NENNE Yacht Charter Catamaran

DAY BREAK
French Toast Casserole
Baked French toast served with freshly whipped cream and berry coulis.

Huevos Rancheros
Ranchero sauce, fried egg, spicy black bean spread, guacamole, homemade salsa, and smoky chorizo.

Smoothie Bowls
Choice of almond or peanut butter with fresh fruit, banana, chia, flax, and hemp seeds, drizzled with local honey.

Baked Egg, Vegetable & Goat Cheese Frittata
Served with rosemary roasted potatoes.

Smashed Avocado Toast
Topped with poached egg, bacon, arugula, heirloom tomatoes, and homemade hollandaise sauce.

Crispy Zucchini Fritters
Topped with fried egg, bacon, and homemade onion jam.

Homemade Bagel Bar
Served with smoked salmon, eggs your way, capers, assorted vegetables, and cream cheese.

MIDDAY
Mahi Mahi Tacos
Freshly fried mahi served in warm corn tortillas with cilantro-lime cabbage slaw, avocado, mango jalapeño salsa, and a side of black beans & wild rice.

Sesame-Crusted Tuna Poke Bowls
Seared tuna over coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo.

Quinoa Eggplant Salad
Grilled eggplant over quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with balsamic glaze and olive oil.

Blackened Chicken Caesar Salad
Homemade tangy Caesar dressing with crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread.

Mediterranean Spread
Lamb koftas, Greek-style chicken kebabs, roasted peppers, fresh pita, homemade tzatziki and hummus, and watermelon-mint-feta salad.

Maryland Crab Cakes
Served over fresh arugula and tomato salad with homemade spicy remoulade.

Salmon Soba Noodle Salad
Asian cabbage slaw with toasted almonds, cilantro, and homemade peanut sauce.

HORS D’OEUVRES
Prosciutto & Fig Crostinis
With burrata, fresh basil, and honey drizzle.

Buffalo Chicken Dip
Served with chips, celery, carrots, cauliflower, and broccoli.

Banh Mi Bites
Cucumber, cilantro, carrot, pancetta, hoisin sauce, and sesame seeds.

Charcuterie Board
Assorted cheeses and meats with accompaniments.

Fresh Mahi Mahi Ceviche
Served with tortilla chips.

Tostones
Crispy fried plantains with homemade sour cream cilantro sauce.

Vegetable & Pork Gyoza
Pan-fried dumplings with sweet chili sauce.

MAIN
Homemade Gnocchi
Italian herb sauce with sausage, served with garlic bread and mozzarella-basil-tomato salad.

Blackened Mahi Mahi
Over coconut lime rice with roasted broccolini, mango cilantro salsa, and curry mayo.

Oven-Roasted Lamb Chops
Drizzled with mint garlic sauce, rustic mashed potatoes, and Dijon roasted Brussels sprouts.

Butter-Seared Scallops
Served with quinoa-apple salad and butternut squash purée.

Filet Mignon
With mushroom red wine reduction, fried onions, and cracked pepper Hasselback potatoes.

Mozzarella-Stuffed Pork Tenderloin
Over purple cauliflower purée with lemon butter green beans.

Pan-Seared Atlantic Salmon
With creamy mushroom, truffle, and parmesan risotto.

DESSERT
Key Lime Pie
Homemade pie topped with fresh whipped cream.

Spiced Apple Crumble
Served warm with vanilla bean ice cream.

Pavlova
Crisp meringue topped with fresh berries.

Macadamia-Crusted Grilled Pineapple
Served with coconut whipped cream.

Dark Chocolate Salted Almond Tart
Rich tart with a hint of sea salt.

Lemon & Olive Oil Cake
Moist citrus cake with delicate olive oil flavor.