odessa sample menus - morley yachts€¦ · · 2018-02-02odessa sample menus chef victoria allman...
TRANSCRIPT
Breakfast
A Variety of Baked Goods: BlueberryLemon Muffins, Croissants, Applesauce
Raisin Muffins, Pain au Chocolate, Cranberry Walnut Scones, Banana Bran Muffins, Strawberry Danish, Raspberry
Yogurt Muffins, Cinnamon Rolls
Homemade Granola with Fresh Fruit
Poached Eggs on Avocado Toasts withTomato Salsa
Roasted Tomato and Arugula Frittatta
Whole-wheat Banana Pancakes withSpiced Syrup
Breton Ham and Gruyere CheeseCrepes
Poached Huevos Rancheros
Soft-scrambled Eggs with SmokedSalmon and Turkish Toasts
Grilled Chicken Salad with Haricot Verts, Quails Eggs,
and Black Olive Vinaigrette
Herb-crusted Salmon with Greek Salad, Zucchini and
Chickpea Cous cous Salad, Tzatziki and Pitas
Summer Tomato Pasta with Grilled Artichoke and Pesto
Mini Pizzas
Sesame-Seared Tuna with Yuzu Ponzu Sauce and
Summer Rolls
Mexican Steak Tacos with Chipotle Aioli and a Corn and
Black Bean Salad
Blackened Mahi-Mahi Sandwiches with Mango Salsa
Parmesan-crusted Chicken Caesar Salads with
Bruschetta
Chilled Lobster Salad with Rosemary-Oregano Focaccia
and Gazpacho
Lunch
Hors d‘Oeuvres
Key West Poached Shrimp with GreenSiracha Sauce
Peppered Beef Tenderloin, Arugula andTruffled Honey
Asian Crab Cakes with Seaweed Salad Mediterranean Goat’s Cheese Basil Boats
Balinese Macadamia Nut Chicken Satays Chicken and Pesto Flatbreads Labne Mousse with Toasted Pistachios and
Fennel Baked Feta with Watermelon and Jalapeno
Salsa
Poached Shrimp with Coconut
Curry Sauce
Seared Haloumi with Eggplant
Salad and Roasted Pepper
Sauce
Chicken and Corn Chowder
Crab Cakes with a Fennel Sauce
and Arugula Salad
Burrata with Slow-roasted
Tomatoes
Bay Scallops with a Chili-Lime
Vinaigrette
Steamed Asian Duck Buns with
Hoisin
Appet izers
Island Grouper with a Spicy Citrus Rum Sauce and Bahamian Peas and Rice
Grilled Beef Tenderloin with Wild Mushroom Risotto and Asparagus
Roasted Lemon Cod on a bed of Ratatouille Vegetables
Pistachio-crusted Chicken with Sauteed Broccoli and Mashed Butternut Squash
Slow-roasted Salmon with Cilantro Pesto
Tuscan Pork Tenderloin with White Bean Stew and Grilled Zucchini
Miso-marinated Black Bass with Bok Choy and Carrot Stirfry
Grilled Hanger Steak with Chimmi-churri Sauce
D inner
Caramelized Lemon Tarts with Fresh
Berries
Hazelnut Chocolate Mousse Tart
Citrus-Coconut Panna Cotta
Toasted Almond Cake with Poached
Pears and Sweetened Mascarpone
Cheese
Key Lime Tarts
Banana Chiffon Cake with
Champagne Frosting
White Chocolate Margarita Mousse
Frozen Coconut and Mango Terrine
Dessert
Chef Victoria graduated from Stratford Chef’s School in Ontario, Canada in 1995. This is a private, hands-on institute where Victoria learned classical and contemporary cuisine, pastry, food writing, business, restaurant design, wine fundamentals, nutrition and so much more! Since then Victoria has been diligent with her continuing education through the New York Culinary Institute of America, staying current with cuisine trends. Victoria is at home in the galley where her love for this work is inspirational. Her “flavour forward” profile leans towards lots of fresh vegetables, fruits and ingredients. Add “pastry chef” to her list of accomplishments and this barely touches the surface of her creative talents. A published author of 2 yachting books and a novel, Victoria has long delighted readers as she still contributes writing for 2 magazines. If she wasn't cooking up a storm in the galley, she would be trekking through the Amazon eating exotic and different foods.