DAY BREAK
Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens
Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread
Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens
Shakshuka with topped with feta, chopped herbs,  and served with freshly baked naan
Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs,  and a regional, tropical fruit plate
Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.
Locally made cinnamon rolls, bacon, and pineapple and smoothies
MIDDAY
Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro
Pomegranate marinated chicken skewers over tabouli salad
Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad
Local spiny lobster bisque with Sugar Brown Farm's greens, sourdough grilled cheese with aged Irish cheddar
Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs
Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish
Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries
HORS D'EOUVRES
Chips and guacamole
Spinach artichoke dip, homemade crustini
Blistered shishito peppers served with fried garlic chips
Vietnamese spring rolls with Nước chấm
Filo baskets with salt fish, caribbean avocado, cream cheese, and chives
Make your own sushi handrolls
Handmade Pork and chive dumplings
Poisson Cru with the catch of the day
Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito
Lion Fish crudo served with grapefruit and cucumber
Decadent charcuterie plates
Homemade hummus, pita chips, crudités
Crudités with chili lime salt
Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese
Homemade sour cream and onion with kettle cooked chips
MAIN
Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas
Local Arugula salad
Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon
Steak frites with homemade béarnaise sauce, baby bokchoy
Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter
Pork tenderloin with salsa verde, brussels sprouts, cous cous
Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves
Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs
DESSERT
Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly
Cardamom and vanilla Crème Brûlée
Rich chocolate eggplant cake with mascarpone
Homemade custard apple ice cream
Mango and honey panna cotta with tropical fruits
Keylime pie bars served with candied lime
Pineapple cheesecake with lime coulis
Â
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagroa
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
Â