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Chef Jill
Lumenta
Breakfast
Captain’s private blend coffee, international
selection of teas, chilled juices
Fruit filled crepes
Eggs Benedict with minted Hollandaise sauce on toasted muffins
Smoked salmon scrambled eggs, homemade bread
Croque Monsieur
Open face breakfast ‘sandwich’ of grilled tomatoes, basil, ham and
cheese
Yoghurt served with honey and fresh local fruits
Lunch
Caribbean Chicken Pie
Steamed Mussels with Lemongrass, ginger and coconut, piping hot rolls
Open omelette of goat’s cheese and spinach, freshly-baked bread
Spanish tapas - a tempting mix of hot & cold small dishes,
homemade sun-dried tomato and basil bread
Hearty salad Niçoise with fresh soy-marinated tuna, crusty baguettes
Starters
Seared scallops with Spanish cured ham
Carpaccio of beef drizzled with olive oil and fresh Parmesan shavings
Grilled feta cheese with cracked black peppercorns on a bed of fresh
greens
Crispy fried brie with red currant preserves on melba toast
Roasted pumpkin soup
Hot tomato and tapenade galette
Main
Locally caught fish baked in rock salt, salsa verde,
seasonal vegetables
Char-grilled snapper with mango, prawn and chilli salsa
Oven roasted fillet of beef marinated in rosemary, garlic and lemon
Traditional English roast dinner - choice of roast pork, beef or lamb
Thai green curry with a tower of saffron rice and crisp Asian vegetable
salad
Herb-infused game casserole, roast garlic mashed potatoes
Desserts
Homemade ice creams, yoghurt ices and sorbets
Fresh fruit tarte tatin, Bailey’s Irish Cream
Continental cheese platter, grapes and assorted biscuits
Banana rum tatins
Rum-flambéed crêpe streudel
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Campai
