SARAMIMI (Summer)

• Tuna Steak with Mango and Avocado
  Tuna steak with rice, sweet mango, avocado, pickled red onion, toasted pepitas, passion fruit citrus vinaigrette.
• Tropical Salmon Poke Bowl
  Sushi rice, marinated salmon, avocado, edamame, cucumber, red onion, radishes, black sesame. Soy sauce, ginger, lime.
• Grilled Mahi-Mahi with Mango and Cilantro Sauce
  Grilled mahi-mahi fillet, mango-cilantro-lime sauce, Caribbean-style sautéed vegetables.
• Grilled Chicken Gourmet Burger
  Marinated grilled chicken breast, cheddar, tomato, lettuce, caramelized onions, pineapple BBQ sauce on brioche bun. Rustic fries.
• Pesto Spaghetti with Sautéed Shrimp
  Spaghetti in homemade basil pesto with pine nuts, parmesan, garlic sautéed shrimp, hint of lemon.
• Pork Ribs Glazed with Rum and Honey Sauce
  Slow-cooked pork ribs in Caribbean rum and honey glaze. Spiced sweet potato purée, fresh cabbage & carrot salad.
• Chicken Curry with Coconut Milk and Jasmine Rice
  Chicken in mild curry, coconut milk, Caribbean spices. Jasmine rice, fresh cilantro.

Light & Refined Dinners

• Teriyaki Chicken & Pineapple Lettuce Wraps
  Romaine lettuce filled with sautéed teriyaki chicken, fresh pineapple, carrot, pickled red onion. Yogurt-lime dressing.
• Heirloom Tomato & Burrata Caprese Salad
  Heirloom tomatoes, burrata, basil pesto, balsamic glaze, artisan sourdough toast.
• Steamed Salmon with Citrus Fennel Salad
  Lemon-dill steamed salmon, shaved fennel, orange segments, arugula, black olives, honey-mustard citrus vinaigrette.
• Spinach, Strawberry & Goat Cheese Salad
  Baby spinach, strawberries, warm goat cheese, caramelized walnuts, red onion, Dijon honey-mustard vinaigrette.
• Mediterranean Grilled Chicken Bowl
  Lemon-oregano chicken over brown rice or couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, hummus, minty Greek yogurt.
• Stuffed Avocado with Quinoa & Roasted Veggies
  Avocado halves filled with quinoa, roasted zucchini, bell peppers, sun-dried tomatoes, olive oil, lemon, chia seeds.

• Passion Fruit Tart with Coconut Crust
  Chilled passion fruit mousse tart on coconut-almond crust, topped with tropical fruit.
• Mango and Lime Cheesecake
  Creamy cheesecake, mango coulis, lime zest, crispy cookie base.
• Greek Yogurt Parfait with Berries and Honey
  Layers of Greek yogurt, fresh berries, crunchy granola, organic honey drizzle.
• Homemade Coconut Ice Cream with Caramelized Pineapple
  Coconut milk ice cream with spiced rum caramelized pineapple.
• Dark Chocolate Fondant with Liquid Center
  Warm molten chocolate cake, vanilla ice cream, raspberry reduction.
• Avocado and Dark Chocolate Mousse
  Vegan mousse with creamy avocado, 70% dark chocolate, raspberries.

Snacks & Appetizers

• Energy Bites
  Dates, nuts, cocoa, shredded coconut, no added sugar.
• International Cheese and Charcuterie Board
  Artisanal cheeses, Iberian hams, salami, nuts, dried fruits, homemade preserves.
• Vegetarian Nachos with Guacamole and Melted Cheese
  Tortilla chips, melted cheese blend, black beans, jalapeños, pico de gallo, guacamole.
• Meat or Cheese Stuffed Empanadas
  Small baked or fried empanadas with seasoned meat or cheese blend.
• Shrimp Tartlets with Chipotle Mayonnaise
  Mini tartlets with seasoned shrimp, spicy chipotle mayo.
• Salmon Tartare with Avocado and Mango
  Fresh salmon cubes, avocado, mango, zesty citrus dressing.
• Vietnamese Fresh Spring Rolls
  Fresh rolls with vegetables, herbs, shrimp, peanut dipping sauce.
• Galician-Style Octopus Toasts
  Sliced octopus on toast with smoked paprika, olive oil, coarse sea salt.

Dietary Notes

V - Vegan/Vegetarian option available
GF - Gluten-Free option available

Chef’s Style & Influences
Fresh, colorful Mediterranean–Latin fusion, balancing healthy light dishes with indulgent tropical flavors and textures.