CATERING MENU

• French Cinnamon Toast w/ Crispy Bacon or scrambled eggs
• Banana Breakfast Loaf
• Buttermilk Pancakes w/ Maple Apples
• Eggs Benedict and Baked Asparagus
• Grilled Grapefruit & Blue Berries w/ a Light Honey Yoghurt
• Bagels w/ Smoked Salmon, Dill & Cream Cheese
• Lemon Poppy Seed Muffins

Fresh fruit platter, cereals, juice's & Bread's w/ Preserve's are served with every breakfast along with Tea and Coffee.

• Spinach, Bacon & Prawn salad w/ a warm, Sherry, Mustard Vinaigrette, Accompanied by warm crispy Ciabatta.
• Alaskan King Crab, Mango and Avocado salad w/ a Citrus Dressing
• Sticky Thai Chili Prawns sat on a Strawberry and Monterey jack Cheese Salad, drizzled with a light White Onion & Poppy Seed Dressing.
• Thai Mussels with fresh Crusty Bread and a light Asian-style Green Salad
• Jerk Chicken and Coconut Rice topped with a Chili Watercress Nest and a Minted Cucumber Yogurt
• Chicken / Fish Caribbean Curry Roti served with a crisp Green Salad (a favorite of the locals!)
• Pesto Lasagne with a Mixed Salad and fresh Whole wheat Bread

Hors D'oeuveres

(always served at sunset with a Captains Cocktail)

• Chicken Quesadillas and Chili Nachos
• Pita Bread Bites with homemade Hummus and a Feta and Olive Medley
• Vegetable and Cheese Fondue
• Fresh Fruit Platter with a Honey Yoghurt Dip
• Cheese assortment and homemade Phyllo wrapped Brie with Apricot and Rosemary Chutney
• Miniature Goat Cheese and Roasted Pepper Tartlets and Blue Cheese Stuffed Mushrooms wrapped in Parma Ham
• Crab and Wild Mushroom Cheesecake

Appetizer:

• Wonton Cups filled with a Thai Chili Prawn Mousseline with a fragrant mix of Baby Greens
• Homemade Goat Cheese and Cashew Nut Ravioli with a brown Butter Mushroom Sauce
• ‘Captain’s Favorite’ Homemade Crab Cakes, drizzled with Chili Crème Fraiche
• Italian Sun-dried Tomatoes, Calamata Olives and Goat Cheese Puff Pastry Tartlet with a fresh Herb Oil Dressing.
• Seafood Martini with chilled freshly-made Gazpacho
• Tomato, Mozzarella & Basil Towers, sat on a bed of Rocket and Chives
• Salad of Melon, Prosccuito and fresh Mozzarella with a homemade Basil Dressing

Entree:

• Balsamic Glazed Salmon Fillet with Ginger and Spinach Rice
• Teriyaki Swordfish with a Tomato and Orange Salsa served with Grilled Asparagus and a Baby Green Salad
• Chilean Sea Bass baked in a Lime and Ginger Sauce served with Wild Rice and Sesame Sugar Snaps
• East Meets West Rack of Lamb crowned on Lemon and Basil Risotto accompanied by Honey and Walnut Green Beans
• Beef Tenderloin Steak served with Chimichurri Sauce and Roasted Vegetables
• Pork Tenderloin stuffed with Apricot and Fresh Sage with Sweet Potato Mash and Zucchini Ribbons

Sweet:

• Bubbling Summer Fruits under homemade Hot Meringue and Almond Praline
• Key Lime Pie and Cream/Ice-cream served with Orange Tuille Biscuits (a local favorite)
• Crème Brulee and Bordeaux Biscuit Duet, topped with Sweet Strawberries
• To-Die-For Flourless Chocolate Cake with a Raspberry Coulis
• Orange Chocolate Tart with a Pecan and Brown Sugar Crust topped with sticky Blueberries
• Individual Mango Tatin dusted with Sugar and served with a Creamy Vanilla Ice-cream

A selection of fine wines and imaginative cocktails are always available