Breakfast

Filet Mignon Asparagus Eggs Benedict Smothered in Homemade Zesty Hollandaise 

Smoked Salmon Avocado on Fresh Baked Seed Bread

Herb Spinach Crustless Quiche, Chia Seed Fruit Parfait

Open Face Homemade Buttermilk Biscuits with Walnut Pesto, Over Easy Eggs & Lobster

Always Served with, Fresh Espresso, Steamy Lattes, Caribbean Juices and Herbal Teas.

Lunch

Maryland Girl Style Crab Cakes over Arugula

Shaved Roast Beef, Caramelized Onions, Fresh Greens, Homemade Fig Jam, & Brie all on Sourdough

Seared Sesame Crusted Ahi Tuna Tacos with Srirachi Aioli & Toasted Peanuts

Spicy Asian Chicken Salad over Spinach

Joined with the Captain Cocktails of the Day

Appetizers

Warmed Caramelized Onion & Gruyere Dip with Warm Baquette

Steamed Mussels with Thai Green Curry Broth

Baked Burrata in Tomato Sauce & Crostinis

Ahi Tuna Poke with Crunchy Nuts

Sunset Toast with Moët

Entree

Steak Au Poivre with Cognac Peppercorn Sauce

Paired with Stags' Leap, Cabernet Sauvignon

Pan Seared Scallops on a bed of Roasted Butternut Puree & Shiitake Mushrooms

 Paired with Cloudy Bay, Marlborough, Sauvignon Blanc

Fresh Caribbean Lobster Tails, Herb Garlic Dipping Butter & Broccolini

Paired with Jordan, Chardonnay

Lemon Peppered Salmon, Orzo, & Browned Brussel Sprouts

Paired with Patz and Hall, Sonaoma Pinto Nior

Dessers

Grilled Peaches with Ricotta & Balsamic Glaze

Beignets Dusted with Powdered Sugar

Blueberry Peach Tart with a Vanilla Glaze

Boatmade Almond Joy

Layered Vanilla Wafer Key Lime Pie