C'EST LA VIE Yacht Charter Catamaran

DAY BREAK

Fresh fruit platter, juice, coffee and tea served daily.

A la Quiche* Bacon and Spinach, Mushroom and Zucchini, Sundried Tomatoes & Asparagus, and Caramelized Onion

Zucchini Scramble* Zucchini scrambled eggs with plum tomato, ricotta cheese, basil & lemon juice topped with shaved parmesan.

Refreshing Papaya* Halved papaya topped with cottage cheese, cracked pepper & freshly pressed lime juice.

Baked Egg Cups Baked egg cups topped with whipped goat cheese & sprinkled with salted chives.

Eggs Benedict Two poached eggs on Canadian bacon, topped with hollandaise sauce served on a toasted english muffin.

Biscuits with Sausage Gravy Fluffy fresh biscuits topped with maple sausage gravy and an over medium egg.

French Toast Light french toast topped with fresh fruit and maple syrup served with a side of bacon or breakfast sausage.

MIDDAY

Seared Tuna Wrap Seared yellowfin tuna, pulled crabmeat, romaine lettuce, and avocado wraps.

Reggae Wrap Curried chicken salad with grapes, apples, sliced almonds, arugula, and sprouted snow peas.

Shrimp Salad Freshly sprouted alfalfa & snow pea salad topped with blackened shrimp and shaved parmesan drizzled in a balsamic reduction.

Margherita Pizza* Handcrafted margherita pizza with a basil & pesto.

Crab Cakes and Mango Slaw Caribbean influenced crab cakes on a bed of arugula topped with a citrus mango slaw.

Matt’s Lime Marinated Chicken Fajitas Citrus marinated chicken, sauteed onions and peppers Served in a warm tortilla
with fresh caribbean avocado guacamole, pico de gallo & sour cream.

Grilled Vegetable Panini Grilled eggplant, zucchini, onion, roasted red peppers and portobello mushrooms with a creamy herbed feta spread on a ciabatta roll.

HORS D'OEUVRES

Duck Dumplings Duck, cucumber & spring onion dumplings in vietnamese rice wrappers served with a plum chili dipping sauce.

Sushi Rolls Handcrafted sushi rolls & black sesame tuna sashimi served with traditional wasabi & pickled ginger.

Caribbean Ceviche with Champagne Fresh caught local fish in a champagne and lime marinade.

Tuna Tartare Tuna tartare served with a pea shoot & cucumber salad topped with toasted cashews and sesame oil dressing.

Peanut Satay Chicken or beef satay in a peanut chili glaze.

Tapas Platter Prosciutto wrapped melon, smoked fish pate crostinis, stuffed mushrooms, goat cheese and caramelized onion bruschetta, caprese skewers, manchego cheese, cured meat, olives, figs & apricots.

Baked Brie* Baked in puff pastry served with a warm fruit compote, sliced apples, local honey, and a freshly baked baguette.

SALADS

Cold Avocado Salad* Cubed caribbean avocado salad tossed with feta cheese, chickpeas, cherry tomatoes, cucumber, and mint leaves.
Tossed in freshly pressed lime juice.

Summer Spinach Salad with Goat Cheese* Baby spinach, frisee, and purple basil served with warm goat cheese spheres encrusted in toasted pistachio dust, plum tomatoes, golden apple, dried cranberries, and candied pecans.
Finished in a pear vinegar & avocado dressing.

Watermelon and Feta Salad* Crisp watermelon & feta cheese salad with basil, drizzled with a mint Infused EVOO.

Caprese Salad* Fresh basil layered between sliced mozzarella and tomatoes, drizzled with a balsamic reduction and EVOO.

Caesar Salad Crisp romaine lettuce, homemade caesar dressing, croutons, and shaved parmesan.

Blue Cheese & Bacon Wedge Salad Iceberg lettuce sprinkled with tomatoes, green onions, crumbled bacon; topped with housemade blue cheese dressing.

Greek Quinoa Salad* Mediterranean inspired cold quinoa salad with grape tomatoes, kalamata olives, green onions, and bell pepper. Tossed in a citrus red wine vinaigrette, and sprinkled with feta cheese.

SOUPS

Avocado Gazpacho* Avocado gazpacho topped with smoked corn kernels and suspended droplets of red chili oil.

