SAMPLE MENU

Chef Heather Andrus

Onboard Juliet, the menu focus is Fresh, Healthy and Light.  Greet the morning with Heather’s
Breakfast Buffet:

Array of Fresh Fruit, Local and Imported
Baked-onboard Bread or Muffins
Homemade Granola & Yogurts
Fresh-squeezed Orange Juice
Just-brewed Coffees – Special Boat Blend & Decaf
A selection of teas – black, green & herbal

 Breakfast Treats

Belgian Waffles with Mixed Wild Berry Compote
Sautéed Apple Crêpes, Cinnamon Yogurt, Toasted Almonds
Brioche French Toast, Toasted Pecans, Vermont Maple Syrup
The Full Monte – Eggs any style, Bacon, Sausages,
Home fries, Grilled Tomatoes

Lunch

Salad of Mixed Baby Greens
Parmesan-Crusted Chicken Paillards
on a bed of Lightly Grilled Tomatoes and Fresh Basil Chiffonade
Homemade Passion Fruit Sorbet

Individual Thin-crust Wholewheat Pizzas
Assorted toppings
Arugula, Strawberry and Walnut Salad
Raspberry Sorbet

Warm Goat Cheese Toasts on Mesclun Greens
Chilled Gaspacho, optional Crab Meat Garnish
Chocolate Walnut Brownies à la mode

Dinner

Hors d’Oeuvres

West Indian Fish Cakes, Sweet Chili Mayonnaise
Cumin Scented Pumpkin Soup
Garnished with Toasted Pumpkin seeds
Grilled Mahi Mahi Filet, Spicy Tropical Fruit Salsa
Sweet Potato Purée with Freshly Grated Ginger
Lightly Steamed Asparagus
Molten Lava Chocolate Cake

Hors d’Oeuvres

Black Olive Tapenade

Caprese Skewers – Marinated Fresh Mozzarella & Grape Tomatoes

Wild Mushroom Risotto drizzled with Truffle Oil
Mediterranean Grilled Swordfish
Garnished with Capers, Olives, Tomatoes & Fresh Herbs
Cheesecake with Blackberry Coulis,
Fresh Berries and Diced Mango

Hors d’Oeuvres

Lobster Vol au Vent

Teriyaki Brushed Salmon
on a bed of
Star Anise Glazed Baby Bok Choy
Snow Pea and Julienne Carrot Sauté
Poached Pears in Vanilla Bean Syrup