BREAKFASTS:

All breakfasts are served with a first course of Cereal and a Fresh Tropical Fruit Platter, and a constant supply of Tea, Coffee and fruit juices.

*Rum and Vanilla French Toast drizzled with warm maple syrup & a side of crispy fried bacon

* Eggs Benedict or Egg Neptune (smoked salmon)

* Fresh Crepes with homemade cinnamon & Apple sauce

* Goats cheese & Tomato scrambled eggs with bacon, sausage & toast

* Ricotta & Lemon Pancakes

LUNCHES:

All lunches are served with freshly made bread (sundried tomato & rosemary, poppy seed, parmesan, and multigrain) and followed with a little something sweet – cookies, brownies or whatever Katie has prepared.

*Mango chicken salad and mixed green salad

*Mahi Mahi Caesar Salad topped with Parmesan crisps

*Shrimp & avocado salad dressed with a cilantro and fresh lime dressing.

*Thai beef Salad with crisp snow peas and peppers

*Homemade Fig and Procuitto “Pizza”

*Linguini alla Vongole (linguini with a white clam sauce)

HORS D’OEURVES:

All nibbles are served with a Captains choice froo froo cocktail and an awesome sunset!

*Conch Fritters

*Crostini with – Hot brie+Chutney, Smoked salmon+Caviar, Goats cheese+ caramelized onion

*Hot Chili Shrimp Dip served with warm crunchy herbed pitta wedges

*Smoked Salmon Sushi Rolls with spicy dipping sauce

*Finger Lickin BBQ Ribs

When the large cockpit table is dressed with fine linens and silverware, the lights are dimmed and the wine decanted or chilled, it is just the beginning of a fantastic evening with fabulous food and charming company…… and it happens every night on Best Revenge 5.

For STARTERS:

*Shitake mushroom & White asparagus Risotto topped with parmesan shavings and drizzled with white truffle oil.

*Crispy warm goats cheese over salad with mustard & tarragon dressing.

*Sticky coconut skewered shrimp, with a ginger aioli.

*Succulent Pear, crushed walnut & stilton salad.

*Seared Tuna on a bed of mixed greens drizzled with Sesame and Sake dressing

ENTRÉEs:

*Beef Tenderloin with a morel mushroom & brandy sauce, haricot vert & white truffle puree potatoes.

*Sesame Crusted Yellowfin Tuna, Seared, served with wakami & rice timbale, wasabi aioli and a tea and sake sauce.

*Chicken breast rolled with fresh pesto, served with roasted Mediterranean vegetables, wild rice pilaf & fresh tomato relish.

*Red Thai curry Shrimp, with a ginger & coconut sauce, served with cumin scented basmati rice.

*Flounder rolled with a sundried tomato paste, roasted in white wine & rosemary and served with cumin & parmesan creamed spinach & rosemary jus.

THE FINALE:

*Dark chocolate orange mousse cake

*Raspberry and White Chocolate Cheesecake

*Key Lime Pie

*Caribbean Crepe (Bananas Foster in a crepe with French vanilla ice cream)

*Pecan Pie served with French vanilla ice cream.

Herbal & Black Tea and Regular or decaf coffee served after dinner with your choice of liqueur and fine minted chocolates.