Kellen Tucker is a freelance chef on Tortola. He is a graduate of Baltimore International College Culinary School. He has been a chef at highly renowned restaurants in the DC Metro area and the B.V.I., and has provided his chef services for foreign royalty and CEOs of multinational corporations. Kellen is available for single meals as well as extended periods. Below is a sample seven day menu, but Kellen can provide a range of other items including vegan options and seasonal dishes. ***On a daily basis, breakfast will include a fresh fruit platter and smoothies, an assortment of baked breads and muffins and homemade granola. In addition, a daily special from the galley will also be offered*** Day 1 Breakfast Eggs Benedict with Smoked Mackerel & a Dill Hollandaise Sauce served with a side of Sautéed Potatoes Lunch Salad Niçoise prepared with Raw Vegetables, Hard Boiled Eggs, Anchovies, Tuna, & Olive Oil and Served with Warm Toasted Sour Dough Bread & an Herb-Garlic Oil Dipping Sauce Appetizers Asparagus Bruschetta with Grape Tomatoes, Basil & Onions Sprinkled with Blue Cheese atop a Toasted French Baguette Dinner Amuse-bouche Sesame Encrusted Seared Tuna with an Orange-ginger Glaze on a Carrot & Green Bean Salad with a Lemon-Vinaigrette Starter Salad Caprese; Vine Ripened Tomato Slices topped with Prosciutto Wrapped Mozzarella & Fresh Basil, Drizzled in a Blackberry-Balsamic Reduction Main Course Pan Seared Filet Mignon with Green Peppercorn & Cognac Cream Sauce served with Red Wine Sautéed Asparagus & Oven Roasted Horseradish Potatoes Dessert Local Soursop & Pineapple Sorbet Day 2 Breakfast Greek Frittata; Open-Faced Grilled Omelet prepared with Ricotta Cheese, Spinach, Olives, Tomatoes, Basil & topped with Balsamic Vinegar Lunch Cevichè; Citrus-Marinated Seafood Salad with Calamari, Conch, Lobster or Scallops (Depending on season) & accompanied with Fresh Baked Bread and a Lemon Oil & Red Wine Vinegar Appetizers Assorted Gourmet Cheese Platter with Fresh Fruit & Crackers, Biscuits & Foccacia Bread Dinner Starter Baby Spinach Salad with Dried Cherries, Pine Nuts, Tomatoes and a Hot Balsamic & Applewood Smoked-Bacon Dressin Main Course Penne Pasta with Cream Sauce & Roquefort Blue Cheese, Shrimp, Scallops, Asparagus, assorted Peppers, Onions & Sun-dried Tomatoes Dessert Key-Lime Pie with an Orange-Vanilla Whipped Cream Day 3 Breakfast Rolled Toasted Bread, stuffed with a Berry and Cream Cheese Blend & topped with Sugar Lunch Grilled Chicken Sandwich with Avocado, Lettuce, Tomato, Bacon & Swiss Cheese & served with Roasted-Garlic Aioli on an oven-toasted Baguette Appetizers Satay Assortment including: Thai Peanut Chicken Satay & Chili, Lime, Salmon Satay & Teriyaki Beef Satay Dinner Starter Caribbean Pumpkin Soup Main Course Grilled Seasoned Pork Chop with an Apple-cider Molasses Reduction and an Apple & Beet Puree served with Baked Sweet Potatoes Dessert Crème Brûlée Day 4 Breakfast Sliced Tenderloin & Fried Egg Breakfast Sandwich served with either Brie Stilton Blue Cheese & Crisp Prosciutto on a Toasted Baguette Lunch Assortment of Hand-rolled sushi & Summer Rolls Appetizers Freshly Made Roasted Garlic Hummus & Baba Ganoush, served with Baked pita Wedges and Mixed Raw Vegetables Dinner Starter Seaweed & Calamari Salad Main Course Confit Duck Leg Roasted Garlic mash with a mushroom Ragu and a Foie Gras truffle Sauce Dessert Dessert Sushi: Fresh Fruit rolled in Sweet Sushi Rice & served with a Spiced Chocolate Dipping Sauce Day 5 Breakfast Challah Bread Stuffed with Cream Cheese & Peaches, served with Maple Syrup Lunch Conch Fritters on a bed of mixed Greens with a Mango Chutney Sauce Appetizers Mushroom Caps filled and baked with Crab Meat Stuffing Dinner Starter Coconut shrimp Main Course Chicken, Lobster or Vegetarian Roti’s with Fried Plantains Dessert Spiced Rum Cake with Rum Cream Day 6 Breakfast Vanilla Bean Crêpes wrapped with Fresh Fruit Lunch Lobster, Spinach & White Cheddar Cheese Quiche Appetizers Baked Brie with an Apricot Marmalade & Toasted Walnuts Dinner Starter Seared Scallops with Crispy Bacon & a Cauliflower Puree & Sautéed Red Peppers & Artichoke Main Course Pan-Seared Red Snapper on Coconut Rice with a mango-pineapple salsa, served with Fried Plantains & Sautéed Carrots & French Green Beans Dessert Poached Fruit & Vanilla Napoleon with a Raspberry Coulis Day 7 Breakfast Chocolate Chip Belgian Waffles with a Red Wine Cinnamon Syrup served with Poached Fruit Lunch Italian Style Pizza with fresh toppings of your choice Appetizers Prosciutto Wrapped Melons & Figs Dinner Starter Lamb Lollipops with Black Truffle Jus on a Lobster Risotto Main Course Oven Baked Spare Ribs with Tomato-Basil Mashed Potatoes with Corn on the Cob Dessert Chocolate Mousse topped with Fresh Berries |