PENTESILEA II

Rosemary’s Sample Menu

BREAKFAST (all served with fresh seasonal fruit and fresh bread)
-Banana Blueberry Pancakes with homemade rum syrup and bacon
-Veggie Fritatta with Canadian bacon and english muffins
-Apple Cinnamon Belgium Waffles with bacon
-Eggs Benedict with ham, breakfast potatoes and fresh fruit
-Tropical fruit medley, granola, choice of yogurt, and warm croissants
-Almond crusted vanilla french toast and sausage links
-Scrambled eggs, fresh muffins, and sausage
-Omelets to order with cinnamon raisin bread and fresh fruit
-Traditional breakfast sandwich with choice of meat, egg to order, veggies and cream cheese

LUNCH
-Blackened Caribbean Shrimp/Steak Caesar Salad with homemade garlic bread
-Spicy West Indian Chicken Roti with plantain chips an island bean salad
-French style crepes with ham and swiss/turkey and brie, served with a tossed spinach salad
-Blue Cheese stuffed burgers with choice toppings including, sauted onions and mushrooms, and pasta salad
-Maryland Style crab cakes served over a bed of lettuce with local fruit chutney and a cucumber dill salad
-Homemade island black bean soup with proscuitto, basil and fresh mozzarella sandwiches.
-Double-decker shrimp and avocado quesadillas with fresh guacamole and pico de gallo
-Chicken, brie and granny smith apple sandwich with a balsamic dijon drizzle served on ciabatta bread, and potato salad
-Greek Vegetable Wrap with homemade hummus and fresh gazpacho soup

APPETIZERS
-Antipasto dip served with fresh cut veggies and pita triangles
-Fresh scallop and shrimp ceviche
-Tomato, fresh mozzarella, basil and balsamic vinegar
-Warm spinach artichoke dip served with toasted pita triangles
-Fresh sundried tomato and feta bruchetta
-Assorted fine cheese platter with fruit and crackers
-Homemade tortilla chips with fresh salsa and black bean dip
-Smoked Salmon, cream cheese and capers, on crunchy toast
-Crab Stuffed mushrooms
-Fiery Island shrimp cocktail

DINNER
-Marinated pork tenderloin with a peppercorn sauce, pasta cakes and hearts of palm salad
-Orange ginger mahi mahi with fresh tropical avocado mango salsa, served over rice pilaf and pepper-lime broccoli
-Steak with a warm vegetable compote, garlic parmesean mashed potatoes and grilled vegetables
-Prosciutto and herb cheese stuffed chicken with a terragon cream sauce served with risotto and sauted asparagus spears
-Spicy Jerk Shimp served over island curried veggies and coconut rice
-Lime and honey glazed salmon with wild rice and a warm black bean and corn salad
-Homemade lasagna with fresh Italian bread and spinach salad
-Garlic shrimp on a cherry tomato vodka sauce over angelhair pasta with garlic bread and a dinner salad
-Sauteed chicken breast with a lemon balsamic reduction served with herbed couscous and fresh vegetables

DESSERT
-Chocolate fondue with fresh fruit for dipping
-Tangy keylime pie
-Cheesecake with raspberry mango sauce
-Fresh Chocolate mousse
-Tropical fruit crisp with vanilla ice cream
-Bananas Foster
-Homemade Rum Cake and rum raisin ice cream
-Mangoes and cream served with ginger snaps and fresh nutmeg
-Bread pudding from scratch with a caf rum sauce
-Coconut custard with Strawberry citrus sauce
-Build your own brownie sundae