Chef Bonnie Sollows

Breakfast

Market fresh fruit platter

Assorted yogurts, cereals and ‘deluxe’ granola

Caribbean eggs Benedict, breakfast potatoes

Nantucket stuffed French toast, pure maple syrup

Banana walnut waffles, crispy thick-cut bacon

Frittata conquistador, sour dough toast

Captain’s blend coffee, international teas, fresh juices

 Lunch

Mango shrimp kabob, Thai rice salad

Grilled tuna artichoke salad, garden greens

Chilled chicken chutney salad, cous cous pilaf

Salmon-asparagus quiche

 Appetizers/soups

Creamy scallop & corn chowder with fresh herbs

Bloody Mary tomato soup topped with diced cucumbers

Oven-baked artichoke/olive tapenade, baguette toasts

Shrimp ‘margarita’ cocktail, crisp bread sticks

Sautéed scallops in puff pastry shells

Entrées

 Tangy Asian citrus salmon

Grilled butterflied lobster tails, drawn butter, parslied potatoes

Pan seared halibut, lemon caper sauce

Pork loin roast, honey Dijon sauce

Roasted leg of lamb, mint sauce

 Desserts

 Baileys crème brulée

Bimini key lime pie

Pineapple mango upside-down cake

Pumpkin bread pudding w/caramel sauce

Chocolate raspberry soufflé