M/Y TIVOLI

Chef Caren Sharpen


Breakfast

Breakfast Burritos

Eggs Florentine

Ricotta Pancakes

Grand Marnier French Toast

Cheesy Egg and Bacon Pie

Poached Eggs with Tomato Cilantro Sauce




Lunch

Smoked Salmon and Marinated Mushroom Salad

Grilled Chicken Salad

Wild Rice with Seared Tuna and Snap Peas

Arugula and Goat Cheese Ravioli

Caribbean Fish Cakes

Asparagus Quiche

Coconut Meatballs with Curry Rice




Hors d’Oeuvres

Apricots with Goat Cheese and Pistachios

Caramelized Brie Tarts

Avocado Caper Salad

Hazelnut and Olive Rugelach

Camembert Walnut Pastries

Lobster Cucumber Canapés




Dinner

First Courses

Roasted Asparagus with Feta

Hot Pepper and Garlic Shrimp

Stuffed Artichokes

Mussel Cassoulette

Moroccan Minted Melon Soup

Beet Carpaccio with Onion Marmalade

Arctic Char Gravlax with Cucumber Jelly



Entrees

Garlic-Rosemary Marinated Lamb Chops
Roasted Fennel and Baby carrots
Watermelon Feta Salad

Apricot Chicken with Almonds
Cucumber Noodles
Steamed couscous

Balsamic glazed Pork Chops
Baked Sweet potatoes with Scallions and cilantro
Green Salad

Salmon with Soy Glaze
Steamed White Rice
Kohlrabi Slivers and Pea Shoots with Sesame dressing

Wiener Schnitzel
Steamed small Potatoes
Cucumber, Mustard and Dill Salad

Seared Scallops with Brussels Sprouts and Bacon
Herbed Jasmine Rice
Braised carrots

Prime Rib with Red Wine Sauce
Smothered Yellow Squash with Basil Salad




Desserts

Fig and Gingered Mascarpone Napoleons

Roasted Pears with Almond Crunch

Pistachio Rhubarb Trifle

Lemon Soufflé

Yogurt Mousse with apricot Sauce

Amoretti-Stuffed Peaches

Mascarpone Cheesecake