Dragonfly

Breakfast has a selection of bread, fresh fruit platters, juice, coffee, tea, and milk.

CARIBBEAN SHAKSHUKA
Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado, and cilantro, served on cast iron skillets.

STUFFED FRENCH TOAST
Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits.

AVOCADO TOAST
Smashed avocado over grilled pan-seared sourdough bread, your choice of eggs, and a side of arugula, corn, and feta salad with a lime and mint dressing.

FLUFFY BANANA PANCAKES
Served with glazed pineapples, passion fruit coulis, and a coconut salted caramel drizzle.

ISLAND BENNY
Braised pork shoulder over johnnycakes, cayenne hollandaise, and roasted pepper salsa.

POTATO AND OAXACA CHEESE GALETTE
Served with pulled jerk chicken, sunny side eggs, and julienne spring onions.

PLANTAIN FRITTATA
Served with a fresh heirloom tomato and basil salad.

SHRIMP CEVICHE
with fresh mango and passion fruit leche de tigre.

CHILLED GLASS NOODLE LAKSA
served with tropical slaw and citrus segments.

GRILLED LOBSTER
with spicy pineapple salsa and garden salad.

CRAB “CHUPE”
Chilean crab casserole with a bread and coconut cream base, chili, cilantro, and Parmesan gratin.

ROASTED PORK
with Caribbean rub, citrus papaya slaw, and sweet potato chips.

ROCK SALT COOKED CHICKEN
pan-seared asparagus and cilantro pesto barley salad.

GRILLED CATCH OF THE DAY (WHOLE FISH)
Jasmine rice, tropical slaw, and coconut, lime, ginger sauce.

SUSPIRO LIMEÑO CUPS
Manjar Blanco (evaporated and condensed milk caramel), Italian meringue, and passion fruit.

CHILI AND MANGO SORBET

TROPICAL FRUIT PAVLOVATropical fruit pavlova

VANILLA AND HIBISCUS PANNACOTTA CUPS

COCONUT STICKY RICE PARFAITS
with fresh mango and lime mint glaze.

CELESTINO
Dulce de leche filled crepe topped with a quenelle of vanilla ice cream.

ELDERFLOWER AND STRAWBERRY TRIFLE CUPS

SEARED SCALLOPS
served over a pea and chili puree, microgreens, and cilantro chimichurri.

MAHI MAHI TIRADITO
with a sesame ponzu dressing, shaved carrots, and ginger garnish.

BRAISED GOAT TOSTONES
Braised goat tostones with smoked goat cheese, pickled shallots, and cilantro.

CHARCUTERIE BOARD
Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit, and mango cilantro chutney.

GRILLED BELL PEPPERS
stuffed with eggs and cheese served over watercress salad and lime dressing.

STREET TACOS
Street Tacos: with pickled onions, cilantro, pineapple, and avocado,

BRUSCHETTA CAPRESE
a mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, a drizzle of extra virgin olive oil, and fresh micro basil.

MIDDLE EASTERN BOARD
Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce, and house pickles.

CARIBBEAN CURRY STYLE GOAT OSSOBUCO
with fungi and roasted baby root veggies.

PAN-ROASTED CHICKEN MARYLAND
With braised greens, lime ginger pan juices, and plantain garnish.

BEEF TENDERLOIN
with red wine sauce, carrot puree, and potato tarragon gratin.

PAN SEARED CATCH OF THE DAY
with celeriac puree, braised leeks, and confit tomatoes.

BEETROOT RISOTTO
with balsamic glazed beetroots, goat cheese, toasted walnuts, and arugula.

UMAMI MARINATE CAULIFLOWER FLORETS
with dahl-style lentils, chipotle date puree, and roasted cherry tomatoes.

OLIVE OIL POACHED HAKE
with truffle and pinto bean puree, black garlic aioli, fennel, and pickled shallots.

LOBSTER BISQUE
Butter poached lobster, snow peas, and coconut foam.

BANANARAMA
Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep-fried bananas, and coconut sorbet.

PASSION FRUIT SLICE
with creme patisserie, passion fruit coulis, mango puree, and Moscato granita.

LAVENDER AND MANGO
lavender custard filled profiterole, with mango coulis and sorbet.

PIÑA COLADA
deconstructed cake with flambe pineapple, coconut diplomat cream, vanilla sponge, and rum sauce.

PEAR AND PISTACHIO TART
with elderflower gel and white chocolate mousse.

HAZELNUT AND CHOCOLATE SEMIFREDDO
chocolate crunch, maple-glazed pears, and torched marshmallows.

ROCKY ROAD
chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts, and Italian meringue.