Taste the Tropics: Jennifer’s Upscale Island Menu
Breakfast
Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.
Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.
Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.
Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.
Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.
Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.
Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.
Lunch
Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle
Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.
Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.
Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps
Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes
Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit
Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad
Appetizers & Small Plates
Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs
Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps
Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil
Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots
Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction
Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette
Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp
Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence
Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil
Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish
Dinner
Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus
Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad
Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley
Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas
Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle
Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw
Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears
Dessert
White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant “half-frozen” white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent
Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers
Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise
Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar
Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream
Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline
Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly
