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MENU - catered by Hyatt chefs
Salads and Appetizers
Butter Lettuce and Frisee Salad
Citrus Segments, Toasted Almonds, Red Onion, Cabernet Vinaigrette
Caribbean Sweet Potato Salad
Local Tomato and Cucumber Salad
Garden Fresh Basil, Olive Oil
Assorted Breads and Rolls, Butter
Main Courses
Pan Seared Grouper
Aruban Creole Sauce, Traditional Funchi
Jerk Brined Chicken Breast
Black Beans and Rice
Fire Grilled Hanger Steak
Sauteed Local Spinach, Local Mushroom Sauce
Roasted Baby Potatoes
Seasonal Vegetables
Dessert Selections
Fresh Fruit Tarts, Coconut Cake, Chocolate Espresso Ganache Cake
Open Bar serving Champagne, Red and White Wine, Beer and Cocktails. Coffee, Decaf and Assorted Teas available.