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116 Azimut VIVERE Yacht Charter

VIVERE
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VIVERE Yacht Sample Menu

Breakfast

  • Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
    Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
  • Granola topped with Greek Yogurt & Fresh Fruit
  • Smoked Salmon over Poached Eggs and English Muffin
  • Pecan Waffles topped with fresh Fruit & Maple Syrup
  • Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
  • Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
  • Prosciutto baked Eggs
  • Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup

Soups

  • English Pea Gazpacho Served with Roasted Garlic Crostini
  • Watermelon Gazpacho
  • Zucchini & Grape Gazpacho
  • Charleston She Crab
  • New Orleans Style Shrimp & Andouille Gumbo
  • Butternut Squash Soup
  • Tomato Basil
  • Clear Onion Soup
  • Greek Lemon Chicken
  • Miso Soup
  • Roasted Cauliflower Soup
  • Cannellini Bean and Kale

Salads

  • Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette
  • Mexican style Chicken Caesar Salad with Cotija Cheese
  • Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette
  • Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest
  • Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade
  • Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto
  • Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing
  • Strawberry Mozzarella Salad with Champagne Vinaigrette
  • Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing
  • Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing
  • Kale Caesar

Lunch

  • Ham & Brie with Fig Preserves on toasted Baguette
  • Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
  • Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
  • Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
  • Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
  • Cotija Cheese with Lime Zest
  • Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
  • Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
  • Ginger glazed Wild Caught Salmon served with a Quinoa Salad
  • Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
  • Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad

Hors d'oeuvres

  • Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
  • Bacon Wrapped Scallops
  • Jamaican Jerked Shrimp with Mango Salsa
  • Tuna Poke- Sashimi Grade Tuna with Avocado
  • Tuna Tataki with Seaweed Salad
  • Charcuterie Board (Meat, Veggie, Themed)
  • Assortment of Deviled Eggs

Dinner

  • Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
  • Jamaican Jerk Shrimp & Grits
  • Gingered Salmon over toasted Quinoa & Sesame Kale
  • Crispy Duck Breast with Tamarind Sauce
  • Shrimp Prik Khing
  • Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
  • Coconut Green Curry with Mahi-Mahi
  • Thai Cashew Chicken over Jasmine Rice
  • Chicken Tikka Masala served over Basmati Rice
  • Charleston Shrimp & Grits
  • Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
  • Pan Seared Swordfish over English Pea Succotash
  • Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
  • Pappardelle Pasta topped with a Lamb Ragu
  • Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
  • Tomato & Red Peppers served with Arugula

Dessert

  • Chocolate Avocado Mousse
  • Ginger Snap Banana Pudding
  • Rum Custard
  • Chocolate-Espresso Mousse
  • Tropical Fruit Trifle
  • Ginger Creme Brulee
  • Mango Tarts
  • Mini Key Lime Pies topped Toasted Coconut
  • Lemongrass Panna Cotta
  • Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
  • Meyer Lemon & Basil Panna Cotta