Lady J’s 5-star chef delights guests with a fabulous New England themed menu.

A select handful of charter brokers were invited to spend 5-days onboard 142' Palmer Johnson MY Lady J as an orientation and familiarization trip (also known in the industry as a FAM Trip) showcasing the yacht’s amenities, the fabulous crew, the chef’s abilities, and the beautiful destinations available to luxury charter guests. This first-hand knowledge of the yacht allows brokers to speak with full confidence, selling the Lady J experience to the most appropriate clientele. 

As a highlight to this special adventure, the Chef prepared a series of  special New England inspired menus focusing on local sea life and fresh vegetables from the northeast area. The delicious offerings of these 4 days provide a glimpse into the pleasures of Motoryacht Lady J.

Day 1  |  Lunch

  • Mozzarella, tomato and spinach salad with Balsamic glaze and fresh basil with a drizzle of basil oil
  • Platter selection of fresh local shellfish: Clams Casino, seared scallops and crab-cakes with herb salad accompanied by spaghetti with chili and lemon sauce
  • Strawberry shortcake with local strawberries and fresh cream 

 Day 1  |  Dinner

  • Chanterelle mushroom salad over arugula with Parmesan cheese shavings and served with a lemon dressing.
  • Macadamia nut and Dijon mustard crusted rack of lamb with a honey vinegar sauce, served with rice pilaf and steamed green and yellow beans and carrots
  • Maine Apple Cake with warm butterscotch sauce accompanied by Dulce de leche ice cream

Day 2  |  Lunch

  • Lobster Bake on the beach on a lovely warm afternoon on Butter Island: Baked Lobsters, clams, mussels, Kielbasa sausage, onions, corn, fingerling potatoes, drawn butter
  • Chef Garden Salad
  • Potato and chive salad
  • Whoopie pies

Day 2  |  Dinner 

  • Lima Bean Salad with snow pea and beet shoots served with a red wine vinaigrette and fresh Nasturtium flowers
  • Veal Saltimbocca alla Romana, escalope of veal, with Prosciutto ham, sage cooked in a Marsala sauce, accompanied by Tagliatelle Alfredo and steamed green vegetables
  • Pears poached with star anise and vanilla, coated with warm chocolate sauce, toasted almonds and served with Vanilla ice cream. 

Day 3  |  Lunch

  • New England Clam Chowder served with freshly made olive Foccacia bread
  • Grilled chicken with rosemary, garlic and lemon
  • Pan fried Hake with lemon and white wine sauce
  • Oven baked spicy potatoes
  • Cranberry and apple salad and spring greens with toasted Pecan nuts
  • Peach Cobbler with Fresh Cream

Day 3  |  Dinner

  • Fresh Local Oysters in the shell, on ice with Mignonette sauce
  • Seared Fillet Mignon with Sauce Béarnaise. Served with baked sweet potato on the side and Roquefort cheese salad
  • Fresh poached peaches with peach sorbet, raspberry coulis and vanilla ice cream 

Day 4  |  Lunch

  • Salad of golden roasted beets, with oranges, cranberries and cottage cheese over green salad leaves
  • Grilled Halibut with tomato, olive, caper and onion sauce served with asparagus risotto and roasted vegetables
  • Chicken Parmesan, with tomato marina sauce, grilled Parmesan served with asparagus risotto and roasted vegetables
  • Baked fresh figs, with honey and blueberries with crème fraiche and toasted pine nuts 

Day  4  |  Dinner

  • Sushi Nori platter and Vegetable Spring Rolls
  • Mini Peking Duck Pancakes with Hoi sin sauce, cucumber and scallions
  • A sample platter of:
    Ground Chicken Fried Won Tons
    Beef fillet in Black Bean Sauc
    Shrimp Sweet and Sour
    Stir fry Vegetables and Rice noodles
  • Pineapple Fritters and Chocolate ice cream

 Dining onboard Lady J is a world-class pleasure. Come and experience it for yourself!