SAMPLE MENU
BREAKFAST
Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes
Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula
French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream
Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread
Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits
Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread
Lox Benedict with Arugula Salad in a Balsamic Reduction
LUNCH
Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage
Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges
MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad
Fragrant Grilled Chicken on a Caesar Kale Salad
Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad
Fresh Ceviche served with Plantain Chips
DINNER
Starter: Spring Rolls
Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad
Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor
Starter: Baked Brie platter topped with Honey, Figs, and Pistachios
Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée
Dessert: Hazelnut Cheesecake
Starter: Crab Cake on Tossed Arugula
Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds
Dessert: Ginger Infused Crème-Brulée
Starter: Greek Salad
Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine
Dessert: Chocolate Fondue & Fresh Fruits
Starter: Zesty Orange and Fennel Goat Cheese Salad
Main: Champagne Chicken Piccata served over Palmini and Spinach
Dessert: Chocolate Lava Cake
Starter: Gazpacho
Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.
Dessert: Raspberry Mousse Tourelle
Starter: Cauliflower Velouté
Main: Miso Salmon with Charred Bok Choy on Asian Noodles
Dessert: Black Sesame Ice Cream Cone
Julie Vigneault – Chef.
Crewed Yacht Charter – All Inclusive Sailing Vacations BUNDALONG / Sunreef Yachts / 80.00 Ft’
Sample Menu
SAMPLE MENU
BREAKFAST
Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes
Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula
French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream
Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread
Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits
Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread
Lox Benedict with Arugula Salad in a Balsamic Reduction
LUNCH
Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage
Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges
MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad
Fragrant Grilled Chicken on a Caesar Kale Salad
Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad
Fresh Ceviche served with Plantain Chips
DINNER
Starter: Spring Rolls
Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad
Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor
Starter: Baked Brie platter topped with Honey, Figs, and Pistachios
Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée
Dessert: Hazelnut Cheesecake
Starter: Crab Cake on Tossed Arugula
Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds
Dessert: Ginger Infused Crème-Brulée
Starter: Greek Salad
Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine
Dessert: Chocolate Fondue & Fresh Fruits
Starter: Zesty Orange and Fennel Goat Cheese Salad
Main: Champagne Chicken Piccata served over Palmini and Spinach
Dessert: Chocolate Lava Cake
Starter: Gazpacho
Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.
Dessert: Raspberry Mousse Tourelle
Starter: Cauliflower Velouté
Main: Miso Salmon with Charred Bok Choy on Asian Noodles
Dessert: Black Sesame Ice Cream Cone
Julie Vigneault – Chef.