M/Y Sample Menu

Breakfast

Breakfast Burritos

Eggs Florentine

Ricotta Pancakes

Grand Marnier French Toast

Cheesy Egg and Bacon Pie

Poached Eggs with Tomato Cilantro Sauce

Curried Pea Frittata

Lunch

Smoked Salmon and Marinated Mushroom Salad

Grilled Chicken Salad

Wild Rice with Seared Tuna and Snap Peas

Arugula and Goat Cheese Ravioli

Caribbean Fish Cakes

Asparagus Quiche

Coconut Meatballs with Curry Rice

Hors d’Oeuvres

Apricots with Goat Cheese and Pistachios

Caramelized Brie Tarts

Avocado Caper Salad

Hazelnut and Olive Rugelach

Camembert Walnut Pastries

Lobster Cucumber Canapés

First Course

Roasted Asparagus with Feta

Hot Pepper and Garlic Shrimp

Stuffed Artichokes

Mussel Cassoulette

Moroccan Minted Melon Soup

Beet Carpaccio with Onion Marmalade

Artic Char Gravlax with Cucumber Jelly

Entrees

Garlic-Rosemary- Marinated Lamb Chops

Roasted Fennel and Baby carrots

Watermelon Feta Salad

Apricot Chicken with Almonds

Cucumber Noodles

Steamed couscous

Balsamic -glazed Pork Chops

Baked Sweet potatoes with Scallions and cilantro

Green Salad

Salmon with Soy Glaze

Steamed White Rice

Kohlrabi Slivers and Pea Shoots with Sesame dressing

Wiener Schnitzel

Steamed small Potatoes

Cucumber, Mustard and Dill Salad

Seared Scallops with Brussels Sprouts and Bacon

Herbed Jasmine Rice

Braised carrots

Prime Rib with Red Wine Sauce

Smothered Yellow Squash with Basil

Salad

Desserts

Fig and Gingered Mascarpone Napoleons

Roasted Pears with Almond Crunch

Pistachio Rhubarb Trifle

Lemon Soufflé

Yogurt Mousse with apricot Sauce

Amoretti-Stuffed Peaches

Mascarpone Cheesecake