Sample Menu
Lagoon 47 - 'Double Feature'

Good Morning

A selection of succulent local fruit, fresh baked pastries, juices, coffee and tea are offered daily as well as your choice of eggs on request.

• Texas Sliced French Toast topped with Fresh Bananas, Caramelized Syrup and Toasted Walnuts and Hickory Smoked Bacon
• Poached Eggs with a Light Corn Sauce and Asiago Cheese over Vegetable and Potato Hash
• Smoked Salmon, Goat Cheese and Leeks on a Toasted Bagel with Herbed Potato Rounds
• Fresh Herbs Omelet with Gruyere and Black Forest Ham Stuffed Biscuits
• Premiere Benedict with Beef Tenderloin, Poached Eggs and a Sun dried Tomato Hollandaise
• Fresh Vegetable Frittata, Canadian Style Bacon and Sweet Potato Cakes
• Fresh Berries Pancakes and Smoked Sausage Links

Lunch

To accompany your meal or simply to enjoy: Fresh Breads, Flavored Ice Tea, Lemonade or an Island Cocktail may be prepared daily.

• Lobster Salad with Grape Tomatoes and Papaya Salsa over Mesclun
• Alasian Onion Tart and Oven Roasted Tomato Provencal
• Chicken and Pork Satay on Thai Noodle Salad with Peanut and Ginger Soy Dipping Sauces
• Broiled Shrimp and Roasted Vegetables in a Pesto Butter Brushed Crusty Baguette with Tomato, Cucumber and Papaya slaw
• Mangospacho in Chilled Bowls and Seared Sesame Tuna on Baby Field Greens topped with Crumbled Blue Cheese and Spicy Pecans
• Roti (Chick Pea Tortilla) of Caribbean Curried Chicken and Vegetables and a Mixed Green Salad
• Fruit de Mar in Scotch Cream Sauce over Angel Hair and Garnished with Fresh Basil

As the sun sets. and evening cocktails begin. have a taste:

• Shrimp and Vegetable Rice Paper Rolls with Ponzo and Club Lime Dipping Sauces
• Pepper Jack and Quesadilas with Salsa Roho
• Smoked fish Dip and creamy spinach and artichoke dip with brioche rounds
• Bacon wrapped citrus shrimp with roaster red pepper mayonnaise
• Wedges of hand tossed artichoke and roasted red and yellow pepper pizza and pizza margarita
• Conch fritters in a bed of marina sauce.

Appetizers

• Pan seared sea scallops with caper and yellow raisin sauce
• Warmed goat cheese and roasted red and yellow bell peppers over fresh spinach with a garlic dressing
• Spinach and fontina stuffed Portobello mushroom
• Toasted walnuts, herbed goat cheese, procuitto and dried cranberries on frisee and bib drizzled with walnut vinaigrette
• "Angels on Horseback" (Bacon wrapped oyster medallions on brioche rounds)
• Roasted sweet corn soup with crab meat garnish
• Caprese salad of yellow and blood red tomatoes, buffalo mozzarella and freshly picked basil

Main Events

• Pan seared beef tenderloin then broiled with gorgonzola glacage to top, a russet potato purse and haricot vertes
• Sesame cilantro shrimp, sticky rice and steamed thai vegetables
• Mustard and butter crub crusted rack of lamb with sweet potato puffs and spinach sautéed with raisins and pine nuts
• Pink and green peppercorn chicken with roasted garlic and sweet ancho chili smashed potatoes and braised baby carrots
• Pecan crusted snapper with chardonnay butter sauce over oven roasted summer vegetables
• Penne a'la Vodka with herb rubbed and pan seared pork medallions
• Spiny lobster tails broiled with light sun dried tomato and basil dressing, marinated asparagus spears and potatoes au gratin

And sweets to top off the experience.

A selection of teas, freshly ground gourmet coffees and cordials are available to accompany all desserts.

• Death by chocolate tort
• Coffee caramel tart with roasted pecans and espresso ice cream
• Banana crème brulee
• Wine soaked cherries and berries atop crispy pound cake
• Chocolate whiskey cake with fresh raspberry compote
• Apple, banana, walnut and coconut crisp al a mode
• Chocolate droiles (Tiny soufflés with a molten chocolate center)