BREAKFAST

Every day enjoy freshly baked goods, homemade sourdough, butter, jam and fresh fruit platter to start your day.

• Continental: Classic breakfast spread featuring scrambled eggs, bacon, sausages, yogurt and granola, selection of cheeses, croissant and other boulangerie delights.
• Stuffed French Toast: Indulged brie and guava on brioche bread, accompanied by caramelized pineapple and fresh fruits.
• Avocado Toast: Grilled sourdough bread topped with poached eggs and served with a side or arugula, charred corn and feta salad.
• Fluffy Banana Pancakes: Served with fresh berries, passionfruit coulis and salted coconut caramel drizzle.
• Island Benny: Braised pork shoulder over English muffins, topped with cayenne hollandaise and roasted pepper salsa. Traditional Eggs Benedict options available upon request.
• Caribbean Shakshuka: Flavorful tomato stew with eggs, plantains and avocado.
• Garden Veggie Frittata: A hearty vegetable frittata served with a side salad, bacon and sausage.
• Breakfast Tostadas:  Crunchy toasted tortillas layered with refried beans, cheese and sliced avocado. Topped with a sunny side up egg, cotija cheese and chipotle crema.
• Light & Healthy: Refreshing açaí bowl with sliced fresh fruits, nuts and a drizzle of almond butter, paired with individual chia puddings.

LUNCH

Enjoy a fresh and light lunch, thoughtfully prepared to fuel your day’s adventures.

• Lobster & Citrus Salad: A refreshing mix of spring greens, orange and grapefruit segments, avocado, radish and a light lemon dressing.
• Poke Bowl: Fresh tuna, mango, edamame and crisp vegetables topped with a flavorful yum yum sauce.
• Taco Tuesday: A feast of Al Pastor, Asada and Shrimp tacos, served with a variety of salsas and toppings to transport you straight to Mexico with every bite.
• A Taste of the Island: Relish in Caribbean inspired flavors with tender ribs, chicken, sweet plantains, creamy coleslaw and rice and beans. Lobster available upon request.
• Seared Mahi: Perfectly seared mahi-mahi served with creamy coconut quinoa and topped with pineapple salsa.
• Shrimp Thai Noodle Salad: A vibrant salad of noodles, shrimp and fresh vegetables, with a zesty peanut and lime dressing.
• Vietnamese Steak Salad: Thinly sliced marinated beef, served on butter lettuce, carrot, daikon radish and fresh herbs.
• Sandwiches & Burgers: Enjoy a casual lunch with the crispy fried chicken sandwich or a juicy Angus beef burger.

SNACKS

Unwind with delightful bites and sundowners aboard.

• Charcuterie Board: A sumptuous selection of cheeses and cured meats, paired with fresh and dried fruits, nuts, chutney, pickles and crackers.
• Arayes: Flavorful beef-stuffed pita bread served with a tangy yogurt sauce, pickled onions and freshly chopped parsley.
• Burrata Bruschetta: Homemade sourdough topped with sun-dried tomato pesto, confit cherry tomatoes, creamy burrata and fresh basil.
• Pulled Pork Bao Buns: Steamed buns filled with juicy hoisin-glazed pulled pork, pickled carrots and fresh cilantro.
• Shrimp Dumplings: Pan seared rice paper dumplings, delicate and flavorful.
• Quesadillas: Savory chicken quesadillas served with sour cream and a side of guacamole.
• Flatbread Pizzas: Light and tasty flatbreads with a variety of delicious toppings combinations.
• Chicken Satay Skewers: Grilled chicken skewers served with a creamy and spicy satay sauce.
• Prosciutto Rolls: Sweet and savory bites of prosciutto filled with dates, arugula and cream cheese.
• Jamón Croquettes: Creamy bechamel croquettes that transport you to spain in one bite.

APPETIZERS

The perfect way to start a delightful three course dinner.

• Seared Scallops: Delicate pan-seared scallops, served over saffron puree, topped with chorizo crumbs and garnished with micro herbs.
• Tropical Ceviche: Freshly caught mahi combined with mango, red onion and bell peppers, dressed in a zesty passionfruit leche de tigre.
• Tiradito Nikkei: Thinly sliced salmon drizzled with a ponzu sesame sauce, accented by pickled ginger and fresh cilantro.
• Salads: Start your dinner with a refreshing alternative. You can choose from our Charred Peaches and Burrata, Roasted Pear and Blue cheese or an old time favorite Caesar salad with sourdough crostinis.
• Seared Octopus: Crispy pan-seared octopus served over creamy hummus, finished with a fresh parsley and a touch of smoked paprika.
• Atún Ajo Blanco: Perfectly seared ahi tuna served with silky garlic and almond sauce, accented by tangy capers.
• Crab & Avocado Cannelloni: Delicate crab salad wrapped with thinly sliced avocado and topped with salmon roe.
• Beef Tartare: Freshly prepared beef tenderloin tartare atop decadent bone marrow for a rich indulgent flavor.
• Lobster Ravioli: Homemade ravioli filled with Caribbean lobster and ricotta, served with a sumptuous lobster bisque sauce.
• Spicy Tuna Bites: Fresh tuna tartare served over fried rice paper.

MAIN COURSES

Continue your dinner with our main courses, featuring bold flavors and fresh ingredients.

• Orange Miso Salmon: Glazed salmon served with parsnip puree, fresh orange segments and roasted asparagus.
• Roasted Chicken: Succulent roasted chicken paired with root vegetables and a flavorful jus.
• Braised Pork Belly: Asian-style pork belly served with vermicelli noodles, a delicate broth and bok choy.
• Lobster Moqueca: Inspired by the traditional brazilian dish, this butter-poached lobster is accompanied by a flavorful pepper and coconut sauce, coconut foam and fondant potatoes.
• Potato Crusted Seabass: Flaky seabass topped with golden potato crust, served with braised leeks and a classic beurre blanc sauce.
• Beef Tenderloin: Grilled tenderloin accompanied by tarragon and truffle potato gratin, carrot puree and broccolini. 
• Jerk Duck: Flavorful jerk-marinated duck breast served with char-grilled pineapple and silky pumpkin puree.
• Stuffed Chicken Breast: Tender stuffed chicken breast paired with velvety creamed corn, roasted cherry tomatoes and a medley of seasonal greens.

DESSERTS

Finish your evening on a sweet note with our delightful desserts.

• Rocky Road: A deconstructed twist on the classic, featuring a cherry-filled chocolate mousse cake and blowtorched marshmallow.
• Vanilla Seashell: Vanilla diplomat cream and sponge cake, topped with passionfruit espuma.
• Pistachio & Raspberry Gateau: A rich pistachio cake perfectly paired with tangy, sweet raspberries. 
• Profiteroles: Cream-filled puffs with an assortment of fillings, drizzled in a decadent chocolate sauce.
• Pear Baklava Tart: Delicious pistachio baklava topped with whipped honey and lemon goat cheese, white wine poached pear and pomegranate.
• Key Lime Pie: Silky smooth key lime filling, over graham cracker crust and fluffy italian merengue, topped with orange segments and lemon pearls.
• Apple Tart: Twist on an american classic, rich and spiced apple filling on a phyllo case, served with home-made gelato and salted caramel sauce.
• Campfire S’mores: Home-made marshmallows, graham crackers, chocolate crémoux and crunchy charcoal honeycomb.