XENIA62

Breakfasts:

All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams

Breakfasts:

• Eggs Benedict made with prosciutto or Smoked salmon


• Smoked Salmon platter with cheeses, capers and red onions


• Mini pancakes sautéed Plums and Greek Yogurt


• Baked Eggs in a Prosciutto cup


• Greek yogurt parfait with a summer berry compote


• Traditional English breakfast


• French toast made with homemade cinnamon challah bread

Lunches:

• Goats cheese and roasted pepper filo baskets


• Insalata Caprese with homemade multi gran bread


• Caesar salad with jerk chicken skews


• Crab and avocado tower


• Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)


• Buffalo sliders with sweet potatoes fries


• Anti-pasti platters


• Moules marinière with crusty homemade bread


• Pulled Pork Tacos with Black bean salsa and avocado cream


• Lamb koftas with hummus, Greek salad & pitta bread


• Shrimp, artichoke, feta and olive salad


• Pan seared black pudding scallops and salami


• BBQ Ribs served with potato salad and grilled corn on the cob

After Lunch Sweet:

• Double Chocolate Brownies


• White Chocolate and Cardamom Cookies


• Lemon Yogurt Cake


• Lite fruit cake


• Honey oatmeal cookies


• Warm apple turnovers


• Chocolate chip cookies


• Ziggy lemon Bars

Appetizers:

• Bruschetta served on homemade bread


• Baked Brie with rosemary focaccia


• Shrimp baskets


• Crab baskets


• Lobster samosas


• Hummus pitta


• Artichoke dip


• Shrimp Toast


• Stuffed mushrooms


• Tomato and goats cheese squares


• Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg


• Goats’ cheese with cranberry port chutney crostini


• Caprese crustiness


• Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney


• Truffle Popcorn


• Traditional British Sausage Rolls served with Coleman’s Mustard

Starters:

• Pan seared Octopus served over carrot and ginger purée and crispy onion rings


• Foie gras on homemade brioche with fig jam


• Blue Cheese panna cotta with port and balsamic poach pears


• Butternut squash soup with a truffle finish


• Shrimp wontons with sweet chili sauce


• Tuna Tartar wrapped in Gem leaves


• Egg plant Parmigiana


• Classic Greek Salad with a goat’s cheese crostini

Entrees:

• Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs


• Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce


• Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes


• Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce


• Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus


• BBQ Giant Black Tiger Shrimp served over Paella


• Oven roasted salmon nicoise


• Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce


• BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables


• Mediterranean Seafood Stew


• Pan seared Giant Scallops served over Champagne Risotto

Dessert:

• Raspberry and Lemon Mille-feuille


• Chocolate Lava Cake with Mango Sorbet


• Baileys Creme Brule served with a White Chocolate Biscotti


• Key Lime Pie (with a difference)


• Classic chilled Cheese Cake with a Summer Compote


• Rich Chocolate Truffle cake with Raspberry coulis


• Tiramisu


• White Chocolate tower topped with a quenelle of Dark chocolate Gelato


• Hot Apple Galette with Vanilla and Cardamom Ice Cream