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Allan Lemmer

Private Chef

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Sample Menu's

Sample Canapès

Cold

 Chicken Live Mousse
Chicken Skin | Gribenes | Tangerine
Blintz Napoleon
Crème Fraiche | Caviar | Chives
Artisanal Cheese
Baguette | Fruit Mostarda
Charcuterie
Chorizo | Prosciutto | Saucisson Sec | Finocchiona
Cured
Olives | Pickles | Cippolini Onions
Goat Curd
Tuile | Pear | Honey | Mustard
Salmon Mi Cuit
Crème Fraiche | Lemon | Chive
Scallops Ceviche
Apple | Elderflower
Lobster Roll
Aioli | Brioche
Quail Egg
Roe | Pecorino | Toast
____________

Hot

Duck Confit
Plum | Kataifi | Radish Sprout
Mushroom Soup
Tuile | Buttermilk Gel | Arugula
Slider
Tomato | Lettuce | Cheddar
Seared Tune
Radish | Lemon Aioli | Fennel
Shrimp
Polenta | Salsa Verde | Mustard
Potato Dauphine
Bacon | Mustard Aioli
____________

Sweet

Petit Tart
Berry | Chocolate | Lemon | Pecan
Profiterole
Vanilla | Hot Chocolate
Cheesecake
Pear | Sable
Truffle
Chocolate | Piment d’Espelette
Citron Curd
Sable | Basil
Marshmallow
Chocolate | Berry | Lavender
Brownie
Mousse | Coffee
Ile Flottante
Custard | Meringue

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Sample Buffet Menu

Cold

Quinoa Salad
Beet | Walnut | Pear | Goat Cheese
Fennel Salad
Apple | Arugula | Mustard
Beet
Clemontine | Goat Cheese | Radish
Chicken Liver Mousse
Gribenes | Baguette
Artisanal Cheese
Baguette | Fruit Mostarda
Charcuterie
Chorizo | Prosciutto | Saucisson Sec | Finocchiona
Cured
Olives | Pickles | Cippolini Onions
Lobster Roll
Aioli | Brioche
____________

Hot

Butternut Squash Veloute
Pepitas | Pumpkin Oil
Brisket
Stout | Bourbon | Apricot | Paprika
Spatchcock Chicken
Garlic | Rosemary | Chestnut
Salmon
Oil | Thyme
Carrot
Duck Fat | Maldon Salt
Brussel Sprouts
Garlic | Fish Sauce | Soy
Carrot Puree
Saffron | Orange | White Pepper
____________

Sweet

Tart
Berry | Chocolate | Lemon | Pecan
Profiterole
Vanilla | Hot Chocolate
Cheesecake
Pear | Sable
Cranberry Bread Pudding
White Chocolate | Cinnamon Ice Cream
Citron Curd
Sable | Basil
Marshmallow
Chocolate | Berry | Lavender
Brownie
Mousse | Coffee
Ile Flottante
Custard | Meringue

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Sample Tasting Menus

Tasting Menu 1

Mozzarella Mousse
Confit Tomato | White Asparagus | Cured Duck | Baguette Crumble
Ricotta Cappelleti
Peas | Parma Chip | Aged Parmesan Emulsion | Yolk
Pork Loin
Saffron Carrot Puree | Market Summer Vegetables | Jus
Cream Puff
Bourbon | Vanilla | Caramel | Smoked Salt
____________

Tasting Menu 2

Chilled Corn Bisque
Lobster | Chorizo | Smoked Salt
Poached Prawn
White Wine | Avocado Mousse | Micro Green Salad | Sweet Lemon Crumble
Two Weeks Aged NY Strip
Saffron Carrot Puree | Summer Vegetables | Chanterelles | Jus
Champagne Granita
White Chocolate | Ganache
Peaches & Cream
Vanilla | Caramelized Peach | Sugar Crumble | Sorbet
____________

Tasting Menu 3

Amuse Bouche
Chilled Pea Veloute
Buttermilk Espuma | Pea Pesto | Pistachio Crumble | Lemon Oil
Confit Heirloom Tomato
Buffalo Mozzarella Mousse | Micro Green Salad | Aged Balsamic | Sweet Lemon Crumble
Swordfish Carpaccio
Pickled Fennel | Blood Orange Gel
Ricotta Gnocchi
Pea Puree | Iberico Ham | Sage Butter
Mi Cuit Salmon Loin
Horseradish Cream | Parsnip Puree | Green Sauce | Garlic Scape | Salmon Skin Chip | Mustard Seed
Lamb Loin
Saffron Carrot Puree | Summer Vegetables | Jus
Cloud Cheesecake
Meringue | Red Currants | Champagne Foam | Sugar Crumb
Textures
Cherries | Chocolate | Pistachio

