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The dishes presented here are a small sampling of the wonderful cuisine you will experience onboard M/Y PYEWACKET.
BREAKFASTS
All served with an assortment of freshly baked muffins & breads and seasonal fresh fruit
- Pecan waffles with a maple pear sauce
- Zucchini, roasted pepper & caramelized onion frittata
- Cinnamon dusted French toast with bing cherry syrup
- Poached eggs nestled in artichoke hearts on a bed of spinach béchamel with a dollop of béarnaise sauce
LUNCHES
- Lobster tails roasted with lemon and shallot on a bed of baby greens with a mustard vinaigrette
- Thai marinated beef with a chili papaya dressing served over napa cabbage and cucumber salad
- Jumbo lump crab cakes with lemon and roasted red pepper dipping aiolis served with heirloom tomatoes and avocado slices
- Sliced duck breast on a bed of forbidden rice & cherry salad drizzled with an herbed-citrus sauce
DINNERS
- Spicy shrimp spring rolls with a red curry & honey dipping sauce
- Coriander crusted pork tenderloin with mango-ginger chutney served with sweet potato puree and sugar snap peas
- mixed berry cobbler with warm toasted vanilla bean ice-cream
- Black bean & roasted jalapeno soup garnished with cilantro sour cream and tortilla crisps
- Grilled Mahi Mahi with pineapple-mango salsa, toasted garlic orzo and sautéed patty-pan squash
- Mango, chocolate and coconut bread pudding with a rum crème anglais
- Stilton bleu cheese, sliced pears, and candied pecans over mixed baby greens with a raspberry vinaigrette
- Pepper & herb crusted beef tenderloin stuffed with spinach and porcini mushrooms over wild rice with a merlot sauce
- Lemon sponge cake with a vanilla custard filling and fresh strawberries
- Carmelized onion soup topped with a toasty crouton and gruyere cheese
- Mustard crusted Cornish game hen served with a pomegranate sauce accompanied by herbed-roasted fingerling potatoes and haricot verts
- Chocolate mousse napoleons with fresh berries, raspberry coulis and dark chocolate drizzle
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