S/Y RADIANCE Sample Menu
Chef Suzanne Trice

Breakfast Selections Examples:

• Yogurt parfait with fresh fruit and galley made granola or muesli
• Eggs prepared to order, with choice of ham, bacon, sausage, or grilled tomato & potatoes
• Freshly baked Quiche du Jour (Lorraine, Florentine, shrimp, pesto)
• Omelet with choice of filling – cheeses, fresh veggies, smoked salmon
• Shakshuka – eggs baked in spicy tomato with feta served with grilled bread
• Savory yogurt bowls with mint & dill over fresh cucumber & chickpeas
• Assortment of fresh seasonal Island fruits & freshly baked breads, toasts, muffins, pastry

~ ~ ~ ~ ~

Lunch Selection Examples:

• Mediterranean Salad with fresh veggies, orzo & roasted shrimp with lemon vinaigrette
• Salmon bowls:  seared salmon served over rice, avocado or other & choice of spicy wasabi dressing

• Choice of Soft Tacos:

- shredded pork, rice & beans,  & grilled pineapple cilantro lime slaw

- fish with tomatoes, onion, cucumber, cheese, cilantro & avocado crema

- Asian chicken salad with peanut, soy, ginger dressing & veggie Rangoon with sweet chili sauce

~ ~ ~ ~ ~

Cocktail hour examples – may be served as boards, passed, plated, or arranged in a tower:

Board examples:

• Cheese and Fruit Board - nuts, dried fruit, crostini, fruit spread, local honey
• Cheese & Charcuterie: cheeses, pate, meats, pickles, mustards, fruit spreads, nuts, served with crackers or toasted bread
• Mezze - pickled vegetables, olives, hummus, tzatziki, roasted artichokes, roasted peppers, whipped feta, pita, grilled bread

Plated or passed hors d’oeuvre examples:

• Steak tartar on potato gaufrettes
• Avocado toasts with hot honey and mozzarella
• Roasted Ribeye on buttered toast with tomato aioli and garlic tomato confit
• Salmon tartar on rice wonton crisp
• Antipasto Skewers (cured meat, cheese, marinated vegetables)
• Lobster escabeche
• Salmon tartar with crème fraiche caviar and wasabi broth, cucumber cup with shrimp salad
• Mini crab cakes
• Herb ricotta on buttered toast with honey
• Cucumber cups with shrimp salad (ceviche style)

Seafood Tower example:

• Chilled crab salad with crostini
• Chilled lobster tail with tarragon shallot sauce
• Oysters on the half shall with ginger mignonette
• Poached shrimp with red or white cocktail sauce
• Local fresh caught fish ceviche

~ ~ ~ ~ ~

Dinner Selection Examples:

Starters: 

• Orange, beet & goat cheese salad with toasted hazelnuts
• Steakhouse chopped salad
• Seared Scallop with sweet potato, bacon & pomegranate reduction
• Mixed green salad with dried fruit & panko crusted goat cheese fritter

Entres:

• Seared Duck with a port wine cherry reduction & served with roasted potatoes with cream, green beans & mushroom
• Filet Mignon with roasted shrimp in garlic lemon coulis & loaded potato cake
• Crab Cakes served with whipped potatoes & crisp asparagus served with beurre blanc
• Blackened Red Snapper with mango sauce & salsa rice salad

~ ~ ~ ~ ~

Dessert Examples:

• Fresh berries with crème anglaise
• Lemon Sorbet with raspberry sauce
• Peach & Berry Crisp with vanilla ice cream
• Banana Foster Bread Pudding

~ ~ ~ ~ ~

On request, special diets will be accommodated:  vegetarian, vegan, dairy or gluten free, etc.