Luxury Yacht Cuisine

 Hors d’Oeuvres

Oyster with Ossetra Caviar, Pickled Cucumber, Mignonette

Sesame Tuna Cracker, Soy Glaze, Wasabi Cream, Coriander

Mini BLT, Cherry Tomato, Smoked Bacon, Brioche Crôuton, Lettuce Heart

Greek Salad Cocktail Stick, Salsa Verde

Steamed Chicken and Shrimp Goyza, Ponzu Sauce

Fava Bean and Coriander Hummus, Pita Chips

Roasted Fennel Crostini, Sea Salt and Langoustine

Pigs in a Blanket, Brioche, Sauerkraut, Spicy Mustard

Artichoke Fritters with Tarragon Aioli

Bacon Wrapped Plantains, Sour Cream and Chives

Chicken Samosas with Cilantro Yogurt Dip

Onion Bhaji, Green Chili and Mint Sauce

Starters and Soups

Minestre with Eggplant, Cannelini Beans, Ricotta and Tapenade Crostini

Foie Gras Miso Soup with Black Truffle

Artichoke Soup with Arugula Pesto, Pine Nuts and Anchovies

Grilled Scallop Skewer, Rosemary, Roasted Lemon and Spring Onion

Maine Lobster Citrus Salad, Prosciutto, Celery, Meyer Lemon Vinaigrette

Tuna Tataki, Cucumber, Avocado Yuzu Purée, Soy Balsamic

Buffalo Mozzarella with Beet Carpaccio, Beet Chips and Smoked Sea Salt

Arugula Salad with Compressed Pears, Gorgonzola, Salted Pine Nuts, Dijon – Thyme Dressing

Salad of Grilled Striploin, White Beans, Shiitake, Mustard Greens, Caramelized Onions and Sherry Vinaigrette

Seafood

Clams with Plum Tomatoes, Chorizo, Spinach, White Wine Broth, Garlic Rosemary Foccacia

Calamari Milano, Fried and Tossed with Olive Oil, Chili and Parmesan, Pomodoro Sauce

Char Grilled Octopus, Chick Pea Ravioli, Artichokes, Black Olives, Cherry Tomatoes

Miso Broiled Halibut, Roasted Baby Vegetables, Nobu Sauce

Whole Baked Sea Bass, Ratatouille, Lemon, Crôuton and Pesto

Cod en Persillade, New Potatoes, Snap Peas, Roasted Pepper Cassoulet

Grilled Soft Shell Crab on Brioche, Tartar Sauce, Fried Capers, Tomato Confit and Arugula

Salmon Steak Baked “en papillote” Ginger, Lime and Baby Bok Choy

Main Course

Grass Fed Prime Beef Tenderloin, Pan Roasted Butternut Squash, Braised Shallots, Jus and Crispy Prosciutto

Hudson Valley Roasted Duck Breast, Ginger Soy Broth, Water Chestnuts, Preserved Pineapple

Herbed Pan Roasted Cornish Hen, Sweet and Sour Artichokes, Fava Beans, Basil Vinegar, Olive Oil Sabayon

Grilled Strauss Veal Chop, Brussle Sprout Leaves, Apple Wood Smoked Bacon, Pomegranate and Parsnip Purée

Smoked Chicken Confit, Pickled Cucumber, Poached Egg, Steamed Rice and Scallions

Thyme and Garlic Roasted Lamb Carré, Lamb Tortellini, Lettuce, Morels and Pickled Mustard Seeds

Brandt Beef Rib Eye Steak, Black Olive Pain Perdu, Horseradish Mousse, Arugula and Oven Roasted Tomatoes

Roasted Quail, Peppered Pistachio Crust, Heirloom Tomato Chutney, Eggplant Puree

Kurabuto Pork Tenderloin, Roasted with White and Yellow Peaches, Baby Spinach with Crème Fraîche

Dessert

Peanut Butter Mousse, Caramelized Bananas, Roasted Banana Sorbet, Baileys Coulis

Meyer Lemon Pudding Cake with Persimmon and Tarragon Anglaise

Blueberry and Citrus Olive Oil Cake, Salted Vanilla Bean Ice Cream

Apple Trio – Candied Apple, Ginger Custard, Milk Jam, Apple Sorbet and Apple Chip

Chocolate Fondant Cake with Seasonal Berries, Yogurt Sorbet, Hazelnut Praline

Milk Chocolate Caramel Tart with Hazelnuts and Espresso

Lemon Ice Parfait, Lemongrass, Grapefruit – Milk Sauce

Pineapple Tart Tatin, Kaffir Lime Sorbet, Pineapple Crisp

Friandise

Chocolate, Walnut and Raisin Biscotti

Mini Lemon Meringue Tartlet

Raspberry Macaroon

Chocolate Ravioli

Pecan Buttercrunch

Mini Doughnut with Cinnamon Chocolate Glaze

Lemon Mint Praline

PBJ Praline

Honey Drop Praline