Menu
YACHT TYPE: CATAMARANS
PURELYBLU
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 Hannah's Sample Menu
BREAKFAST
A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG
AMERICAN BREAKFAST GFA VEG
Eggs your way, Bacon or sausage, and hash browns
CONTINENTAL BREAKFAST VEG
Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins
CINNAMON PANCAKES GFA VEG
Served with a medley of warm berries and home made maple syrup topped with powdered sugar
JOHNNY CAKE FRENCH TOAST
Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar
AVOCADO TOAST GFA VEG
Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning
LUNCH
This can be served family-style or individually plated
CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA
Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks
GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA
Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread
BLACKENED LOCAL CATCH GFA
Served on a bed of arugula topped with a island mango salsa
FUSION LOBSTER OR SHRIMP ROLL GFA
With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones
CRAB CAKE AND ASIAN SLAW GFA
A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs
HORS D'OEUVRE
There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.
ASSORTMENT OF COLD DIPS VEG GFA
Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips
CHARCUTERIE BOARD GFA
An assortment of meats, cheeses, and local crackers/bread
VOLCANO AHI POKE STACK GFA
Served on a rice cracker bed
CREAMY BAKED BRIE GFA
Served with mango chutney and toasted almonds surrounded by toasted crostini
CARIBBEAN CONCH FRITTERS
Served with a blend of cocktail and sweet chili pepper sauces
DINNER
The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening's menu
BAKED LOCAL FISH GFA VEG
Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas
SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA
Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese
SURF ‘N’ TURF-TENDER FILLET MIGNON GFA
Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus
MACADAMIA AND COCONUT CRUSTED FISH GFA
With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash
GRILLED CARIBBEAN LOBSTER GFA
on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
LINGUINI ZUCCHINI GFA VEG
with pistachio pesto jumbo prawns topped with a parmesan lace wafer
DESSERT
ICE CREAM A LA MODE
An assortment of ice cream served with a side of berries
CARAMEL CHOCOLATE MOUSSE
Topped with shards of toffee almond praline
CHOCOLATE LAVA DESSERT
Served with a dusting of sugar powder
CARROT CAKE
Fresh baked carrot cake with a cream cheese icing
FRESH FRUIT GFA VEG
Seasonal fesh fruit coated in cognac sauce
GFA: Gluten free available
VEG: Vegetarian /Vegan Available
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