A sampler from the galley of Braveheart

Breakfast

All breakfasts are served with fresh local fruit, coffee, tea and juice

• -  Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese

• -  Egg, bacon and cheese breakfast sandwiches served on a warm croissant with a light pesto spread, lettuce, and sun-dried tomatoes

• -  Lemon mascarpone pancakes drizzled with fig and raspberry compote and topped with fresh whipped cream and blueberries

• -  Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of spicy mayo

• -  Chia seed yogurt bowls served with fresh berries and homemade granola

• -  Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper

• -  Greek yogurt parfaits topped with chopped walnuts, fresh berries and honey

• -  Montecristo french toast - coconut flake crusted French toast covering havarti cheese and crispy honey baco

Lunch

Served with ice water, beer, wine, sodas, or cocktails if it allows

• - Mediterranean Quinoa Salad served with spiced chicken skewers, feta cheese, tzatziki, hummus

• -  Slow cooked BBQ pulled pork sliders served with tri-colored slaw and homemade cornbread

• -  Blackened chicken caesar salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs

• -  Grilled pear and halloumi salad with toasted walnuts and pomegranate seeds

• -  Chicken caprese melt along with spinach salad topped with blue cheese, candied walnuts, cranberries, apples and a ginger-honey dressing

• -  Thai yellow shrimp curry served with jasmine rice and hummus and pita platter

• -  White crab, jalapeno and pepper jack cheese quesadillas with side homemade salsa and tortilla chips
• -  Maryland style crab cakes with a paprika, lemon and mustard dipping sauce accompanied with lightly dressed zoodles

Happy hour bites

• - Fig jam, jalapenos and brie grilled cheese sandwiches
• - Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
• -  Figs stuffed with goats cheese and wrapped in thin cut bacon
• -  Watermelon, mint and feta skewers
• -  Tomato bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
• -  Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
• -  Mushroom bites stuffed with sauteed zucchini and pesto rossi, then topped with crispy parmesan cheese
• -  Hot crab dip with warm garlic bread

Dinner

• -  Poached salmon over couscous with roasted red pepper cream sauce and greens

• -  Shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo

• -  Homemade four cheese lasagne served with warm garlic bread and a side garden salad, topped with raspberry vinaigrette

• -  Honey balsamic roasted chickpea salad topped with feta, strawberries and sesame sticks with a homemade honey dijon dressing

• -  Pan fried gnocchi served in a light truffle cream sauce sauteed with spinach, capsicum, and chorizo and side seasonal roasted vegetables

• -  Pan seared white fish over a fresh leek puree

• -  Baked filo dough wrapped salmon served on a bed of spinach, pesto and feta served with grilled asparagus

• -  Cajun style Surf n Turf - cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with whipped potatoes

Desserts

• -  Kahlua cake with vanilla bean ice cream

• -  No-bake cheesecake with cookie crust topped with white chocolate shavings

• -  Assorted berry salad with whipped cream

• -  Double chocolate chip brownies with caramel swirl

• -  Affogato - ice cream, shot of espresso and hazelnut liqueur, topped with walnuts nuts and shaved chocolate

• -  Thai coconut pudding cake

Menu is an example only please.  Individual charter menus are customized based on the collective preferences of the charter party.