Catamaran Dante

   Sample Menu

SAMPLE MENU

Breakfast

Eggs Benedict Florentine with Side of Fruit

Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit

All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

Huevos Rancheros with Chorizo topped with a fried egg and Cilantro

Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

Fit for a Sailor Frittata Spinach Feta Caramelized onion

Lunch

Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun

Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing

Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

Grilled Chicken Caesar Salad with homemade caesar dressing and croutons

Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa

Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

Canapés

Fresh Bruschetta with Goat Cheese Crostini

Smoke Salmon Wrapped Asparagus Filo Fingers

Smoked Salmon Lox Cucumber Cannelloni

Chef’s Choice Cured Meat and Cheese Board

Crudite Platter with homemade Sun Dried Tomato Feta Hummus

Caprese salad with Locally Grown Basil topped with Balsamic Reduction

Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

Dinner

Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice

Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus

Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus

Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée

Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad

Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

Desserts

White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

Lemon Curd Tart with Fresh Whip Cream and Raspberries

Hot Mango Soufflé with Vanilla Bean Ice Cream

Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

Vanilla Creme Brûlée

Grandma Goforth’s Lemon Pound Cake