On-board Dining (the following is a sample menu, and can be modified to suit your tastes

and dietary requirements.)

 

Breakfast:

-Open faced toasted bagel topped with lox, avocado, green onion, and cream cheese.

-Breakfast burritos with Spanish potatoes.

-Savory crepes with herbed goat cheese, scrambled eggs, and local tomatoes.

-English muffin sandwiches with egg, prosciutto, and gruyere.

-Bacon cheddar egg baked avocados.

 

Lunch:

-Curried lamb meatballs with a yogurt mint cucumber sauce.

-Quinoa with herb roasted veggies topped with feta.

-Prosciutto, pear, and parmesan paninis with greens salad.

-Shrimp ceviche with toast points.

-Open faced steak sandwiches with dijon dressing topped with arugula salad.

 

Dinner:

-Flank steak fajitas with chimichurri sauce, fresh guacamole, serrano pepper infused pico, and boat-made tortillas.

-Stuffed chicken breasts with mozzarella, sun dried tomatoes, and spinach, accompanied by a thyme oregano cornbread stuffing.

-Seared scallops with a porcini mushroom risotto and roasted asparagus.

-Pork Tenderloin medallions on a bed of sweet potato mash and caramelized brussel sprouts.

 

Desserts

-Bananas foster with a Tahitian vanilla bean ice cream.

-Dark chocolate macaroons.

-Plum and lemon filo pockets with house made honey glaze.

-French vanilla mousse with a crispy waffle crust.

-Traditional cheesecake with a mango agave puree topping.

 

Appetizers

-Mediterranean platter with hummus, feta cheese, warm pita,

olives, and assorted veggies.

-Cumin artichoke dip with crostinis.

-Bacon wrapped dates stuffed with mozzarella.

-Tuna tartare poké style with avocado and rice crackers.

-Charcuterie platter. (Ingredients depending on availability)

 

 

*All menus are personalized to cater to your special experience. This is only a sample menu.*

 

© 2018 by Cool Cat, LLC.