Breakfast

• Eggs Benedict with Mousseline Sauce, Canadian Bacon and Tarragon Tomatoes
• Homemade Waffles accompanied by Blueberry-Maple Sauce and Crisp Pepper-Maple Bacon
• Cream Cheese-Stuffed Cinnamon-Raisin French Toast with Sausage
• Individual Bacon, Tomato Medley & Feta Frittatas
• Homemade Pancakes with Rose Water Strawberries and Cinnamon Sugar
• Eggs poached in a Spicy Tomato, Red Onion and Sweet Pepper bath, served with Molten Feta and Pita Soldiers
• Cheese and Onion Waffles with Herbed Ricotta and Slow Roasted Tomatoes

All breakfasts served with coffee, tea, juice, fresh fruit yogurt and cereal.

Lunch

• Saffron-Coconut Shrimp with Mango and Cucumber Ribbons atop Fresh Greens with a Sweet Chili-Lime Dressing
• Barbequed Hamburgers topped with Grilled Pineapple Rings and Caramelized Red Onion Relish accompanied by Homemade French Fries and Cabbage Salad
• Spiny Lobster Tart with a Mixed Green Salad
• Hot Sausage and Pepper Pizza dolloped with Oregano Ricotta and drizzled with Basil Vinaigrette
• Caribbean Chicken or Vegetarian Roti served with a selection of Chutneys and Cucumber and Mango Riata
• Summer Salmon Cakes with Zucchini and Fennel Salad
• Wakame & Spicy Sesame Linguine tossed with Sweet Sesame & Rice Wine Vinaigrette topped with Seared Sushi Grade Tuna

Dishes can be simplified to suit you and your group’s particular preference

Appetizers

• Smoked Salmon with Dilled Chive & Caper Cream Cheese Garnished with Red Onion Relish served on Fresh Baguette
• Balsamic Roasted Cherry Tomato Bruschettas with Basil Pesto and Goat Cheese
• Creamy Artichoke and Sun-Dried Tomato Dip served with a selection of Warm Pita Breads
• Island Heat Chicken Wings with Cool Cucumber and Lime Dip
• Mini Caprese Skewers served with a selection of dipping sauces
• Mediterranean Fingerling Potato Canapés
• Sweet Chile Sautéed Shrimp with Chive and Garlic Bread Crumbing and Spicy Aioli

All Appetizers are served with a Captain’s Cocktail

Entree

• Spiced Asian Marinated Pork Tenderloin Medallions Stacked with Chile-Orange Butternut Squash, Grilled Pineapple and Blanched Baby Spinach topped with a Red Beat Root Relish, Granny Smith Julienne and Dijon Pan Sauce
• Plantain Coated Grouper with Mango-Wine Butter, Hebana Black Beans and Annatto Rice
• Beef Tenderloin Bordelaise, Truffle-Mashed Potatoes and Olive Oil & Sea Salt Grilled Asparagus
• Seared Atlantic Salmon on a Bed of Spinach Fettuccine and Sesame Cucumber Salad garnished with Spring Onions and Tobiko
• Mint-Guava Glazed Rack of Lamb with Beans done two ways
• Grilled Mahi Mahi with Cilantro-Pepita Butter, Sautéed Red Onions, Couscous Cakes and Steamed Green Beans
• Shitake-Crusted Chicken with a Shitake Cream Sauce, Braised Red Cabbage and Wild Rice Pilaf

Served with your choice of fine wines

Dessert

• Flakey Phyllo Baskets with Creamy Lemon Mascarpone topped with Fresh Mixed Berries and Mint
• Milk Chocolate Cremoso with Espresso Parfait, with Hazelnut Toast and Extra Virgin Olive Oil
• Pears Poached in Red Wine served with Chopped Nuts and Mascarpone
• Deep Chocolate Terrine
• Spiced Vanilla Créme Brule
• Cheesecake with Fresh Peaches and Balsamic Reduction
• Smoked-Tea-Infused Chocolate Pots de Créme

All desserts served with coffee, tea and liquors.

Captain’s Cocktails

• Fresh Squeezed Jalapeno Margarita
• Grapefruit and Basil Gin Soda
• Ginger Mojito
• BVI Breeze
• Pina Colada
• Watermelon Martini
• Painkiller