Catamaran Dream Beauty

SAMPLE MENU

DAY BREAK
Served Daily- Gourmet Whole-Bean Coffee, Tea, Cocoa Tea, or Milk, Fresh Juice of the Day, or Tropical-Fruit Smoothie and a Daily Selection of House-Baked Goodies (i.e. – Banana Bread, Coconut Cake)

Panettone French Toast- Golden slices of panettone bread dipped in a Mascarpone-Vanilla Custard, topped with fresh berries, and drizzled with Cinnamon Grand Marnier Syrup.

Applewood-Smoked Bacon & Eggs- Crispy applewood-smoked bacon served with sunny-side-up eggs, Potato Pancakes, and House-Baked Beans. Accompanied by homemade Honey Whole-Wheat Bread.

Oven-Baked “Dutch Baby” Pancakes- Fluffy oven-baked pancakes paired with Candied-Jalapeno Bacon and finished with Bourbon Maple Syrup.

Asparagus-Goat Cheese Tarts- Delicate tarts filled with shallots, fresh herbs, Gruyere, and goat cheese, served alongside Sunny-Side-Up Eggs.

Multi-Grain Buttermilk Pancakes- Light and fluffy pancakes topped with Cane Sugar Caramelized Bananas and drizzled with Rum-Infused Maple Syrup.

Roasted Vegetable Frittata- A savory frittata featuring poblano, potato, onion, and pepper jack cheese, finished with Smoky Sweet Guajillo Chile Crema.

Homemade Granola Parfait- Layers of roasted coconut, citrus salad, and Candied Ginger Yogurt for a fresh and indulgent start to your day.

Upside-Down Skillet Cake- Your choice of Tropical Mango or Pineapple baked to golden perfection and topped with Nutmeg-Scented Chantilly Cream.

MID DAY
Grilled Double Cheddar Cheeseburgers- Hand-packed Angus beef patties topped with double cheddar and all the fixings, served with a medley of “Provision” Fries.

Oven-Roasted Stuffed Sweet Peppers- Turkey, rice, onions, and stuffing baked in sweet peppers, finished with a Manchego Cheese Crust.

Grilled Shrimp & Scallop Kabobs- Skewers of shrimp and scallops served over brown rice with assorted grilled vegetables, paired with Tomato-Basil Coulis and Cilantro Pesto.

Lobster Salad- Tender lobster tossed with shallots, spring greens, arugula, pink grapefruit, mango, and avocado dressing.

Grilled “Catch of the Day” Tacos- Freshly marinated fish with Achiote and Red Cabbage Slaw, served in warm corn tortillas with Roasted Tomato Salsa.

Skirt Steak or Chicken Satay- Tender strips of meat served over Jasmine Rice with julienned vegetables and Spicy Ginger-Peanut Sauce.

Seared Fresh Tuna Salad Sandwiches- Sliced fresh tuna dressed in herbed Dijon mayonnaise, served with Homemade “Johnny-Cake” Fry Bake.

Curried Goat, Chicken, or Shrimp Roti- A rich curry featuring potatoes, chickpeas, and coconut milk, wrapped in warm roti bread and served with Mango Chutney and a fresh Green Salad.

HORS D’OEUVRES
Tahitian Ahi Tuna Poisson Cru- A refreshing mix of lime-marinated ahi tuna and coconut milk, served with crispy Plantain Chips and Sundowner Rum Punch.

Hummus Platter- Creamy hummus served with Olive Tapenade, Crudités, and Flatbread, paired with Passion Fruit Sangria.

Barbequed Shrimp- Grilled shrimp marinated to perfection and served with Crème Fraîche Dressing, alongside Arundel’s Rum Perfect Painkillers.

Red Pepper Dip, Guacamole, & Salsa- Served with Fresh-Fried Tortilla Chips and a refreshing Fresh Lime Margarita.

Geera Pork- Toasted cumin-marinated pork served with Grilled Roasted-Garlic Bread and Ting with a Sting Mojitos.

Baked Empanaditas- Filled with fire-roasted chiles and white cheddar, served with Mango Bushwhackers.

MAIN
Grilled Wahoo & Braised Sea Scallops- Freshly grilled wahoo and tender scallops with West Indian Lime Butter Sauce, served with a medley of Grilled Vegetables.

Roasted Tenderloin of Pork- Glazed with guava and served with Citrus-Scotch Bonnet Mojo, Saucy Black Beans, and Sautéed Sweet Plantains.

Grilled Lamb Rib Chops- Succulent lamb chops with Fresh Mint-Green Chile Glaze, accompanied by Shiitake Mushroom-Parmesan Risotto.

Tenderloin of Beef- Served with Green Peppercorn-Cognac Sauce, Roasted Rosemary Potatoes, and Haricot Verts.

Barbequed Rib-Eye Steaks- Marinated with Fresh-Herb Chimichurri, served with Potato Salad and Corn on the Cob with “Crack” Butter.

Sautéed Caribbean Rock Lobster- Lobster tails paired with Oyster Mushrooms and Roasted Red Peppers in a Citrus-White Wine Butter Sauce.

Macadamia-Crusted Fillet of Snapper- Topped with Mango Butter Sauce, served with Coconut-Papaya Rice and Plantain Tostones.

Flash-Roasted Young Chickens- Served with roasted root “Ground Provision” vegetables and Fire-Roasted Tomato Bread Salad.