93ft (28.3m) Power yacht.

Home Page & Photos

MENU

Chef Kinga's
Sample Menu

 

 

Breakfast

 

Eggs Florentine served with Canadian bacon

 

Tomato-Basil Egg Frittatas served with Bacon and freshly baked Banana Bread

 

Shitake Mushroom and Goat Cheese Omelet’s served with Whole Grain Toast and Fresh Fruit

 

Fruit Salad with Yogurt and Granola, Lox and Bagels

 

Artichokes Benedict served with Mock Hollandaise

 

 

Lunch

 

Roast Beef Panini Sandwiches topped with Caramelized Onions and Smoked Gouda

 

Chicken Quesadillas with an Asian Twist served with Fresh Guacamole and Tortilla Chips

 

Sesame Encrusted Tuna served over mixed greens topped with a Lemon Vinaigrette

 

Walnut-Cranberry Chicken Salad served over Arugula and Spinach topped with Raspberry Vinaigrette

 

Individual Portabella Pizzas served with Mixed Greens

 

 

Appetizers

 

Cherry Snapper Ceviche served with Blue Corn Tortilla Chips

 

Pesto and Sun-dried Tomato Toasts

 

Tuna Tartar served with Spiced Baked Pita Chips

 

Spiced Shrimp with Avocado Oil

 

Mushroom and Goat Cheese Phyllo Triangles and Smoked Trout Tostadas

 

 

Dinners

 

Peppercorn Encrusted Beef Tenderloin topped with Gorgonzola and served over Sautéed Spinach

 

Spinach Sun-dried Tomato Stuffed Chicken Breast served with Creamy Polenta and Veggies

 

Pecan Encrusted Pork Tenderloin topped with a Shitake Mushroom Sauce and Sweet Potato Torte

 

Rack of Lamb with Asparagus Risotto and Spring Vegetables

 

Pan-Fried Haddock with Basil Aioli served over a Ratatouille of Veggies and Feta Mashed Potatoes

 

 

Dessert

 

Tiramisu with Espresso Sauce

 

Chocolate Dipped Strawberries

 

Amaretto Cake

 

Chocolate Cake with Cashews, Berries and Whipped Cream

 

Almond and Polenta Cake