Daily breakfast includes local fruits, eggs, tea and coffee
Saturday
Breakfast Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon
Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce
Appetizer Coconut and lime scallop crudo served with plantain chips
Dinner Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
Dessert Cheesecake with a berry compote
Sunday
Breakfast Spinach and feta crepes with andouille sausage
Lunch Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls
Appetizer Manchego-crusted BBQ pork quesadillas
Dinner Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce
Dessert Soggy Dollar Tiramisu
Monday
Breakfast Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage
Lunch Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin
Appetizer Parisian gnocchi bites with duck confit
Dinner Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
Dessert Chocolate guava cake covered in coconut ganache
Tuesday
Breakfast Quiche or frittata with chef choice of meats and vegetables with parfaits on the side
Lunch Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
Appetizer Cheese and charcuterie board
Dinner Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc
Dessert Key lime pie with passion fruit whip
Wednesday
Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce
Lunch Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi
Appetizer Caviar wonton tacos
Dinner Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps
Dessert White chocolate and coconut creme brûlée
Thursday
Breakfast Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon
Lunch Baked then charred branzino with ancient grains, and smoked eggplant
Appetizer Mezze Platter
Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan
Dessert Mud pie topped with hot fudge and toasted hazel- nuts
Friday
Breakfast 2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens
Lunch Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing
Appetizer Lamb and feta balls
Dinner Baked mahi topped with romesco sauce over cous- cous and broccolini
Dessert Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar
SHIP'S BAR
Gin: Bomay or Tanqueray Vodka: Tito’s Whiskey: Jack Daniels or Bullet Rum: Bacardi, Myers or Goslings Tequila: Don Julio, Cassimigos or Jose Cuervos Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto