Chef Jonil Casado

Smoked Salmon Rosette Lemon crème fraîche, chive, crisp rye

Tuna Tartare on a Crispy Cracker - Sesame, avocado, crispy shallot

Oyster Shooter Cucumber–lime mignonette

Lobster Bisque Creamy cognac broth, butter-poached lobster

Butternut–Coconut Crab Soup Subtle ginger, chili oil, fresh crab meat

Seared Scallop Parsnip purée, brown butter, crispy leek

Shrimp Toast Crostini Herbed whipped shrimp, lemon zest, chive

Winter Greens with Crab Lump crab, grapefruit, fennel, champagne vinaigrette

Seared Ahi Tuna Salad Arugula, radish, sesame vinaigrette

Cold Poached Shrimp Salad Baby greens, avocado, citrus segments, dill dressing

Beet-Cured Salmon Plate Pickled onion, cucumber ribbons, caper crème

Herb-Crusted Atlantic Salmon Potato-leek purée, wilted winter greens, citrus beurre blanc

Pan-Seared Sea Bass Saffron beurre monté, roasted fennel, charred lemon

Butter-Poached Lobster Tail Truffle risotto, asparagus tips, lobster jus

Seared Scallop Trio Cauliflower purée, pancetta crumble (optional), apple–brown butter

Blackened Shrimp & Grits (Elevated) Stone-ground grits, smoked tomato butter, scallion ash

Vanilla Bean Panna Cotta Citrus compote, almond crumble

Dark Chocolate Mousse Sea salt, whipped cream, pomegranate

Brownie with Ice cream

Caramel Flan

Flourless Cake + Raspberry Confiture

Roasted Butternut Squash Soup Silky roasted squash purée with warm spices, finished with crème fraîche

Holiday Goat Cheese Crostini Cranberry-pistachio goat cheese bites on warm toasted crostini

Shrimp & Chorizo Skewers – Smoked paprika glaze and garlic aioli

Crab Cakes with a Garlic aioli and microgreens

Stuffed Medjool Dates – Blue cheese filling, wrapped in crispy bacon

New England Clam Chowder

Crispy Brussels & Bacon, Maple–Mustard Drip

Warm Spinach & Bacon Salad – Soft egg, red onion, and maple-mustard vinaigrette

Pomegranate Winter Greens – Toasted almonds, feta, and citrus vinaigrette

Roasted Root Vegetable Salad – Beets, carrots, parsnips, and herbed goat cheese

Apple-Celery Slaw – Fresh, crisp, and lightly dressed in lemon yogurt sauce

Beef Tenderloin with Red Wine Demi-Glace Sides: garlic whipped potatoes, roasted brussels sprouts with pancetta

Maple-Glazed Ham with Creamy Mashed Potatoes and Roasted Baby Carrots

Seared Sea Bass with Saffron Cream Sauce Sides: lemon risotto, roasted broccolini

Short Rib Ragù with Hand-Cut Pappardelle Sides: parmesan crumble, herb gremolata

Coconut Curry Chicken with Winter Vegetables and Roasted Sweet Potatoes

Cinnamon Panna Cotta with Spiced Pear Compote

Poires au Vin (Poached pears)

Apple Crisp Crumble served with Vanilla ice cream

Blueberry Crumble served with Ice cream

Brownie with Ice cream

Santorini Octopus – Charred octopus with fava bean purée, caper leaves, and lemon vinaigrette

Spanakopita Bites – Crispy phyllo cups filled with spinach, feta, dill, and lemon zest

Lamb Keftedes – Herbed lamb meatballs with tzatziki and pickled shallots

Halloumi Skewers – Grilled halloumi with roasted pepper, cherry tomato, and oregano honey glaze

Mediterranean Shrimp Saganaki – Shrimp baked in spiced tomato sauce with ouzo, feta, and herbs

Greek Meatballs – Keftethakia (M)

Salad: Greek Salad (M)

Aegean Village Salad – Heirloom tomato, cucumber, red onion, Kalamata olive, and barrel-aged feta

Watermelon & Mint Salad – Cubes of chilled watermelon, crumbled feta, arugula, and balsamic glaze

