S/V Huntress | 2014 Lagoon 620

Breakfast

• Caribbean shakshuka:
  Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.
• Stuffed french toast:
  Brie and guava stuffed french toast, caramelized figs and fresh fruits.
• Avocado toast:
  Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.
• Fluffy banana pancakes:
  Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
• Island Benny:
  Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.
• Potato and oaxaca cheese galette:
  served with pulled jerk chicken, sunny side eggs and julienne spring onions.
• Plantain fritatta:
  served with a fresh herloom tomato and basil salad.
• Continental:
  scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.

Lunch

• Shrimp ceviche with fresh mango and passion fruit leche de tigre.
• Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.
• Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.
• Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.
• Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.
• Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.

Dinner

Appetizers

• Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
• Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
• Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
• Charcuterie board:
  Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
• Grilled bell peppers,
  stuffed with eggs and cheese served over watercress salad and lime dressing.
• Street Tacos:
  pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,
• Bruschetta capresse:
  mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.
• Middle eastern board:
  Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.

Dinner

• Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
• Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.
• Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
• Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.
• Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.
• Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.
• Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.
• EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.