Ocean Vibes

• Patatas Bravas with lemon garlic aioli and chorizo – Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread
• Mushroom Omelet – Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blends, topped with rosemary, and served with home fries and Gouda grits
• Eggs Benedict – Homemade Hollandaise, homemade English muffin, crispy woven bacon squares
• Huevos Rancheros – Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
• Gallo Pinto – Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
• Quiche – With onions, leeks, mushrooms, smoked ham, and Swiss cheese
• Egg Strata – Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
• Homemade Bagels & Smoked Salmon – Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges
• Crepes – Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries
• Breakfast Pastries – Homemade muffins, pain au chocolat, croissants, and cinnamon rolls

• Ahi tuna with Chimichurri Arugula – Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado
• Four Cheese and Mushroom Flatbread – Asiago, Romano, and Parmesan with portobello, crimini, and button mushrooms on a homemade garlic crust finished with arugula, goat cheese, and balsamic reduction
• Five Spice Chicken Báhn Mì – A chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad
• Tuna Niçoise salad – Colorful mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers with a lemon-garlic vinaigrette
• Spicy grilled shrimp tacos – Served on homemade corn tortillas, topped with a cilantro lime slaw, and served with Mexican street corn
• Yellow Submarine – Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise
• Mediterranean Pita Bar – Homemade falafel, chicken kabobs, and grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita

• Caprese salad – Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts
• Indian Sampler – Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney
• Homemade hummus platter – Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots
• Indian Sampler – Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney
• Bruschetta – Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
• Gazpacho – Served refreshingly chilled with fresh bread
• Marinated tuna poke – Hawaiian style with sticky rice and plum sauce
• Ceviche – Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
• Stuffed Endive Boats – With pear and gorgonzola, topped with walnuts and honey

Ginger-marinated pork tenderloin with peanut sesame noodles – Served with roasted bok choy and mixed vegetables

Roast Chicken Breast and Butternut fettuccine – Topped with Gorgonzola and toasted walnuts

Roasted Vegetable Hummus bowl – Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives

West African Peanut Soup – Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts

Black Bean Soup – Protein-rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations

From the Sea – Tarka Mahi Mahi – Seared mahi mahi topped with Tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi

Chilean sea bass – With spaghetti squash and scampi butter

Smoked tea red snapper – With tangy mango salsa and butterfly pea flower rice

Grilled lobster and porcini port wine risotto – Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter

Molten Chocolate Lava Cake – Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream

White chocolate cheesecake – Drizzled with a blueberry coulee

Tiramisu – Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans

Pies – Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream

Vegan Flourless chocolate cake – This decadent plant-based gluten-free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream

Almond Kringle – Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream

Sorbets and Sorbettos – Dairy-free lemon, raspberry, watermelon, or dark chocolate