S/Y ANAHITA
CHEF ROSANNE MORIN

BREAKFAST

Eggs Benedict, Hollandaise, Grilled Tomatoes, Fresh Local Fruit

Smoked Salmon Eggs Florentine

Eggs Baked in Parmesan Cream

Stuffed French Toast, Maple Glazed Sausage

Individual  Bacon Cheddar Quiches

Continental breakfast: Fresh Juices. Fruit, Muffins, Cinnamon Rolls, Yogurt


LUNCH

Coconut Shrimp, Sweet & Sour Apricot Dipping Sauce, Mango Salsa

Thai Wraps, Vine ripe Tomatoes dressed with Balsamic Vinegar, Olive Oil and Mediterranean Goat Cheese Crumble

Mini buffet of Pasta, Caesar, Waldorf and Mango Salads

Panini del Giorno

Ham, Cheese, Asparagus Crepes


DINNER

Sesame Crusted Beef Tenderloin, Pineapple, Mango, Red Pepper Relish
 Duchesse Baked Potato

Seared Tuna Steak, Spinach Orzo, Caribbean Coleslaw

Grilled Pork Tenderloin Wrapped Asparagus, Rosemary Potatoes

Duck a l’Orange au Pinot Noir, Peppercorns and Bay Leaves

Family Night Lasagna, Caesar Salad, Garlic Bread


HORS D’OEUVRES

Rouleau de Fromage, composed of Three Cheeses Rolled in Chopped Walnuts

Roasted Garlic - Red Pepper Baked Brie

Mediterranean Nachos – a Medley of Parmesan, Bacon, Black Olives, Garlic and Onion

Salmon Pâté

Pâté de Campagne


DESSERTS

Crème Brulée, Chocolate Fudge Cake, Upside-down Mango Tartlets, Assorted Gelatos, Island Key Lime Pie, Crepes Suzette, Tiramisu


BEVERAGES & BAR

Hand Selected Teas, Specialty Roast Coffees

International Bottled Waters, Soft Drinks, Juices

Red and White Wines, Captain's Choice Beers

Fully Stocked Ship's Bar