Serenity 64

• Tuna Steak with Mango and Avocado – Served with rice, pickled red onion, pepitas, passion fruit citrus vinaigrette.
• Tropical Salmon Poke Bowl – Sushi rice, marinated salmon, avocado, edamame, cucumber; soy, ginger, lime.
• Grilled Mahi-Mahi with Mango and Cilantro Sauce – Grilled mahi-mahi with mango-cilantro-lime sauce; Caribbean-style sautéed vegetables.
• Grilled Chicken Gourmet Burger – Cheddar, tomato, lettuce, caramelized onions, pineapple BBQ sauce; rustic fries.
• Pesto Spaghetti with Sautéed Shrimp – Homemade basil pesto with pine nuts and parmesan; garlic shrimp, lemon.
• Pork Ribs Glazed with Rum and Honey Sauce – Slow-cooked ribs with spiced sweet potato purée; cabbage & carrot salad.
• Chicken Curry with Coconut Milk and Jasmine Rice – Mild curry with Caribbean spices; jasmine rice, fresh cilantro.

• Teriyaki Chicken & Pineapple Lettuce Wraps – Romaine wraps with teriyaki chicken, pineapple, carrot, pickled red onion; yogurt-lime dressing.
• Heirloom Tomato & Burrata Caprese Salad – Heirloom tomatoes, burrata, basil pesto, balsamic glaze; sourdough toast.
• Steamed Salmon with Citrus Fennel Salad – Lemon-dill salmon with fennel, orange, arugula, olives; honey-mustard citrus vinaigrette.
• Spinach, Strawberry & Goat Cheese Salad – Baby spinach, strawberries, warm goat cheese, walnuts, red onion; Dijon honey-mustard vinaigrette.
• Mediterranean Grilled Chicken Bowl – Lemon-oregano chicken with brown rice or couscous, vegetables, hummus, Greek yogurt.
• Stuffed Avocado with Quinoa & Roasted Veggies – Avocado halves with quinoa, roasted vegetables, lemon, chia seeds.

• Passion Fruit Tart with Coconut Crust – Chilled passion fruit mousse tart with coconut-almond crust; topped with tropical fruit.
• Mango and Lime Cheesecake – Creamy cheesecake with mango coulis, lime zest; crispy cookie base.
• Greek Yogurt Parfait with Berries and Honey – Greek yogurt layered with berries, granola, honey drizzle.
• Homemade Coconut Ice Cream with Caramelized Pineapple – Coconut milk ice cream with spiced rum caramelized pineapple.
• Dark Chocolate Fondant with Liquid Center – Molten chocolate cake with vanilla ice cream and raspberry reduction.
• Energy bites made with dates, nuts, cocoa, shredded coconut, no added sugar.
• Avocado and Dark Chocolate Mousse – Vegan mousse with avocado and 70% dark chocolate; garnished raspberries.

• International Cheese and Charcuterie Board – Cheeses (brie, gouda, manchego), Iberian hams, salami, nuts, dried fruits, preserves.
• Vegetarian Nachos with Guacamole and Melted Cheese – Tortilla chips with cheese, black beans, jalapeños, pico de gallo, guacamole.
• Meat or Cheese Stuffed Empanadas – Small baked or fried empanadas with seasoned meat or cheese blend.
• Shrimp Tartlets with Chipotle Mayonnaise – Mini tartlets with seasoned shrimp; served with chipotle mayo.
• Salmon Tartare with Avocado and Mango – Salmon cubes with avocado and mango in a citrus dressing.
• Vietnamese Fresh Spring Rolls – Vegetables, herbs, shrimp; peanut dipping sauce.
• Galician-Style Octopus Toasts – Octopus on toast with smoked paprika, olive oil, coarse sea salt.

Chef’s Style & Influences

Mediterranean and Caribbean flavors with tropical fruit, citrus, and light, fresh seafood-forward dishes.