RUNAWAY Yacht Charter Motor Boat

Below you will find our sample menu.

Breakfast:

• All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar
• Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash
• Avocado Toasts;  *red pepper flake & local honey, fried egg & bright radish slices toasts.  Served with a platter of fresh local fruit, yogurt, and granola cups
• Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread
• Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.
• Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes
• Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Lunch:

• Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette
• Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes
• Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts
• Picnic lunch:  Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies
• Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad
• Smoked pulled pork tacos (vegan option:  roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema
• Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

Appetizers:

• Variety of fresh Caribbean ceviche:  classic citrus, spicy fresh ginger and cayenne,  bright mango and red pepper
• Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads
• Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction
• Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and
• Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit
• Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions
• Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli
• Fresh guacamole topped with Cohita cheese served with plantain chips

Dinners:

• Southern Shrimp and Grits:   Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa
• Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy
• Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley
• Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri
• Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage
• Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce
• Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

Desserts: 

• Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger
• Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles
• Coconut creme de caramel with blueberry compote and fresh berries (vegan)
• Caribbean Tiramisu cake;  layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting
• Green apple and honey crisp with rich vanilla ice cream and mint
• Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf) 
• Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips
• GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream