Our Menu

Breakfast:
Smoked salmon eggs Benedict with fresh Hollandaise sauce
Caribbean French toast made with fresh challah bread and sliced mango
Roasted tomato fritatta with feta and ham
Spanish omelet with roasted garlic aioli
Banana pancakes with boat-made vanilla syrup
Fresh fruit and granola parfait
Baked polenta with mushrooms and sausage
Lunch:
Blackened grouper tacos with mango salsa and avocado crema
Greek orzo salad topped with grilled chicken
Salad of baby greens, goat cheese, pecans, green apple, and grilled chicken with boat-made cherry balsamic vinaigrette
Southwest quinoa salad with chili-lime shrimp and lettuce wedge for wrapping
Coconut chicken tenders with curry mayo dipping sauce
South African samosas with mango chutney and a mint yogurt cucumber salad
Falafel in pita with roasted garlic tzatziki
Happy Hour snacks:
Lobster rangoon with sweet chili dipping sauce
Curry roasted chick peas
Tuna tartare with avocado and cucumber
Homemade cassava chips with assorted sauces
Fresh mozzarella on toasted baguette topped with ginger tomato chutney and boat-grown basil
Patatas bravas
Homemade soft pretzel bites with spicy cheddar cheese sauce
Entrees:
Asian sticky ribs with baby bok choy and wasabi parsnip puree
Honey balsamic pork tenderloin medallions with roasted baby red potatoes and shallot green beans
Mango cilantro chicken with garlic roasted brussels sprouts and coconut rice
Mahi en papillot with jeweled couscous and a fresh tomato salad
Flank steak fajitas family style with fresh guacamole and all the trimmings!
Red Thai curry with sauteed mixed vegetables in a cracked coconut
Homemade ricotta gnocchi with fresh meatballs and a side salad
Desserts:
Individual Key lime cups
Dark chocolate mousse
Creme brule
Chocolate lava cakes with raspberry coulis
Croissant bread pudding
Tropical fruit trifle
Lemon cheesecake mousse

 

 

 

Gluten-free, vegetarian, soy-free, nut-free and egg-free diets gladly accommodated[/one_third_last]