Menus by Colleen Walker
 A sample of dishes while served aboard Saskianna with consideration to dietary preferences and seasonal availability.
 
 Breakfast
 
 Salmon wrapped Poached Eggs with wilted Spinach atop lightly toasted English Muffins with fresh
 Hollandaise Sauce served with Sweet Potato Hash.
 Brioche French Toasted drenched in Vermont Maple Syrup or Fresh Berry Compote served with Applewood Smoked Bacon.
 Tomato, Sweet Basil, and Caramelized Onion Quiche served with Frisee Salad.
 
 All breakfast served with Fresh Brewed Coffee, Assortment of Teas, Juice, and Seasonal Fruit. Breakfast can be as simple as Fresh Fruit Smoothies, Homemade Granola served with Organic Yogurt, and Pastries.
 
 Lunch
 
 Chicken Kebob Caesar Salad Wraps with Kettle Chips or Vegetable Crisps.
 Citrus Cream Shrimp and Papaya Salad served over a bed of Spring Greens.
 Grilled Flank Steak with Avocado, Boccocini, Tomatoes, Toasted Pinolas, tossed with Mesclun Salad finished with Red Onion/Basil Vinaigrette.
 Assorted Homemade Cookies and Fresh Fruit.
 
 Hors 'd Ouerves
 
 Cocktail of the Day
 Black Bean and Vegetable “Sushi”
 Freshly Made Salsa and Guacamole with Organic Corn Tortilla Chips
 Crispy Arepitas with Mozzarella and Chorizo
 
 Dinner
 
 Endive, Beet and Goat Cheese Salad with Walnut Vinaigrette
 Red Snapper en Papillote with Fennel and Orange-Olive Butter
 Rice Pilaf and Steamed Asparagus
 Best Key Lime Pie Ever
 
 Pear Spiced Spinach Salad with Vidalia Onion Dressing
 Grilled NY Strips Chopped Vegetable Couscous with Black Olive Vinaigrette
 Roasted Haricot Verts, Tomatoes and Shallots
 Pound Cake with Mexican Chocolate Sauce and Tropical Fruit
 
 Carpaccio of Zucchini
 Duck Scaloppini with Dried Cherries and Grappa Braised Red Cabbage
 Garlic and Wasabi Mashed potatoes
 Lemon Sabayon with Fresh Wild Berries
 
 Cheers!