AQUARIUS Yacht Charter Catamaran

Chef Tara’s Sample Menu
Fresh, Coastal & Made From Scratch — Aboard Aquarius

Breakfast
Fresh fruit, coffee, tea & juice, every morning
• Custom Omelette Day  
Farm-fresh eggs, whipped to order, with your pick of cheeses, herbs, veggies and meats — a beloved morning ritual that has guests planning their day around it.
• Banana Pancakes & Sausage   ]
Fluffy, golden banana pancakes stacked high and finished with warm syrup, served alongside savory breakfast sausage.
• Artichoke Pancetta Strata  
A savory baked egg strata layered with tender artichoke hearts, crisp pancetta and melted cheese, golden and puffed straight from the oven.
• Stuffed French Toast
Thick-cut brioche dipped in Chef Tara’s signature rum batter and pan-fried golden, stuffed with cheesecake filling and topped with a berry compote.
• Spinach & Feta Egg White Frittata
A lighter morning option — fluffy egg white frittata with wilted spinach, crumbled feta, sun-dried tomato, and fresh herbs.

Lunch
Bright, shareable plates between adventures
• Ahi Tuna Nachos   [Signature]
Seared ahi tuna piled high with all the fixings, served family style — and yes, we'll keep the platters coming for as long as the table can handle them.
• Mediterranean Honey Harissa Chicken Bowls   [Signature]
Grilled chicken glazed in sweet-and-spicy honey harissa over a vibrant Mediterranean bowl, served with warm, homemade pita bread.
• Charred Lemon Shrimp Caesar   [Signature]
Char-grilled shrimp and charred lemon over crisp romaine, tossed in a classic homemade Caesar lemon vinaigrette dressing with shaved parmesan, served with fresh baked challah croutons.
• Mahi Fish Tacos
Flaky grilled mahi mahi in warm tortillas with avocado mango salsa, cilantro lime crema, and shredded cabbage slaw.  Served with garlic lime black beans.
• Cuban-Style Pulled Pork Sandwiches
Slow-roasted pulled pork piled on a toasted roll with pickled onions, dill pickles, and a side of rosemary roasted potatoes.
• Ahi Poke Bowl
Sesame-marinated ahi tuna over sushi rice with edamame, avocado, mango, cucumber, and a drizzle of spicy mayo.
• Jerk Shrimp Skewers with Coconut Rice Salad
Charred jerk-spiced shrimp skewers served over a coconut rice salad with black beans, corn, and lime.

Hors D'Oeuvres
Passed bites for sunset cocktail hour
• Ahi Tuna Tartare Cones
Sesame wonton cones filled with spicy ahi tuna tartare, avocado, and a sriracha drizzle.
• Coconut Shrimp with Mango-Habanero Dipping Sauce
Crispy coconut-crusted shrimp served with a sweet and spicy mango-habanero dipping sauce.
• Prosciutto-Wrapped Melon with Basil & Balsamic
Chilled melon wrapped in San Daniele prosciutto, finished with torn basil and a balsamic glaze.
• Whipped Goat Cheese & Fig Crostini
Toasted baguette crostini topped with whipped goat cheese, fig jam, honey, and toasted walnuts.

Dinner — Signature Theme Nights
One for every evening aboard
• MOROCCAN NIGHT
Lamb Tagine
Moroccan couscous · tomato-cucumber salad with cucumber raita
Slow-braised and warmly spiced — the undisputed star of the evening
• ITALIAN NIGHT
Tuscan Gnocchi
Homemade focaccia
Pillowy ricotta gnocchi and bread baked fresh the same day
• PIZZA UNDER THE STARS
Chef Tara's Signature Pizzas
Wood-fired · artisan · seasonal
Ten signature pies — see below
• CARIBBEAN NIGHT
Mahi Mahi with Creole Sauce
Caribbean rice · candied carrots
A taste of the islands we're anchored in
• FRENCH RIVIERA NIGHT
Bouillabaisse-Style Seafood Stew
Rouille · crusty baguette
A saffron-scented seafood stew straight from the south of France
• ASIAN FUSION NIGHT
Miso-Glazed Salmon
Jasmine rice · sesame bok choy
Sweet, savory, and finished with a ginger-scallion drizzle
 
