NAE KAE

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

• Savory Croissant Sandwich
  Scrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
• Bagel Board
  Lox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
• Poached Egg Florentine
  Served on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
• Baked Ham-Wrapped Cheddar & Egg Cup
  Served with breakfast sausage, fruit platter, and banana oat fritters.
• Mediterranean Frittata
  Inspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
• “Pan-cuterie” Breakfast Board
  Mango and classic pancakes with berry coulis and dulce de leche.
• Feta Egg Scramble
  Served with bacon and homemade hashbrowns.
• Breakfast Burrito
  Homemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.

MIDDAY

• Caribbean Braised Chicken Roti (or Vegetarian)
  Served with assorted salads.
• Watermelon Feta Basil Salad
  Refreshing and light.
• Chickpea & Red Pepper Salad
  Protein-packed and flavorful.
• Burrata & Roasted Peach Salad
  With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
• Tropical Curried Chicken Salad
  Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
• Seared Tuna Niçoise Salad
  With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
• Grilled Shrimp Skewers on Kale Caesar Salad
  With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
• Vietnamese-Inspired Bánh Mì Sandwich
  Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
• Barbacoa-Inspired Tacos
  Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.

HORS D’OEUVRES

• Homemade Hummus Duo
  Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
• Classic Tomato Bruschetta
  With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
• Homemade Tzatziki with Falafels
  Cool and refreshing with Mediterranean flair.
• Charcuterie Board
  Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
• Mini Pulled Pork Sliders
  With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
• Mediterranean Baked Feta
  With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
• Fresh Guacamole
  Served with homemade fried tortilla chips and fried plantain chips.

MAIN

• Pistachio-Crusted Pork Tenderloin
  Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
• Butter-Poached Mahi Mahi
  With capers beurre blanc, julienne carrot slaw, and saffron rice.
• Flame-Seared Filet Mignon
  With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
• Cajun-Spiced Grilled Shrimp
  With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
• Pan-Seared Red Snapper
  With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
• Sous Vide Duck Breast
  With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
• Slow-Cooked Pulled Pork Enchiladas
  With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.

DESSERT

• Rum-Infused Apple Roses
  With homemade caramel sauce.
• Key Lime Pie
  With ginger and coconut crust.
• Bailey’s Crème Brûlée
  Creamy custard with a boozy twist.
• Poached Pears
  With Grand Marnier whipped cream and candied pecans.
• Strawberry & Coconut Sundae
  With chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
• Rum Fudge Pie
  Rich, indulgent, and boozy.
• Oreo Cheesecake
  Topped with chocolate ganach