AMAJEN Yacht Charter Catamaran

Breakfast

All breakfasts served with fresh local fruit, coffee, tea, and juice

Eggs Benedict

with crispy bacon and homemade browned butter hollandaise

Shakshuka

topped with crumbled feta and avocado, served with crusty bread for dipping

Avocado Toast

served on fresh sourdough with hot honey and a fried egg

Crispy Zucchini Fritters

topped with garlic labneh, smoked salmon, and a poached egg

Blueberry Lemon Ricotta Pancakes

 accompanied by crispy bacon and scrambled eggs

Turkish Eggs

poached eggs over a garlicky yogurt topped with chili oil, served with flatbread

Croque Madame

toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg

Lunch

Teriyaki Salmon Bowls

with forbidden black rice, carrots, cucumbers, mango, and pickled red onion and ginger, topped with a sriracha aioli

Summer Flank Steak Salad

with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing

Cold Peanut Noodle Salad

with ribbons of cucumber and carrots, topped with sweet chili prawns

Homemade Falafel Bowls

with quinoa tabbouleh, roast sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle

Loaded Greek Salads

balsamic marinated chicken over crisp lettuce with cucumber, cherry tomatoes, olives, feta, crispy chickpeas, and a balsamic vinaigrette, served with fresh focaccia

Blackened Mahi Mahi Tacos

served in corn tortillas with mango pineapple salsa and a cilantro lime crema

BBQ Pulled Pork Sliders

served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad

Happy Hour Bites

Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers

Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fresh figs, brie, and pistachios

Mussels cooked in a cajun style broth with andouille sausage and fresh bread

Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic

Creamy, warm spinach and artichoke dip with fresh pita

Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces

Baked brie topped with chopped pistachios and honey, served with toasted bread

Crostini topped with thinly sliced steak, caramelized onions, and  herbed cream cheese

Dinner

Seared Sea Bass

over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini

Filet Mignon

served over parsnip purée and topped with peppercorn sauce and grilled asparagus

Thai Red Curry

with scallops, prawns, and mussels, served over coconut lime rice

Homemade Gnocchi

in a creamy truffle sauce accompanied by a green salad with grilled chicken and a red wine vinaigrette

Moroccan spiced meatballs

with mint tzatziki over saffron mascarpone rice and maple roasted carrots

Blackened Salmon

over creamy parmesan risotto with a fresh mango pineapple salsa

Surf ‘n Turf

Grilled ribeye topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert

Dessert

Individual Blackberry and Peach Galettes

topped  with vanilla ice cream

Dark Chocolate Olive Oil Cake

with freshly whipped cream and toasted hazelnuts

Vegan Lemon Tarts

topped with an assortment of  fresh berries

Triple Berry Crisp

topped with vanilla ice cream

Chocolate Mousse

topped with freshly whipped cream and chocolate shavings

Lime Possets

topped with shaved coconut

Fresh Fruit Salad

with honey lime dressing