Premium Culinary Experience
Day One – Arrival
Day Two – A Grand Welcome
Breakfast
Begin the day with a sun-kissed array of handpicked seasonal fruits, delicately fanned over creamy Greek yogurt and toasted artisan granola, finished with edible blooms and fresh mint. Fluffy buttermilk pancakes—golden and cloud-soft—are served with an opulent selection of spreads: pure maple syrup, Nutella, fruit preserves, and artisan butter. Farm-fresh scrambled eggs folded with sizzling Spanish chorizo are paired with crispy bacon and oven-roasted sausages. Complemented by freshly pressed tropical juices, whole-leaf teas, and small-batch coffee. Optional pairing: off-dry German Riesling.
Lunch
A chilled seasonal velouté opens the meal, followed by tropical ceviche—line-caught fish or shrimp marinated in lime, orange, passion fruit, and mango, finished with fresh herbs and chili. Served with whipped guacamole, heirloom pico de gallo, and bold macha salsas. Optional pairing: Verdejo or Chablis.
Poolside Snacks
Chilled jicama batons and crisp carrots served alongside tender coconut wedges dusted with lime zest and Tajín, finished with a cooling herb ranch dip. Optional pairing: Sauvignon Blanc.
Dinner
Rustic tomato bruschetta gives way to a regal seafood paella—saffron-scented rice layered with shrimp, mussels, and squid, finished with citrus and herbs. Dessert is a silky New York-style cheesecake with berry coulis and mint. Optional pairings: Albariño, Rioja Blanco, Late Harvest Gewürztraminer or Moscato d’Asti.
Day Three – Coastal Serenity
Breakfast
Tropical fruit bowl with yogurt and house-toasted granola, followed by cinnamon-dusted brioche French toast with premium spreads. Avocado toast on rustic sourdough is topped with perfectly fried eggs, bacon, and artisan sausage. Optional pairing: Brut Rosé Champagne.
Lunch
Chilled cream soup with infused oil and microgreens, followed by signature “Governor’s Shrimp Tacos” with buttery shrimp, charred peppers, melted cheese, and handmade tortillas. Served with guacamole, pico, and macha sauces. Optional pairing: Albariño or Unoaked Chardonnay.
Charcuterie Snack Board
European-style cured meats, aged cheeses, spiced nuts, grapes, truffle mustard, and fig compote. Optional pairing: Pinot Noir or dry Lambrusco.
Dinner
Classic tortilla soup leads into slow-braised chicken mole with cacao, toasted seeds, and smoky chilies. Dessert is an airy passion fruit mousse with citrus zest and edible gold. Optional pairings: Grenache blend or Tempranillo; Late Harvest Chenin Blanc or Sauternes.
Day Four – Rustic Elegance
Breakfast
Seasonal fruit parfait with yogurt and house-made granola. Crisp Belgian waffles with maple butter, apple compote, and chocolate ganache. English muffins with smoked bacon and sausage patties. Optional pairing: Prosecco with blood orange.
Lunch
Artisan garden salad with citrus vinaigrette followed by gourmet beef burgers on brioche with truffle aioli, sharp cheddar, and caramelized onions. Served with guacamole, pico, and macha sauce. Optional pairing: Malbec Rosé or Beaujolais Villages.
Casual Snacks
House-cut potato chips and golden fries served with roasted garlic, chipotle, and truffle aiolis. Optional pairing: Pale Ale or dry Riesling.
Dinner
Hand-rolled Italian pasta in slow-simmered tomato sauce, followed by wood-fired Neapolitan pizza with mozzarella and basil. Dessert is classic tiramisù. Optional pairings: Chianti Classico or Montepulciano; Vin Santo.
Day Five – Flavors of the Heartland
Breakfast
Tropical fruit salad served in coconut halves, warm banana bread with curated spreads, and huevos rancheros with handmade tortillas, sunny eggs, bacon, and sausage. Optional pairing: Sparkling Cava.
Lunch
Choice of fragrant rice pilaf—herb, tomato, or corn-infused—served with street-style tacos (chicken, beef, or shrimp), pickled onion, guacamole, and macha sauces. Optional pairing: Mexican Lager or Grenache Blanc.
Poolside Snacks
Chilled jicama, carrots, and coconut wedges with lime and Tajín, served with herb ranch dip. Optional pairing: Dry Rosé or Chenin Blanc.
Dinner
Golden empanadas with chimichurri, followed by a chargrilled fillet with seasonal vegetables. Dessert is a warm chocolate brownie with artisan vanilla ice cream. Optional pairings: Cabernet Sauvignon or Malbec; Port or aged Rum.
Day Six – A Taste of the Sea
Breakfast
Tropical fruit over yogurt and granola, stacked pancakes with premium spreads, and sourdough toast with prosciutto and herb butter, bacon, and sausage. Optional pairing: Sparkling Rosé.
Lunch
Citrus-marinated ceviche with mango or passion fruit, served with guacamole, totopos, and macha sauces. Optional pairing: Dry Riesling.
Charcuterie Board
Smoked salmon, olives, sharp cheeses, spiced nuts, grapes, lemon-dill cream, mustard, and fig jam. Optional pairing: Textured Chardonnay.
Dinner
Roasted beet and goat cheese salad, followed by grilled catch-of-the-day with herb butter and charred citrus. Dessert is roasted pineapple with cinnamon and brown sugar. Optional pairing: Chardonnay.
Day Seven – The Grand Farewell
Breakfast
Golden French toast with spiced honey, berry compote, and whipped butter. Mushroom omelets with herbs, bacon, and sausage, plus fresh fruit with citrus and mint. Optional pairing: White Burgundy.
Charcuterie Platter
Aged cheeses, rustic cured meats, toasted nuts, and fruit preserves. Optional pairing: Tempranillo.
Lunch
Traditional sopesitos with beans, cheese, salsa, and crema, served with crispy empanadas, guacamole, and macha sauces. Optional pairing: Robust Rosé or Mexican craft beer.
Dinner
Classic Caesar salad, creamy herb & lobster risotto with truffle oil, and molten chocolate lava cake. Optional pairing: Chianti.