Previously named N/A
LEOPARD 3 SAMPLE MENU


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


1-800-478-2029 / 954-720-0475
http://www.yachtsbhc.com
info@bhcyachts.com