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Chef Petra
van Wouden
Breakfast
Tropical
fruit platter
Muesli and cereals
Homemade yoghurt
Fresh fruit jams
Fresh rhubarb compote
Galley baked croissants and Danish pastries
Waffles and muffins
From the stove:
Toasted
English muffin topped with poached eggs,
wilted spinach and creamy hollandaise sauce,
crispy bacon or smoked salmon
Eggs of your
choice, served with grilled Portobello mushrooms
Crispy bacon and rosemary lamb sausages
Lunch menu 1
Chilled
Christophine soup with goat’s cheese
stuffed grilled jalapeño peppers
Scallop
ceviche with seaweed and Asian vegetables
and coriander water
Red wine
poached fruits with
Cinnamon ice cream
Lunch
menu 2
A sushi
kushi with tartar of spicy raw tuna
and skewered grilled shrimp
Grilled loin
of lamb served with roasted fennel, morilles and
A sweet corn flan and corn broth
Warm apple
tart with date ice cream
and red wine caramel sauce
Lunch menu 3
Snapper
escabeche served
with romesco sauce and a salad with
olives, avocados and oranges
Homemade
fettuccini with spicy tomato salsa
and crispy calamari and roasted garlic aioli
Tamarillo
crème brulée
Dinner menu 1
Smoked
salmon terrine with king crab and
Corn salad and yellow bell pepper juices
Barbados rum
and pepper painted grouper
with a mango–habanero mojo
Sweet pan-fried plantain
Warm berry
compote with
fraises des bois and a lemon verbena
ice cream “Cannelloni”
Dinner menu 2
Lobster
basmati with guava and
Macadamia nut coulis
Herb-crusted
grilled T-bone steak with
broken olive butter and olive oil roasted new potatoes
Toasted
pecan caramel tart with Jamaican
bleu mountain coffee bean
crème Anglaise
Dinner menu 3
Havana
chicken and plantain soup served
with a dash of coconut cream
and plantain wafers
Peppered
seared big eye tuna with red wine and wild mushroom
Foie gras sauce and potato gnocchi
Rhubarb
napoleon with preserved ginger
vanilla mascarpone and rhubarb sauce
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Galileo
