Sample Charter Menu
Breakfast: “Eggs Benedict”- English muffin topped with crisp bacon, spinach, poached egg and Meyer lemon citronette.
Lunch: Lobster Sliders - fresh Maine lobster meat laced in special dressing and served with watercress on ciabatta rolls.
Hors d’oeuvre: Tin of fresh Osetra caviar, compliments of the owner, served with creme fraiche and a variety of accoutrements.
Appetizer: Pear, arugula and goat cheese salad
Entree: Teriyaki Tenderloin-Whole marinated tenderloin sliced and served with a horseradish sauce. Served with roasted fresh herb potatoes and lemon broccoli.
Dessert: Gianduja Mousse- rich chocolate-hazelnut mousse served with whipped cream and Pirouette cookies.
Breakfast: Red velvet pancakes topped with cream cheese icing.
Lunch: Mango Chicken salad sandwiches with avocado and lettuce.
Hors d’oeuvre: Sliced soy skirt steak skewers
Appetizer: Chopped blue-cheese salad
Entree: Mustard glazed fresh Atlantic Cod with chive-spinach puree and fingerling coins.
Dessert: Mixed Berry Tiramisu-mascarpone cream with raspberry liqueur soaked ladyfingers
Breakfast: Smoked salmon and poached egg with avocado Hollandaise sauce
Lunch: Open-faced grilled prosciutto, tomato, and gruyere cheese on sourdough toast
Hors d’oeuvre: Chicken kabobs with Tequila-mustard dipping sauce
Appetizer: Roasted butternut squash soup
Entree: Baked tarragon shrimp with pea risotto
Dessert: Apple-butter ginger chocolate sundae
Breakfast: Blueberry Dutch Baby-fluffed pancake served with powdered sugar
Lunch: Sweet chili glazed salmon sliders with wasabi-ginger mayo
Hors d’oeuvre: Specialty deviled eggs
Entree: Grilled veal chops with basil orange butter and horseradish mashed potatoes
Dessert: Poached peaches with homemade ricotta ice-cream
Breakfast: Sausage and scrambled egg sliders
Lunch: Crab Louie on a bed of lettuce served with savory pesto monkey bread
Hors d’oeuvre:Mango-curry lamb meatballs
Appetizer: Spinach and smoked salmon salad
Entree: Thai chicken over coconut black rice
Dessert: Key Lime pie with fresh whipped cream
Breakfast: Baked French toast with berry compote
Lunch: Couscous turkey salad
Horsd’oeuvre:Smoked trout toasts
Appetizer: Shrimp cocktail Maria Rosa
Entree: Glazed short rib with cauliflower mousse and kale chips
Dessert: Chocolate molten cake
Breakfast: Banana yogurt smoothies and assorted fresh muffins
Lunch: Italian grinder with garlic aioli
Hors d’oeuvre: Panko pecan chicken fingers with honey-mustard dipping sauce
Appetizer: Peach and prosciutto caprese salad
Entree: Tuna Nicoise- grilled fresh fish atop new potatoes and haricot-vert tossed in anchovy vinaigrette and topped with egg and Nicoise olives.
Dessert: Black- bottom cheesecake