E-Brochure

Menus are custom tailored to your individual desires….

 Chef Julie is always up to date on what is going on in the gourmet world. With ever changing tastes, diets, and medical requirements, Julie is happy to prepare your Paleo, Gluten-Free, Keto, or Vegan cuisine.

Bon Appetit!!

BREAKFAST

Light or Hearty, The Choices are Yours

 Each Blessed Morning Begins with Fresh Juice, Ground Coffee, Fruit Platters, Home Made Granola & Yogurt, and Assorted Home Made Pastries… 

 LEMON CREPES

Filled With Mascarpone Cheese & Berry Compote. Served with Smoked Applewood Bacon and Macerated Fresh Fruit

CLASSIC EGGS BENEDICT

Homemade English Muffin Bread, Thick Cut Canadian Bacon, Asparagus, Topped with Hollandaise & Fresh Chives 

GRAND MARNIER FRENCH TOAST

Baguette Slices filled with  Cream Cheese and Marmalade with a warm Orange Grand Marnier Syrup & Organic Chicken Sausages

FAMOUS FRENCH SCRAMBLE

Scrambled Eggs with Creamy Brie, Shiitake Mushrooms, Spring Onions and Crispy Pancetta Served with Fresh Baked Petit Chocolate Croissants

SALMON WRAPPED POACHED EGGS 

Brioche Avocado Toast topped with Rocket, Tomatoes, and a Chilled Tarragon Cream Sauce

PINA COLADA PANCAKES

Flapjacks with Fresh Pineapple, Toasted Coconut Flakes, and Creamy Coconut Syrup accompanied with Crispy Bacon

SCRAMBLED EGGS AND BACON

Some Mornings  you Just Might Want the Classic Scramblers with Cheddar Cheese, Crispy Bacon, Home Fries, Toast & Jam.

 MIDDAY 

SHRIMP ON THE BAR-B

Grilled Garlic Jumbo Shrimp on Mixed Greens Tossed with Champange Vinaigrette and Tropical Fruits Mango, Papaya, and Kiwi

MAHI MAHI FISH TACOS

Grilled Mahi Mahi with Chili Lime Cole Slaw, Papaya Pico de Gallo, Crumbled Cojita and Guacamole

GRILLED HALIBUT & CHICKEN KABOBS

Going Greek with Kabobs and Grilled Vegetables on top of a Classic Greek Salad

Served with Hot Pitas, Hummus, Tzatziki

TUNA NICOISE

Fennel and Coriander Seed Crusted Tuna on Mixed Greens, Haricots Verts, Baby Potatoes, Boiled Egg, Tomatoes, Nicoise Olives with a Classic Red Wine Vinaigrette and Crusty Baguettes

ROASTED DUCK SALAD

Sliced Breast of Duck over a Chilled Wild Rice Salad, Toasted Pecans, Dried Mango, Snow Peas, and Mango Citrus Gel.

GRILLED CHILEAN SEA BASS SALAD

Chili Rubbed Sea Bass, Mango, Grapefruit, and Avocado Salad with Grapefruit and Herb Emulsion

TRADITIONAL BLESSED FRENCH PICNIC

Our Charcuterie Board Features a Fine Selection of Cured Meats and Pates, Smoked Fish, as well as Daily Baked Breads, Cheeses, Crackers, Olives, Dried Fruits and Nuts

SWEET AND SPICY RIBS

Tender Baby Back Ribs with Two Sauces | Julie’s Spicy Jamaican Jerk and Caribbean Rum & Coke BarBQ. Served with a Layered Cobb Salad Platter

CHEESEBURGERS IN PARADISE

Making Jimmy proud with Grilled Burgers and all the Fixings. Sun-dried Tomato and Lime Potato Salad or perhaps French Fries to Make It Complete.