CHEF TARA’S SIGNATURE 7 COURSE TASTING MENU with optional wine pairing
A Caribbean–French Journey at Sea
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• A M U S E - B O U C H E
Ahi Tuna Tartare
avocado · citrus · sesame
Paired with Champagne Blanc de Blanca
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• C H I L L E D  S O U P
Caribbean Mango Gazpacho
coconut · lime crème fraîche
Paired with Provençal Rose
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• C R U D O
Yellowtail Crudo
lime · passionfruit · chili oil
Paired with Albariño
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• W A R M  S T A R T E R
Lobster Bisque
cognac · cream
Paired with White Burgundy
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• S E A F O O D  C O U R S E
Seared Scallops
cauliflower purée · beurre blanc
Paired with Chablis Premier Cru
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• M A I N  C O U R S E
Filet Mignon
truffle potato purée · red wine reduction
Paired with Napa Valley Cabernet Sauvignon
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• D E S S E R T
Warm Chocolate Fondant
vanilla bean ice cream
Paired with 10-Year Tawny Port

Desserts
RumAway Rum Cake
Passion fruit Mousse
Pina Colada Cake
Mango Sorbet
Creme Brûlée 
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Chef Tara's Signature Pizzas
Wood-Fired · Artisan · Seasonal
01  LA TROPICALE — Mango & Prosciutto
OLIVE OIL BASE · CHEF'S ORIGINAL
Extra-virgin olive oil base, San Daniele prosciutto di Parma, fresh mango, fresh mozzarella, shaved red onion, a drizzle of balsamic glaze, and torn basil. Finished with flaked Maldon sea salt and cracked black pepper.
CHEF'S SIGNATURE
02  La Foresta — Goat Cheese, Walnut & Honey
WHITE BASE · VEGETARIAN
Crème fraîche base, aged goat cheese, toasted walnuts, caramelized shallots, fresh thyme, and local wildflower honey. Topped with arugula tossed in lemon oil and a dusting of cracked pepper.
VEGETARIAN
03  Il Mare — Shrimp Scampi
GARLIC BUTTER BASE · SEAFOOD
White wine garlic butter base, Gulf shrimp, roasted cherry tomatoes, capers, fior di latte, lemon zest, and fresh Italian parsley. A nod to the sea that surrounds us.
RUMAWAY CLASSIC
04  La Trufa — Black Truffle & Egg
BÉCHAMEL BASE · INDULGENT
Silky béchamel, fontina, a slow-baked farm egg cracked at the center, shaved black truffle, sautéed wild mushrooms, and chives. Rich, earthy, and deeply satisfying.
CHEF'S FAVORITE
05  La Piccante — Soppressata & Calabrian Chili
SAN MARZANO TOMATO BASE · SPICY
Crushed San Marzano tomato, fresh mozzarella, hand-cut soppressata, Calabrian chili oil, castelvetrano olives, and shaved Parmigiano-Reggiano. Heat lovers, this one is for you.
SPICY
06  La Verde — Heirloom Tomato & Burrata
PESTO BASE · GARDEN FRESH
House-made basil pesto, sliced heirloom tomatoes, creamy burrata added post-bake, balsamic glaze, pine nuts, and microgreens. A celebration of summer's finest.
VEGETARIAN
07  La Fiamma — Duck Confit & Fig
ROSEMARY CREAM BASE · AUTUMNAL
Rosemary-infused cream, shredded duck confit, fresh figs, gorgonzola dolce, toasted pecans, and a finish of aged balsamic reduction. Elegant and warming.
08  La Bianca — Four Cheese & Roasted Garlic
OLIVE OIL & GARLIC BASE · VEGETARIAN
Roasted garlic olive oil, mozzarella, provolone, fontina, and ricotta dollops, finished with fresh sage, crushed red pepper flakes, and a drizzle of truffle oil. Pure comfort, elevated.
VEGETARIAN
09  La Costa — Smoked Salmon & Crème Fraîche
CRÈME FRAÎCHE BASE · COLD-FINISH
Crème fraîche base, gruyère, baked until golden, then finished cold with smoked salmon, cucumber ribbons, pickled red onion, capers, and fresh dill. Served à la minute.
COLD-FINISH
10  La Rustica — Sausage & Broccolini
SAN MARZANO TOMATO BASE · HEARTY
Crushed San Marzano tomato, fresh mozzarella, crumbled fennel sausage, roasted broccolini, caramelized onions, toasted garlic, crushed red pepper flakes, and a finish of shaved Parmigiano-Reggiano.