SeaQuest

• Chef’s salad with balsamic grilled chicken and fresh homemade artisan bread
• Super chop salad with grilled salmon, kale, spinach, pumpkin seeds, orange, red onion, feta, quinoa, multigrain artisan bread
• Homemade falafel with tzatziki, Greek salad, warm grilled flatbread
• Sesame noodle shrimp bowl with fresh chopped vegetables, peanut vinaigrette
• Grilled flank steak hoisin lettuce wraps with jasmine rice and mixed julienne vegetables
• Grouper fish tacos with cilantro ginger lime slaw, guacamole, tomato salsa, crispy corn tortillas
• Seared tuna Niçoise salad with marinated baby potatoes, cherry tomatoes, green beans, red onion, Kalamata olives, Italian vinaigrette, fresh focaccia
• Cheeseburgers with Swiss, sautéed mushrooms, fried onions, Parmesan fries, garden salad

Sunset Appetizers

• Fried brie with fig preserves, crispy bacon, warm crusty bread
• Creamy lemony spinach and artichoke dip with tortilla chips
• Greek platter: hummus, tzatziki, olive tapenade, warm pita, crudités
• Grilled flatbread with Gruyère, sautéed onions, steak, chimichurri
• Charcuterie with mixed cheeses, olives, cured meats
• Coconut shrimp with Thai sweet chili sauce
• Chicken satay with peanut sauce
• Sausage-stuffed balsamic mushrooms with Parmesan

Starters

• Roasted beet, mozzarella and avocado salad with cucumber-lemon salsa, roasted garlic balsamic
• Butternut squash and sweet potato soup with crème fraîche and chives
• Tuna poke on wonton with sesame-soy marinade and wasabi drizzle
• Caramelized onion and brie tart with arugula and fig glaze
• Fresh catch citrus ceviche with plantain chips
• Roasted cauliflower with pumpkin seeds, dried cherries, green goddess drizzle
• Coconut curry mussels with crusty bread
• Grilled pears and arugula wrapped in prosciutto with Gorgonzola, candied pecans, fig vinaigrette

Main Courses

• Marinated grilled lobster with tomato-bacon butter, gouda polenta, spinach-basil pesto, prosciutto-wrapped green beans
• Coffee and cocoa–rubbed filet with ancho chili sauce, roasted asparagus, salt-and-vinegar smashed potatoes
• Jerk-spiced 24-hour marinated pork tenderloin with pineapple chutney, sweet potato gratin, green beans with cashews and shallots
• Red wine–braised beef short ribs with cauliflower purée, roasted fennel, maple Brussels sprouts
• Portuguese seafood bouillabaisse in tomato-seafood broth with warm crusty bread
• Grilled blackened mahi-mahi with mango salsa, cilantro-yellow pepper pesto, toasted almond coconut rice, sautéed snow peas
• Coconut chicken or shrimp curry with jasmine rice, roasted cauliflower and broccoli
• Roasted vegetable lasagna with vegetable bolognese, ricotta béchamel, fresh pasta, mozzarella, Parmesan, kale Caesar and garlic knots

• Warm chocolate fondant with vanilla ice cream, salted caramel, raspberry sauce
• New York cheesecake with mango, strawberries, blueberries
• Rum chocolate ganache pots
• Key lime pie with graham crust and meringue topping
• Poached pears in red wine with mascarpone cream, dark chocolate drizzle
• Rum fudge pie
• Lemon berry parfaits
• Panna cotta with berries, raspberry and passion fruit purée
• Vanilla crème brûlée
• Carrot cake with pineapple cream cheese frosting, pralines and cream ice cream

Chef blends Mediterranean, Mexican, Japanese and coastal flavors with fresh local ingredients and house-made breads.