Superb Int’l Cuisine offered by BVI Catamaran Yacht Charter ‘Adastra’

Adastra’s well-known and award-winning Chef Jennifer Lang focuses on regional and classic cuisine to showcase her culinary education. There are two new menus in the works, one being fit and fancy and another that is a fusion of Asian and Indian.

She is always open to a custom menu for each charter based upon guest preferences. Often her classic regional menus are used to better define guests’ palates for a unique one of a kind culinary experience. BVI catamaran yacht charter Adastra is also adding Sous Vide cooking to their gourmet arsenal.

Sample of Chef Jennifer’s French-Inspired Menu {le petit déjeuner}

Breakfast
~Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola~
OEUFS A LA BENEDICTINE {Eggs Benedict}
Poached eggs served over an English muffin and Canadian bacon topped with hollandaise sauce sprinkled with smoked paprika served with fresh fruit
ALVEINS POMME DE TERRE HACHAGE {Fingerling Potato Hash}
Potatoes, leeks, garlic, Swiss chard, eggs and shaved Gruyere cheese served with French bread
FRESH BAKED BRIOCHE
Warm Brioche served with preserves and cream cheese
OEUFS EN COCOTTE {Eggs in Cream}
Baked Eggs topped with a spoonful of heavy cream served with French bread
PATE A CREPES {Crepes}
Fresh fruit crepes with cream cheese filling and fruit topping served with Canadian bacon
QUICHE LORRAINE
Pâte brisée dough, creamy egg custard and bacon served with fresh fruit
GAUFRES BELGES {Belgian Waffle}
Crisp waffles served with an assortment of toppings -fresh fruit, Chantilly cream, chocolate sauce
Lunch
SALADE AUX BETTERAVES ET NOISSETES
Butter lettuce with hazelnut vinaigrette, marinated beets, onions, Roquefort cheese, and toasted hazelnuts
HOMARD EN CROUTE
Savory Lobster pot pie topped with golden puff pastry served with mixed green salad
BEEF SALAD PARISIENNE
Grilled thinly sliced steak, mixed with potatoes, French beans, cucumber, tomato, peppers, and celery tossed with homemade herbed vinaigrette garnished with eggs, cornichons and sliced red onion
TARTE A L’OIGNON
Pate Brise dough filled with sautéed onions topped with Gruyere cheese served with mixed greens
MONTE CRISTO
A double-decker of Swiss cheese, ham, turkey, battered, fried, and dusted
with powdered sugar served with preserves and kettle chips
NICOISE STUFFED BAGUETTE
Hollowed baguette, drizzled with shallot vinaigrette filled with Northwest Wild Products line caught Albacore Tuna, layered with tomatoes, basil,
kalamata olives, and hard-boiled eggs served with pickle spears and mixed greens
SAUSAGE EN BRIOCHE
Brioche stuffed with sausage served with potato salad and a variety of mustards
Hors d’Oeuvres
FROMAGE and CHARCUTERIE PLATE
Pate, cured meats, cheese, olives, pickled vegetables, candied nuts, tapenade, fresh fruit, crackers and crostini
TUNA NICOISE CAKES
Seared tuna mixed with breadcrumbs, capers, green onion, olives, lemon zest, egg, vinegar and anchovy paste cooked until golden brown served with lemon aioli
SAUSAGE EN BRIOCHE
Brioche stuffed with sausage served with a variety of mustards
PROVENCAL VEGETABLE TART
Flaky pastry crust filled with ingredients found in ratatouille {eggplant, tomatoes, zucchini, bell pepper, onion and fresh herbs} topped with shaved Gruyere cheese
MINI SMOKED SALMON CROQUE-MONSIEUR
Round rye bread round filled with smoked salmon-cheese spread dipped in eggs and grilled until golden brown
Dinner
BEEF WELLINGTON
Marinated beef tenderloin wrapped in prosciutto, coated with minced sautéed mushrooms, shallots and pate wrapped in puff pastry baked until golden brown served with a decadent Madeira sauce, mashed red potatoes and sautéed asparagus
CASSOULET
Hearty bean casserole with tender chunks of pork and lamb flavored with fresh herbs topped with breadcrumbs served with salad and French bread
SCALLOPS MORNAY
Smoked ham, poached scallops in white wine, Duchess potatoes drizzled with mornay sauce topped with buttered crumbs served with medley of sautéed vegetables
COQ AU VIN
Pan seared chicken cooked in red wine with onions, mushrooms, and bacon served with parsley potatoes and buttered peas
PORK A LA MOURTARDE NORMANDE SAUCE
Pork with mustard cream sauce served with turnip and potato puree and French beans
POULET AU PORTO
Roasted chicken steeped with port wine, cream and mushrooms served with fromage risotto and asparagus
Desserts
STRAWBERRIES ROMANOFF
Fresh Strawberries marinated in orange juice and aged Tawny Port served with whipped Chantilly cream and topped with chopped pistachio nuts
APRICOT SOUFFLE
Apricot flavored lightly baked cakes served with Vanilla-Rum Crème Anglaise
COFFEE GRANITA
Coffee essence iced dessert topped with cardamom Chantilly cream
TARTE NORMANDE AUX POMMES A LA PATE SABLEE
Creamy custard, Cognac, sweet sugar crust dusted with powdered sugar
CHARLOTTE A LA FRAMBOISE
Raspberry Charlotte
Light fluffy cake filled with raspberry cream served with raspberry- pear
brandy sauce garnished with chocolate shavings
MOUSSE AU CITRON
Creamy lemon mouse served with sweet cookies
PROFITEROLES
Pate choux filled with flavored cream topped with warm chocolate sauce and powder sugar

Other International Menus offered by Chef Jennifer

Italian menu_AdAstra

Caribbean menu_Adastra

Best of All International Menu

Read more about Chef Jennifer Lang and Captain Michael Lang

BVI Catamaran yacht charter Adastra is available for charter in the BVI this summer!

Contact BVI & Caribbean Yacht Charters, a division of CKIM Group, for more info at (321) 777-1707

Inquire now