Greek Caesar – Romaine, kefalograviera cheese, toasted pita crisps, and yogurt-garlic dressing

Herb-Crusted Lamb Loin – Pistachio-mint crust, served with roasted root vegetables and garlic yogurt

Grilled Branzino “Psari Plaki” – Whole branzino with herbs, citrus, and olive oil, served with saffron rice pilaf

Seafood Orzo Risotto – Lobster, shrimp, scallops, tomato confit, and ouzo cream

Chicken paella (Cooked in traditional equipment) (L)

Vegetarian Moussaka – Layered eggplant, zucchini, lentils, and béchamel, served with a side of Greek salad

Lemon Olive Oil Cake

Loukoumades – Greek honey doughnuts with cinnamon sugar and sesame

Caramel Flan

Lime Charlotte

Arancini Dorati (I)

Blackened Shrimp on Fried Taro Root Chips (L)

Parsnip & Apple Bisque Silky parsnip, tart apple, chive oil

Tuna Tartare with Sesame & Avocado topped with microgreens (A)

Smoked Salmon Mousse on Cucumber, Dill, Lemon Zest

Charred Radicchio & Pear Salad (V, GF) With gorgonzola crumble, maple-sherry vinaigrette

Salad: Greek Salad (M)

Salad: Maple-Roasted Beet Salad – With mixed greens, shaved fennel, and herb vinaigrette

Baby Kale Caesar Sourdough crisps, shaved parmesan, lemon-anchovy dressing

Red Wine–Braised Short Ribs Parsnip purée, glazed baby carrots, port reduction

Duck Breast with Tamarind Glaze Served with plantain mash, charred broccolini, and a drizzle of guava gastrique

Herb-Crusted Salmon Potato-leek mash, wilted greens, citrus beurre blanc

Coconut-Curry Salmon (GF) With basmati rice, mango slaw, and a touch of chili-lime oil

Summer Herb-Crusted Chicken Supreme (GF) with Saffron rice

Seafood paella (Cooked outside/inside in traditional equipment)

Vegetarian — Mushroom & Truffle Risotto Black truffle, parmesan tuile, fried sage

Bistecca alla Fiorentina – Tuscan-style T-bone steak Served with: Grilled seasonal vegetables and balsamic roasted peppers

Guava & Cream Cheese Empanaditas (Warm, flaky pastries dusted with cinnamon sugar)

Blueberry Crumble served with Ice cream (GF)

Caramel Flan

Flourless Cake + Raspberry Confiture

Bruschette Miste

Olive Marinate – Hand-selected olives infused with herbs and citrus

Arancini Dorati

Burrata con Pomodorini

Cozze alla Marinara – Mussels steamed in white wine, garlic, and parsley

Insalata Caprese – Vine-ripened tomatoes, fresh mozzarella, and basil drizzled with extra virgin olive oil

Arugula & Fennel Salad Fresh arugula, shaved fennel, local pears with a lemon-olive oil vinaigrette

Insalata di Finocchi e Arance – Shaved fennel and orange with black olives and olive oil

Insalata Mista – A simple garden salad with seasonal greens and light vinaigrette

Osso Buco alla Milanese – Braised veal shank slow-cooked with vegetables, wine, and broth Served with: Saffron risotto or roasted rosemary potatoes

Bistecca alla Fiorentina – Tuscan-style T-bone steak Served with: Grilled seasonal vegetables and balsamic roasted peppers

Gamberoni alla Griglia – Grilled jumbo shrimp with garlic and olive oil Served with: Lemon couscous or cherry tomato sauté

Parmigiana di Melanzane – Eggplant baked with tomato, basil, and melted cheese Served with: Garlic sautéed spinach or roasted seasonal vegetables

Funghi alla Griglia – Grilled portobello mushrooms with rosemary and olive oil Served with: Mixed green salad or polenta

Mixed Berries Cheesecake (non baked)

Panna cotta

Tiramisu

Lime Charlotte

Bagels and Lox + Cream Cheese (Brunch)

Cheesy Grits (Brunch)

Breakfast Potatoes (Brunch)

