JET STREAM SAMPLE MENU


MENU AVAILABLE ON FULLY-CREWED CHARTERS ONLY 1-4 GUESTS:

 

As Ann is a professional chef, meals are a very special part of your holiday aboard Jet Stream IF you are selecting the Fully-crewed option. Every meal is as beautiful as it is delicious. No two menus are the same - they are planned and executed with your preferences in mind.

 

Breakfast

  

CONTINENTAL: Fresh Fruit - chilled pure fruit juice - Tropical Smoothies served with Freshly Ground Coffee - Indian, China or Herb Tea - Iced Coffee - Parisienne Hot Chocolate, A Selection of breads, croissants, muffins, scones, doughnuts, bagels and sweetbreads 

FULL ENGLISH or AMERICAN: this includes your choice from the continental selection plus more substantial fare which might on occasion be enjoyed sas Brunch.

  • Home Baked Virginia Ham, Scrambled Eggs, Rosti Potatoes
  • Field Mushroom Cobbler with English Pork Sausages
  • Smoked Fish Soufflé and Crisp Home Fries
  • Scallop and Bacon kebabs with Foaming Hollandaise
  • Pumpkin Waffles with Strawberry Maple Syrup
  • Banana Walnut Pancakes with Rum Butterscotch Sauce
  • Cherry Blintzes
  • Apple Mango Crisps

Lunch

  • Chargrilled sliced sirloin steak and gorganzola cheese on toasted rye bread with salad leaves and fresh tomato and olive relish
  • A warm salad of roasted fresh local chicken, baby potatoes and French bread in a sherry vinegar and mint dressing
  • Terrine of Duck with green peppercorns served with a salad of wilted endive and orange
  • Homemade poppardelle pasta with portabellos, spinach and pine nuts
  • Provençal seafood salad with aiõli
  • Calamari ceviche with Greek salad

 Dinner

  • Consommé of wild mushrooms, Arugla salad with figs, walnuts and blue cheese, Chargrilled Fillet Mignon Bernaise with shoestring "pomme frites"
  • Chilled tomato, roasted garlic, & basil soup, Gravlax on a sweet onion tart, Three mustard Stroganoff  of Pork Tenderloin with sauté of bell peppers in sage butter and timbales of Pomes Anna
  • Warm Crab Pancakes, Roasted pumpkin and coconut Soup, Roast Rack of Spring Lamb with rosemary and Madeira spiked gravy, Moroccan couscous and ratatouille
  • Roast Dates with smoked ham, Coquille St. Jacques, Twice cooked duck served with its own juices seasoned with thyme and port, whole wheat crêpes stuffed with olives, anchovies & Tomatoes
  • Cornets of goat cheese and sundried tomato, Vichyssoise, Pan seared Mahi Mahi served atop garlic mash drizzled with saffron and roasted red pepper sauces
  • Parmesan cheese soufflé, Spinach and mushroom salad with balsamic vinegar and truffle oil, Rum and soy glazed yellow fin Tuna over a rice noodle and cilantro slad with fiery mango-papya salsa

 Dessert

  • Profiteroles with chocolate sauce
  • Hazelnut Meringues and Apricot Coulis
  • Bavarian Apple Tarte
  • Sticky Toffee Pudding
  • White Chocolate Cheesecake with Caramel Bananas
  • Raspberry Syllabub
  • Peaches in Champagne