Our fresh and delicious Cuisine

When it comes to food, it is all about being fresh, seasonal, healthy, made-with-care, and always delicious. We create menus that use fresh fruits, vegetables, seafood, and meats that are in-season and available locally. Often, we use food grown in our own organic garden! Sourcing food locally not only supports the local economy, it is also more environmentally-friendly and healthier for you. Our resident chef creates seasonally inspired and locally sourced menus that are mindful of dietary needs, allergies, and preferences. For a “taste” of what you can expect during your stay, peruse our sample menu below.

Sample menus

Continental Breakfast

Continental breakfast is served daily before your first surf session and includes:

  • Homemade breads and muffins
  • Homemade peanut-butter and a variety of jams
  • Homemade granola with milk and/or yoghurt
  • Fresh local fruits (pineapple, mango, watermelon, star fruit, etc…)
  • Tea and locally grown coffee
  • Juice of the day

Hot “Second” Breakfast”

A second breakfast is served mid-morning after the first surf session of the day and includes:

  • Roasted vegetable frittata served with homemade English muffins, eggs, and a superfood smoothie
  • Typical Nicarguan breakfast of eggs, Gallo Pinto (rice and beans), plantains, and fresh tortillas.
  • Pancakes with eggs, accompanied by flax seed mango scones and homemade passion fruit sauce
  • Chia-seed French toast served with fresh fruit, eggs, and bacon
  • Spinach quiche with scrambled eggs and coconut chia pudding

Lunch

Sample menu:

  •  Dorado fish tacos, rice, pico-de-gallo,guacamole, and fresh pineapple salsa

  • Fresh Red Snapper sandwiches, radish cabbage kimchi with a mild sriracha aioli, and sweet potato fries

  • Butternut squash & sweet potato soup, served with homemade lentil-burgers and a kalaloo salad

  • Homemade bean or beef burgers, served with a side of potato-wedges and a freshly prepared garden salad

Canapes

Pre-dinner canapes sample menu:

  • Traditional or Tahitian style Ceviche with coconut milk, served with salty crackers or fried local tortillas 
  • Tostones (Nicaraguan-style,fried green plantains) or nachos served with a dip medley (hummus, refried bean dip, & roasted red pepper dip)
  • Homemade gazpacho

Dinner

Sample menu:

  • Parrot fish simmered in a buttery lemongrass sauce served with brown rice rice, fresh kalaloo, and a garden salad
  • Linguini topped with grilled vegetarian meat balls, served with an oregano garlic sauce and a spinach, katuk, & arugula salad
  • Grilled chicken topped with jalapeno sauce, served with mashed potatoes, tostones and a beet and cabbage salad 
  • Coconut simmered red snapper served with fresh steamed vegetables and rice noodles
  • Authentic Indian chickpea curry, served with jasmine rice and mango chutney (when in season)

Deserts

Sample menu:

  • Homemade chocolate brownies, served with ice cream
  • Chocolate chia-seed pudding made with locally sourced chocolate
  • Key lime pie served with ice cream