AnnaCay Caribbean sailing vacation charters

Breakfast

Tropical fruit platter and a variety of cereals and yoghurt
Eggs Benedict
Poached eggs, grilled bacon and mushrooms served over
whole-wheat toast
Spanish style frittata with olives, salsa and roasted red onions
Scrambled eggs with smoked salmon on toasted bagels
Blueberry pancakes
(All served with coffee, decaf and a variety of teas
and fruit juices)

Lunch

Grilled chicken Caesar salad
Flying fish burgers with home-made tartare sauce and garden salad
Angel hair pasta with jumbo shrimp, sun-dried tomatoes, garlic and spinach
Gazpacho soup with trimmings & Mesclun salad
Leek & Roquefort tart with wilted spinach salad and hot bacon dressing
Deli-style lunch with an antipasta platter and French bread
Chilli and lime shrimp kebabs with wild rice salad

Hors D'oevres

SERVED WITH THE SPECIAL SUNDOWNER OF THE DAY OR COCKTAIL OF YOUR CHOICE
Smoked salmon blinis
Crispy spring rolls with sweet and sour dipping sauce
Spicy chicken and black bean Quesedillas with guacamole, salsa and sour cream
Buffalo-style chicken wings with blue cheese dip
Baked brie with caramelised pecans

Dinner

DINNERS ARE SERVED FAMILY-STYLE IN THE
COCKPIT OR THE UPPER SALOON
Warm salad of pears, walnuts and Cambozola cheese on a bed of mixed baby lettuce
Lobster bisque, fresh bread rolls and butter
Roasted mushrooms stuffed with Feta, spinach and bacon
Chilli-crusted Stone crab claws served with a Thai dipping sauce

Beverages

All meals are accompanied by a choice of fine local and
imported wines from our cellar as well as a large selection
from our cocktail bar
We will be happy to cater for any special requests or dietary preferences.
Please let us know well in advance

41st Antiqua Chef's Competition

Jo Gains was a highly commendable runner up in the Chef's Competition at the 41st Charter Yacht Show in Antigua December 2002. The 'Under 80 foot Sailing Class' was keenly contested and the standards were exceptionally high. Jo presents below her culinary preparations.

Starter

Lobster tail brushed with melted butter and seasoned with fresh nutmeg, wrapped in steamed calalloo and a thin case of puff pastry and baked until golden. Served with a champagne reduction with cream and local fish roe. Garnished with deep fried calalloo leaves and Rosella flowers, an edible flower indigenous to both Australia and the Caribbean.

Dessert

A parfait dusted with locally produced cocoa powder garnished with passion fruit tuille biscuits spiced with ground ginger, allspice and cloves, and surrounded by fresh tropical fruit with a vanilla bean glaze.

Jo Gains

A 26 year old with boundless enthusiasm for all aspects of the charter yacht industry. Having no formal training save for a brief course at Le Cordon Bleu, inspiration comes from a love of good cookery books, constantly practicing new ideas and the encouragement of numerous likeminded friends.

AnnaCay

A Millennium edition Oyster 66 available for Caribbean charters year-round, stunningly outfitted and immaculately maintained.

Runner Up in the Concours de Chef - Sailing Yachts 80ft and under Antigua Boatshow 2002.