LA GRANDE BELLEZZA Yacht Charter Catamaran

Breakfast
-Egg Benedict’s served with Avocado and homemade hollandaise sauce topped with dill weed for garish
-Omelette of your choice mixed up “onions, mushrooms, tomatoes, bacon, chives” {Combination}
-Homemade blueberry pancakes with a lemon twist
-Turkey sausages with smoke salt tossed with a tomato sauce
-Fruit bowl served on bed of lettuce
-Hash brown spinach patties with smoked sea salt
-Huevos ranch tostados black beans, over easy eggs, queso, fresco, Ranchero salsa, cilantro, with chorizo
-Superfood yogurt bowl. Caramelized roasted peaches, ground ginger, coconut flakes, flaxseeds, wild raspberries.
-Brine French toast soaked in coconut oil & glazed with fresh nutmeg served with banana

Lunch
-Roasted beef master sandwich served crispy onions with creamy horseradish sauce served with Puerto Rico tostones over potato bun
-Cut sirloin steak tacos served with red cabbage roosted peppers, caramelized red onions, avocado dressing over grated cheddar served on flour tortillas.
-Mahi tacos served with Mango, and a salsa mix with fresh sprouts and arugula with sriracha sauce over flour tortillas
-Tuna Salad over tomatoes, sweet chili sauce, tuna, cucumber, lettuce & Spring onion on French bread toasted
-South Carolina BBQ pull pork Brine Sliders served with white truffle mash potatoes garnished
-Little Wasabi Tuna tartare with ginger sauce drizzled seaweed topping with spice mayo sauce garnished with sprout’s “choice cooked or rare”
-Buffalo blue front chicken wings served with a variety of garlic, ginger, passion fruit tossed served with smokey flavor servedwith sea salt celery sticks.

Light Lunch
-Puerto Rican Mofongo garlic flavored mashed plantains over cilantro & Oregano seasoning with pork crackling
-Meat pack platter dish with salami, prosciutto, 2-3 variety of crackers, 3-4 variety of cheese, dried fruit, & jams
-Roasted vegetables with smash Garlic cooked with veggies stock
-Mixed green salad with dried cranberry toasted pepitas crumbled goat cheese tossed with apple cider vinaigrette
-Guacamole dip with fresh Tostitos chips

Appetizers
-Creamy butternut Squash soup with coconut cream
-Split pea soup with garlic and basil garnished with lemon zest
-Zucchini fritters
-Spice crab dip with cheddar cheese & a hit of jalapeno stuffed in mushrooms
-Caprese Cristina with mozzarella and drizzled with aged balsamic
-Truffle fries with sea salt

Dinner
-Angus beef Pattie melt served with a maple syrup pickle juice, Cajun sweet peppers, caramelized onions, arugula & apples chopped with sweet sour sauce/ jack pepper cheese over brioche bread served with
-Al Dente Linguine with shrimp and mussels infused with a creamy sauce garnished with lemon
-Roasted Chicken breast with chicken stock with herb basting sauce adding with leeks served with brussels sprouts soaked in Salt water.
-Lemon Parmesan risotto with fresh cilantro and fresh parsley for garnish
-Pittsburg Black & Blue steak ribeye with garlic rosemary sauce served with roosted asparagus
-Sea scallop finely sea salted with a white wine reduction with chives & mustard sauce served with spinach salad
-Grilled lobster tails cooked in white wine & fish stock over lemon butter & shallots granted with parmesan cheese served with roasted carrots.
-Lobster mac and cheese with scallions
-Trimmed Filet Mignon Tenderloin with a Brazilian seasoning soaked in garnished with rosemary served with creamy wild mushrooms
-New Zealand rack of lamb seared and roasted in a blend of port wine

Dessert
-Pumpkin cheesecake
-Carrot cake served with a scoop of coffee ice cream
-Crème Brulee
-Flourless chocolate cake
-Dark chocolate brownies with homemade vanilla cream with coconut flakes

Kid’s menu
-Grilled cheese with American or cheddar cheese on white bread
-Mac & cheese with truffle
-Brine peanut butter and jelly sandwich
-Kids bite size pizzas