ISLAND HOPPIN' Yacht Charter Catamaran

Chef Margaret’s Sample Menu

* chef’s favorite **captain’s favorite

Breakfast

Eggs-in-a-Bread* 

A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit

Coconut Waffles with Strawberry Rhubarb Compote

Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes 

Lemon Blueberry Granola and Yogurt

Tangy, sweet, and slightly spiced, enjoy this homemade granola packed with nutrients over greek yogurt with local honey and fresh fruits

Baked Greens Frittata

Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic

Southern Style Sausage and Gravy Biscuits**

Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy

Roasted Rosemary Sweet Potatoes, Poached Eggs + Avocado

Poached eggs served on a bed of rosemary sweet potato fries, crispy baked bacon + avocado, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)

Asparagus Shaksuka

A delicious combination of poached eggs in a morning stew of tomatoes, asparagus, scallions and thyme. Served with rosemary sourdough and fresh fruit.

Lunch

Baltimore-Style Crab Cakes

Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing 

Local Mahi Tacos* 

Grilled Mahi Mahi seasoned with a signature blend of spices on roasted corn tortillas topped with cabbage, avocado, mango salsa + a lime cilantro aioli drizzle

Grilled Chicken Caesar Salad

Crunch romaine tossed with homemade garlicky caesar dressing, shaved Parmesan, homemade crispy croutons.

Grilled Portobello Sandwich* 

Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun

Shrimp on Cauliflower Fried Rice Bowl

This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors

Salmon Arugula Salad

Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette

Appetizers 

Caribbean Conch Salad* 

Freshly cracked, local caught conch marinated in lime juice with bell peppers, onions, jalapeño 

+ cilantro served with crunchy plantain chips

Tomato and Basil Bruschetta

A dreamy combination of tomatoes, boat grown basil, and italian herbs with a drizzle of balsamic reduction on crostinis 

Bountiful Charcuterie Board

A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...) 

+ delectable spreads (fig jam, stone ground mustard, olive tapenade...) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits

Homemade Hummus 

Ground chickpeas, nutty tahini, fresh squeezed lemon juice, smashed garlic, EVOO + served with warm pita bread and sliced vegetables

Watermelon Goat Cheese Salad* 

Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint

Prosciutto Wrapped Melon**

Skewers of melon strips and prosciutto + drizzles of honey + rock salt

Baked Arancini and Bruschetta

Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad

Sizzling Shrimp Roll

Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce

Dinner

Ahi Tuna Tower with Sesame Wonton Crisps

A tower of sushi grade ahi tuna, sushi rice, mango-cucumber salad + microgreens with a Wasabi + Sriracha Aioli drizzle

Filet Mignon

Select tender, juicy filets grilled to order, paired with baked brussel sprouts + sautéed minced cauliflower, with an herbed mushroom cream sauce 

Seafood Paella

A summer favorite and perfect base for the freshest seafood available, with notes of tangy lemon, fresh herbs, and mediterranean spices

Blackened Sesame Chicken Stir Fry

Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos or soy sauce

Grilled Flank Steak 

Marinated overnight and flash grilled, this flank steak pairs perfectly with a corn + black bean salsa, grape tomatoes, microgreens, and homemade chimichurri

Simply Elegant Pasta*

Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers

Fresh Caught Grilled Lobster Tail**

Split tails grilled with garlic herbed butter, grilled red potatoes and baked avocado with red rice salsa

Desert

Homemade Chia Pudding* 

Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit

Key Lime Pie 

Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust

Crème Brûlée

In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel

Cocoa Avocado Mouse

A creamy combination of local avocados, 100% cocoa, maple syrup + almond milk, topped with kiwi or caramelized pears

Snacks

Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, taziki dip and vegetables, to name a few.

“Once around the World” Dinner Menu

As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels

Indian

Curry served with naan

Italian

Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini

Portuguese

Fresh caught whole fish grilled, bed of rice, grilled vegetables

South American

Skirt steak with chimichurri sauce

Caribbean

Coconut crusted grouper fillets with fried plantain 

Moroccan

Vegetable or Chicken Tagine with tri-color quinoa

Something Familiar

Quarter pound select beef hamburgers and truffle rosemary fries