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| SAMPLE MENU | | From the Chef of the Yacht Wanderlust
Breakfast
A daily selection of fine pastries & fresh fruits, yogurt & cereals, followed by the chef’s choice of hot breakfast fare… waffles, pancakes, bacon, eggs, omelets, French toast & more!
Always served with fresh squeezed orange juice, hot coffee & tea selection.
Lunches
Sandwich selections made with fresh baked breads & delicious deli meats pickles & chips
Rustic tomato sauce atop fresh garlic & cheese tortillini with crusty garlic bread
Freshly baked assorted quiche with salad greens tossed in a balsamic vinaigrette
Grilled Cajun chicken over a bed of crisp romaine, parmesan croutons & creamy Caesar dressing
Vegetable & chicken wraps, filled with crisp lettuce, tomatoes & peppers, fried island grown plantain
Spinach, mushroom, roast pepper & artichoke pizza
Pesto Chicken & black kalamata olive pizza
Hors D’oeurves & Dinners
Vegetable samosa, a spicy East Indian bundle with a cool lemon & cucumber dip
Smoked fish trio of mackerel paté, trout, salmon, served with horse radish cream & melba toasts
A taste of Caribbean - Jerk chicken breast with a pineapple, mango & spiced rum relish,
yam fries & asparagus
Zesty key lime pie topped high with fluffy meringue
Conch fritters, a local favorite, with a mustard lime sauce for dipping
Chicken saté, spicy peanut sauce & a julienne vegetable salad
Grilled sesame tuna, glazed in honey ginger with aromatic basmati rice & vegetable melange
Richly delectable chocolate mousse topped with chantilly cream
A crisp selection of seasonal vegetables with the chef’s selection of cool refreshing dips
Baked chèvre topped with spinach & cashew accompanied by tomato herb sauce & baguette fingers
Island Wahoo with a curried conch & vegetable stew
A mango sour cream cake topped with vanilla ice cream
Traditional Italian bruschetta served bite size
A smooth curried pumpkin soup sour cream & cilantro garnish
Pan seared loin of lamb, mint & raspberry sauce, roast potatoes & a medley of vegetables
Baked double cream cheesecake drizzled with mixed berry coulis
Baked Tandoori chicken cubes, yogurt dip
Black Tiger Shrimp with green chili pesto
Whisky-maple glazed salmon fillet, garlic mash & buttered green beans
Profiteroles - a light pastry filled with vanilla ice cream & topped with warm caramel sauce
Thai vegetable spring rolls with sweet & sour dipping sauce
Spiny lobster salad with zesty dressing & mixed seasonal greens
Mojo duck breast, a unique blend of cajun spice complimented by mango & plantain relish & wild rice
Bread & butter pudding with a rich rum glaze
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