A select handful of charter brokers were invited to spend 5-days onboard 142' Palmer Johnson MY Lady J as an orientation and familiarization trip (also known in the industry as a FAM Trip) showcasing the yacht’s amenities, the fabulous crew, the chef’s abilities, and the beautiful destinations available to luxury charter guests. This first-hand knowledge of the yacht allows brokers to speak with full confidence, selling the Lady J experience to the most appropriate clientele.
As a highlight to this special adventure, the Chef prepared a series of special New England inspired menus focusing on local sea life and fresh vegetables from the northeast area. The delicious offerings of these 4 days provide a glimpse into the pleasures of Motoryacht Lady J.
Day 1 | Lunch
- Mozzarella, tomato and spinach salad with Balsamic glaze and fresh basil with a drizzle of basil oil
- Platter selection of fresh local shellfish: Clams Casino, seared scallops and crab-cakes with herb salad accompanied by spaghetti with chili and lemon sauce
- Strawberry shortcake with local strawberries and fresh cream
Day 1 | Dinner
- Chanterelle mushroom salad over arugula with Parmesan cheese shavings and served with a lemon dressing.
- Macadamia nut and Dijon mustard crusted rack of lamb with a honey vinegar sauce, served with rice pilaf and steamed green and yellow beans and carrots
- Maine Apple Cake with warm butterscotch sauce accompanied by Dulce de leche ice cream
Day 2 | Lunch
- Lobster Bake on the beach on a lovely warm afternoon on Butter Island: Baked Lobsters, clams, mussels, Kielbasa sausage, onions, corn, fingerling potatoes, drawn butter
- Chef Garden Salad
- Potato and chive salad
- Whoopie pies
Day 2 | Dinner
- Lima Bean Salad with snow pea and beet shoots served with a red wine vinaigrette and fresh Nasturtium flowers
- Veal Saltimbocca alla Romana, escalope of veal, with Prosciutto ham, sage cooked in a Marsala sauce, accompanied by Tagliatelle Alfredo and steamed green vegetables
- Pears poached with star anise and vanilla, coated with warm chocolate sauce, toasted almonds and served with Vanilla ice cream.
Day 3 | Lunch
- New England Clam Chowder served with freshly made olive Foccacia bread
- Grilled chicken with rosemary, garlic and lemon
- Pan fried Hake with lemon and white wine sauce
- Oven baked spicy potatoes
- Cranberry and apple salad and spring greens with toasted Pecan nuts
- Peach Cobbler with Fresh Cream
Day 3 | Dinner
- Fresh Local Oysters in the shell, on ice with Mignonette sauce
- Seared Fillet Mignon with Sauce Béarnaise. Served with baked sweet potato on the side and Roquefort cheese salad
- Fresh poached peaches with peach sorbet, raspberry coulis and vanilla ice cream
Day 4 | Lunch
- Salad of golden roasted beets, with oranges, cranberries and cottage cheese over green salad leaves
- Grilled Halibut with tomato, olive, caper and onion sauce served with asparagus risotto and roasted vegetables
- Chicken Parmesan, with tomato marina sauce, grilled Parmesan served with asparagus risotto and roasted vegetables
- Baked fresh figs, with honey and blueberries with crème fraiche and toasted pine nuts
Day 4 | Dinner
- Sushi Nori platter and Vegetable Spring Rolls
- Mini Peking Duck Pancakes with Hoi sin sauce, cucumber and scallions
- A sample platter of:
Ground Chicken Fried Won Tons
Beef fillet in Black Bean Sauc
Shrimp Sweet and Sour
Stir fry Vegetables and Rice noodles - Pineapple Fritters and Chocolate ice cream
Dining onboard Lady J is a world-class pleasure. Come and experience it for yourself!