Hash browns (Brunch)

Mini Avocado Toasts (Brunch)

Egg white scramble (Brunch)

Fiesta Eggs (Brunch)

Huevos Rancheros (Brunch)

Sunny side up (Brunch)

Eggs Benedict (Brunch)

Homemade Pancakes (Brunch) with Maple or Regular syrup

Waffles with Berries Confiture (Brunch) with Maple or Regular syrup

French Toast (Brunch) with Maple or Regular syrup

GF Banana Bread or Pancake (Brunch) with Maple syrup

Muffins (Brunch)

Yogurt Parfaits (Brunch)

Fresh Fruit Platter (Brunch)

Charcuterie & Cheese Board (Brunch)

Mini Banh Mi Sliders

Champignons à l’Ail et au Persil – Sautéed mushrooms with garlic, parsley, and butter (F)

Cucumber Canapés Cucumber slices topped with a dollop of hummus and a sprinkle of paprika or microgreens. (F)

Mini Croque Monsieur (F)

Roasted Tomato Pissaladière (F)

Soupe Froide de Courgette – Chilled zucchini soup with cream and herbs (F)

Salade de Chèvre Chaud (F)

Salade Lyonnaise (F)

Salade Niçoise (F)

Boeuf Bourguignon (F)

Cassoulet (F)

Coq au Vin – Chicken braised in red wine with mushrooms, onions, and herbs (F)

Duck breast with crispy skin served with rich mashed potatoes and a delish sauce (F)

Filet de Saumon à la Sauce Beurre Blanc – Salmon fillet with a rich white wine–butter sauce (F)

Sole meunièr (F)

Crème Brûlée

Citrus mousse

Mousse au Chocolat

Poires au Vin (Poached pears)

Empanadas (Beef, Chicken, or Ham & Cheese) (L)

Cuban sliders (Hawaiian rolls, pulled pork, Swiss cheese, pickles, mustard) (L)

Mini Tostones with Mojo Shrimp (Crispy green plantain rounds topped with garlicky mojo shrimp and lime crema)

Homemade Guac + Chips (L)

Elote Asado (Queso Cotija Charred corn on the cob slathered with Mexican crema, lime, and crumbled Cotija cheese) (L)

Bacalaítos (Cod Fritters) (Golden, crispy salt cod fritters served with roasted pepper aioli)

Yuca Fritters with Caribbean special sauce

Avocado & Tomato Salad

Fiesta Corn and Black bean Salad

Tropical Greens with Mango Vinaigrette (V, GF) (Mixed greens, mango, avocado, toasted pepitas, and pickled red onion)

Heirloom Tomato & Queso Fresco Salad (Basil-lime dressing, microgreens, and a drizzle of aged balsamic)

Green Papaya & Cabbage Slaw (Crunchy, tangy, and bright with lime, cilantro, and chili flakes)

Seafood or Chicken paella (Cooked in traditional equipment)

Argentine Churrasco with Chimichurri Sauce + Rice + Roasted Veggies

Braised Oxtail with Rice and Beans (L)

Slow-Roasted Mojo Pork Shoulder served with arroz con gandules

Cuban Braised Shredded Beef Simmered with peppers, tomatoes, and wine, served over white rice with maduros

Chilean Sea Bass en Coco (Pan-seared in coconut cream sauce) with jasmine rice and sautéed bok choy

Asopao de Pollo o Camarones (Risotto style stew — thick, hearty rice soup with chicken or shrimp and vegetables)

Chivo Guisado (Braised Goat Stew) Slow-braised goat simmered in red wine, peppers, and cilantro. Served with yuca al mojo de ajo and rice

Dominican sancocho is a hearty, rich stew made with a variety of meats (like beef, pork, and chicken) and numerous starchy root vegetables, such as yuca, plantains, yautía, and calabaza

Coquito Tres Leches Cake

Lime Charlotte - Mexican key lime ice box cake, known as Carlota de Limon, no-bake cake

Flan de Café con Leche (GF) Silky caramel custard infused with espresso

Warm Rum Cake with Spiced Pineapple Compote - A rich butter cake soaked in Caribbean dark rum