TAPAS Yacht Charter Catamaran

Breakfast 

• Turkish eggs (Çilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and bacon 

• Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies, jammy eggs and sliced cheese 

• Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsa 

• Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispy bacon and hash-browns 

• Spinach, mushrooms and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & bacon 

• Bagel board with an assortment of accompaniments including: avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onions 

• Açai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausage 

• All breakfasts include local fruit and freshly-baked pastries 

Lunch 

Tapas on Tapas! 

• Seafood paella, pan con tomate, padrón peppers, chorizo croquettes and grilled octopus on aji verde sauce 

• Boat-made pizza day with prosciutto & cantaloupe and grilled caesar salad 

• Barbacoa tacos with onions, cilantro and avocado, served with Elote, Mexican street corn 

• Peruvian chicken with aji verde, roasted corn avocado salad on top of tacu tacu, a traditional Peruvian bean and rice cake 

• Red Snapper with pearl couscous and zhug, a Yemeni herby sauce and Malaweh, a Middle Eastern buttery flatbread 

• Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilled zucchini and chimichurri, along with fresh crusty sourdough 

• Bún Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressing 

Dinner and Dessert 

• Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurre blanc; Café du Monde style Beignets 

• Crispy skin salmon over a pea puree with a drizzle of fish velouté, served with pomme pavé and a bed of zucchini ribbons; Gooey chocolate ganache brownies 

• Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pão de queijo, traditional Brazilian cheese bread; Passionfruit meringue pie 

• Roman Amatriciana with crispy guanciale and tomatoes, accompanied by boat-made focaccia and artichokes alla Romana; Tiramisu and espresso 

• Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream) 

• New Zealand lamb lollipops crusted in pistachio, served with mashed sweet potatoes with mint and pea coulis; Pavlovas with raspberry curd, fresh fruit and whipped cream 

• Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt  

Happy Hour 

• Duck confit lettuce wraps topped with Asian slaw and shaved macadamia nuts 

• Tuna tostadas with avocado, cilantro and a sriracha aioli 

• Mini lobster rolls with lemon and fresh herbs 

• Crudité with a yogurt herb sauce and beetroot hummus 

• Burrata with N’duja, tomatoes and bread 

• Bao buns with pulled pork and pickled onions 

• Broiled scallops with yuzu butter in the half shell