Chillaxin' Charters

847-867-9181
Robyn McCarty, Charter Broker
robyn@chillaxincharters.net
NAMASTE
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NAMASTE SAMPLE MENU


SAMPLE MENU
by Stefanie ZIELER

 

BREAKFAST

Tea, coffee, freshly made juice, cereals, pastries,
Cheese, meat, yoghourt and fruits 
Blueberry Pancakes
Poached or scrambled Eggs with Smoked Salmon and Chives
Bacon, Egg and Tomato Baskets with Basil
Cheese and Mushroom Omelette

 

APPETIZERS

Aubergine and Pine Nut Fritters with Roast Tomato Sauce
Mini Devilled Crab Cakes with Tomato Remoulade
Olives, Breadsticks, Humous and Cocktails
Cocktail Salmon and Dill Cakes with Crème Fraiche
Vegetable Crudités with Home-made Dips
Chicken Pâté & Orange-Filled Profiteroles with Caramel and Roasted Almonds
Pretzels and Nuts with Cocktails



DAY 1

LUNCH
Poached Salmon, Saffron & Dill Risotto
Strawberries with Rosewater Cream

DINNER
Zucchini Carpaccio
Griddled Chicken Breast served with Paysanne Vegetables
and Roasted Cherry Tomatoes, drizzled with Garlic & Basil Oil
Mango, Orange and Yoghurt Upside-Down Cake

DAY 2

LUNCH
Vichyssoise Soup served with Homemade Poppy Seed Rolls
Fresh Fruit Brulée

DINNER
Tom Yum Kung (Hot & Sour Shrimp Soup)
Thai Steamed Chilli and Lemon Sea Bass Served with Coconut Sticky Rice
Passion fruit Panna Cotta

DAY 3

LUNCH
Triple Green Vegetable Pasta Raspberry and Lavender
Sorbet

DINNER
Oven Baked Mussels with Garlic Breadcrumbs Roasted Best End of Lamb with Madeira Sauce
and Wild Mushrooms Served with Dauphinoise Potatoes
Watermelon with Rosewater and Mint

DAY 4

LUNCH
Grilled Tuna Niçoise Salad with a Lemon Vinaigrette
Summer Fruit, Hazelnut Crumble

DINNER
Shallots with Bayonne Ham and Shaved Pecorino
Pan Fried Mackerel Fillet with Cannellini Bean and Tomato Stew Topped with Salsa Verde
Glazed Lemon Tart


DAY  5

LUNCH
Gazpacho
Summer Fruits in Rosé Wine

DINNER
Baked Fennel with Parmesan Shavings Stuffed Plaice Fillets with Roasted Red Peppers
Served with Saffron Sauce and Sautéed Scallops
Kiwi Cooler


DAY 6

LUNCH
Baked Smoked Haddock on a bed of Buttered Spinach with a Poached Egg and Curry Oil
Mango Lassi

DINNER
Seafood Stuffed Ravioli with Sesame Dressing Stir-fried Lemon Grass Chicken on a Bed of Bean-Thread Vermicelli Served with a Vinegar and Chili Dressing
Chocolate Tart with Passion fruit Mascarpone


DAY 7

LUNCH
Aubergine and Pesto Tart Served with a Greek Salad
Summer Fruit Salad with Thyme and Ginger

DINNER
Fresh Prawn Spring Rolls
A combination of Nigiri and Maki Sushi
Chocolate and Ginger Tart with Kumquat Marmalade Ice Cream


Chillaxin' Charters
847-867-9181
http://www.chillaxincharters.net
robyn@chillaxincharters.net
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