Catamaran Barefeet Retreat

SAMPLE MENU

Breakfast
Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek yogurt parfait

Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized onion potatoes

BLTAE – Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo served on fresh sourdough with citrus brown sugar marinated fruit salad

Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and  crispy bacon

Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds served in a banana boat and drizzled with honey and cinnamon

Lunch:
Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean salad with corn, avocado and lime juice

Grilled skirt steak with cherry balsamic sauce, served with a warm spinach, mushroom and pine nut salad

Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and  spicy sriracha mayo, served over a bed of brown rice

Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios,  and lemon curd dressing

Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a  honey vinegarette

Dinner:
Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over creamy coconut lime rice with roasted spring vegetables

Grilled snapper with blended Caribbean spices, citrus and fresh mint served with roasted pineapple salad and herbed cous cous

Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro

Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted zucchini with lemon zest and sprinkled with parmesan

Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed almond haricots verts

Roasted chicken breast smothered in a Mediterranean sauce – sun dried tomato, dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto and roasted rainbow vegetables

Appetizers:
Creamy curried carrot ginger soup with parmesan croutons

Caprese salad with toasted bread crisps

Ceviche with guacamole and fresh tortilla chips

Salmon bites with jerk seasoning and mango salsa

Summer Charcuterie board with caramelized red wine onion dip

Desserts:
Lemon curd pound cake with blueberry compote

Vanilla crème Brulé with fresh raspberries

Mini key lime tarts with whipped cream

Boozy Chocolate Kahlua Cupcakes

Blueberry lavender mini cheesecakes

Chocolate Pavlova with whipped cream and passionfruit