<p>SAMPLE MENU from the Galley of Lizzy Hill</p><p><span style="font-weight:bold">Lizzy Hill</span></p><p>Crewed Yacht Chef &amp; Ashburton Chefs Academy Graduate</p><p> </p><p><span style="font-weight:bold">Breakfast</span></p><p>Spring Onion Potato Cakes topped with crispy bacon, poached egg &amp; Lizzy’s own tomato ketchup.</p><p>Smoked Salmon with Scrambled Eggs on buttered brown bread with a wedge of lemon.</p><p>Breakfast Frittata with confit tomatoes &amp; steamed spinach</p><p>The Captain’s Pancakes served with a fresh fruit platter, jams, honey &amp; Canadian maple syrup.</p><p>Croque Monsieur or Croque Madame toasted Swiss cheese &amp; Black Forest ham sandwich with a Gallic twist!</p><p>Breakfast Parfait tropical fruits layered with Caribbean honey, Greek yoghurt &amp; boat made granola.</p><p>Eggs Benedict poached eggs on a buttered English muffin with sliced ham &amp; Hollandaise sauce.</p><p><span style="font-style:italic">All breakfasts are served with tea or coffee, fruit juices, cereals, yoghurt, toast and jam.</span></p><p> </p><p><span style="font-weight:bold">Lunch</span></p><p>Pan Fried Jerk &amp; Honey Fillet of Salmon on a bed of mango slaw drizzled with a lime dressing.</p><p>Sweet Potato Crust Quiche served with boat made pesto.</p><p>Bacon and Blue cheese salad with caramelised nuts and fresh bread</p><p>Homemade Taco with soft wraps, boat made tomato salsa, roasted corn salad &amp; guacamole, cheese &amp; lettuce.</p><p>Shrimp Linguine in a lemon cream sauce.</p><p>Lobster, Mango &amp; Sweet Chilli on a bed of crisp gem lettuce.</p><p>Nicoise Salad with pan seared tuna.</p><p><span style="font-style:italic">Many lunches are accompanied with freshly baked bread and followed with cookies or cake.</span></p><p> </p><p><span style="font-weight:bold">Canapes</span></p><p>Spiced Apple Baked Camembert Cheese a selection of crackers, salami &amp; fresh cut Crudités</p><p>Cucumber &amp; Salmon and Asparagus &amp; Ham Twists vegetable batons coated with cream cheese &amp; wrapped</p><p>Goat’s cheese tartelettes with apricot jam &amp; crushed pecans.</p><p>Dragon Chicken Wings with a Cooling Yoghurt, Mint &amp; Lime Dip</p><p>Coconut Crusted Chicken Dippers with sweet chilli sauce</p><p>Baby Baked Potatoes Filled with Garlic &amp; Herb Cream Cheese</p><p>Boat made blinis with crème fraiche &amp; caviar.</p><p><span style="font-style:italic">A fruit bowl and a selection of snacks is always available.</span></p><p> </p><p><span style="font-weight:bold">Starters</span></p><p>Stir Fried Shrimp &amp; baby Zucchini on a bed of mixed leaves</p><p>Asparagus, Cucumber &amp; Avocado salad with Elderflower &amp; Mint Dressing</p><p>Fishcakes with sweet peas with seasonal green vegetables</p><p>Potted Blue Cheese with honey baked pears &amp; toast</p><p>Smoked Salmon &amp; Lobster Tart warm from the oven with a crunchy salad</p><p>Tuna Tower with sesame wonton crisps</p><p>Beetroot &amp; Feta mini cheesecake - a delightful savoury twist on a favourite dessert</p><p> </p><p><span style="font-weight:bold">Entrees</span></p><p>Provencal Style Rack of Lamb on potato dauphinoise with roasted broccoli &amp; buttered French beans.</p><p>Trinidadian Fish Stew with nutmeg sweet potato mash, baby carrots &amp; garden peas.</p><p>Bistro Style Pork Tenderloin in a nest of mashed potato with caramelized apples &amp; a calvados &amp; shallot sauce.</p><p>Luxurious Champagne Risotto served with seared scallops &amp; garlicy mozzarella bread</p><p>Citrus Roasted Fresh Caught Wahoo on a crispy potato rosti with citrus vinaigrette &amp; mange tout.</p><p>Prime Tenderloin Steak with minted new potatoes, Greek salad &amp; coleslaw.</p><p>Sticky Jerk &amp; Brown Sugar Pork Ribs on pineapple rice with sweet chilli &amp; pineapple chutney.</p><p> </p><p><span style="font-weight:bold">Desserts</span></p><p>Crème Brulee</p><p>Basil &amp; White Chocolate Cream with sticky balsamic strawberries.</p><p>Lemon Tart topped with fresh raspberries, raspberry coulis &amp; cream.</p><p>Plain Chocolate &amp; Grand Marnier Mousse finished with praline &amp; a tuille wafer.</p><p>Poached Pears with cassis coulis and fresh berries.</p><p>Coconut Panna-Cotta with rum roasted pineapple.</p><p>Mimosa Jelly freshly squeezed orange juice set with champagne.</p><p>Italian Tiramisu</p><p><span style="font-style:italic">After dinner coffee &amp; liqueurs are always available on request</span></p>