CHEF JENN'S SAMPLE  MENU 

Menu adapted to each individual group’s preferences emphasis on  sourcing local, fresh ingredients dietary restrictions integrated 

BREAKFAST. 

Caramelized apple Belgian waffles with chantilly cream & freshly grated  nutmeg 

Classic eggs benedict with black forest ham, homemade citrus hollandaise  & served with homestyle roasted curry potatoes 

Country-style personalized omelette filled with your favourite ingredients 

Tortolan french toast made with toasted coconut, cream of  coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island  honey 

(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts,  home-made granola and bacon... lots of bacon) 

LUNCH. 

Bento Box with sesame crusted Ahi tuna served with pickled ginger,  wasabi, tamari sauce, seaweed & calamari salads & nori crisps 

Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa,  jack cheese, roasted red peppers & avocado dressing 

Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad  and crusty homemade rolls

Fish taco bar- locally caught panko crusted mahi -pile on grated beets,  cabbage, mozzarella cheese, homemade tropical salsa & yoghurt 

Pad Thai with sautéed chicken, shrimp fresh veggies, bean  sprouts, cilantro, roasted peanuts & fresh lime 

APRES LUNCH. 

Homemade sorbet duo- mango coconut and raspberry mint 

White chocolate, cherry and pistachio cookies served with milk and  Bailey's 

Pomegranate Sorbet Parfait with lebneh, pomegranates Salted tahini chocolate chip cookies 

SNACK TIME. 

Charcuterie platter with deli meats, pate, assortment of international  cheeses and crackers, fruit & olives 

Homemade spring rolls with sweet chilli dipping sauce Gourmet ground beef nachos with blue cheese sauce & sliced avocado California sushi rolls with wasabi and pickled ginger 

APPETIZER. 

Fruit & nut stuffed grilled peppers with couscous & pomegranate Caprese salad with truffle balsamic glaze & fresh local basil

Autumn pear salad with candied pecans, strawberries, arugula, pear, brie  and shallot balsamic dressing 

Pesto and ricotta bruschetta 

Korean beef lettuce wraps 

ENTREE. 

Grilled beef tenderloin with port cranberry reduction served with savoury  scalloped potatoes & asparagus 

Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc,  mushroom risotto, grilled zucchini, passionfruit foam and coral tuile 

Farm to table night- we will be visited at sea by the Good Moon  Farm provisioning boat at which time the freshest local ingredients will be  selected to concoct a delicious meal. 

King Crab and seafood linguini with scallops, shrimp, crab & sweet  peppers tossed in a creamy asiago cream 

Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with  mango avocado salsa, coconut rice, grilled corn and fried plantains 

FINALE. 

Rosewater and vanilla bean creme brûlée 

Dark chocolate mousse with fresh raspberries & orange zest

Mango papaya dome entremet with almond dacquoise, Bavarian mousse,  caramelized bananas 

Utterly Deadly Southern pecan pie with vanilla wafer crust served with  vanilla bean gelato 

Caribbean banana cake with rum, chocolate & a broiled coconut topping

 

ANGELEYES’ SIGNATURE COCKTAILS  

ISLAND STYLE:  

- Aperol Julius (grapefruit and orange juice, Aperol, club soda and vanilla simple   syrup)  

- Dark & Stormy (Goslings rum with ginger ale, lime and bitters)  - Painkiller (pineapple and orange juice, cream of coconut and rum.   Topped with freshly ground nutmeg)  

- Island Sunset (Amaretto and Malibu with lime, pineapple and a splash of   grenadine)  

CLASSICS with a TWIST:  

- Negroni Spaglioni (Campari and Sweet Vermouth, topped with   prosecco and fresh orange)  

- Passionfruit Margarita (classic margarita mixed with fresh  

 passionfruit pulp)  

- Spicy Margarita (made with jalapeño - infused tequila)  

- A Good Old-Fashioned (bourbon, orange and angostura bitters and simple syrup)  - Espresso Martini (vanilla vodka, Kahlua and espresso)  

SKINNY:  

- Skinny Margarita (made with agave)  

- Paloma ((tequila blanco, grapefruit juice, club soda and tajin spice)  - Aperol Spritz (Aperol, prosecco, club soda and olives)  

- Prosecco and Elderflower Spritz (prosecco and St Germain with club soda and   lavender garnish)  

CRAFT:  

- Tomato and Basil Daquiri (fresh basil and cherry tomatoes bundles with lime,   simple syrup, rum and a splash of bitters)  

- Breakfast Martini (egg white, grapefruit, ginger marmalade, simple syrup, lemon   juice, gin or vodka and hot sauce)  

- Rasberry Mint Mojito (fresh raspberries, mint and lime, muddled with white rum,   club soda and sugar cubes)  

- Da Cucumber Ting (muddled cucumber shaken with vodka or gin, topped with   pink Ting and served martini-style with Tajin spice)