YACHT TYPE: CATAMARANS
A3
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
BREAKFAST
All breakfasts served with fresh fruit, coffee, tea, and juice
Eggs Benedict
with crispy bacon and homemade browned butter hollandaise
Shakshuka
topped with crumbled feta and avocado, served with crusty bread for dipping
Avocado Toast
served on fresh sourdough with hot honey and a fried egg, topped with pickled red onions
Crispy Zucchini Fritters
topped with garlic labneh, smoked salmon, and a poached egg
Breakfast Burritos
filled with roasted sweet potatoes, black beans, chorizo, avocado, and cheesy scrambled eggs
Blueberry Lemon Ricotta Pancakes
accompanied by crispy bacon and scrambled eggs
Croque Madame
toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg
LUNCH
Local Ahi Tuna Poke Bowls
with sushi rice, wakame seaweed salad, shredded carrots, cucumbers, mango, and pickled ginger, topped with a sriracha aioli
Chopped Kale Caesar Salad
with homemade Caesar dressing, topped with blackened chicken
Summer Flank Steak Salad
with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing
Blackened Mahi Mahi Tacos
served in corn tortillas with mango pineapple salsa and a cilantro lime crema
Cold Peanut Noodle Salad
with ribbons of cucumber, carrots, and cabbage, homemade peanut sauce, topped with sweet chili prawns
Homemade Falafel Bowls
with quinoa tabbouleh, roasted sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle
BBQ Pulled Pork Sliders
served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad
HAPPY HOUR BITES
Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers
Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fig jam, brie, and pistachios
Classic shrimp cocktail with homemade cocktail sauce
Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic vinegar
Homemade crab cakes with a tangy remoulade sauce
Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces
Baked brie topped with chopped pistachios and honey, served with toasted bread
Crostini topped with thinly sliced steak, caramelized onions, and herbed cream cheese
DINNER
Seared Mahi Mahi
with a vanilla rum sauce, coconut rice, and tropical vegetables
Crispy Skin Red Snapper
over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini
Miso Glazed Sea Bass
with forbidden black rice and grilled bok choy, over a mango lime beurre blanc
Steak au Poivre
seared NY strip steak with homemade peppercorn sauce, served over parsnip purée, with grilled asparagus
Brazilian Moqueca
sea bass, prawns, and mussels poached in a coconut, tomato, and lime broth, served over cilantro lime rice, accompanied by Pão de Queijo (Brazilian cheese bread)
Blackened Salmon
over creamy parmesan risotto with a fresh mango pineapple salsa
Surf ‘n Turf
seared filet mignon topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert
DESSERT
Individual Lemon Tarts
a tangy lemon curd tart topped with fresh berries
Chocolate Mousse
topped with freshly whipped cream and chocolate shavings
Coconut Ice Cream Bars
a toasted coconut crust topped with homemade coconut ice cream and finished with a chocolate magic shell
Classic Crème Brûlée
creamy vanilla custard topped with caramelized sugar
Lime Posset
a tangy and creamy lime custard, topped with toasted coconut
Fresh Fruit Salad
with honey lime dressing
Ice Cream Sandwiches
homemade chocolate chip cookies, filled with vanilla ice cream and rolled in rainbow sprinkles
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