 |
|
 |
|
|
 |
| |
| SAMPLE MENU | Chef Dawn Mottram
Breakfast
Berry crepe suizetes with fresh orange and honey sauce served with Chantilly cream.
Vanilla soufflé pancakes with blueberries and bananas served with warm maple syrup.
Peach and cinnamon flavored stuffed cream cheese French toast.
Sizzling egg frittata studded with fresh spinach, shitake mushrooms, tomatoes and chorizo sausages.
Bagels New York style with smoked salmon, cream cheese, capers and red onions.
Classic eggs Benedict with Canadian bacon and creamy hollandaise sauce.
Enjoyed with breakfast juices, fresh fruit, yogurt, cereals, muffins, cinnamon buns, freshly brewed coffee and tea
Lunch
Pistachio crusted salmon cakes with cucumber yogurt raita dressing on a bed of fresh spinach leaves.
Assorted antipasto platter with warm crusty home made bread.
Best ever BBQ cheeseburgers served in a paradise setting on fresh baked rolls and
salad toppings.
Moroccan chicken pita parcels and tomato, basil salad with pine nuts.
Greek feta cheese & onion tartlets with Caribbean pineapple coleslaw and Greek village salad.
Shrimp tortellini drizzled with a honey and mustard dressing .
Chicken and pineapple quesadillas with Asian pasta salad.
Appetizer
Sun-dried tomato and caper crostini.
Smoked salmon tortilla rolls.
Mahi-mahi Ceviche.
Goat’s cheese rounds in toasted sesame seeds with tomato chutney topping.
Creamy honey dip with vegetable crudités.
Carpaccio of tuna and swordfish with a mixed herb salad and brown butter dressing.
Appetizers accompanied with cocktails
Captain Jerry’s Cocktails
Passion Fruit Martinis , Bushwacker, Mango Margarita, Painkiller, Baileys Banana Colada, assortment of fresh fruit Daiquiris and many more!
Entrée
Gingered beef steaks with pineapple chili relish atop buttered noodles,
carrots Vichy and herb crisps.
Red snapper rolls stuffed with crab and mushrooms on a bed of saffron mash and parsnip strips.
Pineapple and cointreau pork tenderloin served with fresh grilled pineapple rounds and spiced potato balls.
Teriyaki tuna served with a mango and black bean salsa, baked acorn squash, wild rice & chive timbales.
Pan seared Sea Bass on a creamy beet root risotto.
Cajun spiced chicken breast seared in tequila served with lime, coriander, tomato & corn salsa, potato and sun dried tomato crisps.
Lunches and dinners served with specially paired choice of fine wines
Dessert
Decadent rum chocolate mousse with raspberries and hazelnut biscotti.
Pineapple and chilli soup with fromage frais foam.
Amaretto strawberries drizzled in a fresh raspberry coulis and almond
streusel topping.
Grilled peppered pineapple in fresh orange sauce with black pepper sesame tuilles.
Baileys Irish cream cheesecake.
Orange and coconut banana sizzles.
Relax with liqueurs and coffee
Special dietary requirements can be catered for
Children’s Sample Menu
Homemade pizza BBQ steaks, baked potatoes
Mini honey glazed ribs Chicken kebabs
Hot dogs Spaghetti & meatballs
Grilled cheese Lasagne
Sticky BBQ chicken wings Macaroni and cheese
Yogurt smoothies Frozen hot chocolate shake
Fruit kebabs with toffee sauce Melted marshmallows
Chocolate mousse Oreo biscuits and fruit bites | |
|
|
|
 |
|
 |
