Suggested Menus
Although menus are tailored to you and your guests’ taste and preference, below is just one example of the various choices that can be offered aboard Lady Joy.
The following menus can be served either as plated meals, family style, or buffets.
Breakfast items served daily include homemade breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a cheese sampling, house made granola and freshly squeezed fruit juices. A variety of cooked offerings will also be available upon request, including eggs any style, pancakes and full cooked breakfasts. We can also accommodate special dietary requirements including vegan, paleo and kosher.
Day 1
Lunch
Sauteed spicy octopus, chorizo with saffron butter sauce with a rocket salad
Chicken Caesar salad, cos lettuce, parmesan croutons, anchovies and crisp pancetta
Quinoa, broccoli, cucumber, zucchini, mung bean, avocado and red cabbage superfood salad
Dinner
Pan fried rump of lamb, colcannon mashed potatoes, chantenay carrots, tenderstem broccoli, red currant and rosemary jus
Sweet potato & chickpea tikka masala, sticky coconut rice, mint raita and flatbread
Roasted butternut squash, goat cheese, pomegranate, bulgur wheat salad
Day 2
Lunch
Fine salmon cappuccino, seafood vol au vent, kale, asparagus and a Hollandaise sauce
Heritage tomato and mozzarella salad with balsamic caviar, olives, basil oil dressing
Grilled chicken, creamy mushroom linguine served with baby spinach and red vein sorrel
Dinner
Seared Dijon and herb halibut with butternut squash and carrot puree, truffle pesto, greens and a red wine jus
Dry mustard rubbed chicken stuffed with smoked Gouda wrapped in prosciutto ham served with green peppercorn jus
Butternut squash and yellow zucchini risotto, toasted pumpkin seeds, baby kale and parmesan shavings
Day 3
Lunch
Seared Ahi Tuna with ginger and sesame seed salad
Hand-made lobster and saffron ravioli served with lemongrass and chervil velouté, creamy baby spinach
Cep and fennel tartlets with roasted plum tomatoes
Dinner
Rib-eye steak, fondant potato, braised red cabbage, fine green bean and toasted almond slivers served with a pink peppercorn and brandy sauce
A light and fresh potato crab cake made with spring onion and lemon, served with a mixed leaf salad and a light mustard dressing
Buffalo cauliflower and quinoa tacos with guacamole, chickpeas, spicy salsa and shredded red cabbage slaw
Day 4
Lunch
A warm salad of roast chicken, tender stem broccoli, asparagus, kale, sugar snap peas and penne pasta with blue cheese crouton
Mushroom and garlic bread wellington, prosciutto, asparagus duxelles, mustard, mushroom veloute and chives
Crispy calamari with squid ink aioli, piquillo peppers, balsamic roasted red and yellow cherry tomatoes
Dinner
Mahi mahi, tomato and red onion compote, cheese and chive pomme croquette, chili, lime and coconut sauce
Crispy roast duck, Chinese pancakes, hoisin and plum dipping sauce, egg fried rice served with a salad of cucumber, spring onion and baby gem
Sweet potato and romanesco dhal curry, jasmine rice, red pepper and zucchini bhajis, peshwari naan bread
Day 5
Lunch
Bento box-a selection of hand-made sushi including tuna Hosomaki roll, Salmon roe Ikura gunkan, teriyaki chicken, avocado and cucumber Chu maki, Nigiri-zushi, soya dipping sauce, pink pickled ginger and wasabi
Sicilian fish stew of red mullet, king prawns, mussels, snapper and baby squid with saffron potatoes, and toasted sourdough
Roasted red pepper and garlic hummus salad with celery, radish, cucumber, bell peppers and crisp tortilla
Dinner
Braised featherblade of beef, cavolo nero, artichoke, pumpkin served with a bourbon jus
Corn fed chicken breast stuffed with truffles and chestnut mushrooms, served with dauphinoise potatoes, kale, smoked carrot puree and roast chicken jus
Char-grilled halloumi, quinoa and puy lentil salad with plum tomatoes and romesco sauce
Day 6
Lunch
Jerusalem artichoke and parsnip risotto with parsnip crisps and truffle
Charcuterie platter with figs and roasted red pepper served with foccacia bread
Cream of leek and potato soup served with homemade bread and butter
Dinner
Slow roast pork belly, cinderella squash puree, spring greens and roast garlic and charlotte potatoes
Thai green king prawn and conch curry served with coriander rice, pickled vegetables and peanut sauce
Lebanese baked salmon with a warm tabbouleh couscous, fresh mint and feta cheese salad
Day 7
Lunch
Spanish paella, roasted yellow pepper and tomato garlic bread
Hand-made goat cheese and rocket pizza served with a green salad, olives and lemon dressing
Tagliatelle, roasted golden beets, almonds, blue cheese, watercress and horseradish creme fraiche
Dinner
Pan seared sea bass served with a cider and honey glaze, stuffed savoy cabbage and apple cinnamon chutney
Barbecued lobster served with seaweed butter, a forrestia of portabello mushrooms, grilled corn, celeriac and Kohlrabi
slaw
Caramelised hand dived sea scallops, baby arugula and red oak leaf salad, orange segments, served with Champagne and citrus vinaigrette
Desserts
Eton mess and strawberries
Chocolate fudge cake
French lemon tart
Hot black treacle and ginger pudding, salted caramel
Dark chocolate delice, praline and orange gel
Vanilla creme brulee, poppy seed shortbread biscuits
Classic British sticky toffee pudding
N02 chocolate mousse chantilly
Traditional American pancakes
Chocolate and churros
Triple chocolate brownies
Hot belgian waffles
Apricot bread and butter pudding
Pear tarte tatin with toffee creme fraiche
Red velvet cupcakes with lemon and cream cheese frosting
Profiteroles with dark chocolate sauce
Plus more…
Exuberance is beauty.
