Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot