ENCORE

•Avocado Toast on Homemade Sourdough
Freshly baked sourdough topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, Greek olive oil, and balsamic glaze.

•Open-Faced French Croissant Egg Sandwiches
Freshly baked French croissants layered with creamy ricotta scrambled eggs, crisp bacon, tomato, arugula, white cheddar, and chipotle mayo.

•New York Sourdough Bagel Spread
A selection of toasted homemade sourdough bagels served with cream cheese, house-cured beetroot salmon, capers, tomato, red onion, fresh dill, and seasonal accompaniments.

•Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.

•Classic Greek Breakfast
Greek-style scrambled eggs with tomato, onion, and feta, served with crisp bacon and freshly baked spanakopita wrapped in delicate phyllo.

•Bacon & Caviar Benedict
A homemade sourdough English muffin topped with a poached local egg and crisp bacon, finished with silky hollandaise and French caviar.

•Cast-Iron Vegetable & Goat Cheese Frittata 

Mushrooms, shallots, and sweet red pepper baked with goat cheese in a cast-iron skillet, finished with pickled red onion, local microgreens, and arugula.

Served Daily

Each breakfast is accompanied by a selection of:
•⁠  ⁠Fresh seasonal fruit platter
•⁠  ⁠Yogurt with homemade granola
•⁠  ⁠Freshly baked pastries and breakfast treats, such as banana bread, Nutella pastries, pancakes, croissants, chocolate pastries, and lemon-blueberry muffins
•⁠  ⁠Tropical fruit juices
•⁠  ⁠Freshly brewed coffee and espresso drinks

•Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce, served over seasoned sushi rice with seaweed salad, mango, avocado, pickled cucumber, edamame, shaved carrots, scallions, and crispy rice paper.

•Local Fish Tacos
Citrus-marinated local mahi-mahi tucked into warm flour tortillas with black beans, crunchy slaw, pickled red onion, cotija cheese, mango salsa, lime crema, and fresh cilantro.

•Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and homemade chipotle mayo. Served with a fresh salad and sweet potato wedges.

•Greek Chicken Skewers with Watermelon & Feta Salad
Marinated Greek chicken skewers served over a refreshing watermelon and feta salad with house-made tzatziki and warm

•Greek-spiced pita.
Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers over rice pilaf with avocado, local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled red onion, and goat cheese, finished with a triple-citrus vinaigrette.

•Shrimp Pad Thai
Sautéed shrimp and rice noodles tossed with egg, shredded carrots, cucumber, scallions, and bean sprouts in the Chef’s signature Pad Thai sauce, finished with peanuts, fresh cilantro, and lime.

•Faroe Island Salmon Niçoise
Baked Faroe Island salmon over mixed greens with hard-boiled egg, haricots verts, red onion, cherry tomatoes, black olives, and baby potatoes, finished with a lemon-Dijon vinaigrette

•Artisanal Charcuterie Board
A curated selection of cured meats, artisan cheeses, olives, pickles, preserves, and crisp crackers.

•Sun-Dried Tomato Hummus
Creamy sun-dried tomato hummus served with warm toasted naan and seasonal vegetables.

•Baked Brie en Croûte
Brie wrapped in golden puff pastry with fig, honey, and prosciutto.

•Local Wahoo Ceviche
Fresh local wahoo cured in citrus and served with crisp plantain chips.

•Tuna Tartare & Caviar
Local tuna tartare layered over spicy mayo and finished with caviar and fresh local herbs.

•French Caviar Blini
French caviar with crème fraîche and 72-hour cured egg yolk, served atop a delicate blini and finished with fresh local herbs.

Accompanied by a happy hour cocktail.

•New Zealand Tenderloin
8 oz New Zealand beef tenderloin with creamy wild mushroom sauce, caramelized onions, asparagus, and silky French-style mashed potatoes.

•Caribbean-Spiced Local Red Snapper
Local red snapper seasoned with Caribbean spices and served over pumpkin rice with sautéed peppers and onions.

•Anegada Lobster & Truffle Risotto
Butter-poached Anegada lobster served over creamy white truffle and wild mushroom risotto.

•Sesame-Crusted Local Ahi Tuna
Seared local ahi tuna with a sesame crust, pineapple salsa, soy-honey roasted Brussels sprouts, and scallion rice.

•Greek-Spiced New Zealand Lamb Chops
Roasted New Zealand lamb chops with Greek herbs and spices, served with zucchini and lemon-roasted potatoes.

•Local Mahi-Mahi with Lemon-Caper Butter
Local mahi-mahi finished with lemon-caper butter sauce, served over Greek-spiced feta orzo with baby carrots.

•Caribbean-Spiced Chicken
Caribbean-spiced chicken thighs served over creamy cilantro sauce with a fresh tomato- cucumber salad, purple cauliflower, and scallion rice.

•New York Cheesecake
Classic New York-style cheesecake with a Nilla wafer crust, finished with homemade blueberry compote.

•Mango & Passion Fruit Pavlova
Crisp meringue with a soft, marshmallow center, topped with mango cream and fresh local passion fruit.

•Galaktoboureko
Traditional Greek custard wrapped in crisp phyllo and finished with a light orange-infused syrup.

•Sourdough Chocolate Chip Cookie Skillet
Warm sourdough chocolate chip cookie baked in a cast-iron skillet and served with ice cream and decadent toppings.

•Crème Brûlée
Classic vanilla crème brûlée with a caramelized sugar crust, served with fresh berries and cream.

•Sea-Salted French Chocolate Brownies
Warm French chocolate brownies finished with sea salt and served with whipped cream.

•Portokalopita
Traditional Greek orange and phyllo cake soaked in fragrant orange syrup and served with homemade whipped cream