Friday, March 23, 2007

The Charter Menu

March 10
Marina Cay, Tortolla

Grilled Eggplant Salad with Mint and Lemon
White Bean Salad with Sundried Tomatoes, Oregano and Sherry Vinaigrette
Cucumber, Tomato and Black Radish Salad
Vine Leaves Stuffed with Brown Rice and Chickpeas
Lemon Tahini and Pita Bread


Sautéed Grouper with Passion Fruit Reduction
Spelt and Medley of Baby Vegetables with Opal Basil Pesto

March 11
Virgin Gorda, Bitter End

Cous Cous Salad with Almonds, Apricots, Orange Zest and Mint
Endive and Avocado Salad
Celeriac Salad with Dijon Vinaigrette
Prawns with Shaved Red Onion, Mango and Coconut-Toasted Cumin Vinaigrette


Orange, Fennel and Mashe Salad with Barley-Miso Vinaigrette

Garam Masala Whole Roasted Chicken
Stuffed with Oranges, Onions and Whole Spices
Sauteed Broccolini and Roasted Acorn Squash

March 12
Virgin Gorda, The Bathes

Herb Steamed Salmon with Caper-Lemon Relish
French Green Lentils with Leeks and Tarragon
Quinoa Tabouleh


Summer Rolls Filled with Green Apple, Papaya and Christophine
Coconut-Peanut Dipping Sauce

Zucchini Cups Filled with Asian Vegetable Hash
Crudite with Whole Grain Mustard and Balsamic Dipping Sauce


White Asparagus Salad with Mitake Mushrooms and Marjoram Oil

Pan Seared Sea Bass
Fresh Mango Chutney Spiced with Vanilla Bean and Coriander
On a Bed of Spaghetti Squash

March 13
Cooper Island, BVI

Crab Salad with Miso-Wasabi Vinaigraitte
Watermelon, Radish and Sesame Salad


Fresh Caught Tuna with Indonesian Coconut Curry
Butternut Squash Mash

March 14
Peter Island, BVI

Red Snapper Salad with Garlic-Lemon-Thyme Vinaigrette
Wild Rice Salad with Green Apple, Cranberries and Pomegranite Vinaigrette
Gingered Asian Slaw
Mixed Greens


Fuji Apple, Fennel and Goat Cheese Salad
Minted Ginger Vinaigrette

Herb Roasted Rack of Lamb of with Shallot-Balsamic Reduction
Celeriac Puree
Bok Choy

March 15
Norman Island, BVI

Tuna and Lobster Salad with Cilantro Vinaigrette
Spelt Salad with Basil Pesto
Snow Peas, Fennel and Orange with Sesame Oil and Sesame Seeds
Mixed Greens


Gingered Butternut Squash Soup
Wild Sea Bass with Potatoes, Asparagus and Braised Fennel


Molten Chocolate Cake in a Filo Pyramid
Raspberry Coulis and Crème Anglais

March 16
Soppers Hole, Tortolla

Black Bean and Snow Pea Salad
Shredded Carrot Salad with Cashews and Sultanas
Grilled Shrimp and Scallops Marinated in Three Citrus Vinaigrette
Potato and Green Bean Salad with Whole Grain Mustard Vinaigrette


Little Neck Clams Steamed
Coconut Milk, Ginger, Lemon Grass and Kefir Lime

Red Snapper on a Bed of Portobella Mushrooms and Sugar Snap Peas
Fennel-White Wine Sauce

March 17
Sandy Cay

Quinoa Salad with Almonds, Parsley and Lemon Vinagrette
French Green Lentils with Leeks and Herbs
Grilled Chicken Marinated with Lemon, Lime and Cilantro
Mixed Greens


Chilled Minted Pea Soup
Organic Whole Wheat Pasta with Red Wine Tomato Sauce
Mixed Green Salad


Individual Tart Tatin with Vanilla Bean Mascarpone
In a Tropical Coulis and Chocolate Flower

Flourless Chocolate Coconut Cake with Coconut Sorbet
In a Tropical Coulis and Chocolate Butterfly

March 18
Green Cay

Sautéed Fresh Caught King Mackerel
Spinach and Mango Salad
Avocado-Lime Vinaigrette

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