<p><span style="font-weight:bold">Tracy Shepherd</span><br/>Chef and First Mate Aboard S/V Windward<br/>(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)<br/> <br/>BREAKFAST<br/>_______________________________________________________________________________________<br/>Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO)<br/>Smashed avocado, sprinkled with feta, arugula and pinenuts on sourdough toast (GFO, V)<br/>Moroccan Shakshuka, baked eggs with tomato, sautéed spinach and crumbled feta served to share (GFO, V)<br/>Sautéed mushrooms, with spinach and shaved parmesan on sourdough toast (GFO, V)<br/>Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V)<br/>Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO) <br/> <br/>LUNCH<br/>_______________________________________________________________________________________<br/>Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF)<br/>Fresh Garlic butter lobster tail with a rose Fettuccine (GFO)<br/>Pork Sliders with apple slaw and barbecue sauce in a brioche bun<br/>Pineapple fried rice with coconut shrimp (VO, GFO)<br/>Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole<br/>Homemade creamy pesto pasta with slithered almonds (V, G.F)<br/>Pearled Israeli couscous salad with king prawns (VO)<br/>Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)<br/> <br/>APPETIZERS<br/>_____________________________________________________________________________<br/>Baked filo pastry with brie, fig and walnuts (V)<br/>Creamy garlic prawns (GF)<br/>Stuffed mushrooms in a cheese sauce (V)<br/>Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V)<br/>Arancini balls (V)<br/>Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)<br/>Seared Scallops with a garlic and basil butter (GF)<br/>Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)<br/><br/>DINNER<br/>_____________________________________________________________________________<br/>Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO)<br/>Wild mushroom risotto with shaved parmesan (GF, VO)<br/>Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO)<br/>Teriyaki salmon with broccolini and creamy mash (GF)<br/>Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF)<br/>Creamy butter chicken with a side of white rice and homemade garlic naan (GF)<br/>Traditional Beef Lasagne<br/>Thai coconut red curry with a side of jasmine rice (GF, VO)<br/>Duck breast with an orange sauce served with root vegetables (GFO)<br/>Fettuccine Carbonara (GFO)<br/><br/>DESSERTS<br/>_______________________________________________________________<br/>Creme Brûlée<br/>Sticky date pudding with butterscotch sauce<br/>Mini raspberry cheesecake<br/>Decadent Chocolate brownie with ice cream<br/>Chocolate mousse<br/>Tiramisu<br/>Chocolate self saucing pudding served with whipped cream or ice cream <br/> <br/>SPECIALTY COCKTAILS<br/>_______________________________________________________________<br/>Pina Colada<br/>Mojito<br/>Margarita<br/>Painkiller<br/>Bloody Mary<br/>Strawberry Daiquiri<br/>Paloma<br/>Clover Club<br/>Gin Fizz</p>