MENU

Chef Freya Buckell
Sample Charter Menu

Breakfast

Coffee, Tea and Juice selection
Fresh Fruit Platter

Fresh Lemon-Poppy Seed Muffins
Bagels with Assorted Conserves

Fresh Muffins with Tangerine Curd

Eggs any style
Bacon and Home-style Hash Browns

Honey Bacon and Pepper Quiche

Whole Wheat Waffles

 Lunch

Parchment Baked Tilapia
with Garlic and Ginger
Jasmine Rice and Sweet Baby Carrots

Citrus Ricardo Chicken Breasts
With Parsley, Mint and Bulgur Salad

Shrimp and Vegetable Kebobs
With Herb Marinade and Wild Rice Pilaf

Steak Burger with Blue Cheese
Roasted Potato Wedges and Yellow Zucchini

Dinner

Scallops in Saffron Beurre Blanc sauce

Filet Mignon
on a bed of Creamy Mashed Potato
topped with Wild Mushrooms, Caramelized Balsamic Onions
in Red Wine Shallot Sauce Crème Bavaroise

Baked Avocado Salad
Beets with Balsamic Vinaigrette

Crab Ravioli
with Crème Fraiche and Basil

Goat Cheese Tarte in Hazelnut Brittle Crust

Asparagus Glazed with White Truffle Fondue

Seared Duck Breasts
with Red Wine Sauce and Candied Kumquats

Panna Cotta with Fresh Strawberries

Fresh Crab Cake with Spicy Aioli

Halibut Piccata
Poached Alaskan Halibut
with Garlic, Lemon and Wine Sauce

Flan de Leche