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