C’est La Vie

WAKE UP TO WONDERFUL: 

BREAKFAST BURRITOS

Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection. Served with an arugula, avocado and oven roasted cherry tomato salad. 

SWEET INDULGENCES

Fluffy pancakes or waffels topped with fresh berries, maple syrup and a home-made berry sauce. 

EGGS BENEDICT STACK

Lightly toasted English muffins topped with fresh baby spinach, two eggs, crispy bacon and avocado slices, drizzled with home-made hollandaise.

BERRY PARFAIT

Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings. 

BREAKFAST FRITTATA

Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP

Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS

Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS

Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger

FIESTA OF FLAVOR

Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips. 

AHI TUNA SALAD

Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce. 

PULLED PORK PITAS

Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. 

KARIZMA STYLE CRAB CAKES

Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS

with arugula and a balsamic pomegranate reduction 

GARLIC AND PARMESAN MUSSELS

grilled in their shells and topped with fresh cilantro

OTA IKA

a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD

with a variety of cheeses, cold meats, nuts and dried fruit

STUFFED MUSHROOMS

topped with cheese and grilled

LOBSTER EGG ROLLS

home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS

THAI CHICKEN CURRY

Tender, boneless chicken breast simmered in an aromatic Thai green coconut curry sauce, infused with ginger and lime zest. Served over a bed of fluffy jasmine rice with stir fried vegetables, a crispy poppadum and a generous handful of fresh cilantro.

PAN SEARED MAHI

Fresh locally caught Mahi Mahi seared golden-brown and served on a bed of mash potatoes with lightly seasoned assorted roasted vegetables. Finished with a drizzling of lemon, butter, garlic and caper sauce. 

LOBSTER CABONARA

Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. 

BBQ NIGHT

A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. 

OVEN ROASTED LAMB

Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction. 

PERFECTLY SEARED SALMON

Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears. 

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE

with French vanilla ice cream, drizzled with a home-made berry sauce.

KEY LIME CHEESECAKE

with a graham cracker crust 

DECADENT CHOCOLATE BROWNIE

with ice cream and sliced strawberries 

DATE TRUFFLES

rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD

with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE

freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER

Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA

Rum, pineapple juice and coconut juice

DARK N’ STORMY

Rum, ginger beer and bitters

GINGER MOJITO

Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN

Honey and rosemary simple syrup, gin, lemon juice, tonic water