Sapphire

Cuisine

• BREAKFAST

  •French toast stacked with crispy bacon, banana & Maple syrup.

  •Continental breakfast with fresh fruits & pastries.

  •Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.

  •Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.

  •Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro, feta & avo.

  •Smashed Avo Sarmies with boiled eggs, crispy bacon crumble and beetroot hummus.

  •Sweet & savory bagel charcuterie board.

• LUNCH

  •Lobster pasta salad with roasted pumpkin, fresh green beans in a Caribbean mayo dressing.

  •Sticky jerk Salmon with Mango slaw, fried rice noodles & Rice noodle salad.

  •Stuffed homemade beef burgers topped with caramelized onions, melted gruyère and truffle mayo. Served with a fresh side salad.

  • Ahi Tuna Poke bowls.

  • Asian fusion, Korean BBQ and pulled pork Tacos.

  •Spice-rubbed jerk chicken glazed with honey, served over crisp, massaged kale Caesar salad. Paired with warm, crusty artisan bread.

• APPETIZERS

  •Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.

  •Teriyaki salmon & cucumber cannelloni.

  • Thai snacks.

  •Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.

  •Crab & phyllo baskets, baby pears with blue cheese topped with caramelized walnuts.

  •Vietnamese spring roll wrappers with peanut butter dipping sauce.

• DINNER

  •Seared Mahi-Mahi with zesty Creole sauce, accompanied by creamy coconut rice, tender-crispy broccoli and coconut fried onion rings.

  •Filet mignon on a bed of slow-roasted potatoes with wilted baby bok choy confetti of cherry tomatoes & Madeira jus.

  •Shrimp scampi with angel hair pasta.

  •Crispy-skin sea bass on a silky, roasted butternut squash purée. Paired with blistered baby new potatoes, flame-grilled asparagus, and a herbaceous island chimichurri.

  •Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.

  •Rack of lamb, perfectly seared and crusted with warm spices. On a bed of vibrant, wilted spinach and rich, creamy mashed potatoes. Finished with a delicate, silky Moilee sauce—a spiced coconut broth that adds a touch of tropical luxury.

  •Perfectly flaky grouper paired with veggie-packed succotash and a creamy corn sauce topped with lemon confit oil.

• DESSERT

  •Peanut butter mousse with brownie crumble.

  •Coconut panna cotta with tropical fruits & Glass biscuits.

  •Caramelized pear parcels with rich chocolate sauce.

  •Cheese mousse with homemade almond toffee sauce & cookie crumble.

  •Lemon possets with red berries & shortbread biscuits.

  •Mini carrot cakes with cream cheese frosting & caramelized walnuts.

  •Mini apple crumble with vanilla ice cream.