Previously named N/A

Sample Charter Menu – Caribbean Season 2014-15

S.Y. Leopard3




Breakfast Selection


Selection of teas, coffee and juices


Tropical fruit platter


Yoghurt, cereal and muesli selection


Eggs to order with crispy bacon and breakfast sausage


French toast or pancakes with bacon and maple syrup


Selection of toasted breads, English muffins and baked muffins



Lunch Plates


Lobster and papaya salad with a light horseradish cocktail dressing


Coriander-crusted tuna on a bed of Nicoise salad


Spicy chicken and avocado fajitas served with Caesar salad


Blackened mahi-mahi from the barbeque with a lime, black bean and mango salsa


Thai beef salad on a bed of vegetables and noodles with a sesame soy dressing


Sauteed garlic jumbo shrimp on a rocket and roasted vegetable salad


Pasta puttanesca with a selection of Italian salads and antipasti



Hors d’oeuvres Menu


Lobster fritters with Caribbean hot sauce dip


Conch ceviche


Black bean chipotle dip with tortilla chips


Creamy baked crab with melba toasts


Edamame wasabi dip with rice crackers


Mini satay chicken skewers with peanut dip


Bruschetta with tapenade, tomato and basil or guacamole



Dinner Menus


  • Starters


    Caribbean spicy crabcakes with lime and coriander mayonnaise


    Tuna tataki with a sweet soy reduction on crunchy shredded vegetables


    Thai spring rolls with sweet chilli dip


    Pumpkin and coconut soup


    Shrimp skewers with a ginger-orange glaze on a bed of rocket


    Scallop and leek chowder


    Brie and leek tartlets with tomato relish



  • Main Courses


    Seared pistachio-crusted beef fillet with basil béarnaise sauce served on pureed sweet potato


    Fresh Caribbean lobster with a light thermidor sauce served with new potatoes and green salad


    Thai duck and pineapple red curry with Jasmine rice and roasted sesame squash


    Local whole snapper baked in the oven with thyme, lemon and white wine, served with green beans and Puy lentils


    Mustard-coated rack of New Zealand lamb with porcini dauphinoise potatoes


    Fresh seared wahoo with a green peppercorn sauce, buttered spinach and red rice


    Grilled seas bass from the barbeque with a sauce vierge served on a crab risotto



  • Desserts


    Banana cheesecake with lime sorbet


    Classic tiramisu


    Cinnamon apple crepes with vanilla ice-cream

    Chocolate tart served with raspberry coulis


    Lemon posset with rosemary shortbread thins


    Mango and basil mousse


    Grilled pineapple with rum and coconut sauce

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