BREAKFAST

Fresh Juices (Grapefruit, Orange, Papaya, Pineapple, Mango, Guava)
Tropical Fruit Plate
Homemade Toast & Butter
Guava and Naranjilla marmelades
Fruit and Natural Yogurt
Granola, Selection of Cereals

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HOT ITEMS
Gallo Pinto with eggs, cooked to your liking
Chele Special - Eggs with bacon or ham and toast
Banana, Carrot & Zucchini Muffins
French Whole-wheat Toast with Tropical Syrups
Morgan's Rock Pancakes
Your favourite Omelet (select your ingredients)

LUNCH

SOUPS
Cold Sweet Chile Soup
Chilled Avocado Soup with Ginger and Lime
Gazpacho
Cold Mango soup

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SALADS
Ensalada Nicaraguense
Heart of Palm and Orange Salad
Chayote salad with sweet chiles and zucchini
Mixed Garden Salad
Mango and Avocado Salad with grilled chicken or fish
Ceviche del Dia

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SANDWICHES
Fish Cake Sandwich
Grilled Vegetable & Cheese Sandwich
Special Wraps of the Day (vegetarian, meat or fish)
Curry Chicken Salad Sandwich
All sandwiches served with Chips and Black Bean Salad

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WARM ENTREES
Fresh Shrimp from the farm with Sautéed Rice
Mango Quesadillas with Grilled Chicken or Fish, Guacafrijoles & Salsa
Seafood, Chicken or Vegetarian Burrito
Seafood Quiche
Thin-crust Pizza with Artichoke Purée, Red peppers and Queso Blanco Cheese

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DESSERTS
Fresh Fruit Plate
Grapefruit or Lemon Sorbet
Coconut custard with sweet squash caramel
Flourless Chocolate Cake with Fruit Coulis
Mango or Passionfruit Mousse

DINNER

BOCAS for DINNER
Monday: Papaya & Avocado dip with vegetable sticks
Tuesday: Shrimp Cocktail (1 per person)
Wednesday: Tostones with black bean hummus
Thursday: Tomato & Zapayo Bruscetta with toasted garlic butter
Friday: Avocado - pumpkin seed salsa with tortilla chips
Saturday: Tortilla wedges with chimichurri verde
Sunday: black bean, tropical fruit and queso blanco salsa with yucca chips

SPECIAL BREADS
Crushed red chili & annatto Flatbread
Cachapas (Cornbread)
Yuca bread
Onion rolls
Parmesan Pepper bread
Daily: dinner rolls, baguettes and whole-wheat bread

Monday
Coconut-Almond Snapper Fingers with Pineapple Tartar Salsa
½ Avocado & Shrimp Salad
***
Sautéed Prawns with Cilantro-Butter and Papaya Salsa
Cerdo Picante (Spicy Pork chops)
both entrees served with: Red Bean & Rice and Sautéed Eggplant & Zucchini
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Mousse au chocolat cake

Tuesday
Curried pumpkin soup
Tropical Salad
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Adobo-rubbed Tuna Steaks
Gallina rellena (Roasted Chicken filled with Beef, Pork, Potatoes, Raisins & Olives)
Served with : Black Bean, Sweet Pea and Cilantro Rice & sautéed Chayote
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Lemon Tart with Mango compote

Wednesday
Watermelon Salad with Red Onions and Balsamic Vinaigrette
Shrimp Kabobs with Wasabi Cocktail Sauce and Papaya-Mint Relish
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Sopa de Mariscos (bouillabaise) served with Plain Rice
Filet mignon with pepper sauce, oven-roasted potatoes & sautéed mushrooms
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Crème Caramel with Maracuja Coulis

Thursday
Cream of Pejibaya-camote soup
Fresh palm heart salad with sesame-ginger dressing
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Baked or cooked Lobster
Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter and Greens
Served with: Baked Ayote and Garlic Polenta
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Mango crisp with ice-cream

Friday
Tropical salad
Lobster Bisque
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Plantain-crusted Catch of the Day
Grill-roasted Rack of Lamb in Red Mole
Served with: Oven-roasted Yuca, Eggplant & Zucchini
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Guava Cheesecake with Ginger Cookie Crust

Saturday
Calamari salad
Cream of Pipiane soup
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Camarones al Ajillo
Sesame Chicken with Honey Glaze
Served with rice and sautéed Chayote
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Banana Brulée

Sunday
Vegetable Spring Rolls
Ceviche
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Fish in foil with sweet onions, tomatoes and mojo verde
Tamarind Barbecued Duck with Smoky Plantain Crema
Served with: Yuca Roesti and baked Ayote
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Passionfruit Mousse