Chef Emma Sample Menu
The Lady J invites you to discover culinary delights from around the world. Whether you prefer a gourmet meal, casual barbecue on board or picnic lunch on the beach; the Lady J’s chef is here to satisfy your tastes. Here’s just a taste of the menus available.
Lunch – Day 1
A Trio of Scallops Served on a fricassee of leaves with a tomato and chili concasse.Seared Wild Salmon Salmon stead marinated with sweet paprika, ginger and chives, char-grilled served with a Moroccan couscous salad.
Lemon Brule Tart
Tangy tart with fresh raspberry cream and blackcurrant coulis.
Lunch – Day 2
Beef Carpaccio
Served with fresh parmesan, rocket and a cracked pepper and lemon vinaigrette.
Parpadelli Pasta
Served with a wine, cream and wild mushroom sauce and a scallop roe dust.
Stilton Laced Shortbread
Served with a plum cream cheese and tomato sorbet.
Lunch – Day 3
Warm Goats Cheese Salad
Grilled goats cheese with a salad of mixed leaves, pomegranate, oven roasted pistachios and wild strawberries.
Flash Fried Chili Squid
Baby squid marinated with chili, lime and cilantro served on a green papaya salad.
Dessert
Balsamic Strawberries Strawberries masticated in a balsamic reduction and honey served with home-made vanilla ice-cream.
Balsamic Strawberries Strawberries masticated in a balsamic reduction and honey served with home-made vanilla ice-cream.
Lunch – Day 4
Salad Capresse
Vine beef tomatoes, buffalo mozzarella served with a both Thai and European basil and a pesto vinaigrette.
Seared local Cod Fillet with a Roasted Red Pepper Crust
Grilled and served with a herb gnocchi and a fresh tomato sauce.
Tiramisu Parfait
A layered parfait served with an amaretto biscotti.
Vine beef tomatoes, buffalo mozzarella served with a both Thai and European basil and a pesto vinaigrette.
Seared local Cod Fillet with a Roasted Red Pepper Crust
Grilled and served with a herb gnocchi and a fresh tomato sauce.
Tiramisu Parfait
A layered parfait served with an amaretto biscotti.
Lunch – Day 5
Tomato Tart Tatin
Vine cherry tomatoes slow roasted with garlic and basil served with fresh parmesan puff pastry and pesto oil.
Grilled Lobster and Mango Salad
Freshly caught lobster grilled with light lemon oil, served with just turning green mango, with a sweet chili dressing.
Stawberry and Amanac Panna Cotta
Fresh cream panna cotta served with a honey and basil tuille and a strawberry coulis.
English Dinner
Prawn Cocktail
A twist on the old staple! Saute tiger prawns, avocado on a bed of baby gem lettuce served with a spiced cocktail dressing.
Fish and Chips
Choice of fish fried in a light batter with Cajun spice, basil with mashed pea puree and home cooked herb chips.
Black Forest Gateau
The traditional English Cake! Layered dark chocolate sponge with sweet cream and cherry compote.
Vietnamese Spring Rolls
Steamed prawns and caramel pork wrapped in Vietnamese rice paper with carrot, cucumber and mint with a chili plus peanut dressing.
Teriyaki Glazed Tuna with Foie Gras
Char-grilled blue fin tuna wrapped in seaweed served with a sesame teriyaki glaze topped with pan-fried foie-gras and sticky rice.
Thai-style Sweet Dumplings
Steamed palm sugar and jasmine dumplings served with a home-made green tea ice-cream and a wasabi and honey tuille.
Crab, Avocado and Crayfish stack
Layers of fresh crab meat with cilantro, avocado and chili and crayfish in a brandy cocktail dressing and a caviar garnish.
Pan-fried Duck Breast Duck marinade with ginger wine and herbs served with griddled veg, spiced polenta and a pomegranate jus.
Warm Chocolate Fondant
The Classic! Melting chocolate cake served with butterscotch ice-cream and a raspberry coulis.
A Trio of Tuna Tartar’s
Chili & Ginger • Shitake & White Soy • Wasabi & Lime
Served with sesame rice crackers
Rosemary and Cinnamon Rack of Lamb
Rack of Lamb roasted served with sweet potato dauphines, grilled asparagus and a port and mint jus.
Individual Pavlova’s
Baby Italian merangues with a crème Chantilly and fresh mixed berries.
Lobster Bisque
Freshly made lobster soup served with a garnish of seared lobster and tarragon toast.
