PURELYBLU Yacht Charter Catamaran

Day 1: Welcome Aboard

Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolate.

Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.

Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.

Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.

Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.

Day 2

Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.

Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.

Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.

Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.

Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.

Day 3

Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.

Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.

Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.

Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.

Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.

Day 4

Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.

Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.

Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.

Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.

Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.

Day 5

Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.

Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.

Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.

Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.

Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.

Day 6

Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.

Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.

Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.

Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.

Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.

Day 7

Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.

Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.

Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.