EBB & FLOW

The Cuisine- Chef Margaret Harrington

The Onboard Dining Experience

On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening. 

What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.  

Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day. 

*Options are chosen as a charter entity prior to charter, in the preference sheet.  

Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.

Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a "Guest Profile + Preference Sheet", which is a place to share your specific provision needs, preferences, and allergies.

Sample Menu

A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience.  Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.

Continental style breakfast options:

• Yogurt, granola, local honey and fresh berries
• Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits
• Daily bread, pastries, muffins. GF options available

Brunch Sample - Served between 10AM-12PM

Served with fresh fruit and choice of meats

• Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats
• Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad
• Lobster Omelets, potatoes, and a fresh salad, sausage
• Lunch style brunches available as well

We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter. 

A traditional sample menu follows:

Breakfast

Asparagus Shakshuka
stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit

Caribbean Eggs Benny
tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise

Homemade Granola and Yogurt
blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits

Lunch

Pear Prosciutto Pecan Salad
anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans

Ahi Tuna Bowls
quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette

Tandoori Chicken Skewers
cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing

Appetizers

Caribbean Conch Ceviche | scotch bonnet | citrus | passionfruit | coriander

Almond “ricotta” spread (vegan) | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini

Prosciutto wrapped asparagus | balsamic reduction

Dinner

Locally Sourced Mahi Mahi
8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc

Black Angus*
prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak

Unadulterated Crab Cakes*
jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes

Desserts

Lavender olive oil cake | orange bergamot icing

Salted caramel chocolate torte

Avocado cocoa mousse

Missy's sample cuisine

Breakfast Bruschetta | Poached Eggs  | Baked Prosciutto | Sauteed Spinach | Tomato | Lemon Hollandaise

Salmon Nicoise | Grilled Salmon | Mixed Greens | Olives | Green Beans | Roasted Potatoes | Maple Dijon Vinaigrette

East Hampton Shimp Cocktail | Poached Shrimp in Court Bouillon | Zesty Cocktail Sauce

Macadamia Nut Crusted Local Mahi Mahi | Coconut Jasmine Rice | Mango Chutney

Key Lime Pie | Graham Cracker Crust