Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Chef Michelle is also an accredited Plant-Based Chef and can prepare meals to suit any dietary preference or restriction.
Croissant French Toast with Whipped Ricotta and Strawberry Coulis
Blue Lump Crab Cake Eggs Benedict with remoulade aioli
Farm Fresh Hash with Fried Egg, Heirloom Tomatoes and Fingerling Potatoes
Whole Wheat Cereal Bread with Avocado and Fresh Salsa
Chocolate Chip & Sea Salt Pancakes
Grilled Pork Tenderloin and Gingered Pear Stir Fry
Soba Noodle bowl with Thai peanut sauce and Jumbo Red Shrimp
Ahi Tuna Stack with Avocado, Bell Pepper & ginger infused sushi Rice
Roasted Butternut Squash & Pomegranate Salad with Dijon Vinaigrette
Grilled Sirloin Burgers with Rosemary French fries and Smashed Cucumber Salad
Moroccan Chicken Brochettes with Chickpea Salad
Fish Tacos with Smashed Guacamole and Lime Crema
Strip Steak Crostini with Herbed Goat Cheese & Crispy Shallots
Seared Sea Scallops in a Bacon Cream Sauce
Goats cheese & garlic mushroom flatbread
Shrimp stuffed marinated mushrooms
Passion Fruit Wilted Spinach Salad
Garlic crusted Mussels in the half shell
Scallop Ceviche in a watermelon consumme
Red Wine Braised Short Ribs with Garlic Pommes Puree
Cedar Plank spiced Salmon with bacon brasied cabbage
Prawns & Scallops in a Champagne Buerre
Crab Crusted Fresh Wahoo
Chicken Dijon with Pecorino Risotto
Filet Mignon with mushroom peppercorn sauce
Captain Caught Caribbean Lobster over Paella
Cappuccino Soufflé with Brandy Whipped Cream
Fresh Strawberry Phyllos with Cream Cheese Mousse
Chocolate Fondant with Glazed Raspberries & homemade ice cream
Key Lime Pie Ice Cream
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