EXCESS

B R E A K F A S T  

Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.

Lump crab cake eggs benedict with lemon garlic hollandaise sauce

Brioche French toast with orange honey-flavored custard and mixed berries

Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes

Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels

Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup

Farm fresh corn beef hash with Irish potato cakes

Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs

Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers

L U N C H

Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons

Fish tacos with cilantro-lime slaw and Mexican street corn

Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette

Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing

Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette

Spicy shrimp Cubans with white truffle potato salad

Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice

A P P E T I Z E R S

Tuna crudo with papaya & lemon soy

Spinach feta tarte soliel

Flatbreads (BLT, wild mushroom, pesto Caprese)

Crab stuffed garlic mushrooms

Bacon-wrapped scallops with lemon garlic vinaigrette

Crab Rangoon with sweet chili sauce

Lobster bisque

Pear carpaccio salad with blackened walnuts 

Feta watermelon salad in a honey dijon vinaigrette

Heirloom tomato bruschetta

Caprese salad with raspberry balsamic reduction and garlic pesto

Samosas

D I N N E R

Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus

Red wine braised short ribs with creamy polenta and roasted broccolini

Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine

Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)

Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots 

Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts

Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous

Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad

Pancetta, Leek, Asparagus Risotto

 D E S S E R T

Served with coffee cocktails or port wine

Tiramisu

Cheesecake

Cherry back pepper sorbet

Mango lime sherbet

Chocolate ganache torte

Beignets

Cream cheese mousse filled Phyllo pastries

Chocolate covered strawberries and chocolate mousse