OASIS 60's
Coffee & Tea, Fresh Juices, Fresh Fruits
Cinnamon French Toast with Apple Compote and Slab Bacon
Artichoke, Tomato & Goat Cheese Frittata with
Whole Grain Toast and Fruit Preserves
Baked Banana-Strawberry Pancakes with Spiced Butter and Grilled Ham
Vegetable Omelettes with Muenster, served with
Southern Style Grits and English Muffins
Southwestern Egg Quesadillas with Green Chiles, Cojita Cheese,
Mango Salsa and Fresh Guacamole
Lime Crusted Grilled Tuna over Mixed Greens tossed with Leeks and Tomatoes
in a Citrus Vinaigrette
Curried Crabcakes with Fresh Pineapple Chutney and
a Mango Avocado Salad
Rustic Tomato, Smoked Mozzarella, and Oregano Pizza
served with Hearts of Romaine in Sherry-Dijon Vinaigrette
Warm Rosemary Chicken Salad with toasted Pecans and Field Greens
Pork Tenderloin and Brie Panini’s with Spiced Peach Butter
served with Pomodora Pasta Salad
Assorted Homemade Cookies
Stilton and Fig Tartletts with a Balsamic Glaze
Goat Cheese with Cracked Pepper and Sun-dried Tomatoes
with French Bread
Seven Layer Mexican Dip with Tortilla Chips
Crispy Coconut Shrimp with Tropical Remoulade
Spinach and Strawberry Salad with a Peppery Balsamic Vinaigrette
Black Bean, Corn and Tomato Salad with Fresh Cilantro
Fresh Summer Gazpacho
Blueberry Stilton Mashed Potatoes and Slow-Sauteed Broccoli
Field Greens with Pears and Goat Cheese in a Champagne Vinaigrette
Curry-Apple Scallops with Onion and Gruyere Tart and Braised Haricot-Verts
Grilled Bacon-Wrapped Tenderloins finished in a Cognac Reduction served with
Grilled Mahi with Chili Spice Rub served with
Green Chile and Mango Polenta
Gorgonzola Chicken Roulade accompanied by
Mushroom Thyme Risotto and Grilled Asparagus
Hoisin Glazed Flank Steak served with Thai Coconut Rice
and Stir-Fry Vegetables
Custard Bread Pudding with Southern Whiskey Sauce
Gingerbread Cake with Honeyed Marscapone Cream
Tiramisu Trifle
Green Tea Panna Cotta with Mango Compote
Chocolate Mousse Imperiale with Fresh Raspberries and Whipped Cream