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ANGELEYES SAMPLE MENU


Jenn Hart's Sample Menu
Menu adapted to each individual group’s preferences with an emphasis on sourcing local, fresh ingredients.
Dietary restrictions hapily integrated.

Breakfast 
- Caramelized apple Belgian waffles with chantilly cream & freshly grated nutmeg
- Classic eggs benedict with black forest ham, homemade citrus hollandaise & served with homestyle roasted curry potatoes
- Country-style personalized omelette filled with yourfavourite ingredients
- Tortolan french toast made with toasted coconut, cream of coconutinfused egg bread, fried bananas & Virgin Island honey
(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts and bacon....lots of bacon)

Lunch
- Bento Box with sesame crusted Ahi tuna served with pickled ginger,wasabi, tamari sauce, seaweed & calamari salads fresh local mango &papaya salsa
- Slow cooked pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers & avocado dressing
- Lebanese donairs -marinated steak, homemade tahini & parsley sauces served in a toasted pita with cucumber, yoghurt & fresh dill
- Fish taco bar- locally caught panko crusted mahi -pile on grated beets, cabbage, mozzarella cheese, homemade salsa & yoghurt
- Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime

Apres Lunch
- Homemade sorbet duo- mango coconut and raspberry mint
- White chocolate and pistachio cookies served with milk and Bailey's
- Pomegranate Sorbet Parfait with lebneh, pomegranates
- Salted tahini chocolate chip cookies

Snack Time
- Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit and olives
- Homemade spring rolls with sweet chilli dipping sauce
- Gourmet ground beef nachos with blue cheese sauce & sliced avocado
- California sushi rolls with wasabi and pickled ginger

Appetizers
- Fruit & nut stuffed grilled peppers with couscous & pomegranate
- Caprese salad with truffle balsamic glaze & fresh local basil
- Candied pecan, raspberry, arugula & goat cheese salad
- Pesto and ricotta bruschetta
- Korean beef lettuce wraps

Entree
- Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes & bbq’d asparagus
- Pan roasted Chilean sea bass with buttered mushrooms & eggplant served family style with wild rice
- Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.
- Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers & coconut milk. Served with aromatic rice
- Caribbean BBQ fest- BBQ ribs, jerk chicken and local lobster served with mango avocado salsa and fried plantains

Finale
- Rosewater and vanilla bean creme brûlée
- Dark chocolate mousse with fresh raspberries & orange zest
- Sticky toffee pudding with home made vanilla almond ice cream
- Key lime pie made with whipped cream & ginger snap crust
- Caribbean banana cake with rum, chocolate & a broiled coconut topping

Sip
The captain and chef aim to please but more importantly, we aim to out do each other. Be a judge in our ongoing killer cocktail battle.
Currently in first place: Jenn with her -BVI MAI TAI
Darrel in close second with his Short & Sweet Island Ice-T
Runner up cocktails: The Perfect Margarita & Spiked White Wine Sangria


Barrington Hall Yacht Charters & Sales
1-800-478-2029 / 954-720-0475
http://www.yachtsbhc.com
info@bhcyachts.com