Catsy Yacht Charter

• Grilled mahi-mahi tacos with mango salsa, lime crema and crisp slaw
• Caribbean jerk chicken salad with avocado, plantain chips and citrus vinaigrette
• Mediterranean mezze: hummus, baba ganoush, olives, feta, flatbreads and crisp veg
• Seared tuna Niçoise with green beans, potatoes, egg and anchovy dressing
• Caprese salad with heirloom tomatoes, buffalo mozzarella and basil pesto
• Gourmet burgers or sliders with house sauces and hand-cut fries
• Light pasta of the day: seafood linguine, pesto penne or roasted vegetable fusilli
• Daily chilled soup: gazpacho, cucumber–yogurt or roasted tomato–basil

• Starter: Caribbean lobster bisque with rum cream and herb croutons
• Starter: Citrus-cured local fish carpaccio with capers and olive oil
• Main: Herb-crusted rack of lamb with roasted vegetables and red wine jus
• Main: Pan-seared reef fish with coconut rice, grilled pineapple and lemongrass beurre blanc
• Main: Filet mignon with truffle mash, wilted greens and peppercorn sauce
• Main (vegetarian): Pumpkin and coconut curry with basmati rice and crispy shallots
• Main (vegan): Grilled vegetable and chickpea tagine with spiced couscous
• Side dishes: chef’s seasonal vegetables, salads and artisan breads

• Warm chocolate fondant with vanilla bean ice cream
• Key lime pie with coconut whipped cream
• Rum-soaked Caribbean bread pudding with caramel sauce
• Passion fruit panna cotta with tropical fruit salsa
• Seasonal fruit platter with sorbets and berry coulis
• Selection of fine cheeses, nuts and house-made chutneys

Snacks & Light Bites

• Freshly baked cookies, brownies and tea cakes
• Local cheeses, charcuterie boards and marinated olives
• Vegetable crudités with dips, salsa and guacamole
• Fruit skewers, nuts, trail mixes and energy bites
• Canapés at sunset: mini crab cakes, bruschetta, tartlets

Chef’s Style & Influences

Contemporary, produce-driven cuisine blending Mediterranean techniques with bright Caribbean flavors and relaxed yacht-style presentation.