YACHT TYPE: CATAMARANS
RELENTLESS II 80
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
B R E A K F A S T
• Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and fresh juices.
• Breakfast sandwiches on freshly baked sourdough, with avocado, bacon, crispy fried egg and my secret hot sauce
• French toast served with bacon, caramelized bananas and toasted walnuts
• Eggs benedict on sourdough English muffins, topped with creamy hollandaise sauce, served with your choice of
crispy bacon, smoked salmon or sautéed spinach
• Fluffy buttermilk pancakes with tropical spiced mango, toasted coconut chips, homemade nut granola and coconut yogurt
• Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren’s tomato chutney
• Turkish eggs served with sliced avocado, feta and toasted flatbreads
• Homemade everything bagels with all the toppings
L U N C H
• Panko crumbed snapper with roasted tomato and herbed couscous salad
• Coconut shrimp taco bowls with red cabbage slaw and fried plantain
• Honey ginger soy salmon bowls with peach mango salsa
• Fish tacos with creamy apple slaw and Ren’s mango chutney
• Greek chicken tzatziki bowls with freshly baked pita bread
• Wagyu beef burgers on freshly baked burger buns
• Poke bowls with spicy tuna, mango, edamame and avocado
C A N A P E S
• Grilled apricot halves with goats cheese, pistachios and hot honey drizzle
• Fresh baked focaccia with a selection of homemade flavored butter
• Cranberry and brie bites
• Snapper ceviche with red chili and mango
• Charcuterie board with selection of French cheese, deli cuts and chutneys
• Tuna crudo with citrus caper vinaigrette
• Italian meatballs with smoked tomato chutney
A P P E T I Z E R
• Pear, date and walnut salad with creamy stilton dressing
• Artichoke and gouda tart with toasted sesame crust
• Italian arancini with creamy mozzarella and salsa di pomodoro
• Maple roasted pumpkin soup with homemade artisan rolls
• Fennel, grape, tomato and orange salad with fennel fronds and lemon pearls
• Ravioli stuffed with roasted butternut squash and ricotta, in a sage butter sauce
• Lemon bruschetta with cherry tomatoes, arugula and buffalo mozzarella
D I N N E R
• Crispy skin salmon with mustard sauce, served with a rustic vegetable mash
• Slow cooked beef ragu with homemade pappardelle pasta
• Lemon risotto with seared scallops and citrus salt
• Local blackened grouper with Caribbean slaw and coconut rice
• 48-hour short ribs with creamy potato puree and a red wine reduction
• Lobster with orzo pasta and a spicy lobster bisque
• Lamb cutlets with salsa verde, gratin dauphinoise and pea puree
D E S S E R T
• Caramelized pineapple with pineapple lime sorbet
• Sweet and salty cheesecake with cherries and hazelnut crumble
• Red wine poached pears with cinnamon cream and toasted almonds
• Chocolate and raspberry mousse in a chocolate dome, with red berry sorbet
• Key lime pie, topped with meringue and zested lime
• Flourless chocolate cake with vanilla ice cream and raspberry coulis
• Rhubarb and strawberry pavlova with vanilla yogurt cream
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