YACHT TYPE: CATAMARANS
Sol Mates
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
Assorted homemade pastries and bread, charcuterie, and local fresh fruit platter
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta (v, gf)
Smoked Salmon Eggs Benedict
served on sesame seed bagels with rosemary skillet potatoes (gf)
Shakshuka
with baked eggs, feta, and served with fresh rustic bread (v, gf)
Croissant Breakfast Sandwiches
scrambled eggs, melted cheese, bacon, sliced avocado, and fresh tomato relish (v)
Crunchy French Toast
cereal crusted homemade bread served with assorted berries and maple syrup
Smoothie Bowls
with local fresh fruit, nuts and seeds (v, gf)
Chocolate Coconut Overnight Oats
with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)
LUNCH
Blackened Shrimp Mediterranean Grain Bowl
lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)
BBQ Pulled Pork Sliders
homemade coleslaw, pickles, served with spicy dijon potato salad
Salmon Poke Bowl
brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)
Sesame Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)
Beer Braised Crispy Chicken Tacos
spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)
Spaghetti Carbonara
with crispy pancetta, pecorino and egg yolk (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
Bruschetta
classic tomato and basil served on crunchy rustic bread (v)
Taco Bites
chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
Pineapple Salsa
sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
Charcuterie Board
selection of cured meats, cheeses, and local fresh fruit and nuts
DINNER
Eggplant Parmesan
homemade marinara and melted mozzarella layered over crispy panko fried eggplant
Creamy Risotto with Lemon Pepper Chicken
roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)
Sous Vide Steak Frites
topped with creamy Béarnaise sauce, and asparagus (gf)
Roasted Vegetable Coconut Curry
served with jasmine rice and homemade mango chutney (v, gf)
Apple Rosemary Pork Tenderloin
with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)
Linguine Alle Vongole
dry white wine sauce with clams, parsley, and lemon zest (gf)
DESSERT
Blueberry No Bake Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
Peach Cobbler
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
Lemon Tart
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf))
Fresh Fruit Salad
with honey lime dressing (v,gf)
v - vegan option available
gf - gluten free option available
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