Catamaran Grace

   Sample Menu

Breakfasts

Fresh made Breads: Blueberry Muffins, Cranberry Orange Scones, Croissants, Banana Bread, Coffee Cake served daily with breakfast along with fresh juices, coffee and assorted teas.

Smoked Salmon Frittata with red onions, cream cheese

Belgian Waffles

Pancakes with bacon

Traditional Eggs Benedict

Sausage Gravy and Biscuits

French Toast

Lunches

Spit-Roasted Cornish Game Hen with Zatar Spice
served with cous cous salad with local mint, cherry tomatoes, sultanes, feta and arugula. Followed by Bananas Foster

Lobster Butter Ravioli
with shrimp and king crab ragout. Followed by Chocolate Mousse.

Freshly Ground Short Rib Burgers
with chips. Followed by Coffee Gelato and Oatmeal and Golden Raisin Cookies.

Roast Chicken
with creamy polenta, cherry tomato fennel ragout. Followed by Blood Orange and Grapefruit Sorbet.

Grilled Wahoo
with parsnip puree, grilled corn and cherry tomato salad. Followed by Brownie ala mode and Ginger Snaps

Mahi Tacos
with jalapeno mango slaw, fresh guacamole and salsa, freshly made tortilla chips. Followed by Strawberry Sorbet

Starters

Little Gem Salad
with vinaigrette, hearts of palm, manchego cheese and crispy pancetta

Tuna Poke Salad

Caesar Salad with Focaccia

Little Neck Clams
in white wine, garlic, lemon butter, thyme sauce

Beef Carpaccio
with pine nuts, lemon, olive oil, Parmesan cheese, and micro arugula

Jerusalem Artichoke Bisque
with Black Truffle Oil served with French baguette

Dinners

Hoisin Braised Short Ribs
with Risotto Milanese, haricot verte, salsa verde

Filet Mignon
with Peruvian purple potato puree, grilled asparagus, finished with a Porcini demi glace

Roasted Rack of Lamb
with potato gnocchi, pancetta, artichoke hearts, sugar snap peas, butternut squash, finished with a blackberry demi glaze

Bone-in Pork Chop
with roasted acorn squash puree, grilled broccolini finished with a port balsamic veal reduction

Chicken Sugo
with Maltagliati pasta, roasted mushrooms, cippolini onions, finished with Parmesan Reggiano

Pan-Seared Scallops
with arugula pomme puree, Pernod butter, smoked bacon with a port reduction and leeks fondue

Desserts

Chocolate Budino
grapefruit, candied hazelnuts, ganache and chantilly cream

Angel Food Cake
with port macerated strawberries, 20-year balsamic and chantilly cream

Vanilla Bean Souffle
with cardamon caramel sauce

Coffee and Donuts

Parisian beignets, espresso Cremè Anglaise

Cinnamon Cremè Brulee

Apple Crips
>with black currant streusel and almond cream