PORT TO VINO Samana 59

From Viera’s Galley 

BREAKFASTBreakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.› CHEF’S CHOICE EGGS BENEDICTTraditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce› SMOKED SALMON BAGELSliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges› SHAKSUKAGently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread› CINNAMON FRENCH TOASTServed with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit› AVOCADO TOAST WITH EGGToasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad› FLUFFY OMELETTEFilled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad› BANANA PROTEIN HOMEMADE PANCAKESSmall pancakes served with blueberries, greek yougurt, bacon & drizzled with honey

LUNCH› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPSFresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger› BALSAMIC GRILLED CHICKEN SALADA fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia› BEEF BAHN MICrispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce› DECONSTRUCTED SALAD NICOISESesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette› THAI NOODLE SALAD WITH GRILLED CHICKENGrilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts› TURKEY WRAP WITH SALADWhole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root saladtopped with basil and toasted pine nuts› SWEET & STICKY BBQ PORK RIBSSlow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter

APPETIZERS› VEGETABLE CRUDITÉS WITH HUMMUSCreamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread› TUNA CARPACCIOServed with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette› SUMMER CHARCUTERIE BOARDVarious types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread› BAKED CAMEMBERDChoise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey› CEVICHEChopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast› FRENCH SAVOURY TARTQuiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese› PULLED PORK CREAM CHEESE SPREADWarm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers 

DINNER STARTERS› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins

MAIN› CHILI LIME MAHI MAHICauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side› PORK TENDERLOINPan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side› CREAMY PRAWN LINGUINEMixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese› THAI RED COCONUT CURRYChicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts› HERB-CRUSTED SNAPPERPan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side› FILLET MIGNON WITH CARAMELIZED ONIONSweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side› CHICKEN & VEGETABLE SKEWERSJuicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney

DESSERT› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint› COFFEE CREME BRULEE, passion fruit coulis, raspberries & co􀆯ee beans› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt