TIMELESS Yacht Charter

• Grilled Mediterranean shrimp kebabs – Greek orzo salad, marinated vegetables with feta, rosemary focaccia
• From the Grill: marinated tuna steak – mango salsa, herb quinoa with sundried tomatoes and capers, microgreens
• BB Burger – prime ground beef on brioche; choice of cheese, applewood bacon, pickles, salads
• Roasted corn & pepper salad – honey-lemon dressing, tarragon chicken
• Chicken Caesar salad – pesto and mozzarella chilled pasta, baked pine nuts
• Crab cakes – Asian-inspired slaw with cabbage, snow peas, mango, spring onions, Asian vinaigrette, fresh herbs
• Traditional lobster roll – grilled corn rounds
• Fajitas – choice of meat, shrimp, or vegetarian
• Salmon teriyaki – selection of salads

• Grilled pork tenderloin – creamy cider sauce, caramelized onion, stewed apples, cheesy mash, broccoli spears
• Fresh Lobster Night – traditional trimmings; parmesan-encrusted corn, red bliss potatoes, sausages, slaw, crisp garden salad
• Mahi-mahi – low-sodium soy and ginger marinade; baby spinach salad; assorted mushroom risotto
• Surf ’n Turf – grilled fillet mignon and shrimp, wild mushroom sauce; pommes boulangère; white wine & garlic sautéed mushrooms
• Chicken fillet – green Thai curry sauce, mange tout, julienned zucchini, cilantro jasmine rice
• Seabass fillets – pan-fried or baked; yogurt caper sauce, wild rice, glazed baby vegetables
• Fresh tagliatelle – spicy tomato & seafood sauce, green salad, garlic bread
• Baby back ribs – homemade BBQ sauce, seasonal vegetables, roasted fingerling potatoes

• Dark chocolate mousse – raspberry coulis, warm chocolate ganache
• Carrot cake – vanilla & rum frosting, passion fruit & mango coulis
• Slow-baked Pavlova – assorted berries, freshly whipped cream
• Crème caramel – strawberry drizzle
• English apple pie – crème fraiche
• Flambéed crème brûlée
• Cheesecake – hint of lemon, pomegranate, assorted berries, powdered sugar

• Chilled vegetable & mint spring rolls – hoisin-based and sweet chili dipping sauce
• Jumbo wild-caught shrimp – homemade horseradish cocktail sauce
• Charcuterie platter – fine cheeses, shaved meats, marinated olives, dried fruits
• Baked mussels (half shell) – basil pesto, shredded parmesan
• Mini baked parmesan baskets – Caesar leaves, baby croutons
• Baked dates – filled with soft cheese, wrapped in prosciutto
• Fresh local oysters – ground horseradish, picante, shallot & red wine vinaigrette
• Roasted red pepper & heirloom tomato soup – homemade croutons, crème fraiche swirl
• Grilled asparagus tips – poached egg, crispy bacon
• White fish ceviche – microgreen garnish
• Slow-baked brie – rosemary, garlic, cranberry jelly, baked pita triangles
• Mussels in white wine garlic & cilantro broth – splash of cream
• Chilled homemade dips – curried chickpea mash, caponata, eggplant dip, hummus, smoked fish pate, guacamole; served with crudités
• Wild-caught shrimp – sautéed with ginger and herbs, sweet chili caramelization

Chef’s Style & Influences

Mediterranean, Italian, Asian, and Mexican touches, with seafood-forward menus and fresh herb flavors.