Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme

Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries

Shakshuka topped with freshly sliced avocado and feta cheese

Almond joy overnight oats topped with toasted nuts, flakey coconut and dark carob chips

LUNCH

Caramelized chickpeas and slivered almond with feta and apple salad tossed with homemade honey dijon dressing

Buddha bowl with quinoa, roasted sweet potatoes, kale and a green goddess dressing

Maryland style crab cakes with homemade remoulade sauce

Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo

Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing

APPETIZER

Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives

Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil

Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam

Fresh spring rolls with rice noodles, tofu, avocado, herbs, and mango - paired with peanut sauce for dipping

DINNER

Butternut squash risotto with fresh scallops, crispy sage, shitake mushrooms and mandolin zucchini

Jerk spiced Mahi Mahi over coconut rice with mango salsa and a bell pepper curry sauce

Honey soy chicken thighs over leek puree with balsamic brussel sprouts

Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt and grilled halloumi

Homemade lobster bisque with toasted croutons, pine nuts, sauteed leeks and chunks of fresh lobster

DESSERT

Almond flour dark chocolate sea salt tart

Lemon curd baked filo dough cups topped with fresh mint and raspberries

Frozen berry yogurt bars

Hazelnut butter and coffee meringues

Lemon pistachio cake with raspberry coulis