SAMPLE MENU

Chef Petra van Wouden

Breakfast

Tropical fruit platter
Muesli and cereals
Homemade yoghurt
Fresh fruit jams
Fresh rhubarb compote
Galley baked croissants and Danish pastries
Waffles and muffins

From the stove:

Toasted English muffin topped with poached eggs,
wilted spinach and creamy hollandaise sauce,
crispy bacon or smoked salmon

Eggs of your choice, served with grilled Portobello mushrooms
Crispy bacon and rosemary lamb sausages

Lunch menu 1

Chilled Christophine soup with goat’s cheese
 stuffed grilled jalapeño peppers

Scallop ceviche with seaweed and Asian vegetables
and coriander water

Red wine poached fruits with
Cinnamon ice cream

 Lunch menu 2

A sushi kushi with tartar of spicy raw tuna
and skewered grilled shrimp

Grilled loin of lamb served with roasted fennel, morilles and
A sweet corn flan and corn broth

Warm apple tart with date ice cream
and red wine caramel sauce

Lunch menu 3

Snapper escabeche served
with romesco sauce and a salad with
olives, avocados and oranges

Homemade fettuccini with spicy tomato salsa
 and crispy calamari and roasted garlic aioli

Tamarillo crème brulée

Dinner menu 1

Smoked salmon terrine with king crab and
Corn salad and yellow bell pepper juices

Barbados rum and pepper painted grouper
with a mango–habanero mojo
 Sweet pan-fried plantain

Warm berry compote with
fraises des bois and a lemon verbena
 ice cream “Cannelloni”

Dinner menu 2

Lobster basmati with guava and
Macadamia nut coulis

Herb-crusted grilled T-bone steak with
broken olive butter and olive oil roasted new potatoes

Toasted pecan caramel tart with Jamaican
bleu mountain coffee bean
 crème Anglaise

Dinner menu 3

Havana chicken and plantain soup served
with a dash of coconut cream
and plantain wafers

Peppered seared big eye tuna with red wine and wild mushroom
Foie gras sauce and potato gnocchi

Rhubarb napoleon with preserved ginger
 vanilla mascarpone and rhubarb sauce