Purée with grilled Carrots & Sherry Reduction Sauce
Mahi Mahi, Goats Cheese Pistachio Pesto with Celery Root Pea Purée, Asparagus with Vanilla Bean Burra Blanc
DESSERT
Tempura Cheesecake
Salted Caramel Soufflé
Lemon Curd Sable with Toasted Honey Meringue, Dehydrated Lemons served with Raspberry Coulis
Tiramisu
Caramelized Banana Fosters drizzled in Spiced Rum Sauce served with Vanilla Bean Ice Cream
Crème Brûlée served with Raspberry Coulis
Decontructed Carrot Cake with Cream Cheese Chantilly, Candied Carrots & Praline Walnuts
Menu by Chef Christiana McClure
