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Catamaran Yacht 'TELLSTAR', 8 PAX, 4 Crew, 77.00 Ft, 23.00 Meters, Built 2019, Lagoon
Catamaran Yacht 'TELLSTAR' Tellstar, 8 PAX, 4 Crew, 77.00 Ft, 23.00 Meters, Built 2019, Lagoon
Catamaran Yacht 'TELLSTAR' Interior dining, 8 PAX, 4 Crew, 77.00 Ft, 23.00 Meters, Built 2019, Lagoon

TELLSTAR Yacht Charter Guide

TELLSTAR Yacht Sample Menu

From the Galley of Sara Nelson

Breakfast Plates  

BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs,
topped with warm maple syrup and served with sausage links


FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links


QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe


GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon


BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit


PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce


CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro
Simple and light selection always available: Cereal, Greek Yogurt Parfait, 
Overnight Oats,
Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast,
Bagels and Lox

Salads, Tacos & Bowls 

CRAB & AVOCADO SALAD 
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette

FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing

THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts


MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro


ALOHA SPICY SALMON POKE BOWL 
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles


SPICY GLAZED TUNA BOWL  
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds


CRISPY SKIN SALMON  
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette

Happy Hour Appetizers

SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger
sesame dipping sauces


PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion


DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel


JAPAN CHICKEN 
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles


SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews

CHARCUTERIE 
A spread of cured meats and artisanal cheeses with accompaniments

MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

BEEF TENDERLOIN CARPACCIO 
Served with lemon, capers, peppery arugula, and freshly shaved parmesan

CARIBBEAN FISH & CHIPS  
Beer battered locally caught wahoo, paired with seasonal root vegetable chips

Entrees 
BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime


MAHI MAHI 
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions


LAMB 
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto


FILET MIGNON  
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies


CARIBBEAN LOBSTER 
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter

BRAISED OCTOPUS 
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan

SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt

Dessert
PINEAPPLE RUM CAKE AND CREME BRÛLÉE 
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille

BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream

COCONUT PANA COTTA 
Topped with toasted coconut and fresh passion fruit

KEY LIME PIE 
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse

HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade ice cream flavor of the week

BIG CITY CHEESECAKE
Classic New York served with a trio of toppings