Hi Everyone! 

Welcome to my sample menu page! I hope this helps you in filling out the preference sheets provided to you by your brokers. It will enable you to pick and choose the kind of things you like/don’t like and you can always let me know if there is something you or your party may like that’s not here. I will send a sample menu based on this one and your party’s preference sheet, once I receive it, to you via email before your charter. This will be for your whole party to approve as food orders are done in advance. I am happy to send adjusted sample menus for parties with food issues/allergies (e.g. vegetarian or gluten free diets etc)

Thanks and have a great day!

Bridget

BREAKFASTS:

 A mix of Hot and Cold…. 

·       Watermelon fruit basket. This is served with a selection of bagels, cheeses, local jams, cereals and yoghurts.

·       Pancakes (English crumpets) served with a side of fresh berries, honey, syrup and your choice of ground citrus sugar or cinnamon and chocolate. This dish is also served with a side of crispy bacon.

·       Tropical fruit platter, served with a selection of muffin’s, local jams, mixed cheese platter as well as yoghurt and cereals.

·       Port holes (eggs wrapped in ham/turkey and baked) served on English muffins with cocktail pork sausages, grilled tomato and a side of hollandaise sauce.

·       Fruit skewers served with a selection of croissants, cheeses, yoghurts, preserves and cereals.

·       Creamy chive and onion scrambled eggs served with a side of crispy bacon, warm beans in a tomato based sauce and whole-wheat and white toasts.

·       Pineapple fruit bowl. This is served with a selection of bagels, cereals, yoghurts, a mixed cheese platter and preserves.

·       French toast served with a side of cocktail beef sausages, powdered sugar/citrus sugar, cinnamon and syrup.

BREAKFAST IS SERVED WITH TROPICAL FRUIT JUICES, A SELECTION OF TEA AND COFFEE

 

LUNCHES:

 Something light to keep the adventure flowing… 

·       Zesty beef/chicken Pita Pockets – meat/poultry and vegetable stir fry served in a pita pocket with one of Bridget’s signature salads.

·       Deli platter- variety of cold meats fresh from the deli served with an island palm tree salad, fresh breads and local hot sauce 

·       Delicious large Pizza’s- with toppings of your choice e.g. – Pepperoni, Hawaiian, Vegetarian etc. Served with a large avocado, red onion and feta salad. 

·       Jerk chicken wings- marinated and grilled on the bbq, served with a large green salad. Accompanied by blue cheese and bbq dipping sauces and local hot sauces. 

·       Rolled smoked salmon and proscuitto ham served with a cranberry, almond, goats cheese and green apple, spinach salad, accompanied by fresh breads and local hot sauces. 

·       Local chicken roti’s-boneless chicken and potatoes cooked in a mild curry sauce and wrapped in a roti shell, served with mango chutney, local hot sauces and salad. 

·       Chilled/warm tomato soup served with warm crusty Italian bread and salad. 

·       Caribbean chicken salad- chicken, grilled or cooked in white wine, marinated in light mayo and mango chutney, served in a pineapple, accompanied by fresh breads and local hot sauces. 

·       Shrimp/chicken/beef peanut Phad Thai- marinated fish/poultry/meat in Thai spices served over Asian noodles. 

·       Beef Nachos- stir fried minced meat and black beans served over lime corn tortia’s, topped with melted cheese and served with all the extra sides. 

·       Warm Quiche served with a large salad.

 

SNACK ATTACK AND COCKTAIL HOUR:

Its 5 O’clock somewhere… 

·        Cream cheese drenched with tasty sweet chili sauce served with homemade pita points. 

·       Crab cakes served with traditional tartar sauce and spicy island dip. 

·       Bruschetta –fresh tomato, olive oil, mozzarella and basil, mixed and served on a toasted garlic baguette.

·       Tuna sashimi served with fresh ginger, soy sauce, wasabi and a seaweed salad. 

·       A selection of fine imported cheeses, served with a crackers and seedless grapes. 

·       Nacho Salsa melt served with sour cream, salsa and guacamole dip. 

·       Warm homemade garlic and butter bean dip and hummus, served with strips of toasted bread and fresh vegetables. 

·       Conch fritters (when available) served with island dips. 

SNACKS ARE SERVED WITH ONE OF BARRY'S SUNDOWNERS

 

WHAT’S ON THE MENU? 

Mudslides, Rum fruit Punches, Margarita’s, Daiquiri’s, Pina Colada, BBC’s, painkillers, Martini’s. You name it!

(Non alcoholic versions available)

 

DINNER:

A well deserved meal after a ‘tough’ day in paradise…

·       Pan seared Ahi Tuna- dusted with Caribbean fish spices served with a sweet potato mash and honey glazed local vegetables. 

·       Grilled Chicken Breasts- boneless and marinated in lemon, garlic, olive oil and rosemary, char grilled on the Bbq and served over a bed of lightly creamed lemon parmesan linguine. Served with a side of broccoli.  

·       Pork tenderloin- marinated in local jerk spices, served with a blueberry glaze, risotto and green beans.

·       Mild tomato Shrimp Curry- served with jasmine sticky rice and a pineapple cashew nut salad.  

·       Filet Mignon- marinated in honey, mustard and balsamic, grilled on the Bbq and served on a pile of creamy garlic mash potatoes. Served with a side of pepper sauce and marinated mushrooms. 

·       Swordfish- grilled to perfection on the Bbq. Served with a black bean and mango salsa, cous cous and sugar snap peas.

·       French cut lamb chops- marinated in honey, mint and herbs, grilled on the BBQ and served with an apricot salsa and butternut squash mash. With a side mint jelly and peas. 

·       Mahi Mahi- wrapped in foil and fruit juices grilled on the Bbq served with a dill white wine cream sauce over angel hair pasta and asparagus. 

·       Stuffed chicken-boneless breasts stuffed with cream cheese/creamy spinach wrapped in bacon and baked in white wine served with herbed new potatoes and grilled vegetables.

·       Hearty Beef Stew-for lovers of stews and casseroles. Beef topside cooked in brown onion soup, wine and beef stock, with carrots, peas and potatoes served with rice. 

·       On request: Sushi night- A selection of homemade tuna, salmon, crab and shrimp nigiri and maki rolls (including Philadelphia and California rolls). Shrimp skewers with peanut and sweet chili dip. Vegetable rolls and sashimi served with pickled ginger, soy sauce, and wasabi and seaweed salad.

THE ABOVE ENTRÉE’S ARE SERVED WITH YOUR CHOICE OF RED OR WHITE WINE.

 

DESSERTS:

 Naughty but nice…very nice.

 ·       Deliciously decadent homemade Rum Fudge Pie. 

·       Warm Summer Berry compote poured over vanilla ice cream/frozen yoghurt. 

·       Homemade Mango-lime Cream Delight 

·       Chocolate drizzled Banana and Strawberry Skewers 

·       Homemade Crepes with Grand Marnier whipped cream, berries and a drizzle of chocolate sauce.

·       Homemade dark Chocolate Mousse.

·        Homemade Tiramasu

·       Dom Pedro’s-Ice cream blended with liqueur. 

·       Key lime pie. 

·       Homemade Cake for special occasions.

ALL OF THE ABOVE ARE SERVED WITH TEA, COFFEE AND A SELECTION OF LIQUEURS