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Chef Susan
Boye
Breakfast
All breakfasts
start with baked-on-board treats, toast, fruit, yogurt, cereal, juices,
coffee and teas
Belgian
waffles, blueberries & real maple syrup from Maine
Silver dollar
pancakes topped with fresh fruit & whipped cream
Brie &
scallion omelets, choice of crisp bacon or breakfast ham
Eggs however you like them – sunny side up, over easy, etc.
Lunch
Salmon ‘Cape
Breton’
served on baby greens with zesty citrus-dijon sauce
Sun dried
tomato and portabella mushroom grilled pizza
Susan’s
famous chicken caesar salad, crusty French baguette
Grilled
‘Cheeseburgers in Paradise’ - with all your favorite fixings
Baby arugula
salad, pasta with Portabella mushrooms and capers
A true tuna
niçoise - new potatoes, black olives, hard boiled eggs and tomatoes
on a bed of fresh garden greens
Hors
d’oeuvres / Appetizers
Always offered
- fresh baked bread with Pride’s special dipping oil
A selection of international cheeses, imported crackers
Classic
Shrimp Cocktail
Bruschetta
Vine ripe tomatoes and basil - in season
A variety of toppings based on what’s fresh in the market
Moules
Marinière
perfectly seasoned with white wine, shallots and parsley,
lots of fresh-baked bread for soaking up the delicious broth
Smoked
Scottish Salmon with capers and traditional garnishes
Dinner
Shrimp scampi
in lemon garlic butter on linguini
Mango-curry
glazed Cornish game hens
Mediterranean
leg of lamb roasted with rosemary and garlic
Pork chops
Martinique, in a special black rum marinade
Traditional
French Sunday dinner à la grandmere
Roast chicken, potatoes & vegetables
Desserts
Marinated port
pears, served chilled
BVI Lemon
Sorbet with a splash of iced vodka
Home made Key
Lime Pie
Tropical fruit
tarts
Ice Cream
Sundae buffet – your choice of toppings
and lots of whipped cream!
Cat sugar
cookies
 
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Pride
