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Additional Food Photos Available At Chef Debrina Woods Menus 2011-2012 Chef Debrina Woods Collection of Sample Menus & Food Offerings for the 2011-2012 Charter Season: CONTENTS: Page 02 Elegant Breakfasts Page 02 Luncheon Page 03 Afternoon Tea Page 03 FIVE DAY Dinner Menus Page 04 ADDITIONAL Dinner Menus Page 06 European Themed Menus Page 08 Traditional Menus Page 11 Contemporary Menus Page 12 International Menus Page 14 Light Entrées Page 16 Cocktail Receptions Page 19 Crudités & Cheese Page 21 BBQ Themed Menus Page 22 BEACH Party’s Page 24 LO CARB Menus Page 26 Seafood 1 Page 27 Seafood 2 Additional Food Photos Page 28 My Steakhouse available at: Page 29 THANKSGIVING Page 30 Fall & Holidays Menus www.chefdebrina.com Page 31 Desserts Page 32 Tuscan Feast & French Menu EMAIL: [email protected] / WEBSITE: www.chefdebrina.com Page 1 Chef Debrina Woods Menus 2011-2012 Elegant Breakfast Croissants, Muffins and Danish Choice of Ham, Bacon or Sausage All breakfasts accompanied by fresh baked mixed Basket of Breakfast Breads, Omelet Selection STEAK AND EGGS Eggs Benedict Charbroiled New York Steak Scrambled Eggs with Smoked Salmon and Scrambled Eggs. French toast Waffles with Whipped Cream, EGGS BENEDICT Berries and Warm Maple Syrup A Traditional Favorite: Poached Eggs and Your choice of: Canadian Bacon, Grilled New York Steak Lobster/Smoked Salmon/Sliced Fresh Turkey Breast on a Toasted English Muffin with Lemon or Orange Scented Hollandaise Sauce. Breakfast Potatoes LUNCHEON Menus TRADITIONAL SCRAMBLED EGGS Fresh Fish of the Day Made to order with Bacon, Ham or Sausage, Your selected favorites prepared to your order Breakfast Potatoes Grilled Sirloin Steak THE MEXICAN BREAKFAST Grilled Top Sirloin Steak with a Zinfandel and Soft Corn Tortilla with Onion, Guacamole and Shallot Sauce Peppers served with Chorizo Pork with Green Peppercorns Scrambled Eggs and Black and/or refried beans Roast Loin of Pork with a Green Peppercorn OMELET BREAKFAST and Cognac Sauce Made to Order Omelet. Breakfast Potatoes, Fillets of Sole Fresh Breads Steamed Fillets of Sole, Served with an Herb THE EUROPEAN BREAKFAST Butter and Thin Egg Noodles French bread and Croissants served with Soft Grilled Breast of Chicken Imported Cheeses and Sliced Fruit with a Mustard Cream THE CONTINENTAL BREAKFAST Breast of Chicken, Mustard Sauce and Capers Croissants, Danish and Muffins, Sliced Fresh Pasta Primavera Fruit, Butter and Preserves Linguini Pasta "Primavera" with Vegetables in a Basil Cream. THE BUFFET BREAKFAST Classic Louis Salad A Salad with Dungeness Crab, Bay Shrimp, Chilled Fruit Juices Avocado, Hard Boiled Egg and Asparagus Sliced Fresh Fruit Classic Cobb Salad Scrambled Egg Lettuces, Chicken, Crisp Bacon, Avocado, Tomatoes, Eggs and Blue Cheese. Served Quiche of the Day with our Citrus Vinaigrette Breakfast Potatoes Chinese Chicken Salad Assortment of Dry Cereals A Chinese Chicken Salad with Crisp Mai Fun Noodles EMAIL: [email protected] / WEBSITE: www.chefdebrina.com Page 2 Chef Debrina Woods Menus 2011-2012 Turkey Croissant Sandwich Sample 5 Day Charter Dinner Thinly Sliced Turkey Breast, Ham, Tomatoes, Menus Cheese and Lettuce on a Freshly Baked You may select one of the Entrees listed: Croissant, Accompanied by Fresh Fruit Warm Quiche with Salad Menu One Your Choice of: a Quiche Lorraine, with Ham and Onion, a Crab and White Cheddar Quiche Salad of Petite Greens or Spinach Quiche served with a Salad with dried cranberries, spiced pecans of Mixed Greens and Lettuces. manchego cheese and tarragon vinaigrette BBQ Spiced Salmon Classic English High Tea oven roasted with a three mustard sauce Please Select Five of The Following Marinated Sirloin Steaks cabernet wine sauce with rosemary Scones with Various Jams Watercress and Cucumber Sandwiches Wild Mushroom Risotto, Fresh Seasonal Smoked Salmon Sandwich Vegetables: Best of Market Curried Egg Salad in a Croustade Variety of Breads and Sweet Butter Chelsea Buns Mushroom and Herbs Sandwich Stilton on Brioche Toast Menu Two Apricot-Currant Scones with Ham and Mustard Baby Spinach Salad Crab Puffs Shrimp Dainties fresh berries, goat cheese, pine nuts Pate of Duck and raspberry vinaigrette Please Select Four of the Following Market Fish with a light saffron sauce Sable Pinwheels Roasted Prime Rib of Beef with light jus and Hazelnut Tulles horseradish cream, served with Wild Rice Pilaf Coconut Palates with porcini mushrooms and a fresh Market Almond Macaroons Vegetable Medley Chocolate Macaroons Palmiers Variety of Breads and Sweet Butter Madeleine’s Lace Tulles Menu Three Petit Berry Tarts Chocolate Truffles Classic Caesar Salad Mini Lemon Tarts Imported parmesan cheese and classic Chocolate Drop Cookies Caesar dressing Cat's Tongues Grilled Breast of Chicken with Thyme Cream Puffs and Orange Lemon Poppy Seed