ANNEX

A Sampler From Jessica's Galley Aboard The Annex

Breakfast

• Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
• tomato spread, Fruit salad, Blueberry muffins.
• Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
• Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
• Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
• Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
• “Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
• Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.

Luncheon

• Caribbean braised chicken roti (or vegetarian) served with salads - watermelon feta basil salad, chickpea and red pepper salad.
• Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
• Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
• Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
• Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
• Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
• Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.

Canapés

• Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
• Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
• Homemade tzatziki with falafels.
• Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
• Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
• Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
• Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.

Dinner

• Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
• Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
• Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
• Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
• Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
• Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
• Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.

Dessert

• Rum infused apple roses with homemade caramel sauce.
• Key lime pie with ginger and coconut crust.
• Bailey’s infused crème brûlée.
• Poached pears with Grand Marnier whipped cream and candied pecans.
• Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
• Rum fudge pie
• Oreo cheesecake with chocolate ganache.