YACHT TYPE: CATAMARANS
Madrigal V
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
Homemade cinnamon rolls with a seasonal
fruit platter, followed by creamy, farmers style
scrambled eggs, sausage and potatoes,
mushrooms, caramelized onions and bell peppers.
Berry, almond and yogurt muffins with a fresh fruit salad
followed by eggs in Shashuka, with feta, grilled peppers and served with fresh greens.
Banana, walnut, and blueberry muffins served with an
assortment of fruits and followed by
classic Eggs Benedict with perfectly
poached eggs and a side of avocado.
Blueberry baked oatmeal served
with fresh fruits, followed by smoked salmon
And poached egg bagels,
tomato and chive cream cheese.
Overnight Maple-Banana Oats,
served with figs and pears,
followed by Quinoa, egg, and haloumi bowls.
Chia Seed Pudding Parfaits topped with
with mango and granola followed by
black bean omelettes filled with queso fresco,
avocado and cherry tomatoes and
topped with cilantro.
Coconut Banana Smoothie served with
Chia and Banana Pancakes,
topped with fresh strawberries and blueberries
and drizzled with Maple syrup.
LUNCH
Blackended Fish over Yuca Fries, tarter dipping sauce,
Served with an arugula, pear, parmesan salad
with a pomegranate dressing.
Toasted baguettes filled with slices of steak,
mushroom, onion, green peppers and melted
Swiss cheese topped with aioli, served
with garlic potatoes and a green salad.
Hand tossed flatbread pizzas topped
with pepperoni, olives, feta, marinated bell
peppers, garlic, chili and melted fresh mozzarella
served with a kale caesar salad.
Salmon and Shishito Pepper Salad,
Israeli Couscous with Pistachios, Kalamata Olives,
And Goat Cheese,
served with fresh Gazpacho soup,
Fish Tacos with local caught fish,
Topped with guacamole, lime black beans, and
pickled vegetables, and a dollop of
chili sour cream served with red cabbage coleslaw.
Thai Beef Salad with rice noodle tossed with
seared beef slices, sweet peas, cucumber,
carrot and fresh herbs topped with bean sprouts
and peanut and finished with a lime,
ginger and sesame dressing.
Pulled Pork Sandwiches with grilled pineapple,
purple slaw and pickled jalapeño with sour cream
and served with a Tzatziki potato salad and sea salt watermelon.
APPETIZERS
Peruvian ceviche with sweet potato and orange, red
pepper, onion and cilantro served with corn chips.
Homemade hummus served with assorted fresh
vegetables, kalamata olives and feta pita breads.
Brie en croute, a whole brie round wrapped
in puff pastry and baked with rosemary
apples and drizzled with truffle honey.
Chef’s cheese board with assorted cold meats,
specialty cheeses, fresh fruits, whole nuts and
unique spreads, served with fresh breads and crackers.
Tuscany Inspired Tarts with
Fresh Heirloom Tomatoes,
Creamy Ricotta and homemade Pesto.
Assortment of Baked Fritters;
Zucchini and Quinoa,
Lentil and Feta
Corn and Red Onion
Cucumber pinwheels stuffed with salmon,
Topped with fresh dill, capers, and feta
Spicy sausage wrapped in
puff pastry and a honey mustard dipping sauce.
Roasted Cauliflower Steaks
over Garlicky Tomato Sauce
with Toasted Almonds
Lettuce wraps filled with marinated Thai chicken and
slaw with a ginger & sesame dressing.
Coconut shrimp with a mango & chili dipping sauce.
Vegetable and Chicken Zucchini Meatball Skewers
Mushroom and Chèvre Toasts.
DINNER
Seared Tilapia accompanied by tossed
couscous with blackened corn and bell peppers, drizzled
with a roasted green onion oil and served with a
baby leaf salad with cherry tomatoes, mozzarella
fresca, farro, basil, balsamic reduction.
Surf and Turf with the chef’s choice cut, grilled to
perfection and accompanied with coconut prawns and
a creamy mushroom sauce and roasted
baby potatoes, finished with delicate stalks of asparagus.
Coconut & lemongrass seafood curry with a vibrant
creamy broth, fresh local fish of the day, bell peppers,
snap peas and mushrooms over a jasmine rice
with grilled naan bread and a shaved cauliflower salad.
Crispy chicken roast served with a couscous pilaf, lemon
preserves and olives, with Mediterranean lentil samosas
and a marinated carrot salad with raisin, almond and orange.
Prime Rib with au jus, Baked Potatoes with
a horseradish aioli, served with grilled broccolini with
parmesan, a cubed salad with cucumber, tomato
and red onion tossed in a creamy vinaigrette
and accompanied with Hawaiian rolls.
A Crab and shrimp Feast with corn on the cob,
Southern broccoli & orange slaw and finished
with fresh polenta bread and a honey butter.
Pork tenderloin stuffed with caramelized apples
& onions and served with crispy balsamic
brussel sprouts, lentils and an arugula
salad with craisins, candied pecans and blue cheese
crumbles drenched in a vinaigrette.
DESSERT
Coconut Key Lime tarts served with a scoop of vanilla
ice cream and topped with candied lime rounds and
toasted coconut shavings.
Salted Caramel Pot De Creme with Chantilly
Cream and shortbread sandies.
Orange blossom rice pudding with dried citrus pieces,
rosewater jellies and grated, pistachio.
Ice Cream Cake with layers of dark chocolate cake,
cherry and pistachio with macerated fruits and nuts,
ice creams and a meringue frosting.
Dark chocolate profiteroles served with homestyle
vanilla ice cream, black cherry and espresso.
Banana Fudge Sundaes with vanilla ice cream,
hot ganache, buttered rum bananas, shortbread crumble.
Matcha Green Tea Panna Cotta with
sugared ginger and sesame seed crunch.
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PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.
Clients are welcome to bring their own.
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