SV Valhalla

BREAKFAST

All breakfast served with fresh fruit platter, toast, jams, yogurt, granola

Bagels

Homemade toasted bagels with a layer of cream cheese, thinly sliced smoked salmon, topped with capers, tomato slices, and arugula

Omelette

Sautéed mushrooms over a cheese omelette served with crispy bacon/sausage

Pancakes

Sourdough pancakes topped with a mix of berries and drizzled with honey/ maple syrup

Quiche

A savory blend of spinach, ham, egg and cheese freshly baked

Avo on toast

Toasted sourdough bread, topped with smashed avocado, poached egg, and pan-fried baby tomatoes

LUNCH

Mediterranean Quinoa Bowl

A colorful mix of quinoa, red bell pepper, tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano dressing. Served with pita bread

Shrimp Salad

Grilled shrimp served over a bed of fresh cucumber salad

Tuna Poke Bowl

Tuna marinated in soy sauce, and sesame oil, served over a bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango, cucumber, sesame seeds, drizzled with an Asian dressing

Caribbean Chicken Salad

Chicken, grapes, thin sliced mango, avocado and spices served atop a bed of local greens served with freshly baked baguette

Curry Bowl

Chickpea Spinach Tomato Curry bowl served over jasmine rice, with pita bread

COCKTAIL HOUR SNACKS

Homemade hummus with colorful vegetables strips

Charcuterie board

Homemade salsa & guacamole with chips

Tzatziki with toasted tortilla triangles

Bruschetta bites

DINNER APPETIZERS

Conch fritters with Caribbean dipping sauce

Tomato and basil soup with freshly baked baguette

Vietnamese Summer rolls with hoisin sauce

Lobster bisque and garlic crostini

Coconut shrimp with sweet chili sauce

DINNER MAIN COURSE

Gochujang Chicken

Served over jasmine rice, topped with toasted sesame seeds. Served with an asian salad

Blackened Shrimp Tacos

Served with red cabbage, chipotle aioli, avocado crema on homemade flour tortillas with a side of fried plantains

Succulent Pork Tenderloin

Served with sweet potato purée and roasted broccolini, drizzled with a honey garlic glaze

Sweet and Spicy Mahi Mahi

Served over coconut rice with fresh avocado - mango salsa

Fillet Mignon

Served atop potato purée with roasted asparagus topped with a rich red wine demi - glace

DINNER DESSERT

Peach cobbler with ice cream

Key lime pie

Pannacotta with strawberries

Chocolate mousse

Cheesecake

DRINKS

A bar stocked to guest preference