Chef Jenn's Sample Menu

Menu adapted to each individual group’s preferences emphasis on sourcing local, fresh ingredients dietary restrictions integrated

BREAKFAST.

Caramelized apple Belgian waffles with chantilly cream & freshly grated nutmeg

Classic eggs benedict with black forest ham, homemade citrus hollandaise & served with homestyle roasted curry potatoes

Country-style personalized omelette filled with your favourite ingredients

Tortolan french toast made with toasted coconut, cream of coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island honey

(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts, home-made granola and bacon... lots of bacon)

LUNCH.

Bento Box with sesame crusted Ahi tuna served with pickled ginger, wasabi, tamari sauce, seaweed & calamari salads & nori crisps

Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers & avocado dressing

Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad and crusty homemade rolls

Fish taco bar- locally caught panko crusted mahi -pile on grated beets, cabbage, mozzarella cheese, homemade tropical salsa & yoghurt

Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime

APRES LUNCH.

Homemade sorbet duo- mango coconut and raspberry mint

White chocolate, cherry and pistachio cookies served with milk and Bailey's

Pomegranate Sorbet Parfait with lebneh, pomegranates

Salted tahini chocolate chip cookies

SNACK TIME.

Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit & olives

Homemade spring rolls with sweet chilli dipping sauce

Gourmet ground beef nachos with blue cheese sauce & sliced avocado

California sushi rolls with wasabi and pickled ginger

APPETIZER.

Fruit & nut stuffed grilled peppers with couscous & pomegranate

Caprese salad with truffle balsamic glaze & fresh local basil

Autumn pear salad with candied pecans, strawberries, arugula, pear, brie and shallot balsamic dressing

Pesto and ricotta bruschetta

Korean beef lettuce wraps

ENTREE.

Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes & asparagus

Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc, mushroom risotto, grilled zucchini, passionfruit foam and coral tuile

Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.

King Crab and seafood linguini with scallops, shrimp, crab & sweet peppers tossed in a creamy asiago cream

Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with mango avocado salsa, coconut rice, grilled corn and fried plantains

FINALE.

Rosewater and vanilla bean creme brûlée

Dark chocolate mousse with fresh raspberries & orange zest

Mango papaya dome entremet with almond dacquoise, Bavarian mousse, caramelized bananas

Utterly Deadly Southern pecan pie with vanilla wafer crust served with vanilla bean gelato

Caribbean banana cake with rum, chocolate & a broiled coconut topping