<p class="normal"> </p> <table style="height: 53px; width: 100%; border-collapse: collapse; background-color: #20b2aa;" border="1"> <tbody> <tr style="height: 41px;"> <td style="width: 100%; height: 53px; text-align: center;"><span style="font-size: 14pt;"><strong><span lang="EN">Sample Menu for </span></strong><span lang="EN" style="font-family: 'times new roman', times, serif;">AWARD WINNING</span><strong><span lang="EN"> Chef Loic Doan aboard <em>Jan’s FeLion</em></span></strong></span></td> </tr> </tbody> </table> <p><span style="font-size: 12pt;">Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine </span></p> <p><span style="text-decoration: underline;"><span style="font-size: 12pt;">7 Day Menu Plan</span></span></p> <p><strong><span style="font-size: 12pt;">BREAKFAST: </span></strong></p> <p><span style="font-size: 12pt;">Daily breakfast consists of a variety of bistro style egg dishes, served alongside toast or muffins, fruit, cereal or granola with yogurts. Breakfast smoothies or smoothies on offer. </span></p> <p><span style="font-size: 12pt;">Home made granola served with cartelized grapefruit sliced, yogurt, and honey</span></p> <p><span style="font-size: 12pt;">English Style scrambled eggs served with maple glazed bacon and home made scones</span></p> <p><span style="font-size: 12pt;">Breakfast sandwich on a  toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg</span></p> <p><span style="font-size: 12pt;">French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest</span></p> <p><span style="font-size: 12pt;">Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche</span></p> <p><span style="font-size: 12pt;">Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s  hollandaise sauce</span></p> <p><span style="font-size: 12pt;">Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan </span></p> <p><strong><span style="font-size: 12pt;">LUNCH</span></strong></p> <p><span style="font-size: 12pt;">Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw </span></p> <p><span style="font-size: 12pt;">Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro</span></p> <p><span style="font-size: 12pt;">Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle</span></p> <p><span style="font-size: 12pt;">Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce</span></p> <p><span style="font-size: 12pt;">Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)</span></p> <p><span style="font-size: 12pt;">Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos</span></p> <p><span style="font-size: 12pt;">Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley</span></p> <p><strong><span style="font-size: 12pt;">DINNER:</span></strong></p> <p><span style="font-size: 12pt;">Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)</span></p> <p><span style="font-size: 12pt;">Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds</span></p> <p><span style="font-size: 12pt;">Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root</span></p> <p><span style="font-size: 12pt;">Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle </span></p> <p><span style="font-size: 12pt;">Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado</span></p> <p><span style="font-size: 12pt;">Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice </span></p> <p><span style="font-size: 12pt;">Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad</span></p> <p><strong><span style="font-size: 12pt;">DESSERT:</span></strong></p> <p><span style="font-size: 12pt;">Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest</span></p> <p><span style="font-size: 12pt;">Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream</span></p> <p><span style="font-size: 12pt;">Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce</span></p> <p><span style="font-size: 12pt;">Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks </span></p> <p><span style="font-size: 12pt;">Grapefruit sorbet and candied grapefruit slice</span></p> <p><span style="font-size: 12pt;">Espresso cheese cake with fresh local berries</span></p> <p><span style="font-size: 12pt;">White chocolate ganache with strawberry rosemary sauce</span></p> <p> </p>