Adeia's
Orange soufflé pancakes served with fresh fruit compote and whipped cream
Sun dried tomato and pesto quiche accompanied by rosemary breakfast potatoes
Breakfast “tacos” warm corn tortillas, fluffy eggs, salsa, avocado and jack cheese
Smoked Salmon eggs benedict with chive hollandaise
Traditional breakfast, assortment of breakfast breads, cereal, fresh fruit and eggs
Omelets to order, variety of cheeses, vegetables and meats
Breakfast crêpes strawberries, bananas and nuttela
Shrimp Louis Salad, shaved eggs, avocado
and niçoise olives on a bed of butter lettuce
Pork tenderloin sandwich, roasted tomatoes, Napa cabbage salad,
pistachio pesto and honey mustard
Seasonal tropical fruit salad, fresh greens, avocado dressing,
roasted chicken and toasted coconut
Ahi tuna burger, olive aioli, fresh basil on focatia bread
served with vanilla bean coleslaw
Curried chicken salad sandwich, toasted pecans, grapes, apples, celery and
red onion
wrapped in warm nann bread and served with fresh greens
Roasted fig and frise salad warm walnut vinaigrette and gratianed goat cheese
Mussels steamed in Pinto Noir served with grilled baguette
Melon on sugar cane squewers with pancetta
Marinated olives with garlic thyme and orange zest
Oysters on the half shell with two salsas
Beet carpaccio, ginger bay shrimp and tender micro green
French lentils served atop brioche triangles
Chicken squewers with Mojito sauce
Caesar bits served in toasted asiago cups
Wine-Braised short ribs with mushroom, thyme and garlic confit mash potatoes
Roasted vegetable polenta with confit garlic pesto, parmesan and tomato fondue
Seared sea scallops with lemon and parmesan risotto
and shaved herb squash
Brined pork chops with balsamic glaze,
olive oil smashed fingerling potatoes and wilted greens
Pan seared salmon braised fennel, niçoise olive vinaigrette,
red pepper compote
Apricot stuffed guinea hen with chanterelle mushroom
and white corn ragout
Tuna done three ways, carpaccio with cappers and parmesan,
seared with black pepper and tartar
Sword fish with “Mojito” sauce served
with coconut jasmine rice and grilled veggies
Creamy butterscotch pudding and fresh wiped cream
Bannoffe pie, gram crust, duce de léché and fresh bananas
Grilled peaches in sparkling wine toped with mascarpone
Spiced Zinfandel poached pears
Warm flourless chocolate soufflé cake
Pineapple marinated in spiced rum grilled and served a la mode
Pumpkin and pecan tartlets
Ginger crème brûle’