AEOLUS 77

Casey Strickland's Sample Menu

Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.

Breakfast
served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin

Huevos Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg

Brioche French Toast with fresh berries and maple syrup served with bacon

Blueberry Pancakes topped with banana and coconut flakes served with sausage patties

Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast

Avocado Toast served with poached egg and burst mini heirloom tomatoes

Artichoke, Leek and Bacon Quiche with greens

Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.
Pastries
Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins
Cinnamon Rolls
Scones
Cheese Danish

Lunch

Seared Tuna Linguini, homemade pesto, green olives

Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad

Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese

Crab Cakes with a homemade remoulade and passionfruit slaw

Spicy Salmon Sushi Stacks served with edamame and wonton crisps

Shrimp Fried Rice Pineapple Boats

Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole

Happy Hour
served with cocktail of the day

Thai Vegetarian Spring Rolls with sweet chili dipping sauce

Crab & Avocado Filo Baskets

Stuffed Mushrooms

Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro

Crispy Salted Tostones with a green goddess dipping sauce

Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments

Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

Dinner

Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar

Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns

Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus

Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate

Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter

Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice

Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro

Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad

Dessert
Crème Brulee

Luxury Chocolate Tart with black peppercorn ice cream

Key Lime Pie with fresh whipped cream

Honey Panna Cotta with tropical fruit salad

Caribbean Rum Cake
White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow

Passionfruit and Mango Eaton Mess