Cap II's

Menus vary from week to week and can be adjusted to individual preferences
or dietary requirements.
You'll be amazed with the culinary creativity and talent.

Peaches with cinnamon crème fraiche
Caribbean eggs benedict with passion fruit hollandaise
Spring vegetable frittata
Good Morning Waffles
Salmon and asparagus omelet
Mexican eggs with salsa
Pecan pancakes with maple syrup
Hawaiian French toast with crispy bacon strips
Apricot and nut coffee cake
All served with fresh breads and fruits
Milk, juice, coffee, tea or hot chocolate

Brie salad with raspberry vinaigrette
Salmon/asparagus quiche
Spinach and ricotta flan with Greek salad
Marinated chicken with nutty citrus salsa and homemade spiral herb bread
Chicken salad with creamy mango dressing and croissants
Shrimp and avocado salad with onion dill bread
Tropical fruit, shrimp and pasta salad with crusty French bread
Parmesan-crusted portobello mushroom salad
Lunch is served al fresco under the bimini in the large cockpit

Tropical tomato mango salsa
Drunken mushrooms
Super nachos and margaritas
Baked brie with brandy and apricots
Crab cakes with chipolte remoulade
Asian spring rolls wit citrus-soy dipping sauce

Mozzarella-topped peppers with tomatoes and garlic
Grilled port cutlets with papaya and red onion salsa
Coconut custard with strawberry lemon sauce
Seafood Brochette with papaya salsa, wild rice and steamed vegetables
Filet mignon with port and rosemary glaze, baked potatoes and assorted vegetables
Chicken breast in garlic, ginger and lime marinade with snow peas, mixed sweet peppers and herb potatoes
Salmon with orange vinaigrette sauce on a bed of caramelized pear and onion mashed potatoes, and glazed baby carrots
Chicken enchiladas, carnitas and Spanish rice
Dinner is served with a selection of fine wines

Pumpkin soufflé
Mango and orange cheesecake
Chocolate and rum mousse
Boston cream cake
Flan with caramel sauce