Barefeet Retreat Sample Menu
Sample Menu by Chef Paula
Voted 2023 Culinary Competition - Overall Winner at VIPCA USVI Yacht Show
DAY 1
Welcome charcuterie board, sandwiches & co*cktails
Pan roasted sea bass, seared scallops, pancetta, fried parsnip, parsnip purée & browned butter
Deconstructed lemon cheesecake, lemon curd, lemon drops, caramel crumbles & fresh berries
DAY 2
Avocado toast on sourdough bread, sunny side up egg, feta cheese, chili flakes, red onion, tomato & sriracha mayo
Pecan crusted salmon, quinoa, lemon marinated fennel & red onion, lemon caviar & honey mustard
Bruschetta 3 different ways (classic, pesto/burrata & fig/nuts)
Surf & Turf; beef tenderloin, lobster, mashed potato, caramelized shallots, peas, & champagne sauce
Pistachio creme brûlée, pistachio cream, berries & crushed nuts
DAY 3
Bagel spread, a buffet of various things to build your own bagels
Smoked pulled pork taco, BBQ-sauce, corn, feta, jalapeños & fresh cilantro
Mediterranean mezze platter
Chorizo crusted halibut, pea puré, yogurt & dill sauce, peas, herb oil, fresh dill & carrots
Key lime pie with Italian meringue
DAY 4
Eggs Benedict with Canadian bacon, served with fluffy hollandaise sauce & parmesan crusted potatoes
NY Strip steak sandwich, chimichurri, Swiss cheese, arugula, crispy onion & tomato
Ban Bao with panic fried cod, cucumber, pickled red onion, cucumber, spicy mayo, crushed peanuts & fresh cilantro
Chicken Ballotine, herb cream cheese, roasted potatoes & red bell peppers, shallots, smoked red bell pepper purée & fresh parsley
Panna cotta, lime mousse, chocolate soil, cocoa meringues & orange gel
DAY 5
Brioche French toast with lemon mascarpone creme, fresh berries
Asian noodle salad, seared sesame tuna, hoisin & peanut sauce, crushed peanuts, wasabi mayo & cilantro
Mahi ceviche with avocado, cucumber, red onion, lime & cilantro
Slow cooked short ribs with cauliflower purée, red wine reduction, garlic roasted carrots & parsley
Tiramisu á la Barefoot Retreat with Kahlúa & Amaretto
DAY 6
”American breakfast spread”, pancakes, scrambled eggs, bacon & hash browns
Classic Caesar salad, grilled chicken, parmesan, crispy bacon & croutons
Quesadillas with guacamole, salsa & sour cream
Italian red sauce pasta, salsiccia, pancetta, ricotta, pine nuts & fresh basil
Triple chocolate cake; brownie, dark chocolate mousse, whipped white chocolate ganache & poached red currant
DAY 7
Huevos rancheros; chorizo, black beans, avocado, tomato, sour cream, fried egg & cilantro
Crispy crab cakes with russet potatoes, remoulade sauce, kale salad with lemon vinaigrette, red onion, radish & parmesan
Vietnamese spring rolls; shrimp, avocado, cucumber, carrot, cashews, cilantro & Asian inspired peanut sauce
Parmesan crusted pork chops with garlic & parmesan roasted brussels sprouts & potato, red wine sauce
Apple & cardamom dessert with caramel panna cotta, candied apples & oat crumble
DAY 8
Croissant; scrambled eggs, pastrami, cheese, arugula, cherry tomatoes & Dijon aioli
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Breakfast: served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries
This menu serves as a sample and can be tailored to your preferences. Additionally, I accommodate dietary needs such as vegan, vegetarian, gluten-free, and other allergies and/or tolerances
Sample Menu by Bree
DAY 1
Welcome platter & co*cktails
Swordfish skewers over garlic mashed potatoes, served with green beans
Brownies topped with cream and chopped hazelnuts
DAY 2
Coconut crusted grend toast & Bacon
Fruit platter & fresh pastry
Overnight oats topped with fruit
Seared tuna poke bowl with white rice and colorful chopped vegetables
Burrata over greens with grilled peaches & garlic toast crusts
Greek Salad & dip platter starter
Greek style chicken gyros, homemade tzatziki, lemon potatoes, medley of grilled zucchini, eggplant & peppers
DAY 3
Bagel & lox platter with scrambled eggs
Fruit platter & fresh pastry
Greek yogurt parfait with granola
BBQ pulled pork sandwiches, served with a zesty pineapple slaw, baked beans & corn on the cob
Lemon ricotta bread, assorted fruits & coffee service
Risotto topped with creamy gorgonzola sauce & roasted butternut squash
Fresh fruit, cream and chocolate parfait
DAY 4
Zucchini and goat cheese frittata served with sausage patties
Fruit platter & fresh pastry
Chia seed pudding topped with fruit
Zesty Vietnamese chicken salad over mixed veggies and rice noodles
Loaded nachos topped with pulled pork & homemade guacamole
Assorted bruchetta platter
Dijon crusted salmon served over a salad medley with wild rice, arugula & apple
DAY 5
Sweet potato, veggie and chorizo hash topped with fried eggs
Fruit platter & fresh pastry
Smoothie bowls
Veggie curry served with basmati rice & meat/potato samosas
Asian spring rolls & dipping sauce
Chicken thigh pad thai with a mix of glass noodles and zucchini noodles
Mini apple pie pockets served with fresh cream
DAY 6
English breakfast with baked beans, sausage, bacon, fried eggs & toas
Fruit platter & fresh pastry
Overnight oats with chia & topped with fruit
Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage
Freshly baked banana bread & coffee service
Homemade caesar salad
Veggie loaded italian sausage lasagna served with garlic bread topped with parmesan crisps
DAY 7
Zucchini & corn fritters topped with avo and crumbled feta & bacon
Fruit platter & fresh pastry
Peanut butter protein smoothie bowl
Steak salad with mixed greens, blue cheese, pears & candied walnuts
Assorted pizza flatbreads
Lemon, white wine and caper white fish served with homemade mac & cheese & sauteed broccolini
Berry topped mini cheesecake
