Menus

Sample Menus

Aboard Flame, we're serious about our food...when we say fresh fish or fresh lobster, we mean fresh.. caught usually an hour or two before cooking. Homemade is, well, homemade. We like to eat and we like to eat good, fresh, homemade food. We hope you do too.

Breakfast

~Banana stuffed French toast with maple flavored sausage served with a tropical fruit salad

~Eggs Benedict served with a yogurt and fruit parfait

~Blueberry pancakes with REAL maple syrup (we're from New England, you know), a rasher of crisp bacon and a melon and mint fruit salad

~ Bacon and cheddar frittata with bagels, cream cheese and smoked salmon

All breakfasts served with coffee, tea, and a selection of fruit juices.

Also available are Continental breakfasts of homemade muffins, cereal, yogurt and fresh fruit salad

Lunch

~Homemade (really!) pepperoni and mushroom pizza and/or pesto, spinach and shrimp pizza served with a garden salad

and a basil walnut vinaigrette

~Blackened chicken served over a lemon Caesar salad

~Niscoise Salad with a lemon rosemary vinaigrette

~Lobster and spinach quiche served with a garden salad tossed in an orange vinaigrette

All lunches are served with fresh garden salad and hot, homemade bread

Hors d'oeuvres

~Baked brie en croute with roasted garlic

~Citrus shrimp cocktail

~Wayne's Bahamian conch fritters

~Bacon and Swiss wonton cups

~Trio of Hummus bi Tahini, Baba Ghanouj and Spiced olives with pita chips

Appetizers

~Roasted eggplant stuffed with tomatoes and feta cheese

~Crab and lobster spring rolls with three dipping sauces over wakame salad

~Spinach and mushroom soufflé with roasted red pepper coulis

~Greek salad with deep fried Chevre rounds

~Asian mussels on the half shell

Dinner Entrees

~Fresh Caribbean lobster medallions in a vodka cream sauce served over a bed of fresh spinach with puff pastry stars

Filet mignons and potatoes Daphne with a Portobello mushroom Cabernet sauce and served with orange scented broccoli

~Chicken and spinach crepes in a mushroom wine sauce with sautéed zucchini rounds

~Maple and soy marinated pork tenderloin served with buttermilk corncakes and garlicky green beans

~Seared tuna over a bed of matchstick pomme frites with steamed asparagus spears

Desserts

~White and dark orange chocolate mousse strata (yum)

~Homemade pound cake with whipped cream and fresh strawberries over strawberry coulis

~Phyllo cups filled with vanilla ice cream and topped with a hot apple sauté

~Profiteroles filled with vanilla ice cream and topped with warm chocolate ganache