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Sea Chateau Menu Fresh, Flavorful, All of our meals are prepared with
the emphasis on fresh. We take advantage of the ocean's bounty, the
favorable spice trade, and check in with the 'coconut telegraph' to find the
freshest ingredients for your dining pleasure.
Monday's marvel is grilled jumbo
prawns with pineapple salsa, and a spinach, pine nut and avocado salad
topped by and orange/sherry vinaigrette. Tuesday's treats tease the taste buds
with homemade breakfast pastries in the morning, and the day ends with a
traditional barbeque, grilling up either the fresh-caught fish of the day,
or a fine cut of meal imported from the States. And of course, a
delightful bottle of red or white would be just the right thing
to complete the evening's experience. Wednesdays unveil a spectacular lunchtime lobster
thermadore salad, imminently satisfying and keeping with the theme, may
encourage an afternoon's snorkel. Thursdays offer happy hour and appetizers after an
island excursion, complete with your choice of tropical drinks or Red Stripe
beer, and an array of canapés, crudités, cheeses and dips. As
Caribbean music wafts through the balmy air, the sun, seas and dinner is
served al fresco on the bridge deck. Friday's feature has an Asian flair, with tempura fondue and hibachi skewers of a variety of fish, meats and vegetables, as well as Laura's special sushi, complemented by hot or cold sake. Saturday's sensation is waking up to the aroma of baking as it permeates the boat. It's up to you to decide: is it bread, pastries, or cookies? As you walk into the galley, you might see Laura stirring her mouth watering fudge. The day's labors could possibly become the evening's garlic bread, or tomorrow's French toast. Custom menus and dishes are welcomed upon request.
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Sundays start out with eggs benedict
smothered with homemade hollandaise sauce accompanied with seasonal fruit
and freshly squeezed orange juice or a refreshing mimosa.