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Sample Breakfast Menu

Fresh Squeezed Orange Juice

Eggs Benedict
Ham / Salmon | Hollandaise Mousse | Roasted Asparagus
Crepe
Housemade Spreads: Strawberry, Apricot and Chocolate
Plain Yogurt
Mixed Berries | Homemade Granola
Selection of fresh bread and pastries

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7 Day Sample Crew Buffet Menu: Off Charter

Monday

10am Snacktime
Blueberry Smoothie and Sliced Watermelon
12pm Lunch
Pesto Penne Pasta | Herb Roasted Chicken | Green Salad with rocket, cucumber and mixed leaves | Grilled Tuna | Grilled Asparagus | Lemon Vinaigrette
6pm Dinner – Build your own Poke Bowls
Miso Soup | Sushi Rice -Edamame Beans | Spicy Tofu |Toasted Cashew Nuts | Sliced Spring Onion | Seared Bbq Glazed Beef cubes | Mango cubes | Ginger soy and
toasted sesame Dressing
Dessert
-Chocolate Brownies -Vanilla Ice Cream -Chocolate Hazelnut Sauce
____________

Tuesday

10am Snacktime
Mango, banana and turmeric smoothie | Mixed fresh Fruit Platter
12pm Lunch
Baked Fish | Chinese 5 Spiced Duck Breast | Chinese Egg Noodles | Vegetable stir fry | Hoisin Plum Sauce
6pm Dinner
Beef steak Tagliata | Sautéed Garlic Shrimp | Paprika spiced Potato Wedges | Mushroom Sauce | Caesar Salad | Steamed Broccoli
____________

Wednesday

10am Snacktime
Green Health Juice | Health Muffins
12pm Lunch
BBQ Sticky Pork Ribs | BBQ Basted Tofu | Green Apple and Red cabbage Slaw | Steamed Corn On The Cob | Roasted Sweet Potato Chips | Ranch Dressing
6pm Dinner
Grilled Moroccan Spiced Lamb Chops | Grilled Wahoo with Moroccan Spices | Roasted Mediterranean Vegetables | CousCous with Toasted pumpkin seeds | Kale, Avocado and Grapefruit Salad |Tahini and Yoghurt Dressing | Toasted Pita Breads | Beetroot Hummus
____________

Thursday

10am Snacktime
Red Health Juice | Mixed fresh Fruit Platter
12pm Lunch – Build your own Tacos
 Pulled Pork | Mexican Grilled Mahi-Mahi | Taco Shells | Soft Flour Tortillas | Shredded Lettuce | Pico de Gallo | Guacamole | Refried Beans | Sour Cream | Grated Cheddar Cheese | Sliced Spring Onions
6pm Dinner
Grilled Tikka Spiced Chicken Breasts | Indian Spiced Whole baked Fish | Vegetable Korma | Yellow Lentil Dhal | Steamed Basmati Rice | Cucumber and Mint Raita | Garlic Naan Bread | Tomato and onion Sambal | Poppadum
____________

Friday

11am Breakfast/Brunch Fry Up
Scrambled Eggs | Crispy pork and turkey Bacon | Grilled pork and vegan Sausages | Roasted Tomatoes | Hash Browns | Baked Beans | Sautéed Mushrooms | Steamed Spinach | Toasted French baguettes
6pm Dinner
Battered Fish | Triple Cooked skin on Chips | Mushy minted peas | Greek Salad
| Tartare Sauce
____________

Saturday

10am Snacktime
Pancakes with maple Syrup
12pm Lunch – Build Your Own Burgers
Grilled Home made Aberdeen Angus Beef Patties | Lentil , Chickpea and quinoa vegan patties | Sesame Sourdough Buns | Baby Gem Lettuce | Sliced Tomatoes | Sliced Red Onion | Pickled Gherkins | Al’s secret burger sauce | Cajun Spiced
chunky oven baked Chips
6pm Dinner
Sriracha and honey glazed Chicken Wings | Baked Sea bass | Waldorf Salad with dressing on the side | Brown Rice | Cauliflower and Cheese Bake
____________

Sunday

12pm Sunday Roast
Roasted deboned leg of lamb with mint sauce | Vegan Nut Roast | Roasted potatoes | Steamed Green Beans | Yorkshire Puddings | Red Wine and onion Gravy
6pm Dinner
Pork Chops with a honey mustard glaze | Grilled Fish of the day | Spanish Omelette with onions and red peppers | Steamed Broccoli Florets | Potato salad with sour cream and chives | Rocket and Parmesan salad with toasted pine nuts with basalmic glaze

