Chef Susan Boye

Breakfast

All breakfasts start with baked-on-board treats, toast, fruit, yogurt, cereal, juices, coffee and teas

Belgian waffles, blueberries & real maple syrup from Maine

Silver dollar pancakes topped with fresh fruit & whipped cream

Brie & scallion omelets, choice of crisp bacon or breakfast ham
Eggs however you like them – sunny side up, over easy, etc.

Lunch

Salmon ‘Cape Breton’
served on baby greens with zesty citrus-dijon sauce

 Sun dried tomato and portabella mushroom grilled pizza

 Susan’s famous chicken caesar salad, crusty French baguette

 Grilled ‘Cheeseburgers in Paradise’ - with all your favorite fixings

Baby arugula salad, pasta with Portabella mushrooms and capers

A true tuna niçoise - new potatoes, black olives, hard boiled eggs and tomatoes
on a bed of fresh garden greens

 Hors d’oeuvres / Appetizers

Always offered - fresh baked bread with Pride’s special dipping oil
A selection of international cheeses, imported crackers

 Classic Shrimp Cocktail

 Bruschetta
Vine ripe tomatoes and basil - in season
A variety of toppings based on what’s fresh in the market

 Moules Marinière
perfectly seasoned with white wine, shallots and parsley,
lots of fresh-baked bread for soaking up the delicious broth

Smoked Scottish Salmon with capers and traditional garnishes

 Dinner

Shrimp scampi in lemon garlic butter on linguini

 Mango-curry glazed Cornish game hens

 Mediterranean leg of lamb roasted with rosemary and garlic

 Pork chops Martinique, in a special black rum marinade 

Traditional French Sunday dinner à la grandmere
Roast chicken, potatoes & vegetables

 Desserts

Marinated port pears, served chilled

 BVI Lemon Sorbet with a splash of iced vodka

 Home made Key Lime Pie

Tropical fruit tarts

Ice Cream Sundae buffet – your choice of toppings
and lots of whipped cream!

 Cat sugar cookies