WONDERWAY

DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices

Shakshuka
Served with avocado, feta, and lots of fresh herbs. Accompanied by bacon and homemade sourdough toast.

Lemon Ricotta Pancakes
Served with warm blueberry compote.

Baked French Toast Casserole
Topped with fresh berries, powdered sugar, and a drizzle of warm maple syrup.

Lox Bagel Buffet
Includes smoked salmon, capers, cucumber, tomatoes, red onion, chive cream cheese, toasted bagels, and fried eggs.

Chocolate Banana Nut Bread
Accompanied by berry yogurt parfaits and crispy bacon.

Seasonal Vegetable Frittata
Filled with goat cheese and prosciutto.

Eggs Caprese
Toasted homemade sourdough bread topped with pesto, prosciutto, sliced tomato, and a fried egg with a drizzle of balsamic glaze.

MIDDAY
Sesame Crusted Tuna Poke Bowl
Topped with edamame, red cabbage, shredded carrots, cucumber, seaweed salad, and pickled ginger.

Lobster Cobb Salad
Chopped local Anegada lobster mixed with grape tomato, avocado, bacon, green onion, sharp cheddar, and a hard-boiled egg tossed in a creamy tarragon dressing. Served on a bed of lettuce.

Mexican Street Corn Steak Tacos
Accompanied by chips and salsa for the table.

Caribbean Chicken Salad
Diced jerk chicken, celery, red grapes, mango, and apple tossed in a creamy mango curry dressing. Served on a bed of local lettuce with a side of toasted baguettes.

Grilled Chicken or Steak Kebabs
Served with a Greek salad, toasted pita bread, hummus, and tzatziki.

Blackened Shrimp Tacos
Served with a mango pineapple slaw and lime crema.

HORS D'OEUVRES
Charcuterie Board
Filled with assorted meats, cheeses, chutneys, crackers, and nuts.

Warm Spinach and Artichoke Dip
Served with tortilla chips.

Cantaloupe Melon Wrapped in Prosciutto
Drizzled with balsamic glaze.

Caprese Salad
Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic reduction.

Baked Brie
Topped with pomegranate seeds and a drizzle of honey. Served with bagel chips.

Homemade Hummus
Served with a variety of seasonal vegetables and pita chips.

Antipasto Skewers
Comprised of vintage cheddar, salami, pesto, and pimento-stuffed olives.

MAIN
Maple Rum Pork Chops
Topped with a maple mustard dressing. Served with a brown butter sweet potato purée and balsamic broccolini.

Blackened Halibut
Served with a coconut rice pilaf and citrus avocado salsa.

Chicken Piccata
Served over spaghetti with homemade sourdough focaccia to accompany.

Seared Garlic Herb Tuna
With sautéed peppers and pea purée, drizzled with a soy ginger reduction.

Wild Mushroom Risotto
Topped with crispy prosciutto.

Sous Vide Ribeye Steak
Served with chimichurri and roasted garlic whipped cauliflower.

Mahi Mahi with Thai Coconut Curry Sauce
Accompanied by white rice and roasted carrots.

DESSERTS
Crème Brûlée
Topped with fresh berries.

Vanilla Panna Cotta
Topped with diced mango.

Warm Peach Cobbler
Served with a scoop of vanilla bean ice cream.

Lemon Cheesecake
Swirled with raspberry purée.

Tiramisu

Fresh Mixed Berries
Layered with Chantilly cream and topped with graham cracker crumbles.

Warm Fudge Brownie
Served with a scoop of vanilla bean ice cream and a salted caramel drizzle.