LADY FIONA

Lizzy Hill

Yacht Chef & Ashburton Chefs Academy Graduate

Breakfast

Spring Onion Potato Cakes topped with crispy bacon, poached egg & Lizzy’s own tomato ketchup.

Smoked Salmon with Scrambled Eggs on buttered brown bread with a wedge of lemon.

Breakfast Frittata with confit tomatoes & steamed spinach

The Captain’s Pancakes served with a fresh fruit platter, jams, honey & Canadian maple syrup.

Croque Monsieur or Croque Madame toasted Swiss cheese & Black Forest ham sandwich with a Gallic twist!

Breakfast Parfait tropical fruits layered with Caribbean honey, Greek yoghurt & boat made granola.

Eggs Benedict poached eggs on a buttered English muffin with sliced ham & Hollandaise sauce.

All breakfasts are served with tea or coffee and fruit juices.                                                                                          Cereals, yoghurt, toast and jam are available on request.

Lunch

Pan Fried Jerk & Honey Fillet of Salmon on a bed of mango slaw drizzled with a lime dressing.

Sweet Potato Crust Quiche served with boat made pesto.

Bacon and Blue cheese salad with caramelised nuts and fresh bread

Homemade Taco with soft wraps, boat made tomato salsa, roasted corn salad & guacamole, cheese & lettuce.

Shrimp Linguine in a lemon cream sauce.

Lobster, Mango & Sweet Chilli on a bed of crisp gem lettuce.

Nicoise Salad with pan seared tuna.

Many lunches are accompanied with freshly baked bread.

Canapes

Spiced Apple Baked Camembert Cheese a selection of crackers, salami & fresh cut Crudités

Cucumber & Salmon and Asparagus & Ham Twists vegetable batons coated with cream cheese & wrapped

Goat’s cheese tartelettes with apricot jam & crushed pecans.

Dragon Chicken Wings with a Cooling Yoghurt, Mint & Lime Dip

Coconut Crusted Chicken Dippers with sweet chilli sauce

Baby Baked Potatoes Filled with Garlic & Herb Cream Cheese

Boat made blinis with crème fraiche & caviar.

A fruit bowl and a selection of snacks is always available.

Starters

Asparagus, Cucumber & Avocado salad with Elderflower & Mint Dressing

Fishcakes with sweet peas with seasonal green vegetables

Insalata Caprese 

Salmon and cucumber tartare with lemon and dill

Peanut and papaya salad with tahini sauce

Sweet basil and Chicken lettuce wraps with ponzu dressing

Grown up Tomato Soup with Parmesan tuille and horseradish cream

Entrees

Provencal Style Rack of Lamb on potato dauphinoise with roasted broccoli & buttered French beans.

Trinidadian Fish Stew with nutmeg sweet potato mash, baby carrots & garden peas.

Bistro Style Pork Tenderloin in a nest of mashed potato with caramelized apples & a calvados & shallot sauce.

Seared Scallops with seared Red Snapper 

Citrus Roasted Fresh Caught Wahoo on a crispy potato rosti with citrus vinaigrette & mange tout.

Prime Tenderloin Steak with minted new potatoes, Greek salad & coleslaw.

Sticky Jerk & Brown Sugar Pork Ribs on pineapple rice with sweet chilli & pineapple chutney.

Desserts

Crème Brulee

Basil & White Chocolate Cream with sticky balsamic strawberries.

Lemon Tart topped with fresh raspberries, raspberry coulis & cream.

Plain Chocolate & Grand Marnier Mousse finished with praline & a tuille wafer.

Poached Pears with cassis coulis and fresh berries.

Coconut Panna-Cotta with rum roasted pineapple.

Mimosa Jelly freshly squeezed orange juice set with champagne.

Italian Tiramisu

After dinner coffee & liqueurs are always available on request