SeaQuest

Chef Jaimey’s Sample Menu

Breakfast

• Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries
• HuevosRancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla
• Quiche: Sausage, Mushroom, Spinach and Cheese
• Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit
• Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado
• Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa
• Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa
• All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice
• Daily Homemade Baked Goods Include:
• Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread

Lunch

• Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
• Super Chop Salad topped with Grilled Salmon - Chopped Kale and
• Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread
• Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread
• Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette
• Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables
• Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla
• Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia
• Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad

Appetizer (sun Downers!)

• Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread
• Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips
• Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité
• Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce
• Charcuterie Platter with mixed cheese, Olives and Cured Meats
• Homemade Coconut Shrimp with Thai Sweet Chili Sauce
• Chicken Satay with Homemade Peanut Sauce
• Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked

Starters

• Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic
• Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives
• Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle
• Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze
• Fresh Catch Citrus Ceviche served with crispy plantain chips
• Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle
• Coconut Curry Mussels Served with Crusty Bread
• Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette

Dinner

• Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans
• Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes
• Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots
• Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts
• Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread
• Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas
• Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
• Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots

Dessert

• Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce
• New York Style Cheesecake topped with Mango, Strawberries and Blueberries
• Rum Chocolate Ganache Pots
• Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
• Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
• Rum Fudge Pie
• Lemon Berry Parfaits
• Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree
• Vanilla Cream Brule Torched to Perfection
• Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream