Executive Chef Milan Kocourek delivers astonishing quality with fresh, locally grown, organic products from local mainland and island markets. With ample sunshine, we grow our own fresh herbs on board!
Below is a sample menu, but the cuisine aboard tends to vary with seasonal availability, subject to your preferences:
BREAKFAST
• Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
• Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
• Poached eggs, crisp english muffin, ham and mornay sauce
• Baked goods, cereals and homemade granola, fresh fruit and yoghurt
• Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
• Mushroom, onion, peppers and cheddar cheese omelet, home fries
• All breakfasts are served with juice, coffee, tea and mil
LUNCH
• Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds,green onions, braised lotus root and water lily bulb, shredded nori
• Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
• Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
• Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
vSaffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
• Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
• Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette
DINNER
• Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
• Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
• Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
• Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
• Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
• Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
• Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
• Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
• Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
• Red wine and thyme marinated Cornish game hen,seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
• Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
• Fresh caught dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
• Vancouver Island Ling Cod, mussels and clams, leek and yukon gold potato chowder
• Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus
DESSERTS
• Tahitian Vanilla creme brulee
• Chocolate lava cake, vanilla ice cream and brandied cherries
• Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
• Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
• New York style cheesecake, amaretto poached peaches and slivered almonds