Pound Cake Chocolate Walnut Teacake Grilled Tri-Tip of Beef with shallot jus with black pepper, Garlic Mashed Potatoes and Served with: Jams, Jellies, Clotted Cream fresh Market Vegetables Selection of English and Herbal Teas with condiments Variety of Breads and Sweet Butter EMAIL: [email protected] / WEBSITE: www.chefdebrina.com Page 3 Chef Debrina Woods Menus 2011-2012 Menu Four Dinner Selection Two Romaine Hearts with Tomatoes and Hot A marbled terrine of foie gras, wild House Cucumbers, Kalamata olives, red mushrooms, and chicken poached in sage onions and feta cheese and oregano served and Spanish Madeira Wine with Champagne mustard vinaigrette Grilled filet of striped sea bass served on a Roasted Rack of Lamb celery root and sweet potato pancake with rosemary jus with a warm endive and zucchini salad with a green goddess herb dressing Fillet of Sea bass with an Herb Crust chardonnay cream with chives Layers of brandy snap biscuit with honey ice cream surrounded with a small mélange of Roasted Red Potatoes “Lyonnais” fresh tropical fruits salad with caramelized onions and chives Market Vegetable Medley Dinner Selection Three Variety of Breads and Sweet Butter A salad of lobster couscous and peppers dressed with a ginger and cardamom vinaigrette Menu Five Roasted free range chicken breast served with Endive, Red Leaf and Roquefort Salad morel mushrooms, spinach toasted walnuts, sweet cherry tomatoes and braised endive Honey Mustard Dressing Chocolate harlequin layers of white and dark Roasted Mahi-Mahi Fillet chocolate mousse with sponge cake imbibed fennel julienne and lemon butter sauce with coconut and rum Roasted Tenderloin of Beef with a veal mushroom reduction Dinner Selection Four Gratin Potatoes Traditional Caribbean black bean soup Market Vegetable Medley Macadamia crusted chicken breast served with Amaretto sauce and assorted vegetables Variety of Breads and Sweet Butter Chocolate shortbread diamonds with poached fresh pears in champagne warm caramel sauce ADDITIONAL Chef Debrina Charter Dinner Menu Offerings Dinner Selection Five Dinner Selection One Dressed white crab topped with a chilled shellfish Creamy crab bisque garnished with chunks of mousse served with crème fraiche and caviar fresh crab meat Roast loin of veal with herb crust served with Roasted filet of beef topped with Provencal fresh spinach and fondant potato vegetables, perfumed with basil A duo of lemon tart and black currant mousse Iced white chocolate cream bombe filled with raspberry and dark chocolate ice cream surrounded with marbled chocolate brittle with a warm raspberry sauce EMAIL: [email protected] / WEBSITE: www.chefdebrina.com Page 4 Chef Debrina Woods Menus 2011-2012 Dinner Selection Six Crown of asparagus: asparagus wrapped with A salad of citrus fruit and quail with an smoked salmon and cream cheese, topped orange scented dressing with field greens Filet of sea bass with marjoram and lemon Roasted corn fed chicken breast morel served with baby onion and leek confit mushrooms, spinach and braised endive Symphony of chocolate hazelnut mousse Bailey’s ice cream served in a coffee cup layered with chocolate mousse and coffee mousse glazed in chocolate Dinner Selection Eleven Four courses Dinner Selection Seven Shellfish and seasonal Fish set on a Terrine of roasted Provencal vegetables saffron jelly with a trio of flavored oils layered with thin slices of mozzarella Tiny floating cheese soufflé Boneless quail served with port sauce and Grilled filet of beef with a sweet corn ravioli of seafood topped with citrus herbs, flan sweet corn and truffle broth accompanied by chef's selection of vegetables Ice Vanilla Nougat bound with praline served with a pistachio sauce Warm apple charlotte apples in buttered bread crust with an apple sorbet Dinner Selection Twelve GOURMET MENU Dinner Selection Eight Five Courses Parcels of smoked salmon filled with crab and avocado A small salad of foie gras, with a sherry Lamb cutlets topped with stilton served on a sauce and grapes bed of petite lentils and Italian bacon Gratin of bay shrimp and morel mushrooms with a red wine sauce Pink grapefruit and whiskey sorbet Filet of striped sea bass with a beet Frozen banana soufflé sauce, spinach and red skin potatoes A poached fresh peach presented on a Dinner Selection Nine crisp meringue disk with vanilla bean ice cream and melba sauce Salad of vegetables, shrimps and lentils dressed with a Japanese dressing Dinner Selection Thirteen Roasted tenderloin of beef on fresh spinach GOURMET MENU with cabernet sauce Five Courses Double sorbet dessert with coconut tulles Pan fried scallops, with a roasted pepper vinaigrette Dinner Selection Ten Warm smoked chicken consommé Ravioli of bay shrimp with a dressing of Small salad of mixed greens, grilled tomatoes, red
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