Caribbean Cuisine - Sailing in the Caribbean - BVI

 

 

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Cuisine Thursday, April 27, 2017   
 
    CUISINE (This is just a sampling!)

“…the food and the meals… This was far the biggest positive surprise of the cruise. We have eaten in New York, London, Paris, Tokyo and Hong Kong, and no where have found this combination of taste, menus, presentation and ingredients. It’s amazing how you can do this on a yacht … We’ll miss you.”

This is just a small selection of Sally’s many mouth-watering menus.
All menus are individually planned to suit our guest requests and dietary preferences.
  
    BREAKFASTS


All served with succulent local fruits, chilled fruit juices, freshly brewed coffee and a selection of teas. Plus cereals, yogurts and a variety of breads, toast and preserves each day.

  • Eggs Benedict with Crispy Bacon or Smoked Salmon and English Muffins
  • Breakfast Sausages with French Toast and Puerto Rican style Plantains
  • Banana and Chocolate Pancakes with Honey bacon on the side.
  • Cheese & Ham Croissant Bake with Tomato
  • ‘Viking’ Omelettes
  • Scrambled Eggs wrapped in Smoked Salmon on a Toasted Bagel
  
    LUNCHES

To accompany your meal: Ice Cold Water, Chilled soft drinks, a favourite cocktail, beer or wine. With a Selection of Fresh Fruit to follow.
  • Lobster Catalana, Mixed Bean Salad and Freshly Baked Foccacia Bread
  • Bacon, Brie and Kalamata Olive Tossed Salad with a Caribbean Mustard, Egg and Potato Salad
  • Mozzarella, Tomato and Basil Summer Pasta with a tossed Green Salad and Hot Baguette Rolls
  • Caesar Salad with a choice of extras; Smoked Salmon & Salmon, Shrimp, Chicken & Bacon or just plain, served with a Tomato and Balsamic Medley, and Hot Garlic Bread
  • Sally’s Homemade Gourmet Burgers plus Coleslaw and French Fries
  • Scallop and Salmon Brochettes on mixed Green Salad drizzled with a Tarragon and Vermouth Sauce, plus Sweet pepper Salad and Freshly Baked Mixed Grain Baguette.
  • Mushrooms Stuffed with walnuts & goat’s cheese, with Little Gems and Blue Cheese Salad and a Variety of Hot Crusty Rolls
  
    SUNDOWNERS ACCOMPANIED BY HORS D’OEUVRES

 

One of Mark’s many Cocktail Specials be it a ‘Viking Vibration’, Bushwacker , Calypso rose, Margarita Classic or a favourite of your own. Mark also has a selection of ‘Virgin’ Cocktails which appeal to all ages. Accompanied by a selection of the following:
 
  • Mini Crab Cakes and Spicy Potato Cakes with a Sweet Chilli and Mango Dipping Sauce.
  • Asparagus or Figs stuffed with Mozzarella wrapped in Bacon
  • Peking Duck and Cucumber Roll with Hoi Sin Sauce
  • Cheesy Nachos with Tomato Salsa and ‘Best Ever’ Guacamole
  • Crab Salsa or Goat’s Cheese and Olive Tapenade on Crostini
  • Chicken Satay with Crunchy Peanut Sauce
  • Tiger Prawns in a Lime & Garlic Butter with Aioli
  
    DINNER

Elegantly served in our spacious cockpit under star studded skies, with iced water and selection of wine to accompany the following:

  • Redcurrant & Rosmary Chicken ‘en Papilotte’ with Griddled Zucchini & Yellow Squash, plus Spicy Rice
  • Seared Tuna Steak with Lemon & Herb Butter, alongside are Garlic and Herb New Potatoes, Beans and Cherry Tomatoes
  • Pork au Porto, Chrispy Steamed Broccoli with Toasted Sesame Seeds and Basmati Rice
  • Rack of Lamb with a Mustard & Apricot Crust, Timbale of Carrot & Courgette Julienne and Stack of Sauté New Potatoes
  • Sweet Chili & Ginger Swordfish Steak, Mixed Stir-Fry Vegetables and Wild Rice
  • Mignon Steak, Roasted Shallots with Wild Mushroom and Sherry Sauce, Chardonnay Baby Carrots and Butternut Mash
  • Duck Breasts with Soy and Ginger Sauce, Wilted Greens and Egg Noodles
  
    DESSERTS

  • Chocolate & cointreau Mousse with orange segments
  • Key Lime Pie
  • Crème Brule with Crème de Cassis soaked Raspberries
  • Grand Marnier Crepes wtih freshly Whipped Cream
  • Individual Mango & Kiwi Pavlovas
  • Lemon and Ginger nut Cheesecake with Fresh Blueberry Coulis
  • Caribbean Chocolate & Rum Bananas served with fresh Cream

             Followed by Freshly Brewed Coffee or Tea with Liqueurs

  

‘LIVE THE DREAM’

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