Catamaran Jewel 67

   Sample Menu

SAMPLE MENU

Breakfast

Vanilla bean pancakes: Smokey bacon, Greek yogurt and berry compote

Prosciutto eggs benedict: Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

Turkish eggs: Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.

Baked French toast: Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

Spinach, feta and mushroom omelette: Served with homemade bread for toasting

Charred pepper and onion frittata: Charred sweet peppers, caramelized onion and aged cheddar topped frittata

Loaded bagel: Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

Lunch

Sashimi Poke bowl: Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

Coronation chicken salad: Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

Shrimp cocktail salad stack: Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

BBQ pulled pork sliders: Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

Asian crusted grouper salad: Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

Shrimp tacos: Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

Meatball gyro salad: Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

Snacks

Falafel: Skewered finger snack sized chickpea falafel with a herbed dipping sauce

Charcuterie: An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

Veggie springrolls: Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

Mini steak skewers: Red wine marinated, grilled, and drizzled with hot honey

Hummus and veggie board

Sweet and savoury crostini’s: Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

Fruit and cheese platter

Appetizers

Fish croquette: Succulent and crispy, served with a coconut and lime sauce

Seared scallop: Served on a bed of browned butter apple, cucumber and ginger salad

Warm roasted butternut soup

Coconut shrimp: Coconut encrusted, crispy fried, served with a chilli mayo

Brie and fig salad: Served on a bed of baby spinach with a homemade balsamic glaze

Calamari: Crumbed squid rings with a black pepper lemon sauce

Caribbean polourie: Golden brown split lentil dough served with a herbed cream dressing

Dinners

Caribbean style curried chicken: Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

Bourbon short ribs: Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

Blackened Mahi: Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

Filet mignon: Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

Lobster seafood Fettuccini: Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

Baked sticky jerk glazed Salmon: Wild rice, charred corn, pea purée and Burre Blanc

Slow braised lamb shank: Mint roasted potatoes, candied beets and wilted greens

Desserts

Gooey chocolate brownie: Warm and fudgy with a side of vanilla bean ice cream

Melktert: A creamy South African cinnamon tart

Tipsy tiramisu: Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

Key-lime crepes: Light and airy crepes served with a lime syrup and crushed meringue

Spiced poached pear: Served with infused ice cream and red wine reduction

Baked cheesecake: Topped with raspberry sauce and freeze-dried berries

Pavlova: Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze