Breakfast
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Lemon Ricotta Pancakes with Raspberry Coulis
Poached Eggs served with crisp Bacon
Black Forest Ham on Hash brown Nests
Freshly Baked Croissants
Blackberry Muffins with Tropical Fruit Plate
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Lunch
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Maine Lobster Rolls with Grape Tomato
Fresh Cut Corn and Green Onion Salad Grilled
Caribbean-Style Chicken with Hearts of Palm and Avocado Salad
Dilled Salmon and Scallop Burgers with Lemon caper Sauce on Wheat Biscuits
Caesar Salad with Grilled Scampi Prawns
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Hors D'oeuvres & Appetizers
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Baked Goat Cheese Salad with Red Leaf Lettuce,
Frissee and Caramelized
Poached Seafood atop Chilled Gazpacho with Lemon Zest
Salad Caprese of Beefsteak Tomato
Buffalo Mozzarella and Fresh Basil
Fresh Duck Fois Gras in Puff Pastry Purses with White Truffle Sauce
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Dinner
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Pan Seared Chilean Sea Bass in Guava Ginger Coulis
Mango Risotto Tagine of BBQ Leg of Lamb
Fresh Herb & Pignolli Couscous Filet Mignon Jus de Porto Truffle
Millefeuille of Potato
Haricot Vert Agnolotti Primavera a la Pannan
Grilled Portobello Mushrooms
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Dessert
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Chocolate Soufflι Cake with Vanilla Bean Sauce and Cream Puff Garnish
Apple Praline Pie with Cinnamon Ice Cream
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