Seared Sea Bass Filet
Served with scalloped potatoes, spinach and oven roasted cherry tomatoes and a Palma ham wafer.
Lemon and Orange Truffle
A light layer mousse cake with a grapefruit sponge served with a passionfruit coulis.
Seared Baby Snapper Fillets
Marinated with lemon and served with a chili tomato salsa.
Wagu Beef Fillet with Wasabi Mash
Oven roasted daube of beef served with a wasabi scented mash, sauté shitake mushrooms, soy-infused jus and a cilantro and cream foam.
Raspberry and Chocolate Soufflé
Served with a warm white chocolate and amaretto sauce.
Pan-fried Foie Gras
With spiced pear and saffron chutney, brioche toast and charred pink grapefruit.
Grilled Supreme of Chicken
Chicken marinated with basil and garlic, served on a wild mushroom risotto with a rocket and parmesan salad.
Vanilla Profiteroles
Freshly made profiteroles dipped in chocolate, filled with crème Chantilly and dipped in dark chocolate with a white chocolate sauce.
Vine cherry tomatoes slow roasted with garlic and basil served with fresh parmesan puff pastry and pesto oil.
Grilled Lobster and Mango Salad
Freshly caught lobster grilled with light lemon oil, served with just turning green mango, with a sweet chili dressing.
Stawberry and Amanac Panna Cotta
Fresh cream panna cotta served with a honey and basil tuille and a strawberry coulis.
English Dinner
Prawn Cocktail
A twist on the old staple! Saute tiger prawns, avocado on a bed of baby gem lettuce served with a spiced cocktail dressing.
Fish and Chips
Choice of fish fried in a light batter with Cajun spice, basil with mashed pea puree and home cooked herb chips.
Black Forest Gateau
The traditional English Cake! Layered dark chocolate sponge with sweet cream and cherry compote.
Dinner – Day 1
Vietnamese Spring Rolls
Steamed prawns and caramel pork wrapped in Vietnamese rice paper with carrot, cucumber and mint with a chili plus peanut dressing.
Teriyaki Glazed Tuna with Foie Gras
Char-grilled blue fin tuna wrapped in seaweed served with a sesame teriyaki glaze topped with pan-fried foie-gras and sticky rice.
Thai-style Sweet Dumplings
Steamed palm sugar and jasmine dumplings served with a home-made green tea ice-cream and a wasabi and honey tuille.
Dinner – Day 2
Crab, Avocado and Crayfish stackLayers of fresh crab meat with cilantro, avocado and chili and crayfish in a brandy cocktail dressing and a caviar garnish.
Pan-fried Duck Breast Duck marinade with ginger wine and herbs served with griddled veg, spiced polenta and a pomegranate jus.
Warm Chocolate Fondant
The Classic! Melting chocolate cake served with butterscotch ice-cream and a raspberry coulis.
Dinner – Day 3
A Trio of Tuna Tartar’s
Chili & Ginger • Shitake & White Soy • Wasabi & Lime
Served with sesame rice crackers
Rosemary and Cinnamon Rack of Lamb
Rack of Lamb roasted served with sweet potato dauphines, grilled asparagus and a port and mint jus.
Individual Pavlova’s
Baby Italian merangues with a crème Chantilly and fresh mixed berries.
Dinner – Day 4
Lobster BisqueFreshly made lobster soup served with a garnish of seared lobster and tarragon toast.
Seared Sea Bass Filet
Served with scalloped potatoes, spinach and oven roasted cherry tomatoes and a Palma ham wafer.
Lemon and Orange Truffle
A light layer mousse cake with a grapefruit sponge served with a passionfruit coulis.
Dinner – Day 5
Seared Baby Snapper Fillets
Marinated with lemon and served with a chili tomato salsa.
Wagu Beef Fillet with Wasabi Mash
Oven roasted daube of beef served with a wasabi scented mash, sauté shitake mushrooms, soy-infused jus and a cilantro and cream foam.
Raspberry and Chocolate Soufflé
Served with a warm white chocolate and amaretto sauce.
Dinner – Day 6
Pan-fried Foie Gras
With spiced pear and saffron chutney, brioche toast and charred pink grapefruit.
Grilled Supreme of Chicken
Chicken marinated with basil and garlic, served on a wild mushroom risotto with a rocket and parmesan salad.
Vanilla Profiteroles
Freshly made profiteroles dipped in chocolate, filled with crème Chantilly and dipped in dark chocolate with a white chocolate sauce.