ODESSA Sample MenusChef Victoria Allman

Breakfast

A Variety of Baked Goods: BlueberryLemon Muffins, Croissants, Applesauce

Raisin Muffins, Pain au Chocolate, Cranberry Walnut Scones, Banana Bran Muffins, Strawberry Danish, Raspberry

Yogurt Muffins, Cinnamon Rolls

Homemade Granola with Fresh Fruit

Poached Eggs on Avocado Toasts withTomato Salsa

Roasted Tomato and Arugula Frittatta

Whole-wheat Banana Pancakes withSpiced Syrup

Breton Ham and Gruyere CheeseCrepes

Poached Huevos Rancheros

Soft-scrambled Eggs with SmokedSalmon and Turkish Toasts

Grilled Chicken Salad with Haricot Verts, Quails Eggs,

and Black Olive Vinaigrette

Herb-crusted Salmon with Greek Salad, Zucchini and

Chickpea Cous cous Salad, Tzatziki and Pitas

Summer Tomato Pasta with Grilled Artichoke and Pesto

Mini Pizzas

Sesame-Seared Tuna with Yuzu Ponzu Sauce and

Summer Rolls

Mexican Steak Tacos with Chipotle Aioli and a Corn and

Black Bean Salad

Blackened Mahi-Mahi Sandwiches with Mango Salsa

Parmesan-crusted Chicken Caesar Salads with

Bruschetta

Chilled Lobster Salad with Rosemary-Oregano Focaccia

and Gazpacho

Lunch

Hors d‘Oeuvres

Key West Poached Shrimp with GreenSiracha Sauce

Peppered Beef Tenderloin, Arugula andTruffled Honey

Asian Crab Cakes with Seaweed Salad Mediterranean Goat’s Cheese Basil Boats

Balinese Macadamia Nut Chicken Satays Chicken and Pesto Flatbreads Labne Mousse with Toasted Pistachios and

Fennel Baked Feta with Watermelon and Jalapeno

Salsa

Poached Shrimp with Coconut

Curry Sauce

Seared Haloumi with Eggplant

Salad and Roasted Pepper

Sauce

Chicken and Corn Chowder

Crab Cakes with a Fennel Sauce

and Arugula Salad

Burrata with Slow-roasted

Tomatoes

Bay Scallops with a Chili-Lime

Vinaigrette

Steamed Asian Duck Buns with

Hoisin

Appet izers

Island Grouper with a Spicy Citrus Rum Sauce and Bahamian Peas and Rice

Grilled Beef Tenderloin with Wild Mushroom Risotto and Asparagus

Roasted Lemon Cod on a bed of Ratatouille Vegetables

Pistachio-crusted Chicken with Sauteed Broccoli and Mashed Butternut Squash

Slow-roasted Salmon with Cilantro Pesto

Tuscan Pork Tenderloin with White Bean Stew and Grilled Zucchini

Miso-marinated Black Bass with Bok Choy and Carrot Stirfry

Grilled Hanger Steak with Chimmi-churri Sauce

D inner

Caramelized Lemon Tarts with Fresh

Berries

Hazelnut Chocolate Mousse Tart

Citrus-Coconut Panna Cotta

Toasted Almond Cake with Poached

Pears and Sweetened Mascarpone

Cheese

Key Lime Tarts

Banana Chiffon Cake with

Champagne Frosting

White Chocolate Margarita Mousse

Frozen Coconut and Mango Terrine

Dessert

Chef Victoria graduated from Stratford Chef’s School in Ontario, Canada in 1995. This is a private, hands-on institute where Victoria learned classical and contemporary cuisine, pastry, food writing, business, restaurant design, wine fundamentals, nutrition and so much more! Since then Victoria has been diligent with her continuing education through the New York Culinary Institute of America, staying current with cuisine trends. Victoria is at home in the galley where her love for this work is inspirational. Her “flavour forward” profile leans towards lots of fresh vegetables, fruits and ingredients. Add “pastry chef” to her list of accomplishments and this barely touches the surface of her creative talents. A published author of 2 yachting books and a novel, Victoria has long delighted readers as she still contributes writing for 2 magazines. If she wasn't cooking up a storm in the galley, she would be trekking through the Amazon eating exotic and different foods.

ENJOY A SUBLIME DINING EXPERIENCE ON BOARD ODESSA