ADVENTURE US Yacht Charter

Midday

• Spicy Shrimp Stacks with Mango Salsa
  Spicy shrimp layered with mango salsa, avocado and crispy wonton chips.
• Mahi Mahi Ceviche
  Mahi mahi cured in lime and orange with red onion, peppers, tomato, apple and avocado, served with tortilla chips.
• Gourmet Wagyu Beef Burgers
  Wagyu patties with arugula, beef tomatoes, caramelized onions and goat cheese in brioche buns, with paprika fries and balsamic glaze.
• Lemon Peppered Parmesan Scallops
  Seared, lemon-pepper scallops over roasted vegetable quinoa and minted pea purée.
• Lemon Pepper Chicken Wraps
  Lemon-pepper chicken, hummus, pesto, lettuce, tomato, feta and dried cranberries in soft tortillas, with crisps, sweet pickles and nuts.
• Sesame Tuna Poke Bowl
  Sesame-soy marinated tuna on sushi rice with wakame, cherry tomatoes, avocado, Asian slaw and edamame, topped with Sriracha mayo and microgreens.
• Shrimp Marirose Stuffed Avocados
  Avocado halves filled with shrimp marirose, with fresh corn salad and toasted garlic bread.

Main

• Pan-Seared Salmon with Garlic and Rosemary Butter
  Salmon fillet with garlic-rosemary butter, creamy spinach, baby new potatoes and carrot purée.
• Citrus and White Wine Seafood Risotto
  Creamy risotto with mixed seafood, peas, citrus and white wine, topped with Parmesan.
• Marinated Sirloin Steaks with Garlic Mushrooms
  Marinated sirloin with garlic butter button mushrooms and thick-cut sweet potato wedges.
• Lemon Butter Baked Mahi Mahi
  Baked mahi mahi in lemon butter on Parmesan pearl couscous with Mediterranean roasted vegetables.
• Sesame-Crusted Tuna Steaks
  Sesame-crusted tuna with bacon-wrapped asparagus and roasted garlic-rosemary potatoes.
• Pesto Feta Stuffed Chicken
  Chicken breasts stuffed with pesto and feta, topped with arugula, caramelized onions and Parmesan over garlic creamed potatoes and peas.
• Garlic Butter Lobster Tails with Mango Lime Sauce
  Lobster tails in mango-lime butter cream with wild black rice and roasted peppers.

Dessert

• Dark Chocolate Mousse with Fresh Raspberries
  Smooth dark chocolate mousse topped with fresh raspberries.
• Lemon Syllabub with Ginger Stem Wafer Biscuits
  Airy lemon syllabub with ginger stem wafers and chopped hazelnuts.
• Tropical Fruit Crumble
  Warm crumble of papaya, pineapple and peaches with fresh cream and nutmeg.
• Warm Chocolate Fudge Brownie
  Warm brownie with vanilla ice cream, lemon strawberries and fresh mint.
• Tropical Mango Mousse with Toasted Coconut
  Mango mousse with toasted coconut and fresh passion fruit.
• Triple Layered Raspberry Dessert
  Seeded base with raspberries and silky dark chocolate, served with vanilla ice cream, mint and cacao.
• Classic Key Lime Pie with Coconut Macadamia Crust
  Key lime pie on coconut-macadamia crust with whipped cream and lime zest.

Hors d'Oeuvres & Nibbles

• Bruschettas with Mozzarella and Basil
  Toasted baguette with mozzarella, plum tomatoes, basil and balsamic glaze.
• Philly Cheese Roll with Kalamata Olives
  Savory cheese roll slices topped with chopped Kalamata olives and served with crackers.
• Homemade Hummus and Guacamole Platter
  Hummus and guacamole with cucumber, carrots, red peppers and breadsticks.
• Fresh Spring Rolls and Samosa Selection
  Assorted spring rolls and samosas with sweet chili dip and soy sauce.
• Executive Cheese and Cracker Selection
  Fine cheeses, artisanal crackers and fig preserve.
• Smoked Salmon Canapés with Cream Cheese and Dill
  Smoked salmon on cream cheese with dill on crisp bases.

Chef’s Style & Influences
Fresh, vibrant yacht cuisine blending South African flair with Mediterranean and tropical Caribbean ingredients.