AUGUST MAVERICK
AUGUST MAVERICK SAMPLE MENU
DAYBREAKÂ
CREPESÂ
Vanilla crepes stuffed with fresh fruit, topped with lime creÌ€me fraÌ‚icheÂ
EGGS FLORENTINEÂ
Toasted english muffin topped with perfectly poached eggs, spinach, apple wood smoked bacon, finished with a tangy hollandaiseÂ
MONTE CRISTOÂ
A classic breakfast treat made with fresh vanilla battered brioche, choice cuts of ham,Turkey, Swiss cheese, topped with berry jam and confectioners sugarÂ
BANANAS FOSTER STUFFED TOASTÂ
Grilled vanilla brioche, rum caramelized bananas, whipped butter, candied baconÂ
QUICHEÂ
Miniature quiche with seasonal ingredientsÂ
OMELETSÂ
Made to order with selected ingredients. Served with hash browns or golden potato cakesÂ
SCONESÂ
A classic lemon scone served with clotted creme and berry compoteÂ
CHILLED OATMEAL CUPSÂ
Steel cut oats prepared with almond milk, layered with fresh blueberries, bananas and toasted cocoanut flakes
MIDDAY
GRILLED PANINI
Fresh basil, Roma tomatoes, provolone, topped with a perfect mozzarellaÂ
WEDGE SALAD
A chilled wedge of iceberg lettuce with double cream blue cheese, shaved red onion, applewood smoked bacon, heirloom tomatoes, and hard boiled eggsÂ
CHICKEN NAPOLEON
Colorful roasted vegetables, on a bed of couscous with red pepper coulisÂ
CAESAR SALAD
Romaine hearts, shaved parmagiano reggiano, garlic crostini, lemon, served with grilled chicken or shrimpÂ
CARIBBEAN FISH TACOS
Blackened grouper served in a flour tortilla with jicama, mango, and cilantro salsaÂ
FRENCH DIP
Classic hot roast beef sandwich served on a toasted baguette layered with Swiss and Provolone cheese with Au JusÂ
GRILLED SALMON
prepared with dill lime aioli atop a chilled cucumber saladÂ
KEBABSÂ
Mediterranean dish served with a variety of marinated vegetables skewered and grilled to perfectionÂ
EVENINGÂ
SUNSET BEACH BBQÂ
Pineapple glazed pork tenderloin, curried cocoanut prawns, garlic stuffed Caribbean lobster, cornmeal cakes, potato salad, and jicama slawÂ
CHARBROILED BEEF FILETÂ
Roasted red and blue potato, haricot vert bundle, with a red wine jusÂ
CHICKEN SATAYÂ
Chicken skewers with a curried cocoanut peanut sauce served with a Thai spring roll, Mae Ploy and cocoanut jasmine riceÂ
ROASTED CORNISH HENÂ
Tequila, lime, and carambola marinade with a tomatillo coulis and avocado cremaÂ
SALMONÂ
Grilled atop crispy golden polenta cakes, sun-dried tomatoes, spinach, artichoke hearts, grilled parmesan laceÂ
MOFONGOÂ
Mashed green plantain, yuca, and yautia with traditional Criollo seasoning, piled high with juicy Chimichurri ChurrascoÂ
CARIBBEAN GROUPERÂ
Panko encrusted pan fried grouper with fresh mango and red pepper salsaÂ
ROASTED DIJON PORK TENDERLOINÂ
Slow roasted to perfection, served with herbed orzo