SERENITY 4.8

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

• Charcuterie Board
  Croissants with Caprese salad, selection of meats, cheeses, and fruits.
• French Toast
  Served with passion fruit syrup, whipped cream, and berries.
• Waffles
  With creamy scrambled eggs, bacon, and vegetables.
• Bagels with Salmon & Caviar
  Served with cream cheese, avocado, and dill.
• Granola Bowls
  Tropical fruits—pineapple, mango, papaya, banana—with roasted seeds and honey.
• Avocado Toasts
  Maple-glazed bacon, poached eggs, and hollandaise sauce.
• French Quiche
  Comté cheese with cherry tomatoes and shallots.
• English Breakfast
  Bacon, sausage, fried eggs, grilled cherry tomatoes, mushrooms, and beans.

MIDDAY

• Bún Bò Xào
  Vietnamese cold noodle salad with beef sirloin, peas, cucumber, carrot, radish, lettuce, and roasted peanuts in a lemongrass‑ginger sauce.
• Caesar Salad
  Chicken breast, bacon, cherry tomato, avocado, and sprouts.
• Buddha Bowl with Shrimp
  Quinoa, sweet potato, chickpeas, and greens with tahini sauce.
• Tropical Tuna Ceviche
  Mango, cilantro, avocado, red onion, and tomatoes, served with nachos.
• Greek Salad & Mediterranean Mezze
  Hummus, baba ganoush, and walnut paprika dip served with pita.
• Paradise Burgers
  Cheddar, caramelized onions, bacon, pickles, and lettuce, with batatas bravas.
• Salmon Teriyaki Poke Bowl
  With caviar, shrimp, avocado, mango, radish, cucumber, edamame, cabbage, and carrots.

HORS D’OEUVRES

• Savory Watermelon Salad
  With feta, mint, and cucumber.
• Tuna Tataki
  Teriyaki glaze, roasted sesame seeds, and chives.
• Melon & Prosciutto
  Served with crackers and arugula.
• Mussels in White Wine
  Garlic and parsley, served with crispy bread.
• Burrata Salad
  Tomatoes, peaches, prosciutto, basil, and balsamic glaze.
• Halibut en Papillote
  Olive oil, lemon, and herbs.

MAIN

• Coconut Shrimp
  With chili sauce, lime, and fresh herbs.
• New York Strip Steak
  Mushroom cream sauce, mashed potatoes, glazed carrots, and broccoli.
• Lamb Chops
  Mint sauce, baked baby potatoes, and greens with vinaigrette.
• Local Snapper
  Asparagus, zucchini, and zesty beurre blanc.
• Lobster Bisque & Tails
  Crispy bread, garlic butter, and herbs.
• Shrimp Coconut Curry
  Cilantro, mushrooms, cherry tomatoes, and coconut milk, served with limes.
• Taco Night
  Pulled beef with red salsa, queso, marinated onions, crema, cilantro, corn, and beans.

DESSERTS

• Brownie
  Served with ice cream and red fruit compote.
• Pistachio Cheesecake
  Butter cookie crust.
• Carrot Cake
  Walnuts and mascarpone topping.
• Pear Tarte Tatin
  With roasted almonds.
• Lemon Posset
  Mint and whipped cream.
• Avocado Condensed Milk Mousse
• Tiramisu
  Mascarpone cream, coffee‑dipped Savoiardi, and cocoa.