Flame's
Eggs Benedict with a fruit parfait
Banana stuffed French toast with a rasher of bacon and cantaloupe wedges
Wayne’s famous waffles with maple flavored sausage links and a tossed fruit salad
Blueberry pancakes served with real maple syrup
Bacon, Cheddar and tomato frittata with bagels, lox and cream cheese
Continental breakfast with homemade muffins, selections of cereals, fresh fruit salad and yogurt
Nicoise salad with lemon vinaigrette
Homemade pepperoni, mushroom and green pepper pizza or pesto, spinach and shrimp
Hot ham and Jarlsburg croissants
Penne pasta with a sausage or vegetable Ragu
Minted chicken salad with grapes and walnuts
Blackened chicken with lemon Caesar salad
Tortellini tossed in pesto with Portobello mushrooms, snow peas and red peppers
All lunches are served with fresh homemade bread and garden salad with house dressings
Bacon and Swiss cheese wonton cups
Mid eastern Rumaki and Roquefort grapes
Hummus bi tahini with pita triangles and spiced Kalamata olives
Citrus shrimp cocktail
Baked brie en croute with roasted garlic
Black bean and corn salsa fresca with blue corn chips,
and chevre, capers and tomato quesadillas
Bahamian conch fritters with spicy cocktail sauce
Roasted eggplant stuffed with tomatoes and Feta cheese
Lobster stuffed mushrooms with fennel and procuitto
Crab spring rolls with three dipping sauces served over wakame salad
Mandarin Orange Salad with Caramelized Almonds and a sweet and hot dressing
Spinach and mushroom souffle with roasted red pepper sauce
Spinach and apple salad
Sweet potato Vichyssoise
Spinach and chicken roulade served with basmati rice pilaf and lemon scented snow peas
Pork tenderloin in a mushroom, Dijon and sage cream sauce
with potatoes au gratin and shoestring zucchini and summer squash
Filet Mignons with Potatoes Daphne over a Portobello Cabernet sauce
served with broccoli tossed in orange butter
Rack of lamb with spinach pesto served over poppy seed egg noodles
and oven roasted squash medley
Fresh Caribbean Lobster baked in wine and bay leaf served
with oven roasted potatoes and asparagus spears
Shrimp scampi served over squid ink pasta tossed in basil pesto with sugar snap peas
Homemade Pound Cake with fresh whipped cream and strawberries
Warm chocolate bread pudding with fresh whipped cream
Blueberry crème brulee
Phyllo cups with Vanilla Ice Cream and hot apple and raison sauté
Profiteroles with vanilla ice cream and chocolate ganache
White chocolate and orange chocolate frozen mousse strata
Coconut cake with butterscotch rum sauce
