SCUBA DOO 50 Yacht Charter Catamaran

SAMPLE MENU
Designed by Chef Cammi Burgess

BREAKFAST

(Always served with fresh fruit and pastries)

Strawberry, coconut, and açaí smoothie bowls with boat-made granola, fresh cut fruit, honey, and chia seeds

Eggs scramble with hash-browns, caramelized onion, spinach, and a side of toast and bacon

Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more

Mushroom quiche with sautéed peppers a sausage gravy

Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce

Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli

Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats

LUNCH

Blackened Mahi Mahi on a brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries

Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad

Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli

Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread

Garlic butter and cinnamon sautéed shrimp over lemon cous cous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm pita

Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips

Crab cakes stacked over micro greens with a garlic and lemon aioli and a side of cornbread

APPETIZER

Charcuterie plate with assorted cheeses, nuts, fruits, and jams

Fresh baked bread with olive oil, pesto, and hummus

Baked brie with a blackberry compote and candied chili pecans

Spinach and artichoke dip with pita chips and crudités

Sliced baguette with vegan green pea and coconut spread, topped with strawberries

Avocado fries with a chipotle lime sauce, sriracha mayo, and ketchup for dipping

Pan-fried lemon and feta with peppered thyme honey, cherry tomatoes, and crackers

DINNER

Bourbon and paprika glazed short ribs with baked Mac and cheese and steamed broccoli

Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze

Chicken Marsala over homemade pasta and fresh baked bread

Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash

Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce

Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice

Honey and ginger seared pork tenderloin over mashed potatoes with grilled green beans and a soy ginger sticky glaze

DESSERT

Bananas foster over a slice of coconut cake topped with toasted coconut and almonds

Baileys chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream

Crème brûlée with fresh berries

Whiskey caramel filled Fireball cupcakes with cinnamon frosting

Pear and berry crisp with a gluten free crumble topping and a dollop of sweet cream

Saffron and cardamom cake with a saffron and white chocolate ganache

Blueberry puff pastry tarts stuffed with lemon curd and vanilla cream