Catamaran Tiger Lily Lagoon

Tiger Lily Sample Menu

BREAKFAST

SAVORY
Avo Toast – Toast topped with avocado, eggs of choice and crunchy bacon, garnished with
a cherry tomato salsa

Breakfast Caprese – Mixed tomato, mozzarella and basil salad served with eggs of choice

Breakfast Quesadillas – Flour tortillas stuffed with fluffy scrambled eggs, pinto beans, fresh
herbs and cheddar cheese

Croissant – Buttery croissants stuffed with scrambled eggs and smoked salmon

Eggs Benedict – English Muffins topped with crispy prosciutto, smashed avocado and
poached eggs, drizzled with a creamy hollandaise sauce

Mexican Brekkie – Whole wheat toast topped with choice of eggs, beans and tomato salsa,
served with breakfast sausage

SWEET

Banana Bread

Chia Pudding

Cinnamon Rolls

French Toast

Pancakes

Smoothie Bowl

Waffles

LUNCH

Ahi Tuna Poke Bowl – Sushi rice topped with fresh marinated tuna, edamame, seaweed
salad, cucumber and mango, drizzled with a wasabi aioli and spicy mayo

Blackened Mahi Mahi – Served with a chorizo, plantain and black bean warm wild rice
salad

Flank Steak Fajita Salad Bowl – Quinoa fajita bowls loaded with fresh vegetables and
paired with a spicy cilantro lime yoghurt dressing

Shrimp Taco’s – laid in homemade flour tortillas, dressed with a tropical mango slaw and
chipotle lime aioli and with Mexican street corn on the side

Mediterranean pistachio beef patties – Middle eastern style beef patties, served with
flatbread, dips and a leaf & lentil salad

Salmon salad board – Grilled salmon served with a colorful salad and sweet potato fries,
paired with a homemade papaya seed vinaigrette

Sticky Ribs – Served with a Cajun potato salad and light and crispy coleslaw with a tropical
twist

DINNER

STARTERS
Beetroot Citrus Salad

Sweet Pea and Mint soup

Indonesian Chicken Skewers

Poached Pear Salad

Roasted Butternut Squash

Vietnamese Summer Rolls

Watermelon, Feta & Mint salad

MAIN DISHES
Fresh Fish & White Bean Hummus – Grilled fresh fish with crispy skin, served over a
homemade white bean hummus and a bed of pan fried asparagus and spring onion

Indian Curry – Red chicken curry, topped with roasted cauliflower and almonds, served
with coconut infused basmati rice and a dollop of coconut yoghurt

Grilled Lamb Rack – Pistachio encrusted lamb chops over a creamy mushroom risotto

Pan Fried Snapper – Served with crispy baby potatoes and a truffled minty sweet peas
sauce, paired with a roasted cauliflower, chickpea and avo salad

Pasta Night – Chef’s choice

Steak Dinner – Juicy beef tenderloin with creamy garlic mash and green vegetables on the
side, drizzled with a chimichurri sauce

Thai Curry – Green Thai curry, loaded with vegetables, served with sticky rice and topped
with tiger prawns

DESERTS
Creme Brûlée with Baileys

Dulche de Leche Chocolate Cupcakes

Individual Key Lime Pies

Passion Fruit and White Chocolate Cheesecake

Oreo Cheesecake

Salted Caramel Rum Cake

Tropical Pineapple, Mango and Coconut Fool