Angeleyes
Sample menu

• Caramelized apple Belgian waffles with Chantilly cream and freshly grated nutmeg
• Classic Eggs Benedict with black forest ham, homemade citrus hollandaise and served with homestyle roasted curry potatoes
• Country-style personalized omelette filled with your favourite ingredients
• Tortolan French toast made with toasted coconut, cream of coconut infused egg bread, fried bananas and Virgin Island honey
• Daily: fresh fruit platter, warm breads, juices, coffees, Greek yogurts and bacon… lots of bacon

• Bento Box with sesame crusted Ahi tuna served with pickled ginger, wasabi, tamari sauce, seaweed and calamari salads fresh local mango and papaya salsa
• Slow cooked pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers and avocado dressing
• Lebanese donairs – marinated steak, homemade tahini and parsley sauces served in a toasted pita with cucumber, yoghurt and fresh dill
• Fish taco bar – locally caught panko crusted mahi – pile on grated beets, cabbage, mozzarella cheese, homemade salsa and yoghurt
• Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts and fresh lime

APRES LUNCH

• Homemade sorbet duo – mango coconut and raspberry mint
• White chocolate and pistachio cookies served with milk and Bailey’s
• Pomegranate Sorbet Parfait with lebneh, pomegranates
• Salted tahini chocolate chip cookies

• Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit and olives
• Homemade spring rolls with sweet chili dipping sauce
• Gourmet ground beef nachos with blue cheese sauce and sliced avocado
• California sushi rolls with wasabi and pickled ginger

• Fruit and nut stuffed grilled peppers with couscous and pomegranate
• Caprese salad with truffle balsamic glaze and fresh local basil
• Candied pecan, raspberry, arugula and goat cheese salad
• Pesto and ricotta bruschetta
• Korean beef lettuce wraps

• Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes and bbq’d asparagus
• Pan roasted Chilean sea bass with buttered mushrooms and eggplant served family style with wild rice
• Farm to table night – we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal
• Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers and coconut milk, served with aromatic rice
• Caribbean BBQ fest – BBQ ribs, jerk chicken and local lobster served with mango avocado salsa and fried plantains

• Rosewater and vanilla bean creme brûlée
• Dark chocolate mousse with fresh raspberries and orange zest
• Sticky toffee pudding with home made vanilla almond ice cream
• Key lime pie made with whipped cream and ginger snap crust
• Caribbean banana cake with rum, chocolate and a broiled coconut topping

The captain and chef aim to please but more importantly, we aim to out do each other. Be a judge in our ongoing killer cocktail battle.

• Currently in first place: Jenn with her BVI MAI TAI
• Darrel in close second with his Short and Sweet Island Ice-T
• Runner up cocktails: The Perfect Margarita and Spiked White Wine Sangria