Aura

~Soufflé Pancakes, marinated berries, pecan brittle and nutmeg – miso caramel

~Caribbean Benedict – butter poached lobster, tamarind hollandaise, poached egg, wilted chard, mango raisin chutney on cassava crumpet.

~PBJ French Toast – brioche french toast filled with pecan butter and raspberry jam, caramelized pecans, whipped ricotta, candied orange skin and maple syrup.

~Caccio e peppe Rösti, tomato marmalade, artisanal brekkie sausages, easy over eggs and pesto

~Buffet of different homemade granolas, Bircher muesli, Caribbean fruit salad and yogurt

~Smoked salmon and gravlax spread, whipped cream cheese with chives and radishes, pickled shallots, capers and a variety of bagels.

~Huevos Rancheros with coffee beans, roasted red pepper chutney, cotija cheese and crispy tortillas.

~Coconut passion fruit Ceviche with local Mutton Snapper, Iced onions and boat made tostadas.

~Salad Niçoise with Swordfish, Onsen egg, la ratte potatoes and freshly baked olive focaccia.

~Shaved fennel salad with saffron, orange and taciasca olives, served with shrimp toast and ginger pickled carrots.

~Vietnamese BBQ spread with different grilled meat and fish skewers, dips, vinaigrettes and salads.

~Stracciatella with red endive, roasted beets, fig vinaigrette, walnuts, seared scallops and parma ham chips.

~Build your own taco buffet with caramelized pork belly, grilled Mahi, salsas, green mango slaw, local hot sauces and tortillas.

~Bao buns with confit duck legs, crispy duck skin, pickled carrots, ginger and sesame emulsion.

~Thai pomelo salad with cilantro, shrimp and roasted peanuts.

~Vitello Tonnato with capers, salsa verde and focaccia chips.

~Strawberry Gazpacho with labneh, falafel and basil.

~Tuna Tataki, Ponzu vinaigrette and Japanese cucumber salad with shiso.

~Charcuterie board with the best cheeses and cold cuts Europe has to offer with homemade chutneys and pickles.

~Halibut supreme with Scallop Mousseline, green bean cassoulet with tomato confit, pineapple and sauerkraut Velouté.

~German “Zwiebelrostbraten” Beef tenderloin, onion marmalade, crunchy shallots, sauce périgourdine, pomme fondant and green asparagus and black garlic aioli.

~Seared local grouper, mussel – saffron sabayon, braised leek, fennel marmalade and barley risotto with guanciale.

~Sakura Pork loin “Saltimbocca” stuffed with shrimp, creamy buttermilk polenta, radicchio, haricot verde and truffled celery salad.

~Anegada lobster poached in a curry butter, sweetpotato mousseline, fava beans, Yuzu beurre blanc and papadums with cumin.

~Seared duck breast with butternut squash hasselback, parmesan crème, braised shallots and duck jus with raspberry vinegar.

~Lamb shanks braised with oriental spices and dried fruits, goat yogurt with mint, honey braised carrots and tabouleh salad with pomegranate seeds.

~Boat made Agnolotti, filled with goats cheese and nigella seeds, smoked tomato butter, roasted corn, Szechuan chili oil and marinated watercress.

~Guanaja chocolate mousse, mango-passionfruit salad and brownie crumble.

~“Banana snickers” Banana-peanut ice cream with miso caramel, milk chocolate mousse and peanut brittle and caramelized bananas.

~Apricot frangipane tarte with thyme, tonka bean ice cream and crème chantilly.

~Chocolate ganache tarte with ginger, hazelnuts and a cherry sorbet with honey and sesame.

~Macerated strawberries, caramelized white chocolate mousse, toasted sesame ice cream and shortbread crumble.

~Matcha tea ganache, kiwi marinated in ginger-vanilla syrup, yogurt sorbet and crunchy filo dough.

~Mascarpone-coffee mousse, berries marinated with extra virgin olive oil and rosemary, salted caramel ice cream and honey tuile.