REVERIE

DAY BREAK
(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)

Avocado Toast on a French Croissant
Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.

Homemade Sourdough Egg Sandwiches
Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.

New York Bagel Spread
Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.

Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.

Buttermilk Local Banana Pancakes
Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.

Anegada Lobster Benedict
Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.

Fresh Baked Quiche
A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.

Fish Tacos
Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.

Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.

Greek Chicken Skewers with Watermelon–Feta Salad
Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.

Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.

Shrimp Pad Thai
Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.

Salmon Niçoise Salad
Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.

HORS D’OEUVRES
Charcuterie Board
Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.

Sun-Dried Tomato Hummus
Served with warm toasted naan and seasonal vegetables.

Baked Brie in Puff Pastry
Filled with honey, fig, and prosciutto.

YiaYia’s Spanakopita Triangles
Traditional Greek spinach and feta phyllo pastries.

Assorted Flatbreads
Topped with seasonal ingredients.

Tuna Carpaccio
Thinly sliced and dressed with citrus, olive oil, and microgreens.

MAIN
Steak Night
8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.

Local Red Snapper
Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.

Anegada Lobster Truffle Risotto
Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.

Local Seared Ahi Tuna
Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.

Lamb Chops
Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.

Lemon-Caper Local Mahi-Mahi
Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.

Grouper en Papillote
Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.

DESSERT
Greek Yogurt Lemon NY Cheesecake
Bright and creamy with a tangy finish.

Mini Pineapple Upside-Down Cakes
Grandma Bunny’s classic recipe, topped with whipped cream.

Galaktoboureko Cigars
Greek custard wrapped in phyllo and finished with light sugar orange syrup.

Warm Chocolate Chip Cookie Dough–Stuffed Croissants
Rich and gooey, baked inside flaky French croissants.

Crème Brûlée
Topped with fresh berries and cream.

Sea-Salted Grenadian Chocolate Brownies
Warm and fudgy with a Caribbean twist.

Freshly Baked Cookies & House-Made Ice Creams
Flavors include:
• Greek Yogurt Fig Swirl
• Browned Butter
• Avocado-Olive Oil
• Guava Cheese
• Sea-Salted Caramel

Fresh Sorbets
• Mango Lime
• Strawberry Basil
• Tamarind
• Watermelon Mint
• Mandarin Honey