<p> <span style="font-weight:bold">A sampler from Mary’s galley aboard <span style="font-style:italic">Tranquility</span></span><br/></p><p>Breakfast</p><p>Freshly Baked Bread, Fresh Fruit Platter, Yoghurts, Cheese Omelettes, Various Eggs, just How You Like It,    <br/>American Pancakes, Crispy Bacon, French Toast, Crepes, Tropical Fruit Smoothies, Croissants, Cereals, Muesli</p><p><span style="font-weight:bold">Lunch</span><br/>Homemade Caribbean Crab Cakes with Spicy Remolade <br/>Smoke Salmon And Chive Quiches with a Green Leaf &amp; Herb salad<br/>Chicken Wing Feast with Broccoli Salad<br/>Teriyaki Steak Skewers with Bean Sprouts, Water Chestnuts &amp; Chinese Leaf Salad<br/>Baby Back Ribs &amp; Wholegrain Rice Salad <br/>Seared Tuna with Wasabi &amp; Soy<br/>Grilled Red Snapper with Mango &amp; Pineapple Salsa &amp; Warm Quinoa Salad<br/>Homemade Spiced Lentil &amp; Barley Burgers, Orange &amp; Toasted Pinenut Salad(V)<br/>Variety of Pizzas with Toppings of Your Choice (V)</p><p> <br/><span style="font-weight:bold">Appetisers</span><br/> <br/>Mozzarella &amp; Basil Quesadilla Wedges<br/>Tortilla Chips with melted Cheese and a spicy Salsa<br/>Creamy Artichoke Dip <br/>Spicy Prawn Skewers<br/>Cheese Platter with assorted meats<br/>Mini Pizzas with sweet peppers &amp; Mozzarella<br/>Baked Camembert<br/>Chicken Satay with Spicy Peanut sauce</p><p> </p><p><span style="font-weight:bold">Dinners </span></p><p> </p><p>Butternut Squash Soup<br/>Mahi-Mahi with Parmesan &amp; Lemon Risotto and Baby Asparagus<br/>Raspberry Meringues with Mascarpone and Maple Syrup</p><p> Caprese Salad <br/>Chicken Parmesan, Marinara Sauce, Pasta and Mange Tout <br/>Freshly made Fruit Sorbet</p><p>Steak night<br/>Shrimp and Avocado Salad<br/>Beef Tenderloin cooked to your liking, Baked Potatoes, Corn on the Cobs, Coleslaw, Homemade Red wine steak sauce<br/>Fudgy Wudgy Chocolate Brownies </p><p>Asian Salad with Mango &amp; Smoked Tuna<br/>Ginger and Lime Salmon with Orzo and Green Beans<br/>Crème Brule</p><p>Grilled Scallops, Pea Puree and Pancetta<br/>Pork Tenderloin with White Wine and Tarragon, Roast Potatoes and Julian Vegetables<br/>Lemon Tart</p><p>Melon, Feta &amp; Parma Ham Salad<br/>Chicken Masala with Shitaki Mushrooms, Cherry Tomatoes &amp; Crushed New potatoes<br/>Mango Cheesecake</p><p>Halloumni (Grilled Squeaky Cheese) with Lemon &amp; Capers<br/>Fillet Mignon with Roasted Mediterranean Vegetables and Smokey Tomato Sauce<br/>Chocolate Mouse</p><p>Cucumber &amp; Poppy Seed Salad (V)<br/>Roasted Butternut Squash with Burnt Aubergine &amp; Pomegranate Molasses with French Beans, Mange Tout, Hazelnuts &amp; Orange (V)<br/>Pear &amp; Almond Frangipani Tart with Vanilla Ice Cream</p><p>_________________</p><p><span style="font-weight:bold">Samples from the Galley of Kate Purdy</span></p><p><span style="font-weight:bold"><span style="text-decoration:underline">Breakfast</span></span></p><p>Baked Egg Tarts with Sausage and Tomato</p><p>Huevos Rancheros</p><p>Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic</p><p>Omelets with various fillings</p><p>Eggs Benedict/Eggs Florentine/Eggs Norwegian</p><p>Speculoos and Strawberry French Toast with Sausage Patties and Maple Syrup</p><p>Fluffy Banana Pancakes with Bacon and Coconut Rum Syrup</p><p>Home made fresh baked pastries served each morning with - Tea, Coffee, Juices and a Fruit Platter e.g.  </p><p>Fresh Cinnamon Rolls</p><p>Home Made Strawberry Pop Tarts</p><p>Home Made Cheese and Almond Danish</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Lunch</span></span></p><p>Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette with a fresh green salad</p><p>Ranch Steak Bruschetta Salad with Horseradish Cream and tomato basil flatbread</p><p>Island Pork Tenderloin Salad served with artisan bread</p><p>Greek Pasta Salad with black olives and Feta cheese</p><p>Fresh Tuna Tacos with Black Bean and Sweet Corn Salad and all the sides</p><p>Lemon Chicken Pasta and Pine Nut salad with Mandarin Orange and Praline Salad</p><p>Home made Falafels in pita bread with Tabouli salad</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Canapés</span></span></p><p>Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes</p><p>Sun ripened Tomato and Cheese Brushchetta</p><p>Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette</p><p>Parmesan and Black Olive Shortbreads with Goat’s Cheese and Thyme</p><p>Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes</p><p>Szechuan Pepper Chicken skewers with Tomato Chilli Jam</p><p>Antipasto platter</p><p><span style="font-weight:bold"><span style="text-decoration:underline">First Course</span></span></p><p>Cold Chick Pea and Tahini Soup</p><p>Pumpkin Agnolotti with Crème Fraiche sauce</p><p>Seared Scallop with Nori Brown Butter and Dill</p><p>Shrimp and Smoked Salmon Salad with Horseradish Cream and Ginger Lime Vinaigrette</p><p>Baby Romaine Caesar with Wasabi peas</p><p>Mango Gazpacho with Pickled Shrimp</p><p>Slow Roasted Belly Pork with Apple soup and roasted garlic</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Main Course</span></span></p><p>Stacked Mahi Mahi with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette</p><p>Grilled Spiny Caribbean Lobster tails served with garlic butter sweet Plantains and West Indian Rice and Peas</p><p>Seared Beef Tenderloin with creamy Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze</p><p>Shrimp and Mango Skewers with a Guava Lime Glaze and Mixed Wild Rice</p><p>Coffee-Marinated Grilled Pork with Sweet Potato Puree and Smoked Paprika with Maple Molasses Sauce</p><p>Duck Breasts glazed with Orange Tamarind sauce and served with Rosemary Walnut Polenta</p><p>Grilled Chicken Verde with Avocado Mayonnaise, Tumeric Coconut Rice and Sautéed Vegetables</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Dessert</span></span></p><p>Hibiscus Pavlovas with Strawberries, Whipped Cream, Hibiscus dust and Port syrup</p><p>Lucious Chocolate Molten Cake with home Beurre Blanc</p><p>Fresh Mangoes with Lime and Vanilla syrup and sticky Coconut rice</p><p>White Chocolate and Vanilla Bean Panacotta with Dessert Wine Poached Pears</p><p>Double Chocolate Tart with Black Peppercorn Ice Cream</p><p>Apple Roses with home made Crème Anglaise</p><p>Dessert Trio – Lime Posset, Sticky Toffee Pudding and Apple Samosas with Cognac Cream</p>