<p style="text-align:center"><span style="font-weight:bold">Jenn Hart&#x27;s Sample Menu</span><br/>Menu adapted to each individual group’s preferences with an emphasis on sourcing local, fresh ingredients.<br/>Dietary restrictions hapily integrated.</p><p style="text-align:left"><span style="font-weight:bold">Breakfast </span><br/>- Caramelized apple Belgian waffles with chantilly cream &amp; freshly grated nutmeg<br/>- Classic eggs benedict with black forest ham, homemade citrus hollandaise &amp; served with homestyle roasted curry potatoes<br/>- Country-style personalized omelette filled with yourfavourite ingredients<br/>- Tortolan french toast made with toasted coconut, cream of coconutinfused egg bread, fried bananas &amp; Virgin Island honey<br/>(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts and bacon....lots of bacon)</p><p style="text-align:left"><span style="font-weight:bold">Lunch</span><br/>- Bento Box with sesame crusted Ahi tuna served with pickled ginger,wasabi, tamari sauce, seaweed &amp; calamari salads fresh local mango &amp;papaya salsa<br/>- Slow cooked pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers &amp; avocado dressing<br/>- Lebanese donairs -marinated steak, homemade tahini &amp; parsley sauces served in a toasted pita with cucumber, yoghurt &amp; fresh dill<br/>- Fish taco bar- locally caught panko crusted mahi -pile on grated beets, cabbage, mozzarella cheese, homemade salsa &amp; yoghurt<br/>- Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts &amp; fresh lime</p><p style="text-align:left"><span style="font-weight:bold">Apres Lunch</span><br/>- Homemade sorbet duo- mango coconut and raspberry mint<br/>- White chocolate and pistachio cookies served with milk and Bailey&#x27;s<br/>- Pomegranate Sorbet Parfait with lebneh, pomegranates<br/>- Salted tahini chocolate chip cookies</p><p style="text-align:left"><span style="font-weight:bold">Snack Time</span><br/>- Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit and olives<br/>- Homemade spring rolls with sweet chilli dipping sauce<br/>- Gourmet ground beef nachos with blue cheese sauce &amp; sliced avocado<br/>- California sushi rolls with wasabi and pickled ginger</p><p style="text-align:left"><span style="font-weight:bold">Appetizers</span><br/>- Fruit &amp; nut stuffed grilled peppers with couscous &amp; pomegranate<br/>- Caprese salad with truffle balsamic glaze &amp; fresh local basil<br/>- Candied pecan, raspberry, arugula &amp; goat cheese salad<br/>- Pesto and ricotta bruschetta<br/>- Korean beef lettuce wraps</p><p style="text-align:left"><span style="font-weight:bold">Entree</span><br/>- Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes &amp; bbq’d asparagus<br/>- Pan roasted Chilean sea bass with buttered mushrooms &amp; eggplant served family style with wild rice<br/>- Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.<br/>- Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers &amp; coconut milk. Served with aromatic rice<br/>- Caribbean BBQ fest- BBQ ribs, jerk chicken and local lobster served with mango avocado salsa and fried plantains</p><p style="text-align:left"><span style="font-weight:bold">Finale</span><br/>- Rosewater and vanilla bean creme brûlée<br/>- Dark chocolate mousse with fresh raspberries &amp; orange zest<br/>- Sticky toffee pudding with home made vanilla almond ice cream<br/>- Key lime pie made with whipped cream &amp; ginger snap crust<br/>- Caribbean banana cake with rum, chocolate &amp; a broiled coconut topping</p><p style="text-align:left"><span style="font-weight:bold">Sip</span><br/>The captain and chef aim to please but more importantly, we aim to out do each other. Be a judge in our ongoing killer cocktail battle.<br/>Currently in first place: Jenn with her -BVI MAI TAI<br/>Darrel in close second with his Short &amp; Sweet Island Ice-T<br/>Runner up cocktails: The Perfect Margarita &amp; Spiked White Wine Sangria</p>