Sol Mates Yacht Charter Catamaran

BREAKFAST

Assorted homemade pastries and bread, charcuterie, and local fresh fruit platter

Avocado Toast

with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta (v, gf)

Smoked Salmon Eggs Benedict

served on sesame seed bagels with rosemary skillet potatoes (gf)

Shakshuka

with baked eggs, feta, and served with fresh rustic bread (v, gf)

Croissant Breakfast Sandwiches

scrambled eggs, melted cheese, bacon, sliced avocado, and fresh tomato relish (v)

Crunchy French Toast

cereal crusted homemade bread served with assorted berries and maple syrup

Smoothie Bowls

with local fresh fruit, nuts and seeds (v, gf)

Chocolate Coconut Overnight Oats

with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)

LUNCH

Blackened Shrimp Mediterranean Grain Bowl

lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)

BBQ Pulled Pork Sliders

homemade coleslaw, pickles, served with spicy dijon potato salad

Salmon Poke Bowl

brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)

Sesame Crusted Ahi Tuna Salad

chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)

Beer Braised Crispy Chicken Tacos

spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)

Spaghetti Carbonara

with crispy pancetta, pecorino and egg yolk (gf)

Chinese Chicken Salad

with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)

APPETIZERS & SNACKS

Bruschetta

classic tomato and basil served on crunchy rustic bread (v)

Taco Bites

chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)

Fresh Spring Rolls

with creamy peanut dipping sauce (v,gf)

Pineapple Salsa

sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)

Jalapeno Popper Turnovers

puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon

Apple Brie Crostini

topped with walnuts and honey drizzle

Charcuterie Board

selection of cured meats, cheeses, and local fresh fruit and nuts

DINNER

Eggplant Parmesan

homemade marinara and melted mozzarella layered over crispy panko fried eggplant

Creamy Risotto with Lemon Pepper Chicken

roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)

Sous Vide Steak Frites

topped with creamy Béarnaise sauce, and asparagus (gf)

Roasted Vegetable Coconut Curry

served with jasmine rice and homemade mango chutney (v, gf)

Apple Rosemary Pork Tenderloin

with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)

Linguine Alle Vongole

dry white wine sauce with clams, parsley, and lemon zest (gf)

DESSERT

Blueberry No Bake Cheesecake

with an Oreo cookie crust, topped with tart berry compote (v)

Pastel de Nata

Portuguese custard tart dusted with cinnamon

Peach Cobbler

served with vanilla ice cream

Puff Pastry Apple Turnovers

drizzled with vanilla glaze (v)

Lemon Tart

topped with a dollop of whipped cream and lemon zest (gf)

Hazelnut Chocolate Mousse

whipped topping, chocolate shavings, and fresh berries (v, gf))

Fresh Fruit Salad
with honey lime dressing (v,gf)

v - vegan option available
gf - gluten free option available