WHISPERS II Yacht Charter Guide

WHISPERS II Yacht Sample Menu


Chef Valerie Tear


Walnut-crusted Cinnamon French Toast with Maple Syrup and Pork & Apple Sausage
Avocado on fresh Sourdough with Scrambled Eggs and Chives
Smoked Salmon and Dill Quiche
Shirred Mediterranean Eggs, baked with Spinach, Mushrooms and Feta
Ricotta Pancakes with fresh Blueberries, whipped Honey Butter and crispy Bacon
Classic Eggs Benedict, served with Asparagus Spears
Salmon, Capers and Red Onion on toasted Bagel with Cream Cheese


Tiger Prawns & Avocado with Lime Chili Dressing; served with Chickpea & Roasted Pepper Salad
NY Steak Sandwich with Horseradish, Rocket and Salsa; served with Crunchy Potato Salad
Blackened Mahi Mahi; served with Mango Salsa and Avocado Crema
Steak and Chicken Kebabs; served with Greek Salad and Tzatziki
Seared Tuna Niçoise Salad with Anchovy and Capers Dressing and fresh Bread
Classic Caesar Salad; served with Cajun Chicken Strips and Avocado
Gourmet Burgers with Blue Cheese; served with Sweet Potato Fries and fresh Watermelon
Steamed Mussels with Garlic & White Wine; served with fresh crusty Bread


Prawns & Fontina au Gratin
Tricolore Bruschetta
Spicy Tuna Cakes with Coriander Dipping Sauce
Feta Spinach Greek Tartlets
Retro Shrimp Cocktail in Shot Glasses
Crab Stuffed Mushrooms
Spicy Buffalo Wings with Cooling Dips
Buttery Garlic & Herb Crevettes

Served with refreshing ISLAND COCKTAILS, by Bartender Kev
Pain Killer; Dark & Stormy; Margarita; Mud Slide; Kamikaze; Cosmo; Mojito; Espresso Martini;
Rob Roy; Shark’s Tooth; Old Fashioned; Classic Martini; Bloody Mary – just to name a few


Pistachio Stuffed Salmon in Banana Leaf; served with Garlic Yogurt Carrots and Wilted Romaine Bacon Salad
Rosemary & Fennel Chicken Breast; served with Grilled Asparagus, creamy Polenta and Porcini Tomato Sauce
Sesame-crusted Tuna Steak; served with Wasabi mashed Potatoes and Garlic Mushrooms
Slow-cooked Beef Bourguignon; served with Coriander Potato Gratin, Fine Green Beans with Almonds
Lobster Thermador; served with Saffron Gnocchi, Broccoli and Parmigiano
Sage & Ricotta Stuffed Chicken Breast; served with Hasselback Baby Potatoes, and Tomato, Onion and Olive Tarragon Salad
Crispy Nut Pork Chops; served with Cinnamon Apples, Garlic Rough Mash and Pea Puree
Premium Sirloin Steak and Peppercorn Sauce; served with Pan-fried Mushrooms and Potato Wedges


Chocolate Ganache Truffles, with Mega-Mint Ice Cream
Passion Fruit Cream Delight
Shortbread Lemon Tart with fresh Berries
Rum Chocolate Mousse with Orange Zest
Buttery Skillet-fried Apples & Orange Sauce, with Rum & Raisin Vanilla Ice Cream
Espresso Panna Cotta with Hazelnut Brittle Shards
Duo of Chocolate Fondant and Lemon Posset Shots
Mini Fruit Tartlets with Grand Marnier Cream

** Options for meals are possible with substitutions without losing the theme of the dish **
(such as for Vegetarian or Vegan)