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7 Day Guest Menu

Arrival Day 1

(All meals served with freshly baked home made sourdough bread baked daily)
Canapes on arrival
Pineapple brochettes with maple syrup, mint and toasted coconut shavings | Seared Tuna on a Japanese spoon with an avocado salsa and beetroot sprouts
Lunch (Served Family Style on platters)
Pasta Arrabiatta with Angel Hair Pasta | Caprese Salad | Beef Carpaccio with shaved parmesan, Rocket and toasted pine nuts | Whole Salt baked Wild Sea bass | Salsa Verde
Dessert
Tiramisu with Espresso Ice Cream
Dinner (Plated)
Canapés
Mini Asian Fish Cakes with Sriracha Mayo | Tempura Broccoli bon-bons
with yuzu Cream cheese dip
Amuse Bouche
 Coconut Risotto with A sweet Chilli Glazed Prawn
Starter
Wagyu Beef Tataki with onion ponzu and crispy garlic and chives
Main
Seared Tuna served with Wasabi Mash and Lime Hollandaise on
top of grilled asparagus spears
Dessert
Mango and macadamia nut Cheesecake with a coconut and
lime sorbet and sesame crumble
____________

Day 2

Lunch (Served Family Style on platters)
Dukkah Crusted Salmon | Lamb Cutlets with Harissa | Watermelon Salad with Feta, Rocket and Toasted Pumpkin Seeds and a mint Vinaigrette | Chargrilled Cauliflower | Lemon Scented Wild and brown Rice
Dessert
Tropical Fruit Pavlova with Passionfruit and Passion Fruit Sorbet
Dinner (Plated)
Canapés
Parma Ham on a Polenta chip with truffle mayo and shaved black truffle | Sourdough Crouton with whipped Ricotta, roasted pepper relish and provencal olive
Amuse Bouche
Beetroot 3 ways with Whipped Goats Cheese served with Spinach, Walnut and Apple Salad ,drizzled with a cabernet sauvignon dressing and toasted pine nuts
Starter
Wagyu Beef Tataki with onion ponzu and crispy garlic and chives
Main
Baked Squid with Black Rice and Romesco Sauce, served with
Grilled Calcots and Snap Peas
Dessert
Nectarine and custard tart with Marsala Ice Cream
____________

Day 3

Lunch (BBQ)
Italian Salsiccia | Oregano and mustard Pork Cutlets | Honey ,soy and sesame glazed Shrimp Skewers | Corn on the Cob with Parsley Butter | Kale, Chinese cabbage and Apple Slaw with Sriracha Mayo and Spring Onions | German Potato Salad | Kale and Butternut Squash with Toasted Pumpkin Seeds | Beef Hot Dogs on Brioche Buns with Yellow Sweet Mustard and Homemade chunky Tomato Ketchup
Dessert
Mixed Fruit and berry skewers and mini wafer cones with Pistachio Ice cream
Dinner (Plated)
Canapés
Mini beetroot, spinach and goats cheese tartlets with basalmic glaze | Crab, green apple and crème fraiche bruschetta
Starter
Chicken Liver and foie gras Parfait with a pear chutney, toasted
brioche and a micro herb salad
Main
Chargrilled Fish of the Day with Gremolata, served with Olive Oil Mash and Provencal Tomato and roasted Zucchini
Dessert
polenta and orange cake served with a Dark Chocolate
Ice Cream and a pecan nut crumble
____________

Day 4

Lunch (Served Family Style on platters)
Grilled Sword Fish with Chimmichurri Sauce | Fresh Linguine pasta with Lemon, ricotta, garlic and black pepper | Steamed Tenderstem Broccoli with Toasted Poppy Seeds |Quinoa and Bean Salad with Spicy Aji Amarillo and Lime dressing
and toasted Sunflower Seeds
Dessert
Crème Catalan infused with Orange
Dinner (Plated)
Canapés
Black Bream Ceviche on a Japanese Spoon with papaya and red onion salsa | Tomato and Basil Bruschetta with rocket and basalmic glaze
Starter
Lobster Raviolo with a lobster bisque and chervil emulsion
Main
Magret Duck 2 Ways, Pan roasted Breast and confit Leg with Carrot Puree, Cavolo Nero and a Port Jus served with a fondant potato
Dessert
Apple Tart Tatin with Vanilla Bean Ice-Cream and a Butterscotch Sauce
____________

