Seahome
Sample menu

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be available upon request such as crepes, French toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

• Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
• Salmon Frittata with Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, and Dill Creme Fraiche
• Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
• Wood Roasted mushroom Omelet with Shallots, Poached Garlic and Chevre
• Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
• Poached Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
• Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
• Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
• Classic Eggs Benedict
• Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

• Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
• Mussels Sauteed in Casino Butter and Chef’s Salad
• Kansas City Style BBQ Ribs with Watermelon Mint Salad
• Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
• Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
• Mac n’ Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
• Caesar Salad with Grilled Salmon or Chicken
• Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

• Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
• Marbled Avocado Tiles with Mango Ceviche
• Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
• Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
• Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
• Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
• Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

• Crown Roast of Lamb Filled with Harvest Vegetable Couscous
• Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
• Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad
• Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
• Traditional Beef Wellington
• Blackened Mahi and Roasted Red Pepper Rouille
• Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
• Spinach and Artichoke Incrusted Salmon
• 72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

• Frozen Amaretto and Vanilla Souffle
• Tarte Tatin with Pecan Creme Fraiche
• Peppermint Tartlets
• Lavender Creme Brulee served with a Shot of Limoncello
• Passionfruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
• Spiced Rum Bread Pudding with Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
• Classic Chocolate Fondant