Our Cuisine
When it comes to food, we’re all about it being fresh, seasonal, healthy, made-with-care, and (most importantly) 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, but is healthier for our environment and 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.
Continental Breakfast
Continental breakfast is served daily before your first surf session and typically 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, papaya, 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:
- Herbed potato cake topped with runny egg, roasted tomato, pesto & green salad from our garden
- Typical Nicaraguan breakfast of eggs, Gallo Pinto (rice and beans), plantains, and local cheese
- Pancakes with papaya compote, cacao nibs and homemade passion fruit sauce
- Golden mylk chia pudding bowl with toasted coconut, raw cacao, local fruit & peanut butter drizzle
- Avocado toast with caramelized tomato, fried egg, chili flake & side of bacon
Lunch
Sample menu:
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Mahi-mahi tostadas with chipotle bean puree, crispy slaw & cilantro crema
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Buffalo cauliflower wrap with garlic aioli, crispy lettuce and tomato served with plantain chips
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Mediterranean plate served with humus, beetroot raita, falafel & homemade pita
- Lentil burger served on homemade bun with a side of yucca chips and a freshly prepared garden salad
Canapés
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)
- Watermelon gazpacho with garden basil
Dinner
Sample menu:
- Stuffed local squash with barley risotto topped with mahi-mahi fillet and charred scallion pesto
- Taco night with pollo asado, local tortillas, salsas, guacamole and grilled vegetables
- Grilled chicken topped with jalapeño sauce, served with mashed potatoes, tostones and sautéed vegetables
- Seared snook fillet with butternut squash latke, fresh carrot ribbon salad & beet eggplant puree
- Authentic Indian chickpea curry, served with jasmine rice and mango chutney (when in season)
Desserts
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
