C'est La Vie (Power)
Sample menu

This is a sample menu only.
Your chef will design a menu based on your food and drink preferences.

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