BREAKFAST

Toasted Sourdough topped with Avocado, Fresh Mozzarella, shaved cucumber, thai basil flowers and drizzled lemon oil

Poached Eggs on a Toasted Brioche Bun with fresh lobster, gruyere cheese, and flamingo spinach topped with hollandaise

Crepes with Smashed Berries and Mascarpone Cheese, topped with local honey, mint leaves, and Caribbean rum whipped cream

Coconut Halves with Blended Acai, boat made granola, topped with fruit, hemp hearts, peanut butter, and creme fraise

Roasted Sweet Potato and Bacon Breakfast Tacos topped with chipotle black beans, cotija cheese and cilantro lime sauce

Banana Fosters French Toast with challah bread, caramelized bananas, Sweet pecans, Rum sauce, and Fresh vanilla cream

Grilled Shrimp and Cheesy Grits topped with fried eggs and spring onions

 

LUNCH

Shiso SpicyTuna with a ponzu sauce, garnished with microgreens, habanero, and topped with tamari caviar

Wagyu Beef Sliders with caramelized onions, arugula, and truffle aioli on brioche buns

Heirloom Tomato and Burrata with genovese basil, and a balsamic reduction

Pulled Pork Boa Buns with pickled onions, cilantro and grilled pineapple

Blood Orange Glazed Duck with shaved radish, carrot, cucumber, blood orange, chili, spring onion and a
citrus vinaigrette

Elote Nachos topped with feta cheese, roasted red peppers, ground elk and jalapeño crema

Tropical Quinoa Salad with Grilled Salmon, pomegranate puree, mango and toasted almonds

 

AMUSE BOUCHE

Caribbean Conch Salad with fresh squeezed lime, topped with local mango, cilantro and spring onions

Foie Gras Torchon served with a spiced fig compote and toasted sourdough

Smoked Salmon Canapés with Mascarpone cheese on a cucumber round, topped with shaved radish
and a sprinkle of lemon dill oil

Cantaloupe Prosciutto Mozzarella rounds with a mint and balsamic glaze

Bacon Wrapped Apricots with Sage

Arugula Salad with Grapes and Honey Cinnamon Goat Cheese covered in pecans on a bed of lightly
olive oil dressed arugula

Curried Caught Mahi Buttered Bites with mango chutney

Array of Fine Cheeses, Cured meats, Fresh fruit and crackers compiled together

 

DINNER

Filet Mignon Rossini Beef tenderloin topped with black truffle, served with a Madeira wine reduction,
pommes dauphine, and haricots verts

Boat Made Linguine Pasta with Butter Champagne Shrimp, roasted tomatoes, shaved parmesan and
parsley

Chimichurri Steak with Blueberry Chanterelles and Boat made Bread

Freshly Caught Lemon Butter Lobster with a Citrus Salad

Seared Scallops on Mushroom Risotto with Broccolini and a Kale Lemon Parmesan Salad

Herb Crusted Rack of Lamb with spiced butternut squash puree, blistered asparagus, and mint raita

Boat Made Thin Crust Pizzas from classic margheritas to cured meats and roasted vegetables

 

DESSERT

Light and Airy Grand Marnier Soufflé with a hint of orange liqueur, served with a vanilla bean anglaise

Key Lime Creme Brûlée with candied Limes and fresh berries

Lemon Lavender Basque Cheesecake

Gold Dusted Chocolate Strawberries served with French Vanilla Ice Cream

Caribbean Rum Tiramisu with Whipped Cream and Dark Chocolate Dust

Pavlova Nests with a Berry Compote and Whipped Cream

Soft Carrot Cake Cups with Smooth Sweet Cream Icing

After-dinner drinks: Cognac, port, or a selection of aged single malt scotches