BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!