Catamaran Le Reve L620 Essence

SAMPLE MENU

BREAKFAST

Each breakfast is served with fresh in-season fruit, coffee, tea and juice.

Migas – A Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese and salsa. Served with sausage or bacon on the side.

“Stuffed” French Toast – Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar and walnut “stuffing” perched on top.  Maple syrup and bacon or sausage on the side.

Omeletes to Order – Classic French Omelette with your choice of assorted fillings.  Served with sausage or bacon and toast with jams.

Breakfast Tacos -sausage, potato, egg salsa and cheese nestled inside soft, warm flour tortillas.

Traditional Eggs Benedict – Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.

Smoked Salmon Platter – Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers and Fresh Dill served with toasted English Muffins

Ultimate Banana Walnut Pancakes with Maple Syrup – With sausage or bacon on the side.

Lighter Fare Options:  Yogurt and Home-Made Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, Soft Boiled Egg.

LUNCH

Grilled Shrimp Caesar – Classic Caesar Salad with grilled shrimp, homemade dressing and freshly toasted croutons.  Topped with Parmigiano Reggiano shavings.

Crab Cakes with Farmers Market Quinoa Salad – Lump Blue Crab Cakes topped with homemade remoulade sauce served beside a Farmers’ Market Quinoa Salad featuring roasted veggies and fresh herbs

Smoked Pulled Pork Quesadillas – Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown.  Served with Creamy Caribbean Slaw

Chimichanga Bowls – An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa and sour cream

Smoked Turkey Club Sandwiches – Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce and Tomato with boat made herbed aioli.  Served with chips on the side.

Tuna Avocado Wrap – Tuna salad with creamy avocado slices wrapped in a handy package that’s easy to enjoy when the boat is moving.  Served with chips.

Chicken Salad Medley – Traditional Chicken Salad and Caribbean Curried Chicken Salad served over greens with your choice of bread, crackers or lettuce wraps on the side.

Chef’s Salad:  turkey, ham, hard boiled eggs, cheeses and veggies over greens with Chef’s Special dressing and boat made toasty garlic croutons

Individual Rustic Spinach and Bacon Quiches – Light and creamy eggs with spinach, bacon and a mix of cheeses nestled inside a flaky crust.  Served with a side salad.

New England-Style Lobster Roll – When fresh lobster is available, there’s no better lunch than a Lobster Roll!  Succulent chunks of lobster mixed with mayo, celery, chive and lemon, piled high on a grilled split-top roll.  A side of potato chips complement this quintessential New England-style treat.

SNACKS

Crab Avocado Mango Stack – Bottom layer of mango salsa, middle layer of ripe avocado and top layer of succulent lump crab mixed with remoulade sauce.  Served with crackers and tortilla chips.

Mediteranean Charcuterie – boat made hummus, dry salami or chorizo, feta cheese, gourmet olives and crudite served with pita chips

Mahi Mahi or Wahoo Ceviche – Tender, boat-caught fish marinated in lime juice with tomato, onion, cilantro and seasonings.  Served with corn chips.

Spinach Artichoke Spread – A classic favorite.  Cheesy spinach and artichokes served warm with crusty bread and crackers

Artisanal Cheese Board – Assorted Cow, Goat and Sheep’s Milk Cheeses, Dry Salami, Fruits, Nuts and Crackers

Buffalo Chicken Dip – Chicken and Blue Cheese in homemade buffalo sauce.  Served bubbling from the oven with crackers and crudité.

Ahi Tuna Poke – Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings and green onions.

Smoked Fish Dip – delicious, home-smoked fish dip served in individual ramekins with toasted crostini, crackers or chips

DINNER

Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes – Pan seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce.  Served with a green veggie on the side.

Lemon Herb Chicken and Veggie Skewers – Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo or wild rice in a brown butter herb sauce.

Sweet and Savory Pork Tenderloin with Polenta – Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side.

Filet Mignon with Scalloped potatoes and roast veggies – Filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables.

Seared Tuxedo Tuna – Boat Caught Ahi Yellowfin Tuna seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad.

Caribbean Jerk Chicken – Caribbean Jerk Chicken served with pan fried plantains, traditional Rice and “Peas” and a green veg or salad.

Gourmet Cheeseburgers in Paradise – Angus Bacon-Cheddar Burgers grilled and topped to order. Served with tangy-sweet baked beans.

Creamy Lemon Chicken Piccata – Lemon Chicken Picatta over rice or orzo with capers with a Caprese-style salad on the side.

Steamed Lobster with Garlic Lime Butter – Let’s get diving!  You catch ’em and we’ll cook em up!  Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime drawn butter and lightly grilled.  Served with a green vegetable or salad and a rice or pasta dish.

DESSERT

Molten Chocolate Soufflé – Chocolate heaven, served with ice cream and a sprinkle of powdered sugar

Mango Nectarine Crumble – In-Season fruit  with a crispy topping.  Served warm from the oven topped with whipped cream or vanilla ice cream

Classic Key Lime Pie – Sweet and Tart Key Lime Custard in a Home Baked Graham Cracker Crust with Whipped Cream

Hot Buttered Rum Salted Caramel Cheesecake – Cheesecake topped with boat-made salted caramel sauce.  Chef’s favorite dessert!

Cookies and “Milk” –  Classic fresh baked Chocolate Chip Cookies, warm from the oven, served with a chilled shooter of Bailey’s and Banana Rum

Chocolate dipped Coconut Macaroons – Coconut cookies dipped in a silky dark chocolate ganache

Mini Banana Splits – Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts and sprinkles

Coconut Caribbean Blondie – Coconutty and nutty, this delicious twist on a “blondie” is fantastic served right from the oven with a scoop of Vanilla!

Dark Chocolate Fondue Flambé – A pot of melted chocolate served aflame with seasonal fresh fruits for dipping