Arrival day:
Hors d'oeuvre Ricotta, garlic, red bell pepper, and Italian spiced stuffed mushrooms with fresh basil, balsamic drizzle
Dinner Gruyere and prosciutto topped chicken piccata served over a bed of linguine, thick-cut garlic bread, parsley, lemon zest
Dessert Blueberry Pockets
Day 2:
Breakfast (All Breakfasts served with fresh pastries, fruit & greens smoothies and fruit platter)
Homemade southern biscuits and sausage gravy served with eggs to order
Lunch Crab cakes with lemon old bay aioli, cornbread and roasted loaded red potatoes Cocktail sauce and tartar sauce
Hors d'oeuvre Caprese crostinis with balsamic glaze accompanied by Charcuterie board
Dinner Seared salmon with honey garlic roasted carrots served over a bed of tri-colored quinoa and vegetable salad Dessert Strawberry Shortcake
Day 3:
Breakfast Omelets with your choice of fillings, country-style roasted potatoes (vegetable hash), bacon.
Lunch (Greek Power bowl) Grilled herb chicken served over orzo with cucumbers, tomatoes, tzatziki, feta, and shallots
Hors d'oeuvres Spinach Artichoke Phyllo cups accompanied by Charcuterie board
Dinner Peppercorn crusted Filet mignon served with a merlot cherry sauce ( or Au Poivre), Smashed potatoes and caramelized carrots
Dessert Apple crisp a la mode
Day 4:
Breakfast French toast and maple syrup with bacon, eggs to order, and breakfast smoothies
Lunch (Taco Tuesday) Shrimp and Steak tacos served with all the fixing family style, chips, pico de gallo, guacamole, rice and Cilantro black beans Hors d'oeuvre Strawberry and brie Crostinis topped with fresh basil and balsamic glaze
Dinner (Fish Dinner) Pan seared Blackened Grouper with asparagus, Mango salsa, lemon garlic white wine sauce and fresh garnish
Dessert Berry crumble a la mode
Day 5:
Breakfast Eggs Benedict served with roasted potatoes topped with green onions and a sprinkle of paprika
Served with fruit smoothies
Lunch Tuna Poke (tempeh) bowls served over brown rice with fresh vegetables and spicy wasabi aioli
Hors d'oeuvre Hot crab pinwheels accompanied by Charcuterie board
Dinner 24 hr Beef short ribs, Au gratin potatoes (quinoa), Roasted vegetables, served with red wine reduction
Dessert Tiramisu
Day 6:
Breakfast Sweet potato hash with poblanos, tomato, black beans and broccoli, bacon, and toast eggs to order
Lunch Gorgonzola stuffed bison burgers LTOP, greek pasta salad,
Hors d'oeuvre Goat cheese stuffed dates wrapped in bacon with spicy agave drizzle accompanied by Charcuterie board
Dinner Garlic and herb-crusted French cut rack of lamb with confit new potatoes, asparagus, mint chimichurri,
Dessert Cheesecake with raspberry coulis
herb-crusted
Day 7:
Breakfast Sweet potato hash with poblanos, tomato, black beans and broccoli, bacon and toast eggs to order Breakfast smoothies
Lunch Spiralized zucchini and beet salad with marinated chicken, olives, basil and pine nuts, dressed with a lemon vinaigrette, goat cheese
Hors d'oeuvre Olive tapenade with crostinis accompanied by Charcuterie board
Dinner English teesside chicken parmo (Cauliflower steak) served with garlic roasted broccoli and carrots, Acorn Squash puree Dessert Personal key lime pies
Day 8:
Breakfast Spinach, mushroom, and queso fresco frittata served with avocado pico de gallo garnished with cilantro and lime aioli
Lunch Sesame Ginger Tuna Tartare Served with freshly fried wonton crisps
Hors d'oeuvre Shrimp Ceviche Served with citrus medley zest, freshly fried and himalayan salted tortilla chips, spicy sriracha aioli
Dinner Duck Confit served with traditional french lentil ragout, sauteed kale, and croissants.
Dessert Bananas Foster ala mode (vegan ice cream)
Day 9:
Breakfast Quinoa breakfast bowls with spinach, eggs to order, tomatoes, avocado, potatoes
Lunch Falafel and lamb skewers, grilled zucchini and squash, mediterranean couscous salad
Hors d'oeuvre Baked berry brie wheels
Dinner Seared Herb crusted pork tenderloin, smashed garlic and gruyere new potatoes, brown sugared carrots, applesauce
Dessert Caramel, Date puree, and roasted peanut, ice cream bars with chocolate drizzle (Vegan Ice Cream)
Day 10:
Breakfast Fresh belgian waffles with blueberry infused maple syrup, breakfast sausage, eggs to order, fresh fruit and breakfast smoothies, (Pancakes if no Waffle maker)
Lunch Black bean tortilla soup with roasted beet and goat cheese salad
Hors d'oeuvre Fresh Bruschetta served with burrata over a french loaf crostini and balsamic glaze accompanied by a charcuterie board
Dinner Traditional Beef Wellington (Portobello Wellington) , Maple glazed brussel sprouts with pancetta and gorgonzola, bordelaise sauce, roasted potatoes
Dessert Cherry pineapple coconut cake a la mode
Departure: Breakfast Avocado Toast with arugula egg and balsamic glaze. Served with a breakfast fruit smoothie