SAMPLE MENU

Chef Sophie Bardon

The following dishes are a sample of the cuisine to be experienced on board Capercaillie.  Actual menus will vary according to guests’ particular preferences and the local produce available.

Breakfast
Traditional English Breakfast / Eggs Benedict / Eggs of choice
Pancakes
Continental Ham and Cheese Platter
Fresh local breads / Croissants / Jams and Honey
Yoghurts / Cereals / Tropical Fruit Platter
Fresh Coffee / Selected Teas / Freshly Squeezed Orange Juice

 Lunches
Spanakopitta (Spinach & Feta Filo Tart) V
Bruschettas & Pamboli with Prosciutto
Fig & Goat’s Cheese Tart with Thyme and Honey V
Tomato and Sweet Pepper Marmalade Tart with Avocado Salsa V
Greek Meatballs in a Tomato Sauce with Vermicelli Pasta
Swordfish Brochettes
All dishes served with leaf salads and a selection of breads

Tea
Blueberry Muffins / Tea Bread / Madeira Cake

 Canapés
Cucumber Barquettes with Smoked Salmon & Pickled Ginger
Filo Tartlets with Spicy Coriander Prawns
Tomato and Mozzarella Spiedini V
Mini Spring Rolls and Spicy Ginger & Plum Sauce V
Mini Parmesan Shortbreads with Roasted Tomato and Feta V

Dinner
Starters
Beef Carpaccio with Horseradish Dressing
Tian of Fresh Crab & Avocado
Twice-baked Cheese Soufflé V
Artichoke, Asparagus and Quail’s Egg Salad V
Seared Fresh Tuna on Rocket with Sicilian Vinaigrette

Main Courses
Asian Poached Chicken on Wasabi Mash with a Ginger Beurre Blanc
Beef Fillet with Wild Mushroom Gratin
Lamb Cutlets with Pomegranate dressing, Coriander Tabouleh
Seafood Pie
Baked Sea Bass / Bream with Herb Butter

Desserts
Flambéed Bananas with Caribbean Rum & Homemade Coconut Ice Cream
Tarte au Chocolat
Fruited Crème Brulée
Torta di Mandorle
A Tropical / Mediterranean Fruit Salad with Tuiles d’Amandes

 V = vegetarian