HORS D’OURVES

Sesame Crusted Salmon Bites with Orange Miso Dipping Sauce and Spicy Edamame

Petite Crab Cakes with Remoulade Sauce

Caribbean Conch Fritters with Key Lime Yogurt and Cocktail Sauces

Mini Puff Pastry Pizza Bites with Prosciutto and Provolone Cheese

Chipotle Shrimp Wontons

Blistered Shishito Peppers with Chorizo and Lemon Aioli 

Tuna Nachos with Pickled Watermelon, Ginger and Wasabi Sauce and Wakame 

Blue Cheese Zucchini Bites

Brussel Sprout Beignets with Bacon Aioli

FIRST COURSE

GRILLED ASPARAGUS

Asparagus, Sweet Caramelized Shallots and Oranges Dressed with an Orange Tarragon Vinaigrette   

COMPOSED CHEESE COURSE

Spanish Mahon, Spiced Carrot Salad and Golden Raisin Puree

SPINACH AND PEAR SALAD

Baby Spinach, Asian Pears, Toasted Walnuts & Gorgonzola

SEARED SEA SCALLOPS

Scallops on Roasted Red & Green Chili Pear Puree

SALAD OF HARICOTS VERTS

French Green Beans, Tomato Tartare, Red Wine Cream Emulsion & Tomato Dust

STRAWBERRY & GREENS SALAD

Fresh Strawberries, Blueberries and Toasted Pecans tossed with Mixed Greens and our Special Cinnamon Vinaigrette 

LOBSTER PANCAKE

A Delicate Chive Crepe filled with Lobster and Mascarpone on a Ginger Carrot Emulsion and Peashoot Salad.

ROASTED BEET AND GOAT CHEESE SALAD

Red and Yellow Beets Layered with Goat Cheese Topped with Fresh Arugula, and a Walnut Vinaigrette 

MAIN COURSE

THE BLESSED SEAFOOD TOWER

Fresh Catch of the Day, Scallops Poached and Chilled, Peeled Peel and Eat Shrimp, and of course Caribbean Spiny Lobster. 

(Special Additions upon Availability)

Including Charred Onion and Artichoke Rice and Grilled Vegetables on a Spicy Aioli 

GRILLED RED SNAPPER

Fresh Caught Snapper, Nutted Brown Rice Pilaf, Chorizo Wilted Spinach and a Passion Fruit Beurre Blanc Sauce. Topped with Crispy Sweet Potato Sprial

BEEF TENDERLOIN

Grilled to Order Tenderloin, Pinot Noir Pistachio Reduction with Truffled Cauliflower Purée, and Spicy Broccolini

LOCALLY CAUGHT MAHI MAHI

Fish (So Good, You Have to Say it Twice) on A Bed of Jasmine Rice with Baby Bok Choy and Vegetable StirFry with a Mild Red Thai Curry Sauce

RACK OF LAMB

Sous Vide Herb Crusted Lamb on Goat Cheese Polenta, Crispy Brussel Sprouts and a Roasted Red Cherry Peppercorn Sauce

BUTTER POACHED CARIBBEAN SPINY LOBSTER

Lobster with Fennel & Mascarpone Risotto topped with Shaved Truffle & Lobster a la Nage 

DUCK WITH TWO SAUCES

Breast of Duck with Basil Scented Kumquat Sauce and Port Wine Raspberry Sauce accompanied with Potatoes Pave and Sugar Snap Peas

DESSERTS

Julie’s Gingered Cream Brûlée 

Award Winning Chocolate Raspberry Tarts

Bite Size Key Lime Pies Served with Ron Zacapa Sipping Rum

Cappuccino Semi Freddo with Cinnamon Sugar Doughnuts 

Goat Cheese Panna Cotta with Fresh Passion Fruit 

Crepe Cornets filled with Peanut Butter Chocolate Mousse 

White Chocolate and Blackberry Tartlets

Roasted Pineapple Chops with Fried Pastry Cream and Whipped Creme Fresh

Lemon Poppyseed Cheesecake with Raspberry Coulis