INDULGE II

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

• Eggs Benedict Florentine with Side of Fruit
• Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
• All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
• Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
• Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
• Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
• Fit for a Sailor Frittata Spinach Feta Caramelized onion

MIDDAY

• Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
• Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
• Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
• Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
• Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
• Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
• Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

HORS D'OEUVRES

• Fresh Bruschetta with Goat Cheese Crostini
• Smoke Salmon Wrapped Asparagus Filo Fingers
• Smoked Salmon Lox Cucumber Cannelloni
• Chef’s Choice Cured Meat and Cheese Board
• Crudite Platter with homemade Sun Dried Tomato Feta Hummus
• Caprese salad with Locally Grown Basil topped with Balsamic Reduction
• Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

MAIN

• Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
• Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
• Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
• Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
• Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
• Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
• Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

DESSERT

• White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
• Lemon Curd Tart with Fresh Whip Cream and Raspberries
• Hot Mango Soufflé with Vanilla Bean Ice Cream
• Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
• Vanilla Creme Brûlée
• Grandma Goforth’s Lemon Pound Cake