15124 NW 237th Terrace, High Springs, FL, 32643, USA
(800) 479-9054 / (386) 454-1261
MAVERICK SAMPLE MENU


Caribbean 2016/17

 

Day 1

 

Lunch

Grilled Snapper over a Summer Salad

Radish Apples, Candied Pecans and Carrot Curls

Blueberry Vinaigrette

 

Dinner

Shrimp Toast Points with a Warm Tomato Ragout and Fresh Shaved Parmesan

Chicken Involtini

Herb Roasted Marble Potatoes

Manchego Asparagus Bell Pepper Spinach

De-constructed Key Lime Pie with Pistachio Ice Cream

 

Day 2

 

Breakfast

Fresh baked Muffins and Cut Fruit Display

Eggs to order

Bacon

Sliced Meat and Cheese display

 

Lunch

Whole Roasted Chicken over Seasoned Wild Rice

Grilled Vegetables and Chicken Jus

 

Dinner

Crab Stuffed Shitake Mushrooms with a Whole Grain Mustard Aioli

Filet Mignon over Cream Spinach with Herbed Demi-Glaze

Roasted Portabella and Potato Ravioli

Chocolate Lava Cake, Vanilla Ice Cream & White Chocolate Mousse


Day 3

 

Breakfast

Banana Pancakes

Eggs to order

Fresh Cut Fruit & Berry Parfaits

 

Lunch

Wild Chicken and Mushroom Crepes

Vegetable Couscous Salad with Sage Beurre Blanc

 

Dinner

Spinach Artichoke Bread Bowls with Melted Gruyere Cheese

Cioppino with Crusty Bread

Mussels, Clams, Shrimps, Crab and Grouper in a Robust Tomato Broth

Apple Crisp Tartlets with Raspberry Sorbet and Orange Caramel

 

Day 4


Breakfast

Smoked Salmon Display

Fresh Pastries

Omelets made to order

 

Lunch

Thai Stir-Fry –Chicken, Beef, Pork Noodles and Broth

 

Dinner

Cauliflower Fritters with Blackened Tart Relish

Roasted Quale with Grilled Broccoli, Pave Potatoes and natural reduced Jus

Espresso, Crème Brule, Chocolate Mousse & Carmel Brittle

 

Day 5


Breakfast

French Toasts

Orange Maple Syrup & Fresh Cut Fruit

Eggs to order

Lunch

Grilled Citrus Mahi-Mahi

Tricolored Couscous with Broccolini, Sundried Tomatoes, Asparagus and Mushrooms

Sesame Ginger Lemon Vinaigrette

 

Dinner

 Caprese Salad

Pine nuts capers artichoke hearts pesto sauce

Pistachios Crusted Lamb Rack Local served with Sweet Potato Puree

Grilled Asparagus & Mint Olive Tapenade

Affogato

Vanilla Ice Cream with Chocolate Sauce, Espresso and Kahlua

Coconut Chocolate Truffles

 

Day 6


Breakfast

Pastries and Fruit Platter

Eggs Benedict

Bacon & Hams

 

Lunch

Wild Mushroom and Chicken Crepes with Lemon Beurre Blanc

Seasoned Rice Pilaf with Charred Green Beans

 

Dinner

Single Serve Meat and Cheese Plate with Fresh Jams and Crusty Bread

Tuna Wellington with Truffle Parmesan Risotto

White Asparagus with Miso Ginger Glaze

White Chocolate Cheese Cake, Dark Chocolate Mousse and Chocolate Pistachios Brittle

 

Day 7


Breakfast

Stone-ground oats and Granola Bar with all the toppings

Fresh Fruit

Eggs

 

Lunch

Grilled Shrimp Cesar Salad

Dinner

Mussles in Fennel Cream Sauce with Garlic Bread

Lobster 2 ways with Potato Gnocchi and Roasted Red Pepper Manicotti

Champagne Cream Sauce

Bananas Fosters with Vanilla Ice Cream Caramel Sauce

 

Day 8


Breakfast

Quiche Florentine

Yogurt Parfaits

Cut Fruit & Cheese

 

Lunch

Pan-Seared Salmon with Lemon Basil Beurre Blanc

Quinoa Salad with Broccoli

 

Dinner

Tuna Sashimi over Daikon Radish with Banana Ponzu

Braised Halibut in Miso Broth with Charred Baby Bok-Choy and Shaved Peppers

Berry Tartlets in Chantilly Cream

 

Chocolate Truffles and Pralines


(800) 479-9054 / (386) 454-1261
http://www.charterspecialists.com
judy@charterspecialists.com