OCEAN VIBES

FRESHLY PREPARED CUISINE FEATURING RELAXED BREAKFASTS, FLAVORFUL MIDDAY FAVORITES, PLATED DINNERS, SWEET FINISHES, AND COCKTAILS CRAFTED FOR LIFE ABOARD. SAMPLE MENU SELECTIONS ARE LISTED BELOW AND MAY VARY BASED ON GUEST PREFERENCES, PROVISIONING, AND CHEF CREATIVITY.

DAY BREAK

• Patatas Bravas with Lemon Garlic Aioli and Chorizo
  Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
• Mushroom Omelet
  Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.
• Eggs Benedict
  Homemade hollandaise, homemade English muffin, crispy woven bacon squares.
• Huevos Rancheros
  Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.
• Gallo Pinto
  Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.
• Quiche
  With onions, leeks, mushrooms, smoked ham, and Swiss cheese.
• Egg Strata
  Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.
• Homemade Bagels & Smoked Salmon
  Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.
• Crepes
  Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.
• Breakfast Pastries
  Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.

MIDDAY

• Ahi Tuna with Chimichurri & Arugula
  Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.
• Four Cheese and Mushroom Flatbread
  Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.
• Five Spice Chicken Bánh Mì
  Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.
• Tuna Niçoise Salad
  Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.
• Spicy Grilled Shrimp Tacos
  Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.
• Yellow Submarine
  Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
• Mediterranean Pita Bar
  Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.

HORS D'OEUVRES

• Caprese Salad
  Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.
• Indian Sampler
  Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
• Homemade Hummus Platter
  Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.
• Bruschetta
  Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.
• Gazpacho
  Served refreshingly chilled with fresh bread.
• Marinated Tuna Poke
  Hawaiian-style with sticky rice and plum sauce.
• Ceviche
  Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.
• Stuffed Endive Boats
  With pear and gorgonzola, topped with walnuts and honey.

MAIN

• Ginger Marinated Pork Tenderloin
  Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.
• Roast Chicken Breast and Butternut Fettuccine
  Topped with gorgonzola and toasted walnuts.
• Roasted Vegetable Hummus Bowl
  Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.
• West African Peanut Soup
  Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.
• Black Bean Soup
  A protein-rich, flavorful version of a recipe that has been in my family for generations.

FROM THE SEA

• Tarka Mahi Mahi
  Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.
• Chilean Sea Bass
  Served with spaghetti squash and scampi butter.
• Smoked Tea Red Snapper
  With tangy mango salsa and butterfly pea flower rice.
• Grilled Lobster and Porcini Port Wine Risotto
  Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.

DESSERT

• Molten Chocolate Lava Cake
  Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.
• White Chocolate Cheesecake
  Drizzled with a blueberry coulis.
• Tiramisu
  Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.
• Pies
  Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.
• Vegan Flourless Chocolate Cake
  A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.
• Almond Kringle
  Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
• Sorbets and Sorbettos
  Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.

BAKERY

• During charter, I prepare all baked goods from scratch.
• Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
• Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.

SHIP'S BAR

• Vodka: Tito's
• Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay
• Bourbon: Makers Mark, Bullet, Crown Royal
• Gin: Hendricks and Bombay
• Tequila: Casa Amigos
• Champagne: Moët
• Prosecco: Ruffino
• Red/White Wine ($30-$40 bottles typically)
• Cordials: Grand Marnier, Disaronno, Grahams Port
• Beers: Corona, Carib, Red Stripe, Ciders, High Noons