EUPHORIA

CHEF KEZ CAN ACCOMMODATE A WIDE RANGE OF DIETARY PREFERENCES AND REQUIREMENTS, WITH THE EXCEPTION OF KOSHER MENUS.

DAY BREAK

• Fruit Platter, Greek Yogurt, Granola & Honey
  Served with scrambled eggs, smoked salmon, and cream cheese bagels.
• Fruit Salad & Mango Chia Pudding Pots
  Served with poached eggs, smashed avocado, bacon, and arugula on toast.
• Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
  Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.
• Sliced Fruit, Granola, Greek Yogurt & Honey Pots
  Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.
• Fruit Salad, Cereal, Greek Yogurt & Honey
  Served with banana muffins and shakshuka with crusty bread.
• Fruit Platter & Strawberry Cheesecake Overnight Oats
  Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.
• Sliced Fruit & Breakfast Smoothie
  Served with pancake stacks, bacon, maple syrup, and blueberries.
• Fruit Platter, Granola, Greek Yogurt & Honey
  Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.

MIDDAY

• Coconut Chicken Salad
  Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.
• Teriyaki Tuna Poke Bowls
  With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.
• BBQ Ribs
  Served with Greek salad and beer bread.
• Taco Tuesday
  Chili beef tacos with Mexican salsa, diced avocado, and sour cream.
• Broccoli & Chili Steak Salad
  Served with satay dressing and fresh bread.
• Slow-Cooked Greek Souvlaki Wraps
  With tzatziki, shredded lettuce, red onion, feta, and tomatoes.
• Red Snapper
  Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.
• Beef Burgers
  Served with sweet potato fries.

HORS D’OEUVRES

• Coconut Shrimp
  Served with sweet chili sauce.
• Ceviche
  Served with pineapple salsa and tortillas.
• Loaded Nachos
  Served with guacamole, salsa, and sour cream.
• Buffalo Chicken Wings
  Served with celery and blue cheese dipping sauce.
• Rice Paper Rolls
  Served with sweet chili and soy dipping sauce.
• Mediterranean Cold Meat & Cheese Board
  A selection of cured meats and cheeses.
• Mini Pulled Pork Sliders
• Caprese Bruschetta
  Diced tomato, mozzarella, and basil.

MAIN

• Grilled Mahi-Mahi with Caprese Stacks Starter
  Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
• Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
  Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
• Catch of the Day with Tomato & Red Pepper Soup Starter
  Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
• Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
  Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
• Chicken Thai Curry with Asian-Style Mussels Starter
  Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
• Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
  Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
• Greek Lemon Chicken with Prawn Saganaki Starter
  Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
• Tomato Risotto with Watermelon & Feta Salad Starter
  Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.

DESSERT

• Bailey’s Crème Brûlée
  Classic crème brûlée infused with Bailey’s.
• Strawberry Fool
  Light cream dessert layered with fresh strawberries.
• Key Lime Pie
  Classic key lime pie with a bright citrus finish.
• Grilled Pineapple in Rum
  Served with homemade ice cream.
• Mango Royale
  Creamy mango dessert served chilled.
• Tiramisu
  Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.
• Greek Yogurt Surprise
  Greek yogurt dessert finished with a sweet surprise.
• Malva Pudding
  Served with ice cream or custard.

SHIP’S BAR SPECIALTIES

• Painkiller
• Green Iguana
• Paloma with Fresh Lime
• Strawberry Margarita
• Lychee Mai Tai
• Aperol Spritz
• Piña Colada
• Bozzie’s Famous Vodka Rock-Shandy.