Before you board Aoibh, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.

Breakfast

Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, muesli or cereal with yoghurt, toast and jam.

Scrambled eggs, smoked salmon, cream cheese on toasted bagels

Eggs Benedict prepared with bacon and Hollandaise Sauce on toasted English muffins

Breakfast frittata

Continental breakfast – baked muffins, cold meats, cheeses, pickles assorted fresh bread and cheeses

Captain’s pancakes served with fresh fruit platter, jams, honey and maple syrup

Omelettes with your choice of fillings – bacon, herbs, mushrooms, cheese, tomatoes

Eggs Florentine – poached eggs with spinach

Lunch

Tortillas – Build your own tortilla with a selection of fillings including fish, chicken, beef, tomato salsa, cheese, lettuce, guacamole and sour cream

Quiche of the day accompanied by salad and freshly baked bread

Veal or chicken parmigiana served on French bean and pine nut salad

Salmon Linguine in a lemon cream sauce.

Thai fish cakes served with coconut rice and sweet chilli sauce served with Asian salad

Chicken Caesar salad

Lobster Salad

Moussaka and Greek Salad

Canapes

Deep fried Camembert cheese with cranberry jelly

Dragon chicken wings with a yoghurt, mint and lime dip.

Zucchini balls with tzatziki

Salmon-cucumber and ham-asparagus twists.

Marinated beetroot with goat cheese.

Parmesan basket with smoked salmon salad

Three fish pate served with brochette

Artichoke and crab dip

Gazpacho

Entrees

Pork tenderloin with caper sauce and chives served on mashed potatoes or cauliflower mash, asparagus

Roasted wahoo with walnut, lemon and parmesan crust served on a potato rosti veg of the day served with beurre blanc sauce

Butter chicken served with basmati rice, poppadum and all the condiments

Seared Ahi tuna,  coconut rice, stir fried veg ,wasabi sauce

BBQ steak , baked potatoes, mushroom/pepper sauce and aubergine salad

Provencal-style rack of lamb on potato dauphinoise with roasted broccoli and buttered French beans served with red pepper puree

BBQ prawns with seasoned fresh vegetable risotto and mango salad

Desserts

Poached pears with cassis coulis and fresh berries.

Chocolate mousse

Pavlova

Coconut Panna-Cotta with rum roasted pineapple.

Lemon custard tart topped with fresh  raspberry coulis

Chocolate Walnut Cake with fresh fruit coulis and cream

Mimosa jelly made with freshly squeezed orange juice set with champagne.

Tiramisu

Crème Brule

For the younger members of the family

Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne

Freshly made choc brownies