Port to Vino
Sample menu

• Parfait with homemade granola, Greek yogurt, wild berry compote
• Southwest egg cups with sausage, pepper, and cilantro
• Caribbean French toast made with fresh challah bread
• Lobster eggs Benedict on homemade English muffins
• Freshly baked cinnamon rolls

• Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
• Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
• Chicken satay skewers with Vietnamese noodle salad and peanut sauce
• Blackened fish tacos with mango salsa and avocado crema
• Southwest quinoa salad with chili-lime shrimp
• Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions

• Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
• Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
• Asian sticky ribs with sesame broccoli and wasabi parsnip puree
• Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
• Mahi en Papillote with couscous and a fresh tomato salad

• Lemon cheesecake mousse with fresh blueberries
• Croissant bread pudding
• Key lime pie with candied lime rind
• Mixed berry cobbler with Tahitian vanilla ice cream
• Chocolate lava cake with raspberry coulis

• Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters
• The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters
• Pina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda
• Dark n’ Stormy: Gosling’s Black Seal rum floater, ginger beer, bitters

And many, many more!