Tomato Gazpacho* Yellow tomato gazpacho topped with toasted pine nuts and suspended droplets of basil infused olive oil & creme fraiche.

Watermelon Gazpacho* A refreshing cold soup that will make hot days a little more bearable.

Caribbean Pumpkin Soup* Topped with creme fraiche and caramelized onion

Seafood Curry Local seafood in a coconut curry sauce served on top of wild rice, garnished with diced apples and peanuts.

Traditional Maine Clam Chowder Rich and creamy clam chowder with potatoes, onions, bacon, and roasted corn.

Caribbean Lobster Bisque Rich and creamy with caribbean lobster topped with homemade croutons, drizzled with basil oil and garnished with a sprig of thyme.

MAIN

Grilled Caribbean Lobster Tail Grilled caribbean lobster tail served on the halfshell atop fresh pasta in a pulled crab meat alfredo with broccoli & oven roasted sweet cipollini onions.

Seared Scallops Pan seared giant scallops in a shallot, parsley, and pine nut compound butter on top of a nutmeg parsnip puree.

Pistachio Encrusted Mahi Mahi Pistachio encrusted mahi mahi served on a bed of arugula with vanilla sweet potato puree, sauteed broccoli, and citrus salad.

Grilled Lemon Dill Swordfish Grilled swordfish drizzled with a lemon dill reduction and served with citrus vinaigrette marinated roasted italian squash and a sweet potato puree folded with mascarpone.

Candied Pecan Glazed Wild Salmon Wild salmon, oven roasted & topped with a mango tarragon candied pecan glaze, served with a shaved almond haricot vert & wild rice.

MAIN (cont’d)

Filet Mignon Filet mignon stuffed with brie & served with a whipped caribbean sweet potato puree, sauteed marsala mushrooms, and popover pastries.

Oven Roasted Rosemary Lamb Oven roasted lamb rubbed with rosemary, black pepper & sea salt, served atop a wild rice Croquette and sauteed Provincial greens and Baked Asparagus drizzled with a Garlic Infused Grapeseed oil.

Sweet Tomato Jam & Citrus Glazed Duck Tomato-orange marmalade glazed duck served with a oven roasted cauliflower puree and asparagus baked in grapeseed oil with pinoli nuts & shaved parmesan.

Stuffed Portobello* Quinoa and vegetable stuffed Portobello mushroom drizzled with a citrus vinaigrette.

Pumpkin Sage Ravioli* House made caribbean pumpkin ravioli with sage walnut butter

Caribbean Lobster Mac & Cheese Caribbean lobster in a creamy nutmeg bechamel sauce over pasta, topped with panko bread crumbs and baked to perfection.

Chicken Pot Pie Traditional chicken stew topped with homemade drop biscuits.

Beef Stew Classic beef stew with potatoes and carrots served with warm bread and herbed butter.

Meatloaf Made with fresh ground chuck, pork, onions, peppers and more. Served with mashed potatoes, gravy and garlic toast.

Tuna Noodle Casserole A family favorite topped with fried onions.

DESSERT

Chocolate Layer Cake* Rich chocolate cake garnished with shaved ghirardelli chocolate & dark espresso salt.

Chocolate Mousse* Chocolate mousse drizzled with a salted caramel and vanilla whipped cream.

Handcrafted Tiramisu* Coffee flavoured Italian dessert

Creme Brulee* A rich vanilla custard topped with caramelized sugar.

Mango Sorbet with a Champagne Foam* Tart, sweet, and very refreshing on a hot day.

Vanilla Panna Cotta with Passion Fruit Coulis Lightly sweetened, soft set custard paired nicely with a passion fruit coulis.

Individual Apple, Mango and Papaya Pies* A taste of home with a caribbean twist. Served with a lightly sweetened whipped cream.

Vanilla Custard Fresh Fruit Tart* Vanilla bean pastry cream topped with fresh kiwi, mango, pineapple, and berries in a flaky pie crust.

Avocado Chocolate Mousse* The best vegan chocolate mousse you’ll ever have. Made with local avocados and ghirardelli dark chocolate, topped with a lightly sweetened whipped cream.

*Vegetarian

SHIP'S BAR

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine 

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica 

Beers: ST. John Brewer's, Leatherback Brewery, Corona

**Special dietary needs can be accommodated with previous notice.

**Let us know if you have a special brand of liquor and we will do our best to accommodate.