SHANGRI LA

-Breakfast-

Fresh Italian Coffee (Lox & Lux Tartine- Smoked salmon, served on a toasted bagel topped with luxurious and flavorful ingredients. Served alongside sliced cucumber and sliced melon.

Thick-sliced bread bathed in a rich crème Brulé custard finished with a brittle, caramelized sugar top, topped with local fruit. Served alongside strips of perfectly crisped, cured bacon.

Savory crab cakes, made with delicate lump crab meat, are pan-seared and served on a toasted English muffin and topped with a perfectly poached egg, blanketed in a creamy hollandaise sauce. Served alongside diced potatoes, pan-fried until golden brown.

The Captain’s Comfort Sausage Gravy Puff Pie- A golden, rustic puff pastry filled with rich, savory country sausage gravy. Baked to a flaky, puffed perfection.  Served alongside scrambled eggs and golden, crispy potatoes.

-Midday-

Coastal lobster salad, citrus vinaigrette, artisan breads. A refreshing salad of sweet, chilled spiny lobster tail meat, crisp greens, and seasonal vegetables, finished with a light, house-made citrus vinaigrette. Served with a side of warm, rustic artisan bread.

Mango & Crispy Tender Caribbean Lettuce Wrap- Taste of the islands with golden crispy chicken meat, diced mango, red pepper, with flavors reminiscent of traditional Caribbean jerk spice.

Spicy Mango Salmon Poke Bowl- Pan-seared fresh salmon, avocado, cucumber, pickled red onion, carrots, edamame, fresh mango, and fresh ginger on a bed of cooked rice drizzled with spicy mayo, then sprinkled with sesame seeds.

French Island Fondue Loaf- Meatloaf with a blend of seasoned ground beef packed with caramelized onions, topped with a bubbly, golden-brown layer of rich Swiss cheese. Paired with fluffy mashed potatoes and fresh green beans.

-Main-

Chipotle Grilled Salmon with Pineapple Avocado Sauce

Tuna Steak with Mango Salsa & Citrus Mango Sauce

Steak & Lobster Royale

Herb-Crusted Lamb with Garlic Infusion

-Hors d’oeuvre-

Seared scallops with passionfruit glaze

Tuna tartare on cucumber rounds, sesame oil drizzle

Conch ceviche with plantain chips

Chef’s Choice Charcuterie Board

-Sides-

Roasted Brussels Sprouts with Bacon

Roasted Baby Artichokes with Parsley and Mint

Fondant Potatoes

Asparagus & Hollandaise

Roasted Green Beans

-Dessert-

Perfect Key Lime Pie with Coconut Rum Whipping Cream

Italian Lemon Cream Cake

Blackberry Mojito Cream Pie

Pineapple rum tartlets with vanilla cream

-SHIP’S BAR-

Tito's Vodka

Cruzan Rum (3-4 flavors - dark & light)

Bourbon - Marker's Mark

Gin - Bombay Sapphire

Tequila - Patron Silver

Sparkling Wine - 1928 Prosecco

Red & White Wines (Oyster Bay, Crawford, Josh, Mondavi, K. Jackson)

Cordials - Grand Marnier, Bailey's, Amaretto, Kalua

Beers - St. John's Brewers, Corona, Land Shark

Island Drinks - Rum Punch & Boogie Boards