BREAKFAST

• Louise's French Toast
• Slices of fresh baked bread stuffed with apricot cream, dipped in egg batter and baked
• Served with a rum syrup and fruits
• Eggs Beatrice Brochette
• Poached eggs topped with fresh tomato and basil concasse with Hollandaise sauce
• Assorted Muffins and Sweet Breads
• Almond butter coffee cake; Golden Italian coffee cake; Marzipan brioche with apricot brandy glaze; Rum raisin milk buns and Walnut banana bread

LUNCH

• Lobster Quiche
• Mascapone and sun-dried tomatoes, topped with a Hollandaise sauce
• Served with a tossed salad
• Spring Pasta
• Bow Tie pasta tossed with asparagus, morel mushrooms, lemon basil, artichoke, roasted red pepper oil and toasted pistachio nuts
• Chop Chop Salad
• Smoked turkey, salami, provolone, fresh basil and shredded romaine. Served with freshly baked focaccia bread topped with olive oil, fresh garlic, and grated Romano

DINNER

• Grilled Atlantic Salmon
• Basted with Tamari and roasted sesame dressing, served with saffron rice and an as sortment of grilled vegetables
• Steak au Poivre Black Angus Fillet
• Wrapped in pepper corns and pan-fried to your taste with a cognac cream sauce
• Served with creamy roasted garlic potoatoes and glazed carrots
• Crusted Rack of Lamb
• Served with a golden spring garlic potato cake and pencil asparagus topped with a fresh mint au jus sauce

DESSERT

• Blueberry Creme Puff served with a vanilla blancmanche
• Chocolate and Hazelnut Cheesecake
• Lemon-curd pastry served with mixed berries

Please note that all the recipes above are only 'samples'. All charter menus are prepared according to the guests' preferences