Tiggie's Sample Menu
All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.
Vegan, vegetarian, lactose- and gluten-free replacements available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.
Breakfast
Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers
Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns
Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze
Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon
Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese
Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce
All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles
Lunch
Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa
Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki
Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”
Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce
Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli
Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.
Appetizers
Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce
Smoked salmon and cream cheese cucumber rolls
Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze
Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces
Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.
Tomato and red onion bruschetta
Cauliflower cheese croquets served with black garlic aioli
Dinner
Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa
Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote
A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables
Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans
Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction
Creamy Cajun prawn linguine
Rack of lamb with Dijon mustard glaze and roast potatoes
Dessert
Traditional Key Lime Pie
Vanilla Crème Brule
Oreo Cheesecake
Boozy Tiramisu with Kahlua and Amaretto
South-African Peppermint Crisp Tart
Dark Chocolate Brownie with vanilla ice cream
Malva pudding with boat-made custard tart
