PERMABEAR

• Cheese Burgers In Paradise – organic grass-fed beef, brioche buns, self-serve toppings; sweet potato fries & crispy French fries
• Salad Niçoise – butter lettuce, seared tuna, green beans, eggs, radishes, tomato, potatoes; French Dijon dressing
• Mexican Street Tacos – homemade corn tortillas with grilled mahi, pollo, or carne asada; mango pico de gallo, queso fresco, shaved purple cabbage
• Greek Lamb Lettuce Wraps – ground lamb, tzatziki, goat cheese, heirloom cherry tomato, cucumber in crisp lettuce
• Pasta Primavera – fusilli with grilled squash, heirloom tomatoes, peppers, onions; creamy Parmesan sauce
• Make Your Own Poke Bowls – sticky rice with seared tuna or sesame chicken; carrots, cucumber, edamame, avocado; yum yum sauce
• Shrimp Polenta – garlic-lemon sautéed shrimp, tricolored peppers, creamy cheesy polenta
• Loaded Chopped Salad – roasted chicken, chickpeas/garbanzo beans, tomatoes, cucumbers, carrots, blue cheese, pecans, dried cherries; raspberry poppy seed dressing; sourdough crustini
• Pulled Pork Sliders – slow-cooked pork shoulder, tangy sauce, vinegar slaw; sweet Hawaiian buns; warm German red potato salad
• Teriyaki Tuna Udon Noodles – seared tuna, tuxedo sesame seeds, seaweed salad, house-made yum yum sauce
• Creamy Poblano Pepper & Roast Chicken Enchiladas – shredded roast chicken, homemade tortillas; creamy poblano sauce
• Caribbean Roti – curried chicken and diced potatoes in a fresh-made roti

Hors d'Oeuvres

• Chef’s choice amuse-bouches – small bites served with a drink of the day
• Baccala Mantecato – Venetian whipped cod spread atop a crustini
• Maryland Crab Cakes – lump crab with Old Bay seasoning; house-made tartar sauce
• Baked Brie with Berry Compote – served on freshly made baguettes
• Flatbread Pizzas – tasting-size homemade flatbread pizzas (variety)
• Warm Burrata – grilled heirloom cherry tomatoes, basil, olive oil, aged balsamic; baguettes for dipping
• Philo Cups – crispy layers stuffed with spinach and artichoke dip
• Shrimp Spring Rolls – sweet Thai dipping sauce
• Cowboy Salsa – black beans, tomato, sweet corn, red onion, cilantro, avocado, lime, olive oil, hot sauce; corn chips
• Charcuterie Platter – French cheeses, Italian cured meats, fruits, crackers, nuts
• Crudités Platter – fresh vegetables with hummus
• Mediterranean Tapas – French rillettes, Moroccan curried chicken salad, Italian sausages, shrimp in garlic; sourdough crustini

Starters

• Grilled Coconut Shrimp – baby arugula; sweet & spicy Thai dressing
• Seafood Kallaloo Soup – shrimp, crab, snapper, vegetables, Caribbean spinach (kallaloo), okra
• Caprese Salad – tomato, mozzarella, basil; aged balsamic
• Caesar Salad – romaine, house Caesar dressing, sourdough croutons
• Spring Mix Salad – walnuts, purple onion, granny smith apple, dried cherries; olive oil garlic-lemon dressing
• Potato Leek Soup – creamy potato soup with leeks and garlic
• Arugula & Ferro Salad – baby arugula, al dente ferro, shaved Parmesan; French Dijon dressing
• French Provencal Fish Stew – salmon, cod, shrimp, tomato base, garlic, tricolored potatoes; black olives, crustini
• Ginger Carrot Soup – creamy carrot soup with ginger
• Watermelon & Cucumber Salad – aged balsamic and feta
• Wedge Salad – iceberg wedge, blue cheese, bacon, heirloom cherry tomatoes; blue cheese dressing
• Butternut Squash Soup – candied pecans and crème fraîche
• Conch in Mofongo – smashed plantains with buttery, tender conch
• Goat Water Soup – slow-stewed goat with bonnet peppers and island spices
• Cucumber Gazpacho – honeydew, cucumber; feta
• French Carrot Salad – grated carrots, parsley, scallions; lemon Dijon vinaigrette
• Focaccia Bread – house-made with herbs and toppings
• Minestrone Soup – rich broth with sausage, vegetables, cannellini beans, Italian spices
• Zucchini Soup – creamy zucchini with lemon and basil
• Greek Salad – lettuce, red onion, tomato, cucumber, bell pepper, Kalamata olives, feta; house vinaigrette
• Tomato Gazpacho – tomato/vegetable chilled soup
• Spinach Salad – baby spinach, eggs, bacon; warm bacon dressing
• Melon wrapped with prosciutto – cantaloupe balls with thin prosciutto
• Stracciatella Soup – Italian egg drop soup

Main

• Grilled Pork Loin – pineapple mango salsa, mango reduction, roasted red peppers; steamed zucchini curls
• Filet Mignon – béarnaise sauce; grilled asparagus
• Caribbean Stewed Chicken – pidgeon peas, rice, roasted plantains
• Australian Lamb Chops – garlic & herb crust; roasted sweet potato, beet, brussel sprouts, red onion
• Braised Short Ribs – red wine & mirepoix; brie scalloped potatoes
• Snapper Curry – vegetable yellow curry; basmati rice
• Grilled Mahi Mahi – lemongrass aioli; organic jade pearl rice
• Scallops – over risotto; grilled asparagus
• Lobster Tortellini – house-made pasta; sage, lemon-garlic, white wine reduction
• Bolognaise – house-made tagliatelle; slow-cooked classic beef sauce
• Argentinean Braised Beef – chimichurri; smashed red potatoes
• Paella – Spanish saffron rice with seafood, chicken, vegetables
• Marbella Chicken Roulades – prunes, capers, Spanish green olives; velouté sauce; rice pilaf

All homemade desserts are served with freshly made whipped cream or homemade ice creams.

• Key Lime Pie – graham cracker crust
• Caribbean Rum Cake – pound cake soaked in rum
• Flourless Chocolate Cake – served warm with homemade ice cream
• Deconstructed Painkiller – coconut cake parfait, pineapple ice cream, rum caramel, fresh nutmeg
• Chocolate Mousse – topped with berries and caramel lace
• Fruit Galettes – flaky French-style pie with assorted fruits and ice cream
• Mango & Passion Fruit Torte – served with ice cream
• Cheesecake – New York style; fruit compote options
• Crème Brule – vanilla custard with crisp sugar top
• Sticky Toffee Pudding – date cake with caramel and whipped cream
• Banana Foster – dark Caribbean rum caramel; rum raisin ice cream
• Strawberry Rhubarb Shortcakes – strawberry rhubarb compote; whipped cream
• Mirror Glaze Cake – special occasion cake with choice of cake and colors
• Homemade ice creams & sorbets – warm cookies also available

No standalone snack menu items were provided beyond listed hors d'oeuvres and meal courses.

Chef’s Style & Influences

Mediterranean, Caribbean, and Asian influences with fresh seafood, bright citrus, herbs, and house-made breads.