Here is a sample week of my menu on board the Safari Explorer. It tends to vary a little bit from week to week depending on what's available or what we ran out of.
From The Galley
Boarding Appetizers
Salmon Caviar
Orange Rosemary Mascarpone Dip
Fruit Platter
Dinner
First Course:
Smoked Tomato Bisque
From the Range:
Seared Rib-Eye Steak
Stilton Crumbles
Tobacco Onions
From the Sea:
with Garlic and Fresh Herbs
Accoutrement:
Zucchini and Summer Squash
From The Galley
Breakfast
Apple Oat Pancakes
Grilled Pit-Ham Steak with Red-Eye Sauce
Parmesan and Gruyere Crusted Chicken Breast
Penne Pasta with Lemon-Caper Chardonnay Sauce
Steamed Mixed Vegetables
Cocktail Hour
Peel and Eat Alaskan Sidestripe Shrimp
Dinner
First Course:
Green Salad with Candied Walnuts
and Honey-Lemon Vinaigrette
From the Range:
Min Julep Leg of Lamb
From the Sea:
Steamed Alaskan King Crab
Accoutrement:
Citrus Cous Cous
Sautèed Spinach
Lemon Treasure Chest
From The Galley
Breakfast
Molasses-Oat French Toast with
Warm
Lunch
Grilled Panini
Rotisserie
Tomatoes and Lettuce
Fruit Salad
Honey Yogurt Poppy Seed Dressing
Cocktail Hour
Baked Brie with Puff Pastry
and Raspberry Puree
Dinner
First Course:
Green and Red Leaf Lettuce
Apples, Stilton, Honey-Lemon Dressing
From the Range:
“Bear Mace” NY Pepper Steak
Pecan Crusted Halibut
Blueberry and Cabernet Reduction
Smoked Cheddar Polenta
Steamed Broccoli
From The Galley
Brunch
Meatless Eggs Benedict
Smoked Cheddar and Caramelized Onion Quiche
Beet and Potato Rösti with
Orzo Pasta Salad
Caramelized Bacon
Minted Fresh Fruit Salad
Fresh Baked Sticky Buns
Cocktail Hour
Bagna Cauda Dipping Sauce
Dinner
Spinach Salad with Marinated Vegetables
Red Wine Vinaigrette
From the Range:
Hunter Style Braised Elk
From the Sea:
Two Fish in Phyllo
Halibut and Sockeye Salmon with Bernaise Sauce
over Sesame Veloute
Roasted Red Potatoes with Fluted Mushrooms
and Cherry Tomatoes
From The Galley
Breakfast
Strata Frittata
Fontina, Diced Reindeer Sausage, Red Onion
Thai Chicken Wraps
Chilled Rice Noodle and Vegetable Salad
Toasted Peanuts and Chopped Cilantro
Cocktail Hour
Fresh Hummus
Baba Ganooj
Fresh Baked Pita Bread
Dinner
First Course:
Creamed Carrot and White Bean Soup
From the Range:
Cranberry Cornbread Stuffed Pork Loin
Caramelized Onion and Apple Chutney
From the Sea:
Macadamia Rockfish with Mango Salsa
Toasted Coconut Cream
Accoutrement:
Roasted Butternut Squash
Sautèed Zucchini and Bell Peppers
From The Galley
Breakfast
Bay Shrimp, Cream Cheese,
Fresh Dill, and Green Onion
Lunch
BBQ Sampler Buffet
Grilled Marbled King Salmon with Honey-Soy Glaze
Carrot Gaufrette and Cabbage Slaw
Home-style Potato Salad
Chilled Watermelon
Cocktail Hour
Warm Spinach Dip
Puff Pastry Straws with Argentine Parmesan Fresh Oregano and Thyme
Dinner
First Course:
Coconut Curry Butternut Squash Soup
From the Range:
Duck Breast Caccittori
From the Sea:
Dungeness Stuffed Sockeye Salmon
with Citrus Beurre Blanc
Accoutrement:
Walnut Cranberry Rice
Caccittori Vegetable Julienne
From The Galley
Breakfast
Lunch
Black and Bleu Bison Burger
or
Chicken Cordon Bleu Burger
Side Salad with Balsamic Vinaigrette
Cocktail Hour
‘Just Caught’ Dungeness Crab
Dinner
First Course:
Pacific Style Smoked Salmon Chowder
From the Range:
Filet Mignon
Brandied Peppercorn Demi-Glace
From the Sea:
Smoked Black Cod
Accoutrement:
Pesto Risotto with Toasted Pine-Nuts
Salt and Pepper Roasted Cauliflower
From The Galley
Breakfast
Croque Madame:
Challah Bread Griddled with Ham, Gruyere
Topped with Poached Eggs and Fontina Mornay Sauce
It has been our pleasure serving you.
- Angela Tack
- Shelly Hopson
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