Madrigal V

BREAKFAST

Homemade cinnamon rolls with a seasonal

fruit platter, followed by creamy, farmers style

scrambled eggs, sausage and potatoes,

mushrooms, caramelized onions and bell peppers.

Berry, almond and yogurt muffins with a fresh fruit salad

followed by eggs in Shashuka, with feta, grilled peppers and served with fresh greens.

Banana, walnut, and blueberry muffins served with an

assortment of fruits and followed by

classic Eggs Benedict with perfectly

poached eggs and a side of avocado.

Blueberry baked oatmeal served

with fresh fruits, followed by smoked salmon

And poached egg bagels,

tomato and chive cream cheese.

Overnight Maple-Banana Oats, 

served with figs and pears,

followed by Quinoa, egg, and haloumi bowls.

Chia Seed Pudding Parfaits topped with

with mango and granola followed by

black bean omelettes filled with queso fresco,

avocado and cherry tomatoes and

topped with cilantro.

Coconut Banana Smoothie served with

Chia and Banana Pancakes,

topped with fresh strawberries and blueberries

and drizzled with Maple syrup.

LUNCH

Blackended Fish over Yuca Fries, tarter dipping sauce,

Served with an arugula, pear, parmesan salad

with a pomegranate dressing.

Toasted baguettes filled with slices of steak,

mushroom, onion, green peppers and melted

Swiss cheese topped with aioli, served

with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped

with pepperoni, olives, feta, marinated bell

peppers, garlic, chili and melted fresh mozzarella

served with a kale caesar salad.

Salmon and Shishito Pepper Salad, 

Israeli Couscous with Pistachios, Kalamata Olives,

And Goat Cheese, 

served with fresh Gazpacho soup, 

Fish Tacos with local caught fish,

Topped with guacamole, lime black beans, and

pickled vegetables, and a dollop of

chili sour cream served with red cabbage coleslaw.

Thai Beef Salad with rice noodle tossed with

seared beef slices, sweet peas, cucumber,

carrot and fresh herbs topped with bean sprouts

and peanut and finished with a lime,

ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,

purple slaw and pickled jalapeño with sour cream

and served with a Tzatziki potato salad and sea salt watermelon.

APPETIZERS

Peruvian ceviche with sweet potato and orange, red

pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh

vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped

in puff pastry and baked with rosemary

apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,

specialty cheeses, fresh fruits, whole nuts and

unique spreads, served with fresh breads and crackers.

Tuscany Inspired Tarts with 

Fresh Heirloom Tomatoes, 

Creamy Ricotta and homemade Pesto.

Assortment of Baked Fritters; 

Zucchini and Quinoa,

Lentil and Feta

Corn and Red Onion

Cucumber pinwheels stuffed with salmon, 

Topped with fresh dill, capers, and feta

Spicy sausage wrapped in

puff pastry and a honey mustard dipping sauce.

Roasted Cauliflower Steaks 

over Garlicky Tomato Sauce 

with Toasted Almonds

Lettuce wraps filled with marinated Thai chicken and

slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Vegetable and Chicken Zucchini Meatball Skewers

Mushroom and Chèvre Toasts.

DINNER

Seared Tilapia  accompanied by tossed 

couscous with blackened corn and bell peppers, drizzled

with a roasted green onion oil and served with a

baby leaf salad with cherry tomatoes, mozzarella

fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to

perfection and accompanied with coconut prawns and

a creamy mushroom sauce and roasted

baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant

creamy broth, fresh local fish of the day, bell peppers,

snap peas and mushrooms over a jasmine rice

with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon

preserves and olives, with Mediterranean lentil samosas

and a marinated carrot salad with raisin, almond and orange.

Prime Rib with au jus, Baked Potatoes with

a horseradish aioli, served with grilled broccolini with

parmesan, a cubed salad with cucumber, tomato

and red onion tossed in a creamy vinaigrette

and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,

Southern broccoli & orange slaw and finished

with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples

& onions and served with crispy balsamic

brussel sprouts, lentils and an arugula

salad with craisins, candied pecans and blue cheese

crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla

ice cream and topped with candied lime rounds and

toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly

Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,

rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,

cherry and pistachio with macerated fruits and nuts,

ice creams and a meringue frosting.

Dark chocolate profiteroles served with homestyle

vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,

hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with

sugared ginger and sesame seed crunch.

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PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own.