MATAU SAMPLE MENU


S/Y MATAU

 

Breakfast

 Chocolate Waffles with Chantilly and Blackberry Compote

 

Asparagus with Poached Eggs and Parmesan, Goat Cheese and Chive Hash Browns

 

Baked Cinnamon and Apple French Toast with Honey Butter

 

Spinach, Shitake and Swiss Omelet with Herbed Mini Popovers

 

Lunch

Crab Salad, Sweet Potato and Grapefruit Drum

 

Roasted Sweet Corn, Bell Pepper, Cilantro and Chipotle Quiche on Mixed Greens

 

Grilled Beef Tenderloin Skewers with Salsa Verde and Watermelon Gazpacho

 

Grilled Fontina and Fig Sandwich with Ratatouille Soup

 

Dinner

Snapper Ceviche and Seared Scallop with Artichoke Mousse Duo

Grilled Blackened Duck Breast over Fondant Potatoes

Roasted Grapes and Crème Fraiche

Vanilla Ice Cream with Olive Oil and Maldon Sea Salt

 

Roasted Tomatoes with Gouda Cheese and Basil

Oriental Glazed Salmon Fillet, Roasted Baby Bok Choy

Orange and Fennel Bulb Reduction over

Sweet Potato and Purple Potato Dauphinoise

Rosemary Crème Brulée

 

Pear, Arugula and Caramelized Walnut Salad

Grilled Beef Tenderloin Medallions, Roasted Tomato, Seared Spinach

White Wine, Blue Cheese and Chipotle Sauce over Garlic Potato Mash

Chocolate Fondant with Orange and Rum Cream

Strawberry Coulis

 

Baked Ricotta and Spinach Tart with Pickled Red Onions

Pan Fried Mahi Mahi Fillet, Almond and Caper Butter

Lemon Orzo Alfredo

White and Dark Chocolate Mousse