A3 Yacht Charter Catamaran

BREAKFAST

Classic Eggs Benedict

Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.

Indulgent Brioche French Toast

Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.

Gourmet Breakfast Burritos

Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.

The All-American Morning

Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.

Continental Artisan Spread

An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.

Seasonal Smoothie Bowls

A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.

Gourmet Bagel Bar

Curated toppings including:

– Smoked salmon tartare with herbed cream cheese & avocado

– Brie, fig compote & caramelized onion

– Bacon, free-range egg & aged cheddar

LUNCH

Roasted Quinoa Power Bowl

Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.

Trio of Gourmet Sliders

A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.

Mediterranean Mezze Platter

Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.

Coastal Baja Tacos

Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.

Caribbean Shrimp & Rice Bowl

Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.

Thai Green Coconut Curry

Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.

Spiced Mahi-Mahi with Mango Relish

Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.

APPETIZERS

Heirloom Caprese Skewers with balsamic pearls

Prosciutto-Wrapped Watermelon & Feta Bites with fresh mint

Grilled Eggplant, Roma Tomato & Mozzarella Stacks with basil oil

Chilled Summer Rolls with shrimp, crisp vegetables & peanut-soy dipping sauce

Baked Feta Rolls drizzled in warm chili-infused honey

Mini Tomato Tartlets with a basil pesto glaze

Smoked Salmon Crostini with garlic-herb cream cheese and microgreens

MAIN COURSES

Beef Tenderloin Medallions

Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.

Truffle Mac & Cheese Bake

A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.

Stuffed Free-Range Chicken Breast

Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.

Shrimp & Bacon Alfredo

Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.

Panko-Crusted Red Snapper

Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.

Honey-Mustard Glazed Pork Tenderloin

Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.

DESSERTS

Vanilla Bean Panna Cotta with wild berry compote

New York Cheesecake on an Oreo crust, topped with dark chocolate ganache

House-Churned Ice Cream — flavors like Passionfruit, Pina Colada, and Cosmopolitan

Brownie Tiramisu with espresso mascarpone

Mini Peach Upside-Down Cakes with Chantilly cream

Black Forest Parfaits with cherry compote & whipped chocolate mousse

Warm Malva Pudding with homemade custard or vanilla ice cream