YACHT CHARTER SAMPLE MENU
CAMERON BURGESS 2023
Breakfast
Strawberry, coconut, and açaí smoothie bowls with boat-mate granola, fresh cut fruit, honey, and chia seeds
Egg scramble with hash browns, caramelized onion, spinach, and a side of toast and bacon
Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more
Mushroom quiche with sautéed peppers and a sausage gravy
Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce
Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli
Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats
Lunch
Blackened mahi mahi sandwich on a homemade brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries
Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad
Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli
Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread
Garlic butter and cinnamon sautéed shrimp over lemon couscous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm homemade pita
Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips
Torn kale and shaved Brussels sprouts salad with roasted sweet potato, fresh avocado, sliced green apples, sunflower seeds, pomegranate, and a vegan Caesar dressing
Appetizers
Charcuterie plate with assorted cheeses, nuts, fruits, and jams
Burrata over a salad of peas, broad beans, arugula, and fresh mint with a light olive oil, sea salt, and lemon dressing
Fresh caught lobster sliced in half, grilled, and served with garlic butter for family-style dipping
Baked Brie wrapped in puff pastry with a blackberry compote and candied chili pecans
Spinach and artichoke dip with pita chips and crudités
Goat cheese stuffed zucchini blossoms over an orgeat puree, and glazed in a violet jelly
Crab cakes stacked over endive and shaved carrots, topped with micro greens and a garlic and lemon aioli
Dinner
Bourbon and paprika glazed short ribs with baked mac and cheese and steamed broccoli
Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze
Chicken Marsala over homemade fettuccine and fresh baked bread
Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash
Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce
Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice with a fresh garlic butter naan
Honey and ginger seared pork tenderloin over mashed potatoes with grilled beans and a soy ginger sticky glaze
Dessert
Bananas foster over a slice of coconut cake topped with toasted coconut and almonds
Bailey’s chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream
Crème brûlée with fresh berries
Whiskey caramel filled Fireball cupcakes with cinnamon frosting
Pear and berry crisp with a gluten-free crumble topping and a dollop of sweet cream
Saffron and cardamom cake with a saffron and white chocolate ganache
Blueberry puff pastry tarts stuffed with lemon curd and vanilla cream
