Sample Menu from Roberta’s Galley

The food on the trip will be something you will never forget. Roberta has a degree in Culinary Arts and Management, and graduated cum laude as a certified chef. Her food is world-famous - the food alone makes this trip worthwhile. Mike and Roberta will customize your cruise and tailor your menu to meet your food and beverage preferences and dietary needs!

Breakfast Eggs Cordon Bleu Croissants Florentine Grand Marnier French Toast Lobster Eggs Benedict Pesto Proscuitto Omelet Vegetable Frittata Huevos Rancheros Continental Breakfast	Lunch Caribbean Curry Chicken Salad in a pineapple boat Grilled Tuna Salad Nicoise Hearts of Palm & Avocado Salad and Crab Bisque Shrimp & Vegetables w/ seashell pasta, leaf greens Seared Mahi-Mahi in a green onion dill crepe Caribbean Cobb Salad with grilled chicken sauté Potato Leek Soup, Ham & Broccoli Sailing Buns
Hors D' Oeuvres Hoisin Blackberry Brie baked in phyllo Cold Poached Lobster with a sauce verte Steamed Mussels in a garlic wine sauce Crab-stuffed Scallop Shells Marinated Asparagus wrapped in proscuitto Pesto Parmesan Pinwheels Smoked Salmon Cocktail Puffs	Desserts New York Cheesecake with Strawberries White & Dark Chocolate Mousse Key Lime Pie Chocolate Soufflé Gateau Roberta (flourless chocolate cake) Banana Cream Cup Tart with soft gingersnap cookies Blueberries Brulee
Dinner Conch Salad with Cuban bread Grilled Ginger Garlic Yellowfi n Tuna on a bed of basmati rice topped with a tropical fruit salsa and tortilla strips Pecan-encrusted Goat Cheese on a bed of mixed baby greens w/ champagne dressing and cloverleaf potato rolls Herb-roasted Chicken with baked shallots in a caper sauce, thyme sweet potatoes, and spinach soufflé Grouper Chowder and butter horn rolls Veal Picatta on a bed of lemon chive pasta w/ julienne carrots Broiled Portabella Mushroom & Tomato on a bed of red oak leaf salad and French Bread Succulent Leg of Lamb with a guava garlic glaze, scalloped potato, & caramelized walnuts and green beans European Salad w/ dill chive dressing and rye rolls Fillet of Beef Tenderloin w/ crab stuffing wrapped with leeks and a ribbon of béarnaise sauce, rosemary red bliss potato, asparagus bundles w/ burre blanc sauce Cream of Broccoli Soup and honey wheat rolls Main Course – Madeira Pork Tenderloin Medallions, Potato Fans and Zucchini Mousse Citrus Papaya Salad and oatmeal rolls Swordfi sh Aux Poivre & Crab Cakes, scalloped eggplants, and thyme new potato

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