BREAKFAST

Almond Flour Pancakes

Berry Compote, Cantaloupe Melon Balls

Smoked Salmon Poached Eggs Benedict

Seared Tomato, Asparagus, Meyer Lemon Olive Oil Hollandaise

Baja Omelette

Crab Meat, Papaya Tomato Salsa Fresca, Avocado, Jack Cheese

Tropical Yogurt Frappé

Strawberries, Mango, Kiwi

Tangerine Pomegranate Smoothie

Chef Bernard’s Granola

Yogurt, Strawberries, Blackberries

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/DINNER

Appetizers

Wild King Salmon and Sashimi Tuna Carpaccio

Exotic Fruit Relish, Lime, Pumpkin Seed Oil, Chives

Turkey Sausage Stuffed Portobello Mushrooms

Sun Dried Pear~Currant Chutney, Spoon Spinach

Steamed Black Mussels

Turkey Bacon, Japanese Eggplant, Shiitake Mushrooms

Lobster Spring Roll

Tangerine Soy Dipping Sauce

Coastal Summer Gazpacho

Jumbo Bay Shrimp and Crabmeat Salad

Lobster Oil Scented Seafood Ceviche

Tobiko Caviar, Cucumber Rounds

Entrees

Leek and Chervil Crusted Alaskan Halibut

Wilted Greens, Lemon Scented Piperade

Parsley Spiced Diver Scallops

Ecuadorian Tabouleh, Lemon Myrtle Oil

Mediterranean Chicken Breast

Aromatic Kidney Beans, Extra Virgin Olive Oil

Pistachio Almond Crusted Wild Striped Bass

Avocado Butter, Fennel Grapefruit Salad

Oven Baked Pacific Swordfish Steak Pescadou

Pomegranate Salad

Tofu Vegetable Stir Fry

Yuzu Sauce, Toasted Pine Nuts

Desserts

Oven Baked Apples

Sun Dried Fig Almond Filling

Peach and Cherry Crumble

Fruit and Nut Topping

Pomegranate Strawberry Gelatin