Best Revenge V 's
All breakfasts are served with a first course of
Cereal and a Fresh Tropical Fruit Platter,
and a constant supply of Tea, Coffee and fruit juices.
Rum and Vanilla French Toast drizzled with warm maple syrup
& a side of crispy fried bacon
Eggs Benedict or Egg Neptune (smoked salmon)
Fresh Crepes with homemade cinnamon & Apple sauce
Goats cheese & Tomato scrambled eggs with bacon, sausage & toast
Ricotta & Lemon Pancakes
All lunches are served with freshly made bread (sundried tomato & rosemary, poppy seed, parmesan, and multigrain) and followed with a little something sweet – cookies, brownies or whatever Kelly has prepared.
Mango chicken salad and mixed green salad
Mahi Mahi Caesar Salad topped with Parmesan crisps
Shrimp & avocado salad dressed with a cilantro and fresh lime dressing.
Thai beef Salad with crisp snow peas and peppers
Homemade Fig and Procuitto Pizza
Linguini alla Vongole (linguini with a white clam sauce)
All nibbles are served with a Captains choice froo froo cocktail and an awesome sunset!
Crostini with – Hot brie+Chutney, Smoked salmon+Caviar, Goats cheese+ caramelized onion
Hot Chili Shrimp Dip served with warm crunchy herbed pitta wedges
Smoked Salmon Sushi Rolls with spicy dipping sauce
Finger Lickin BBQ Ribs
When the large cockpit table is dressed with fine
linens and silverware, the lights are dimmed
and the wine decanted or chilled, it is just the beginning of a fantastic evening with fabulous food
and charming company and it happens every night on Best Revenge 5.
Shitake mushroom & White asparagus Risotto topped
with parmesan shavings and drizzled with white truffle oil.
Crispy warm goats cheese over salad with mustard & tarragon dressing.
Sticky coconut skewered shrimp, with a ginger aioli.
Succulent Pear, crushed walnut & stilton salad.
Seared Tuna on a bed of mixed greens drizzled with Sesame and Sake dressing
Beef Tenderloin with a morel mushroom & brandy sauce, haricot vert & white truffle puree potatoes.
Sesame Crusted Yellowfin Tuna, Seared, served with wakami
& rice timbale, wasabi aioli and a tea and sake sauce.
Chicken breast rolled with fresh pesto, served with roasted Mediterranean
wild rice pilaf & fresh tomato relish.
Red Thai curry Shrimp, with a ginger & coconut sauce, served with cumin scented basmati rice.
Flounder rolled with a sundried tomato paste, roasted in white wine & rosemary
served with cumin & parmesan creamed spinach & rosemary jus.
Dark chocolate orange mousse cake
Raspberry and White Chocolate Cheesecake
Key Lime Pie
Caribbean Crepe (Bananas Foster in a crepe with French vanilla ice cream)
Pecan Pie served with French vanilla ice cream.
Herbal & Black Tea and Regular or decaf coffee
served after dinner with your choice of liqueur and fine minted chocolates.