Lunch
Served with wine and freshly baked bread
Plantain and crab galettes with walnut and melon salad
Thin-crust roasted vegetables and chevre pizza with a salad of mixed baby greens
Shrimp and fennel risotto with balsamic "glace"
Thai salad of thinly sliced beef tenderloin and mandarin oranges
Grilled tuna skewers with Moroccan spices and chermoula served with tomato and cucumber bulgur salad
Griddled Haloumi and rocket salad with tart Granny Smith apples and zesty basil vinaigrette
Curried chicken and mango on a bed of basmati rice with mint and cucumber raita

Hors d'Oeuvres
Served with Capt. Pat's famous Cocktails
Indonesian beef satays with sesame and peanut dipping sauce
Crostini selection of smoked herring and caviar as well as Gorgonzola, brandy and pear
Almond studded figs wrapped in prosciutto
Poached oysters in champagne
Terrine of sun-blush tomatoes and artichokes with toast and crudités
Carpaccio of fresh tuna marinated in lime and ginger
Moules Marinieres with PEI mussels

Dinner
Served with appropriate wine
Creole Mahi-Mahi with pumpkin and plantain on a bed of coconut jasmine rice
Filet Steak au poivre with jus of Merlot with rosti potatoes and balsamic roasted spears of asparagus
Pan-seared ostrich drizzled with horseradish cream served with Pommes fondantes and roasted summer vegetables
Herb and walnut crusted rack of lamb, roasted with caramelized shallots and garlic, served with a fan of rosemary roasted potatoes
Thyme and balsamico breast of duck, grilled to perfection with a parsnip puree and sautéed carrots and snow peas
Roulade of veal with aubergine and basil pesto on a bed of couscous with sautéed cherry tomatoes and courgette ribbons
Grilled jumbo prawns with a zing of chili and garlic and Antiboise sauce, accompanied by roasted fennel, greek olive and clementine salad on a bed of sweet potato mash

Dessert
Served with tea and coffee
Homemade profiteroles filled with Chantilly cream and drizzled in a warm, velvety chocolate sauce
Lani's famous Tiramisu (the true Italian pick-me-up)
Mulled wine poached pears nestled in a crepe on a pool of crème Anglaise
Individual sticky date puddings, drizzled with warm caramel
Tropical fruit carpaccio marinated in a mint and Sauterne reduction
Mille-feuille of handmade brandysnap wafers with mango sorbet
Rich chocolate terrine (an award-winner at the BVI Charter Boat show!)

*You will get a chance to submit a menu and bar preference form so the crew will be able to stock the yacht according to your needs.