Catamaran Wonderway

SAMPLE MENU

DAY BREAK
All Breakfasts are Served with a Seasonal Fruit Platter and Variety of Juices

Shakshuka with Avocado, Feta, and Lots of Fresh Herbs. Bacon and Homemade Sourdough Toast to Accompany

Lemon Ricotta Pancakes Served with Warm Blueberry Compote

Baked French Toast Casserole Topped with Fresh Berries, Powdered Sugar, and a Drizzle of Warm Maple Syrup

Lox Bagel Buffet Comprised of Smoked Salmon, Capers, Cucumber, Tomatoes, Red Onion, Chive Cream Cheese, Toasted Bagels, and Fried Eggs

Chocolate Banana Nut Bread Accompanied by Berry Yogurt Parfaits and Crispy Bacon

Frittata Filled with Seasonal Vegetables, Goat Cheese, and Prosciutto

Eggs Caprese – Toasted Homemade Sourdough Bread Topped with Pesto, Prosciutto, Sliced Tomato, and a Fried Egg with a Drizzle of Balsamic Glaze

MIDDAY
Sesame Crusted Tuna Poke Bowl Topped with Edamame, Red Cabbage, Shredded Carrots, Cucumber, Seaweed Salad, and Pickled Ginger

Lobster Cobb Salad – Chopped Local Anegada Lobster Mixed with Grape Tomato, Avocado, Bacon, Green Onion, Sharp Cheddar, and a Hard Boiled Egg Tossed in a Creamy Tarragon Dressing Served on a Bed of Lettuce

Mexican Street Corn Steak Tacos Accompanied by Chips and Salsa for the Table

Caribbean Chicken Salad – Diced Jerk Chicken, Celery, Red Grapes, Mango and Apple Tossed in a Creamy Mango Curry Dressing. Served on a Bed of Local Lettuce and a Side of Toasted Baguettes

Grilled Chicken or Steak Kebabs Served with a Greek Salad, Toasted Pita Bread, Hummus and Tzatziki

Blackened Shrimp Tacos Served with a Mango Pineapple Slaw and Lime Crema

HORS D’OEUVRES
Charcuterie Board Filled with Assorted Meats, Cheeses, Chutneys, Crackers, and Nuts

Warm Spinach and Artichoke Dip Served with Tortilla Chips

Cantaloupe Melon Wrapped in Prosciutto and Drizzled with Balsamic Glaze

Caprese Salad

Baked Brie Topped with Pomegranate Seeds and a Drizzle of Honey Served with Bagel Chips

Homemade Hummus Served with a Variety of Seasonal Vegetables and Pita Chips

Antipasto Skewers Comprised of Vintage Cheddar, Salami, Pesto, and Pimento Stuffed Olives

MAIN
Maple Rum Pork Chops Topped with a Maple Mustard Dressing. Served with a Brown Butter Sweet Potato Puree and Balsamic Broccolini

Blackened Halibut Served with a Coconut Rice Pilaf and Citrus Avocado Salsa

Chicken Piccata Served Over Spaghetti. Homemade Sourdough Focaccia to Accompany

Seared Garlic Herb Tuna with Sauteed Peppers and Pea Puree Drizzled with a Soy Ginger Reduction

Wild Mushroom Risotto Topped with Crispy Prosciutto

Sous Vide Ribeye Steak Served with Chimichurri and Roasted Garlic Whipped Cauliflower

Mahi Mahi With Thai Coconut Curry Sauce Accompanied by White Rice and Roasted Carrots

DESSERTS
Crème Brûlée Topped with Fresh Berries

Vanilla Panna Cotta Topped with Diced Mango

Warm Peach Cobbler Served with a Scoop of Vanilla Bean Ice Cream

Lemon Cheesecake Swirled with Raspberry Purée

Tiramisu

Fresh Mixed Berries Layered with Chantilly Cream and Topped with Graham Cracker Crumbles

Warm Fudge Brownie Served with a Scoop of Vanilla Bean Ice Cream and a Salted Caramel Drizzle