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| SAMPLE MENU | SAMPLE MENUS/Y SAGAPONACK
BREAKFAST(Served with tea, coffee, juice, cereal, yogurt, and fresh fruit platter) Eggs Benedict (poached eggs, tangy Hollandaise sauce and Canadian bacon on a crumpet) Fluffy pillow pancakes with caramelized apple, served with maple sausage Toasted bagels topped with cream cheese, capers, shallots & Scottish smoked salmon Blackforest Ham and Camembert scrambled eggs Amaretto French toast with Banana-maple syrup Chorizo and Manchego Frittata Baked egg croquettes with spinach, tomatoes and sautéed mushrooms LUNCH(Served with freshly made bread) Plantain and crab galettes, spiced with island peppers and coriander, served with Thin-crust roasted summer vegetable and chevre pizzas with a salad of mixed baby greens Tikka chicken and mango on a bed of basmati rice with a mint & cucumber raita Shrimp and fennel risotto drizzled with balsamic “glace” Thai salad of marinated beef tenderloin and mandarin orange Grilled tuna skewers with Moroccan spices and chermoula,
served with tomato, cucumber and bulgur salad Griddled haloumi & rocket salad with tart Granny Smith apples and zesty basil vinaigrette NIBBLES Terrine of sun-blush tomatoes and artichokes with toast & crudités Poached oysters in champagne Moules Marinieres Indonesian beef satays with sesame & peanut dipping sauce Crostini selection of smoked herring & caviar, as well as Gorgonzola, brandy & pear Almond studded figs, stuffed with Buffalo mozzarella and wrapped in prosciutto Carpaccio of fresh tuna marinated in lime & ginger MAIN DELIGHT Creole Mahi Mahi with pumpkin and plantain on a bed of coconut jasmine rice Thyme & Balsamic breast of duck, grilled to perfection with puree of parsnip
and sautéed carrots & snow peas Filet Steak au Poivre with “jus” of Syrah with rosti potatoes, served with Balsamic roasted spears of asparagus Pan-seared ostrich with horseradish cream with Pommes Fondantes
and roasted summer vegetables Herb & walnut crusted rack of New Zealand lamb roasted
with caramelized shallots & garlic served with a fan ofRosemary roasted potatoes Fresh lobster, marinated and then slowly grilled, served on a bed of sweet-potato mash
with a Salad of Roasted fennel, Kalamata olives and Clementines Roulade of veal with aubergine, and roasted pepper & walnut pesto, served
with truffle-scented couscous and Sautéed cherry tomatoes and ribbons of courgette DESSERT(Served with tea and coffee) Homemade Profiteroles filled with Chantilly cream and drizzled
in a warm velvety chocolate sauce Tiramisu (the true Italian “pick-me-up”) Mulled wine poached pears, nestled into a warm crepe and lightly toasted,
served in a pool of Crème Anglaise Millefeuille of brandy-snap wafers with homemade mango sorbet Individual sticky date pudding, drizzled with sinful caramel Carpaccio of tropical fruit marinated in a Sauterne & Mint reduction Bittersweet Gateaux au chocolate As I love to experiment using the freshest of local ingredients,
my menu varies according to our chartering location. Bon appetit! | |
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