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Chef Holly Michaud

 Breakfast

Seasonal Fruit
 Fresh-baked Muffins and Breakfast Breads

Hot breakfast to order
 Juices, Yogurts & Cereals Captain’s Private Blend Coffee, International Black, Green & Herbal Teas

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 Lunch

 Baby Greens Salad with Toasted Pine Nuts and Cranberries, Balsamic Reduction Vinaigrette 
Salmon and Leek Quiche with Crispy Potato Crust Chilled Fruit Cup with Crème Fraiche and Lemon Drizzle 

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Spinach Salad with Toasted Goat Cheese Wheels and Raspberry Vinaigrette
Mosaic Chicken Terrine, Garlic-Dill Mayonnaise  
Pomegranate Granita 

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Fresh Corn, Arugula and Pecorino Salad
Sautéed Tequila-Lime Shrimp
Frozen Lemon Shell filled with Lemon Sorbet

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 Dinner

 Calamari Fritti with Ponzu Sauce
 Roasted Red Pepper Soup with Pumpernickel Croutons 
Raisin and Apple Stuffed Pork Loin with Sautéed Courgettes in Garlic Butter Sauce, Parmesan Couscous
 Almond Cake

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 Asparagus Spears Wrapped in Prosciutto    
Stuffed Mushrooms
Tomato-Mozzarella Salad with Fresh Basil Leaves
Herb-encrusted Rack of Lamb over a Port Wine Reduction Sauce, Twice-Baked Potatoes, Sautéed Green Beans
Red Wine Poached Pears with Mascarpone

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Brie En Croute
      White Bean Salad with Smoked Oysters and Scallions
Pan-Seared Sea Scallops with Bacon and Whole Grain Mustard Rub over Crème Fraiche Mashed Potatoes and Steamed Broccoli
Warm Mint-Chocolate Cake with Mint Ice Cream

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