YACHT TYPE: CATAMARANS
ESPERANZA II
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
ESPERANZA SAMPLE MENU
BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee
MACADAMIA NUT & BANANA PANCAKES
Hawaiian-style banana compote pancakes dusted with powdered sugar and served with streaky bacon
SPINACH & FETA CREPES
Sauteed spinach and peppercorn feta accompanied by biased cut andouille sausage
BRIOCHE FRENCH TOAST
Topped with almond chantilly and served with breakfast sausage
QUICHE / FRITTATA
With chef choice of meats and vegetables
EGGS BENEDICT
Classic breakfast favorite on top a butter-toasted English muffin, Canadian bacon, poached egg and homemade zesty hollandaise sauce
AVOCADO TOAST
Stacked on sourdough toast with arugula, poached eggs, micro greens, goat cheese, pickled onions and fresh oregano
HUEVOS RANCHEROS
Freshly made refried pinto beans, cojita cheese, avocado, ranchero sauce, fried eggs, and plenty of salsa over corn tortilla
LUNCH
AHI POKE BOWL
Sushi rice, seaweed salad, fresh avocado, edamame, mango, and
watermelon radish topped with sesame seeds and chef-made lava sauce
GREEK LUNCH
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
BULGOGI BOWL
Korean-spiced two-day marinated then carmelized tenderloin served on top of short grain brown rice, sauteed cabbage, and carrots
BAJA TACOS
Blackened fish of the day topped with pineapple salsa, pickled slaw, and chipotle aioli served with cilantro lime rice and Tex-Mex salad
SHRIMP CAESAR WRAP
Old Bay seasoned shrimp, shaved parmesan, chopped bacon, and croutons nestled between romaine, homemade Caesar dressing, and wrapped in Spinach flour tortilla. Served with taro chips.
CARIBBEAN LUNCH
Jerk chicken served with Jamaican slaw, rice and beans
LAMB BURGERS
Served with arugula, grilled halloumi, and lingonberry jam between brioche bun
TOKYO SALAD
Green tea soba noodles chilled then served with massaged kale, pickled red onions, red cabbage, cherry tomatoes, avocado, and honey ginger soy dressing
APPETIZERS
CHEESE & CHARCUTERIE BOARD
SNAPPER CEVICHE WITH PLANTAIN CHIPS
HOMEMADE GUACAMOLE & BLUE CORN CHIPS
HUMMUS, PITA BREAD, AND CRUDITE MANCHE
GO-CRUSTED BBQ QUESADILLAS
CHICKEN LETTUCE WRAPS
JACKFRUIT SLIDERS
DINNER
CHILEAN SEA BASS
Pan-seared on top of purple mashed potato, shaved asparagus, tropical salsa, and shallot beurre blanc
HERB-CRUSTED RACK OF LAMB
Served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGE
Pan-seared duck breast served with sauteed haricot verts, thyme- roasted fingerling potatoes and velvety-citrus sauce
FILET MIGNON
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, and parsnip puree
PORK TENDERLOIN
With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
MAHI-MAHI
Baked mahi topped with romesco sauce over farro grain and charred brocollini
DESSERTS
KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE GUAVA CAKE
BROWNIE SUNDAE
MUD PIE TOPPED WITH FUDGE & HAZELNUTS
WHITE CHOCOLATE & COCONUT CRÈME BRULEE
SOGGY DOLLAR TIRAMISU
***Health-conscious menu available upon request
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