Chefs Seasonal Dinner Menus
For gourmet dinner cruises and day charters our dinner menus
change seasonally. We use locally produced organic produce when
available. We can accommodate all
sorts of special dietary requests. Please let us know in advance
if there is anything that you would specifically like to have.
Please select the menu of your choice. Please note that courses
are not interchangeable. Menu One
Portuguese Red Bean Soup
A mildly spicy interpretation of a Bermuda classic.
Macadamia Nut and Coconut encrusted Jumbo
Shrimp
Mouth-watering jumbo shrimps battered then rolled in
coconut, fried golden brown and delicious and served with a
Ginger Soy Sauce
North African Spice Rubbed Lamb Rack
Lamb rack crusted with a regional mixture of spices and
roasted to juicy perfection. This house favorite is served with
own couscous, steamed asparagus spears and topped with a locally
grown mint sauce.
Vanilla Short Cake with Berries and
Chantilly Cream
Delicate short cake served with mixed berries and a rich
delicious cream.
Coffee and Liqueurs
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Menu Two
Roast Butternut Squash Soup
Seasonal squash with a hint of cream.
Tomato Cups served with Couscous
Fresh whole tomatoes stuffed with a refreshing couscous
salad made with lime and pine nuts and served on a bed of crisp
fresh greens.
Apricot Braised Chicken Breasts stuffed
with Middle Eastern Spiced Rice Stuffing
Moist and tender chicken breasts filled with a delicately
spiced rice stuffing and then gently braised in an apricot sauce
and served with locally grown steamed christophines.
Vanilla Poached Golden Delicious Apples
Sweet, and tart all at once.
Coffee and Liqueurs
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Menu Three
French Onion Soup
Caramelized onions left to simmer for hours, topped with
the finest Gruyere cheese and baked to bubbling perfection. A
lighter, but very flavorful version of this French classic.
Crab Cakes with Avocado Aioli
A perfect blend of fresh lump crab meat, peppers and
onions, breaded and cooked to a golden brown, served on a bed of
baby spinach (from Canada) tossed in a shallot-citrus dressing
and topped with oranges and ruby grapefruit supreme and latticed
with homemade avocado aioli.
Beef Tenderloin with the chef’s special
Pepper Sauce
The finest 8oz cut of beef tenderloin, served on a bed of
tender onions simmered in port and topped with Bermuda IV’s
extra special peppercorn sauce. Accompaniments are steamed
tender baby carrots, snap peas and asparagus spears.
Thai Coconut Crêpes.
Thin and delicate coconut crêpes accompanied by a special
vanilla sauce.
Coffee and Liqueurs
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Menu Four
Traditional Bermuda Fish Chowder
Served with Sherry peppers and rum.
Parma Ham with Melon
Seasonal melon with Parma Ham
Pan Seared Duck Breast with Cajun Spice
Rub.
Individual plump breast of duck served with locally grown
organic mashed sweet potato on a bed of steamed bok choy with
locally grown steamed christophines.
Mixed Berry Pavlova
The reintroduction of a classic Australian dessert!
Crispy sweet meringue filled with cold mixed berries and topped
with chantilly cream.
Coffee and Liqueur
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Menu Five
Carrot and Ginger Soup
A light refreshing soup made with organic carrots and
fresh ginger.
Traditional Waldorf Salad
A traditional salad with walnuts, apples and light
mayonnaise.
Wahoo with Mango Salsa
Local wahoo served with the chef’s special mango salsa,
baby squash and snap peas
Mixed Berry Compote
A delicious blend of fruits served with coconut rum and
vanilla ice cream
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Wine and Beverages. Dinner is served with
wine. The Captain will make a selection from Bermuda IV’s wine
locker according to the menu which you have chosen. He prefers
to serve either French or Italian wine but if you have a
particular preference for Australian or Californian wine, be
sure to let the office know before your charter.
House wine, beer and soft drinks are available
on board at all time. Please let us know if you have a special
request for spirits, champagne, or liqueurs with coffee and we
will make arrangements with you to have it on board for an extra
charge. Coffee and tea are both available after dinner including
herbal teas. |
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