Day 5

Lunch (Served Family Style on platters)
Seafood Paella with Shrimp, Mussels and Calamari | Greek Salad | Steamed Green
Beans with confit Shallot
Dessert
Chocolate Brownie with Raspberry Sorbet
Dinner (Plated)
Canapés
Octopus carpaccio on a Japanese Spoon with Avocado Salsa | Pea, Broad bean
and Ricotta Bruschetta Starter
Starter
French Onion Tart with Walnut and Endive Salad
Main
Grilled Rack of Lamb with a mustard and Herb crust, Potato Galette, minted Pea Puree and Sautéed baby Spinach with a Red wine Jus
Dessert
Pecan Nut Tart, Vanilla Poached Apricots and served with Baileys Cream Ice cream
____________

Day 6

Lunch (Served Family Style on platters)
Grilled Chilean Sea bass with an Aji Panca and Cilantro Basting Sauce | A Vegetarian Nicoise Salad with poached Quails eggs and artichokes and a French mustard vinaigrette | Grilled Asparagus Spears With a lemon Beurre Blanc
Dessert
Poached vanilla and champagne Peaches with a Sabayon Gratin
and toasted Sicilian Pistachios
Dinner (Plated)
Canapés
Mini Smoked Salmon and Cream Cheese Blinis with Caviar and Chives -Mini Sourdough margarita Pizzas Main Course
Main
Mini Trio Of Sliders | Wagyu Beef burgers, Squid and Chorizo Burgers and Quinoa, Chickpea and Lentil Burgers served with Sweet Potato Fries And Sriracha Mayo and topped with baby gem lettuce, organic Tomato and Pickled Red Onion Relish
Dessert
Hot Chocolate Fudge Sundays topped with Mini Stroop Dutch Waffels and whipped vanilla Chantilly Cream and Marinated strawberries and cookie crumble
____________

Day 7

Lunch (Served Family Style on platters)
Peri-Peri spiced Poussin | Wild Rice, kidney Bean and Broccoli Salad with a lemon and Parsley Vinaigrette | Honey Roasted Rainbow Carrots with toasted Linseeds
Dessert
Tropical Fruit Salad with Lychee Sorbet
Dinner (Plated)
Canapés
Seared Wagyu Beef Tataki on Japanese Spoon with Onion ponzu and garlic Chips | Vegetable Spring Rolls with Sweet Chili Dipping Sauce
Amuse Bouche
Pineapple, Yellow Pepper and coconut milk Gazpacho Starter
Starter
Miso soup with Seafood, Tofu and Spring onions
Main
Assorted Sushi Variety Platter with Tuna and Wahoo Sashimi, Nori Prawn Rolls, Salmon and Tuna inside out Rolls served with Wasabi, organic pickled Ginger and Soy Sauce
Dessert
Matcha tea Pannacotta, Yuzu sorbet and tempered 70% Dark chocolate shard

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7 Day Guest Breakfast Menu

All Breakfasts to include Fresh baked muffins or pastries | Daily Fresh Fruit Platter | Cheese and Charcuterie Platter | 1 Hot Selection Each Day | Acai Bowl of the day or Health Shot Freshly Squeezed Juice

Day 1

Mango, Banana and Tumeric Acai Bowl topped with mango, hemp seeds and Cashew nuts | Eggs Benedict served with a toasted English muffin with a choice of Smoked Ham /Smoked Salmon /Baby Spinach | Orange Juice

____________

Day 2

Raspberry and Blackberry smoothie bowl with chia seeds and blueberry granola | Fluffy Omelettes cooked to order with a choice of fillings to include: Ham, Mushroom, Cheese, Red Pepper, Fried onion, Tomato With Sourdough Toast | Grapefruit Juice

____________

Day 3

Green Power Smoothie bowl with Kiwi, Avocado, Spinach and chia seeds Pancakes with a choice of Fillings Nutella, Banana, Berries ect. | Apple Juice

____________

Day 4

Carrot, Ginger and Apple health shot | Huevos Rancheros Fried eggs cooked to order with tomato and chilli sauce, refried beans and guacamole | Pineapple Juice

____________

Day 5

Activated Charcoal Smoothie bowl with Mango, Banana and Hemp seeds | Smashed Avocado and Sourdough Toast topped with Onion Sprouts | Mixed Berry Juice

____________

Day 6

Dragon Fruit Acai Bowl with Dates, pineapple and coconut Shakshuka | Poached eggs to order in a Middle eastern spicy tomato sauce topped with feta cheese and served with toasted pita breads | Papaya, Guava and Passion Fruit juice Blend

____________

Day 7

Raspberry, Goji berry, Camu camu and Chia smoothie bowl | Full English Breakfast Eggs to order, Streaky Crispy Bacon, Baked Beans, Mushrooms, Grilled Tomato and Cumberland Pork Sausages with sourdough toast | Orange Juice

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Allan Lemmer

Private Chef

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