Menu
Karen’s 8-day sample charter menu.
Day 1 Champagne Greeting
Grilled Shrimp & Chicken Skewers
Jumbo Shrimp & Chicken in a Spicy Asian Marinade with a Thai Dipping Sauce served with Homemade Coriander Flatbread.
Canapés
Cantaloupe & Prosciutto Cantaloupe slices wrapped with tasty prosciutto. Grilled pita chips and hummus Spiced and crispy pita chips with traditional chickpea hummus.
Appetizer Entree
Herb Crusted Lamb Marinated Rack of Lamb encrusted with Stilton Cheese and Seasoned Bread Crumbs, roasted sweet potatoes and seasonal vegetables.
Dessert
Key lime pie Graeme cracker crust, sweet lime filling with a Meringue topping.
Day 2
Breakfast
Morning Baked Bread Eggs in a Basket Grated potato baskets with a baked egg topped with crispy maple pancetta. Fresh fruit & yogurt
Lunch
Tomato Basil Bacon Tarts with Salad Grape Tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese.
Camembert Baked camembert with jalapeño jelly and a selection of fine cheeses.
Appetizer
Grapefruit & lobster cocktail Segmented Ruby red grapefruit Entree Loin of Pork Tender Loin of Pork with sage rub wrapped in smoky bacon topped with Savoury Warm Apple and Sage, gratin potatoes and seasonal vegetables.
Dessert
Figs & Honey Warmed Figs drizzled with Honey Yogurt and Sprinkled with Crushed Pistachios.
Day 3
Breakfast
Morning Baked Bread
Parmesan Scones with Cream Cheese and Smoked Salmon & Parma Ham Warm fresh baked cheesy scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.
Homemade granola with yogurt & fruit My homemade granola has too many ingredients to list, lots of seeds, lots of dried fruit, and honey Bring it all together!
Lunch
Seafood packet with Quinois Salad Snapper fillets on top of delicate vegetables all wrapped up in a parcel and steamed In white wine. Canapés Antipasta Salty black and green olives, marinated hot and sweet peppers, creamy Italian cheeses & crunch breadsticks.
Appetizer Frittatas
Mini Frittatas with Rocket & Watercress.
Entree
Trinidadian Chicken with Caribbean Rice Caramelized Chicken slowly cooked in aromatic Caribbean spices and served with traditional island rice.
Dessert
Grilled Pineapple & Papaya Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.
Day 4
Breakfast
Morning Baked Bread
Huevos Rancheros Sautéed Onions and peppers in a spicy chipotles sauce topped With a Baked Egg and served in a warm tortilla.
Lunch
Bequia chicken curry with couscous An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous Seasoned with allspice & vegetables.
Canapés
Pizza pinwheels Puff pasty twists flavored with pesto & tomato sauce.
Appetizer
Jimaca, mango & fennel salad Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.
Entree
Lobster tails with saffron risotto Sweet Lobster Tails Grilled in their shells with Dill Butter & Sea Salt, Creamy scented Saffron Risotto.
Dessert
Almond cake with cream Freshly baked on board complimented with fresh market fruit.
Day 5
Breakfast
Butter Milk Pan Cakes with jam, honey & maple syrup Fluffy pancakes dressed any way you like with peameal bacon.
Lunch
BLT Plus Homemade Grilled Bread with a Spicy Mayo, Crispy Bacon, Lettuce & Tomato, Served with oven baked Cajun potato wedges.
Canapés
Mini Quesadillas Little veggie tortilla wedges grilled & served with salsa and sour cream.
Appetizer
Tomato & Mozzarella Salad Heirloom tomatoes with buffalo mozzarella and basil leaves, simply dressed To let their natural flavor come through.
Entree
Duck Breast Pan Seared Duck Breast in a Cherry Brandy Sauce served with Horseradish Potato Mash and vegetables.
Dessert
Rum mousse with fresh fruit Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.
Day 6
Breakfast
Morning Baked Bread
Traditional English Scrambled eggs with onions and green peppers, streaky bacon, fried tomatoes topped with cheese.
Lunch
Cornbread soufflé with salad A savory egg custard with sweet corn and onions. Served with a spinach salad with poppy seed dressing.
Canapés
Crustini
Sun-dried tomato & Asiago cheese melted on top of crusty garlic bread. Appetizer
Endive Chicken Boats
Entree
Grilled Mahi Mahi with Mango Salsa & Plantain Gratin. A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.
Dessert
Cinnamon ginger cake & apple compote. Baked on board a warm cake flavored with the spices of the islands.
Day 7
Breakfast
Morning Baked Bread
Fruit crepes Thin and light crepes, French style, filled with fruit and served with cream, jam, and honey.
Lunch
Chicken Sandwich Roll. Roasted Chicken, bacon, sundried tomatoes in a Honey Mustard glaze rolled up in Freshly baked bread.
Canapés
Appetizer
Indian Fish Pakoras. Mild White Fish Coated with a Flavourful Chickpea Batter, on a bed of arugula served with a drizzle of homemade Peach Chutney.
Entree
Beef Bourguignon.
Traditional Beef Round Slowly Braised in Cognac & Red Wine served on a bed of Buttery noodles.
Dessert
Poached pears with ice cream. Pears poached in a cinnamon and vanilla syrup, homemade ice cream topped with a Grand Marnier chocolate sauce.
Day 8
Breakfast
Morning baked bread.
French toast.
Lunch
Seared red tuna with seaweed salad.
