YACHT TYPE: CATAMARANS
Mahasattva
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 JADE'S MENU
I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.
Low or high appreciation of chilies will also be taken into consideration.
All sauces and dressings are made on board with the freshest ingredients.
Windward Islands Menu
Breakfast:
Housemade Maple Granola with Nuts and Dried fruit, Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas
Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs
Crepes, Vanilla Bean Ricotta, Warm Field berries
Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise
Buttermilk Waffles, Chantilly Cream, Kiwi Cubes
Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado
Brioche French Toast, Coconut Tropical Fruit Salsa
Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze
Lunch - Always fallowed by a cookie of the day
Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato
Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips
Sesame Miso Ahi Tuna Niçoise, New Potatoes, Wonton Crisps, Beet Eggs
Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti
House Specialty Sushi Platter, with Local Fish and Vegetable Options
Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar
Cracked Conch Pita Roll, Tarragon Aioli, Green Papaya Slaw
Far East Lamb burgers, Challah Buns, Tahini Spread, Shepard’s salad
Hors Doeuvres:
French Cheese Sampler Board, Crusty Baguette, Onion Confiture
Italian Charcuterie and Olive Sampler Board, Rosemary Focaccia
Fresh Catch Ceviche, Avocado, Salsa Roja
House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade
Scallion Crab Rangoon, Local Pepper Jelly
Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil
Grilled Pineapple, Back Bacon, Sweet Chili Glaze
Dinner Service:
3 light courses, paired with fine wines from around the world followed with a selection of herb teas, specialty coffees and digestifs.
Starters
Award Winning Avocado Cucumber Soup, Pecorino Romano Crisp
Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb
Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach
Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons
Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw
Green Fig Salad, Pancetta Chips, Garlic Aioli
Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt
Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction
Main Course:
Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses
Roast Duck, Forbidden Rice, Pineapple Caramel Sauce
Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres
West Indian Pumpkin Gnocchi, Balsamic Chicken, Local Basil Pesto,
Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls
Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel
Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash
Spiny Lobster Tail with Brown Butter, Zuccini Noodles, Mango Salsa
Dessert
Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse
White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis
Passionfruit Mousse, Cashew Caramel Clusters
Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam
Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle
Key Lime Custard, Ginger Crumble, Marshmallow Whip
House Made Iced Fruit Trio, Soursop, Fig Banana, Mango
(seasonal selections may vary)
-Bonne Appetit!!
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