Painted Pelican

Chef Casey Sample Menu

Breakfast

Served with fresh fruit platter, freshly brewed coffee, a selection of fine teas, and fruit juices

• Eggs Benedict with smoked salmon, spinach & hollandaise
• Lemon ricotta pancakes with berry compote & maple syrup, served with breakfast sausage
• Avocado toast on homemade sourdough with poached eggs, crispy bacon, pickled red onion, feta & chili flakes
• Mediterranean omelette with prosciutto, tomato, spinach, goat cheese & herbs
• Greek yogurt with homemade granola, fresh berries & local honey
• Bagel Board: Served with bacon, smoked salmon, tomatoes, capers, onions, and whipped chive cream cheese
   

 Lunch

• Grilled Greek chicken souvlaki bowls with lemon rice, cucumber, tomato, feta & tzatziki
• Blackened mahi-mahi tacos with mango salsa & lime crema
• Shrimp Caesar salad with garlic focaccia
• Homemade pesto pasta with grilled vegetables & parmesan
• Tuna Poke Bowl: Fresh tuna served over a flavorful poke bowl with classic accompaniments
• Honey mustard marinated chicken thighs with cucumber, peach & mint salad
• Thai Noodle Salad served with satay chicken and shrimp lettuce wraps

Canapes

• Tuna tartare on cucumber rounds
• Whipped feta with roasted peppers & crostini
• Coconut shrimp with sweet chili sauce
• Mini crab cakes with lemon aioli
• Burrata & tomato bruschetta
• Charcuterie & artisan cheese selection
• Truffle fries with parmesan & herbs

Dinner

• Seared snapper with lemon beurre blanc, roasted asparagus & baby potatoes
• Beef tenderloin with chimichurri, garlic mash & broccolini
• Herb-crusted rack of lamb with dauphinoise potatoes & glazed carrots
• Parmesan-crusted chicken with creamy mushroom risotto
• Lobster linguine with garlic, white wine & fresh herbs
• Slow-braised beef short ribs with creamy polenta & roasted vegetables
• Handmade wild mushroom ravioli with sage butter & parmesan

Desserts

• Vanilla panna cotta with berry compote
• Warm chocolate brownie with vanilla bean ice cream
• Classic tiramisu
• Lemon tart with whipped mascarpone
• Sticky toffee pudding with caramel sauce
• Crème Brûlée
• Affogato with homemade biscotti

**Selections change daily to highlight the freshest seasonal ingredients

Chef Mel Sample Menu

 Breakfast

Served with fresh fruit platter, freshly brewed coffee, a selection of fine teas, and fruit juices

• Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.
• Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce
• Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion
• Eggs Benedict with thick ham on a toasted English muffin
• Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs
• Shakshuka Style Baked Eggs with feta and toasty sourdough
• Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime
• Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs
• French Toast with honey drizzled mascarpone and berries served with crispy bacon

Lunch

• Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons
• Mediterranean Salad Bowl, Greek Meatballs, Marinated cucumber and tomato, pickled onions, hummus, and a homemade tzatziki sauce
• Beer Battered Mahi Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese
• Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce
• Asian Sticky Beef Noodle Salad with sauteed veggies
• Pulled Pork Burgers on a homemade brioche bun and slaw
• California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette

Appetizers

• Chefs Choice Charcuterie Board
• Bacon Wrapped Dates stuffed with Goat Cheese
• Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
• Smoked Salmon Puff Pastry Bites
• Honey Baked Brie with Crispy Toasts and Green Apples 
• Spicy Salmon Crispy Rice
   

Dinner

• Ribeye Steaks with roasted potatoes, asparagus, and fresh chimichurri sauce
• Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli
• Herb Crusted Pork with Brussel Sprouts and Hasselback potatoes on a Butternut Squash puree
• Seared Scallops on a parmesan risotto with basil oil and parmesan tuile
• Asian Style Sea Bass on smashed potatoes and sesame spinach
• Linguine Alla Vongole with Mussels and Clams in a White Wine sauce
• Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

Desserts

• Vanilla Bourbon Creme Brulee
• Coconut Key Lime Pie with Fresh Whipped Cream
• Salted Dark Chocolate Tart with Vanilla Bean Ice Cream
• Dark Chocolate Dipped Fruits
• Poached Pears with Caramel Sauce
• Chocolate Mousse with Creme Anglaise and fresh berries