Sample Menu

Meal service aboard Gypsy Princess is tailored to your preferences, but meals are prepared for the entire group. Some limited substitutions may be possible, but not separate meals for each member of your charter group. Some food and drink items requested may not be available in your charter destination although every effort will be made to track down your requests or its equivalent. Please inquire in advance if you have any questions about your dietary requirements.

Breakfasts

Day 1: Eggs benedict; Hot buttered English muffins, bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce

Day 2: Caribbean style fruit salad & blueberry muffins

Day 3: Breakfast pancakes with crispy bacon & blueberries drizzled with maple syrup

Day 4: Full English breakfast; Sausages, bacon, fried eggs, mushrooms & tomatoes with a side of Heinz baked beans and toast wedges

Day 5: Scrambled eggs with smoked salmon and cream cheese on a savory bagel

Day 6: Freshly baked croissants with bananas and chocolate and a mixed fruit platter

Day 7: Asparagus, spinach & feta Frittata served with whole grain toast and preserves

Also available every morning are various cereals, granola, yogurts, seasonal fruits, herbal teas & coffee

Lunches

Day 1: Blackened shrimp Caesar salad with parmesan crisps and crunchy garlic bread

Day 2: Thai fish cakes with sweet chilli sauce, served with cucumber and dill salad and warm ciabatta rolls.

Day 3: Grilled Portobello steaks with avocado chimichurri and pan fried plantain

Day 4: Warm lamb and noodle salad drizzled with a Chinese five-spice dressing

Day 5: Homemade burgers with caramelized red onions, blue cheese and avocado, on an onion bap, with a caprese salad

Day 6: Grilled chicken, Bree and apple baguette with a balsamic and mustard glaze and a watermelon and feta salad

Day 7: Garlic and lime marinated fish tacos served on authentic soft corn tortillas shells with homemade guacamole, mango Pico de Gallo and crispy tortilla chips

Appetizers

Day 1: Charcuterie plate; a selection of local meats and cheese, served with an assortment of crackers, bread and homemade dips

Day 2: Scallops cooked with chorizo in a lemon oil and served on a bed of arugula

Day 3: Camembert creamy cheese wrapped in puff pastry with a sweet dipping sauce

Day 4: Smoked salmon and beetroot wasabi stacks

Day 5: Sweet cherry tomato and pesto bruschetta

Day 6: Filet mignon with herbed goats’ cheese

Day 7: Caribbean lobster ceviche with crispy plantain chips

Mains

Day 1: Grilled salmon with a soy lemon and honey glaze, minty new potatoes and grilled vegetable kebabs

Day 2: Stuffed herbed chicken breast with soft cheese and sundried tomatoes, wrapped in streaky bacon, served with sweet potato mash and crunchy green beans

Day 3: Fragrant green prawn curry served with coconut rice and red onion and coriander raita.

Day 4: Fillet of pork drizzled with rosemary and apple vinaigrette, served with gratin dauphinoise and seasonal roasted vegetables.

Day 5: Pork ribs with a smoky BBQ sauce, served on a bed of couscous and grilled courgette and peppers

Day 6: Porterhouse steak with pan seared cherry tomatoes and asparagus, served with spinach and artichoke potato skins

Day 7: Mahi Mahi with an onion, capers and lemon sauce served on a bed of wild rice with butternut squash and leeks

Desserts

Day 1: Homemade chocolate profiteroles filled with vanilla cream and drizzled with rich chocolate sauce

Day 2: Zesty lemon and lime cream pots with blueberries and shortbread

Day 3: Ginger ice cream with brandy snaps

Day 4: British Banoffee Pie with whipped cream and chocolate

Day 5: Pears poached in red wine and passion fruit juice, served with vanilla ice cream

Day 6: Fruits of the forest frozen yoghurt pots served with double chocolate biscuit cake

Day 7: Chocolate mousse with a hint a Kahlua