SAMPLE MENU
Angel Glow
Chef Kim Heany suggests . . .
Breakfast
Served with juices, tea & coffee, fresh fruit & freshly baked breads or muffins
Strawberry mascarpone crepes with fresh berry confit
Mixed mushroom & blue cheese frittata with roasted cherry tomatoes
Panettone French toast with buttered rum sauce
Smoked salmon & red onion omelet, crispy home fries
Lunch
Served with freshly baked breads
Lobster quiche, green salad topped with Asian pear, camembert & almonds
Farfalle tossed with smoked trout, asparagus & poppy seed dressing
Roasted portabella mushrooms with bacon, blue cheese & peppers on field greens
Red snapper, avocado & goat cheese burrito, black bean & bell pepper salad
Hors d’oeuvres
Accompanied by 1st Mate Alex’s “cocktail concoction of the day”
Crisp wild rice cakes with smoked salmon and crème fraiche
Cornmeal crusted shrimp with saffron mayonnaise
Crostini with sun dried tomato, brie & fresh basil
Tomato, goat cheese & onion tartlets
Dinner
Served with fresh seasonal vegetables
Papaya, apple & melon tower topped with shrimp
Tangy apricot Chipotle scallops on black bean cakes
Brandy snap baskets with lemon-ginger ice cream & mango salsa
Carrot and cilantro soup
Grilled beef tenderloin with blue cheese sauce, crisp potato pancake
Roasted grape tart with port wine dessert sauce
Avocado, mozzarella & olive salad on a bed of baby greens
Herb crusted rack of lamb, port & orange sauce, sautéed baby potatoes
Strawberry Margarita mousse
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