Yacht Details

One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crab and Spinach Eggs Benedict with Chive Hollandaise

Lunch:

Lyonnaise Salad

Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed

Croutons. Topped with soft poached Eggs

Hor d’ Oeuvres:

Charcuterie Platter (Chef’s selection of Meat and Cheeses)

Spiced Nuts

Dinner:

1st Course:

Roasted Cauliflower Soup

2nd Course:

Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger

with White Wine Sauce

3rd Course:

Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

Day Two

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts

and Powdered Sugar

Lunch:

Tuna Nicoise Salad

Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,

and Soft boiled Egg

Hor d’ Oeuvres:

Beef Brochette with Harissa Deviled Egg Mousse

Cucumber and Hummus Coin

Dinner:

1st Course:

Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts

2nd Course:

Bouillabaisse

Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth

with Rouille Crouton and Fennel Salad

3rd Course:

Meskouta Cake with Lemon Curd and Strawberries

Day Three

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo

Lunch:

Fish Tacos Family Style

Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and

cilantro. With assorted sauces, Pico de Gallo, and Sour Cream

Hor d’ Oeuvres:

Gazpacho “Shots”

Conch Salad

Dinner:

1st Course:

Butternut Soup with Candied Bacon and Creme Fraiche

2nd Course:

Chicken Roulade

Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce

3rd Course:

Ice Cream “Smore”

Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and

Merengue Brûlée

Day Four

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Turkey Hash

Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup

Lunch:

Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.

Topped with Grilled Shrimp

Hor d’ Oeuvres:

Crudite and Relish Tray

Phyllo Bites

Dinner:

1st Course:

Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios

2nd Course:

Fish and Chips

Halibut battered and fried, served with Truffle Parmesan French Fries

and Spicy Remoulade Sauce

3rd Course:

Apple Crisp ala Mode

Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Baked Eggs Andalusia

Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego

Lunch:

Grouper Tartine

Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,

shaved Radish, and Bull’s Blood Microgreens

Hor d’ Oeuvres:

Spanakopita

Crab Cakes

Dinner:

1st Course:

Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil

2nd Course:

Shrimp Creole

Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce

Served over Jasmine Rice

3rd Course:

Berries and Cream

Day Six

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Handmade Biscuits with a Porcini Sausage Gravy and Chives

Lunch:

Jerk Caesar Salad

Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

Topped with Grilled Jerk Chicken Breast

Hor d’ Oeuvres:

Sweet Pea Puree with Feta and Prosciutto

Bacon wrapped Scallops

Dinner:

1st Course:

Tomato Fennel Soup

2nd Course:

Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.

Drizzled with Chive Oil

3rd Course:

Butterscotch Creme Brulee

Day Seven

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Homefries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,

and aged Balsamic Vinegar

Hor d’ Oeuvres:

Fois Gras on Pain Perdu with Pickled Figs

Shrimp Cocktail

Dinner:

1st Course:

Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche

2nd Course:

Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing

3rd Course:

Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise

4th Course:

Chocolate Mousse with Raspberries