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LIR SAMPLE MENU


Chef Rebecca Evans : 7 day sample menu

 

Breakfast/Brunch

Sweetcorn and fritters

Sweetcorn and green chilli fritters with red pepper relish and avocado.

 

Crispy poached eggs

Proscuito wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.

 

Banana and sesame Crepes

Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.

 

Italian eggs Caprese

Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil

 

Toast and Ricotta

Home made toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey.

 

Eggs Benedict

Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise

 

Tomato and Burrata tart

Mini tarts filled with marinated tomatoes and fresh burrata mozzarella, served with sliced boiled egg and and lemon balsamic dressing.

 

Lunch

Sushi platter

A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.

 

Smoked mackerel pate

Served with mini Brioche loaves, red onion chutney and green salad.

 

Thai crab cakes

Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons

 

Ravioli

Home made spinach and ricotta ravioli with tomato and balsamic drizzle, served with a zingy lemon and rocket salad.

 

Sea Bream

Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Zatar.

 

Goats Cheese Pithivier

Oven baked puff pastry wrapped goats cheese served with an apple, cucumber and lemon salad and drizzled with balsamic glaze.

 

Smoked chicken salad

Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a chive Creme Fraiche

Canapés

A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.

 

Entree

Crusted Hake

Cumin and parmesan crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.

 

Chicken Kiev

Curried butter Chicken Kiev served atop butternut squash Sag Aloo

 

Rack of lamb

Herb crusted rack of lamb with a red wine reduction, served with minted new potatoes and buttered spring greens.

 

Red Snapper

Pan seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.

 

Filet Mignon

Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.

 

Lobster Tails

Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower

 

Pork Belly

Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens

 

Hoisin duck breast

Pan seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy. 

Dessert

 

Pannacotta

Mango and coconut pannacotta served with vanilla bean shortbread and champagne foam

 

Poppy seed cake

A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream.

 

Pineapple Carpaccio

Paper thin pineapple slices marinated in a ginger and chilli syrup, served with basil sorbet and a crispy almond Tuille

 

Chocolate Cremeaux

Rich chocolate cremeaux with an Amaretti crumb and a tangy orange fluid gel

 

Lemon tart

Lemon tart with a shortcrust pastry served on a bed of toasted meringue with  Dulche de Leche and fresh blueberries

 

Profiteroles

Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries.

 

Parkin Cake

Spiced ginger Parkin Cake served with mango sorbet and toasted coconut.

 


Nicholson Yacht Charters & Services Antigua
/ +1 268 460 1530 / MB: 1-268-720-6750
PH: +1 268 460 1530

yachts@nicholsoncharters.com

Dockyard Drive, English Harbour, Antigua & Barbuda



http://www.nicholsoncharters.com
info@nicholsoncharters.com