Chef Petra Presents:
Motoryacht Obsession Menu a la Carte
Muffins, Blueberry Muffins, Bagels, French Bread, French Bread, Toast,
Walnut Bread, Zucchini Bread, Tomato Bread, French Toast
Pancakes, Eggs Benedict, Fried Eggs, Scrambled Eggs with Bacon
Selection of Cheeses: Gruyere, Brie, Gouda, Havarti, Cheddar, Appenzeller
Exotic Marmalades and Dominican Honey, Cured Ham, Canadian Bacon, Smoked
Chicken Breast, Smoked Turkey,
Fresh Fruits, Dominican Coffee, Black Tea, Choice of Fruit Juices
Selection of Salads with Smoked Salmon and Caviar
Cornish Game Hen from the BBQ Marinated in Red Wine and Cumin
Stuffed with Beef and Crede Seasonings
Spaghetti Carbonara
Proscuito with fresh Honeydew Melon
Fettuccini Alfredo with Jumbo Shrimps
Conch Fritters with different Dips
Caesar Salad with Cajun Chicken and Garlic Croutons
Cheeseburger served with French Fries and Garden fresh Salad
Selections are according to your preferences
Delectable beginnings
Zucchini Cream Soup with petite croutons
Mediterranean Shrimp on Baby greens
Baked Portobello Mushroom with Balsamico glace, tossed with Pecorini Romano Cheese
West Indian Pumpkin Soup with a fresh ginger infusion
Shrimp Quesadilla with Jalapeno Pepper Cheese and a light touch of fresh Pesto
Watercress & Baby Mixed Green Salad
Served with savory bacon, toasted pine nuts, splashed
with fresh orange dressing and garnished with shavings of Gruyere Cheese
(All meals served with fresh home baked bread)
Grilled Salmon With Dill and Potato Chip Crust Lemon Mousse Lime sauce reduction
Baked Leek & Roasted Pepper Penne Pasta Soufflé
Black Angus Tenderloin of Beef Filet Pan seared
with red wine butter reduction Served with mushroom and potato tart
Baked Shrimp stuffed Grouper
served with fresh Dill sauce Swiss Potato Dumplings
Grilled Scallop Salad (also available for lunch or as appetizer)
Served on a bed of Arugula & Spinach, garnished
with Toasted Almonds and drizzled with Mango Fruit Dressing
Oven Baked Rack of Lamb encrusted with Fresh Herbs
Steamed Broccoli, Baked Butternut Squash and Elephant garlic Mashed Potatoes
Sauteed Sea Bass on Zinfandel Risotto with roasted Zucchini & Tomato Napoleon
West Indian Chicken Curry served on Basmati Rice
with ginger honey glazed baby carrots and Haricot Vert
Blackened Tuna Obsession Risotto
infused with champagne and oven-roasted mix of colorful peppers
Sweet Endings
Fresh Strawberries marinated in Pernod enhanced with poire vert,
Served on Vanilla Ice Cream
Chocolate Pate with Fresh Raspberries & Crème Anglaise
Island Lime Cheesecake with almond crust, Vanilla Crème & lime zest center,
Topped with Lime Curd
Swiss Carrot Cake with White Icing finish with a Kirsch Infusion
Apple Brown Butter Tart on a Calvados Mirrow
Caribbean Banana Flambe'Grand Marnier with Mango Sorbet, topped
with fresh fillets of Oranges
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