DAY 1

Noon arrival
Lunch - 1230
FIRST
White Velvet Soup
Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata
SECOND
Coronation Prawn Salad
Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,
cilantro, tender baby lettuces, mango and scallions
THIRD
Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle

CANAPES/TAPAS
4PM
Steamed Clams Italiano
Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and
grilled toast points

530PM
CHARCUTERIE DISPLAY
Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta
cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,
grapes, apples and artisinal crackers and grilled baguette

WELCOME COCKTAIL AND DAILY COCKTAIL
BOURBON BEES KNEES
Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb
OFF BOARD FOR DINNER

DAY 2

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples
Banana Mocha and Almond Nut Smoothies
830am
Athletes Omelet
3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh
berries drizzled with honey and torn mint

Lunch
12 noon
FIRST
White Miso Soup with tofu, spring onion and napa cabbage
SECOND
Sesame Seared Tuna Tataki Salad
Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber
curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing
THIRD
Japanese Milk Pudding
Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers

Canapes/Snack/Tapas
4pm
Pickled Herring Canape
Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon
zest
530pm
Herb Whipped Feta Artistic Board Display
Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady
apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points

DINNER
630PM
FIRST
Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,
house made ceasar dressing
SECOND
Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams
THIRD
Black Forest Cannoli
A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries
DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH

DAY 3

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Fresh baked Banana Muffins with whole bananas, oranges and apples
Tropical Berry and Kale with Oat Milk Smoothies
830am
Crustless Quiche Lorraine
Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon

Lunch
12 noon
FIRST
Classic Vicchysoise
SECOND
Beef Carpaccio
Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried
capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette
THIRD
Classic Blueberry Crisp
Sweetened whole blueberries with cinnamon and oatmeal crumble

Canapes/Snack/Tapas
4pm
Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion
5pm
Guacamole Board Artistic Display
House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin
dusted flash fried tortillas, grilled shrimp, chimmichurri
6pm
Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements

DAY 4

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Cinnamon rolls with whole bananas, oranges and apples
Avocado Strawberry Smoothie with Almond Milk and Protein
830am
Sweet and Savory Crepes
Spinach with mushroom medley and herbed goat cheese
Flambeed banana, strawberry and hazelnut spread
Served with fresh cut local melon

Lunch
12 noon
FIRST
Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO
SECOND
Lobster Nicoise Salad
Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,
balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette
THIRD
Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble

Canapes/Snack/Tapas

4pm
Tempura Maryland Soft Shell Crab with three sauces
Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce
5pm
Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri
DAILY SUGGESTED COCKTAIL
LIQUER 42 KEY LIME MARTINI

DAY 5

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Zucchini and Banana Bread with fresh whole fruits
830am
Crab Cake Bloody Mary Benedict
Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,
bloody mary hollandaise and olive tepanade
CHEFS CHOICE THANK YOU TO GO BOX
Assorted baked and canned goods to remember us by