Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
|Sample Menu for Chef Loic Doan aboard Jan’s FeLion|
Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine
7 Day Menu Plan
Daily breakfast consists of a variety of bistro style egg dishes, served alongside toast or muffins, fruit, cereal or granola with yogurts. Breakfast smoothies or smoothies on offer.
Home made granola served with cartelized grapefruit sliced, yogurt, and honey
English Style scrambled eggs served with maple glazed bacon and home made scones
Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg
French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest
Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche
Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s hollandaise sauce
Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan
Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw
Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro
Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle
Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce
Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)
Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos
Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley
Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)
Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds
Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root
Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle
Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado
Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice
Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad
Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest
Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream
Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce
Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks
Grapefruit sorbet and candied grapefruit slice
Espresso cheese cake with fresh local berries
White chocolate ganache with strawberry rosemary sauce
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