*All breakfasts include a fresh fruit plate and are served with coffee, tea or cocoa, as well as juice, Mimosa’s or Bloody Mary’s upon request. 

French omelets

filled with Boursin cheese alongside heirloom tomatoes on fresh sourdough toast, served with crispy bacon.

Lemon ricotta pancakes

topped with powdered sugar and lemon zest, alongside gouda scrambled eggs and pork sausages.

Fresh sourdough toast

topped with zesty avocado mash garnished with radish and red pepper flakes, served with chili oil fried eggs and crispy bacon.

Fresh baked Guava cheese braided bread

alongside eggs any style and chicken sausages.

Cuervos Rancheros

featuring fresh made corn tortillas, sunny side up eggs, fresh made Mexican beans, local chorizo, and fresh pico de gallo.

Scrambled Eggs Florentine

served with fresh baked thick cut grilled crusty bread and fennel spiced chicken sausages.

Scandanavian plate

featuring salmon two ways, smoked and lox, grilled whole wheat seed bread, hard boiled eggs, pickled onions, labne, cucumber slices and local heirloom tomatoes, seasoned with my own everything mix and smoked flake salt.

Eggs benedict

on fresh baked English muffins, topped with ham, poached eggs, and hollandaise then served alongside crispy bacon and spicy potato breakfast hash.

*All lunches are served with water, iced tea, or soda as well as any bar selections upon request. 

Spiced lamb meatballs

served on freshly made, grilled flatbreads and topped with red cabbage slaw, herbed yogurt, lemon wedges, harissa, and mixed herbs; served alongside Mediterranean quinoa salad.

Mediterranean plate

featuring sliced paprika fennel rubbed chicken, jammy roasted lemon wedges, tzatziki, Greek olives, hummus, sliced cucumbers and seasoned orzo; served with family style pita and labne, grilled halloumi drizzled with local honey, and dolmades.

Mahi Mahi tacos

served on freshly made corn tortillas topped with spiced crema, red cabbage slaw, pico de gallo and cilantro, served alongside long plantain chips, lime wedges, and blood orange, avocado salad as well as house made black bean soup and a selection of fresh salsa’s and hot sauces

Pulled Pork Sandwiches

on Hawaiian rolls served with Alix’s German-ish potato salad, cornbread muffins, and grilled watermelon salad.

Spicy Fried Chicken Sandwiches

served on brioche buns topped with seasoned mayo, lettuce, and special sauce served alongside Alix’s Corny corn-nut salad, and garlicy oven baked potato wedges

Seared Sesame Crusted Ahi

with ginger lemon cream sauce, soy scallion drizzle, avocado rosette, pickled ginger and a side of mango salsa served over rice.

Herby Thai Shrimp Salad

dressed in a ginger, lime, peanut dressing and topped with fried ginger, shallots and garlic.

Miso Glazed Salmon

with warm soba noodles and stir fried vegetables served with shallots and spiced soy drizzle.

*All dinners served with a wine or cocktail pairing as well as any selection from the bar. 

**Depending on the day, some dinners will include an appetizer such as Mussels in white wine broth with crusty bread, buttery herbed peel and eat shrimp, grilled squid with white beans and vinegared tomatoes, etc. 

Grilled flank steak

With charred scallion relish served over brown rice and accompanied by a tangy snap pea and radish salad.

Honey garlic crispy chicken

Served with creamy polenta and a side of lotus root and Asian pear salad.

Crispy skin salmon

served with green romesco sauce, roasted purple potatoes, and a side of blistered green beans with lemony tahini labne all topped with a salsa of radishes, shallots and lemon.

Steakhouse night!

Perfectly seared sliced steaks served with Yukon gold garlic mash, lemon roasted broccoli and Alix’s classic Caesar salad

Whole Harissa Roasted Snapper

served with blistered cherry tomatoes and a grilled orange on a bed of cous cous served with a mint and grapefruit side salad.

Seared scallops

served with lemon white wine sauce, warm Brussel sprout and pancetta salad, and creamy parsnip puree.

Roasted Whole Chicken

served with Persian Tadik saffron rice, roasted vegetable salad, and a light pan sauce.

Pea and Mint Risotto

with roasted Brill served alongside a bright and tangy green salad

*All desserts are served with optional coffee or nightcap

Chocolate Negus

with hazelnut cream, pistachio sorbet and cacao nib tuile

Key lime pie with two lemons

Apple Tart

with caramel ice cream and calvados caramel sauce

Mini Citrus Pavlovas

drizzled with local honey and citrus reduction

Raspberry Mousse

in a dark chocolate teardrop served with chocolate snow and fresh berries

Deconstructed mango passion fruit Eton Mess

with pistachio dust and freeze dried cherries

Grilled peaches

drizzled with honey and served with whipped mascarpone and mint

Buttermilk pannacotta

with honeycomb and poached pear