Breakfast, lunch and dinner on the beach? Yes, please! HB’s on the Gulf at The Naples Beach Hotel & Club is now serving three meals, seven days a week, with new fresher menus. Breakfast standouts: Smoked Salmon Board, Smashed Avocado Toast, Vegetarian Omelet, Quiche Lorraine, Breakfast Tacos, and Brioche French Toast. Lunch favorites: Pineapple Boat or Grouper Sandwich, a new Crab Cake Sandwich and a Bison Burger. Chef Jonathan Hornyak's new dinner picks: PEI Mussels, Seafood Carbonara, Cioppino, Beef Ribeye, Kurobuta Pork Chop and Gulf Black Grouper.
Charred Lime & Avocado Risotto with Mojo-roasted vegetables, marinated tomatoes and avocado
Charred Lime and Avocado Risotto
- 1 tablespoon olive oil
- ½ cup Spanish onion, small diced
- 1 tablespoon garlic, minced
- 1 cup white wine
- 3 limes, halved, charred and juiced
- 4 cups vegetable stock
- 2 cups arborio rice
- 2 avocados, puréed
- ¼ cup cilantro, chopped
- 1 bay leaf
- 1 teaspoon coriander, ground
- Salt and black pepper to taste
Method
- Heat olive oil in pot on medium heat.
- Sauté onions and garlic 4 minutes.
- Add Arborio rice and white wine. Reduce liquid by half.
- Add charred lime juice, vegetable stock, bay leaf and coriander.
- Turn heat to low and stir often. 15 to 20 minutes .
- Stir in salt, black pepper, avocado puree and cilantro.
Mojo
- 2 garlic cloves
- 1 medium Spanish onion
- 2 limes, juiced
- 1 orange, juiced
- ½ cup parsley leaves
- ½ cup cilantro leaves
- 1 tablespoon black pepper
- 1 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- ¼ cup olive oil
- salt to taste
Method
- Combine all ingredients in a blender and mix well.
- Season with salt to taste.
For roasted vegetables: a combination of baby vegetables such as carrots, zucchini, squash and beets and Divina marinated roasted tomatoes.