BLESSED Yacht Charter

• Shrimp on the Bar‑B – Grilled garlic jumbo shrimp, mixed greens, champagne vinaigrette, mango, papaya, kiwi.
• Mahi Mahi Fish Tacos – Grilled mahi, chili-lime slaw, papaya pico de gallo, cojita, guacamole.
• Grilled Halibut & Chicken Kabobs – Greek-style kabobs, grilled vegetables over a classic Greek salad, hot pitas, hummus, tzatziki.
• Tuna Niçoise – Fennel & coriander-crusted tuna, mixed greens, haricots verts, potatoes, egg, tomatoes, Niçoise olives, red wine vinaigrette, crusty baguettes.
• Roasted Duck Salad – Sliced duck breast, chilled wild rice salad, toasted pecans, dried mango, snow peas, mango citrus gel.
• Grilled Chilean Sea Bass Salad – Chili-rubbed sea bass, mango, grapefruit & avocado salad, grapefruit-herb emulsion.
• Traditional “Blessed” French Picnic – Charcuterie board of cured meats, pâtés, smoked fish, fresh breads, cheeses, crackers, olives, dried fruits, nuts.
• Sweet & Spicy Ribs – Baby back ribs with Jamaican jerk and Caribbean rum & coke BBQ, layered Cobb salad platter.
• Cheeseburgers in Paradise – Grilled burgers with all the fixings, sun‑dried tomato & lime potato salad or French fries.

Canapés & First Courses

• Sesame-crusted salmon bites, orange miso dip, spicy edamame.
• Petite crab cakes, rémoulade.
• Caribbean conch fritters, key lime yogurt & cocktail sauces.
• Mini puff pastry pizza bites with prosciutto & provolone.
• Chipotle shrimp wontons.
• Blistered shishito peppers with chorizo & lemon aioli.
• Tuna nachos, pickled watermelon, ginger‑wasabi sauce, wakame.
• Blue cheese zucchini bites, Brussels sprout beignets with bacon aioli.

Starter Salads & Small Plates

• Grilled asparagus with caramelized shallots, oranges, orange‑tarragon vinaigrette.
• Composed cheese course – Spanish Mahón, spiced carrot salad, golden raisin purée.
• Spinach & pear salad – baby spinach, Asian pears, toasted walnuts, gorgonzola.
• Seared sea scallops on roasted red & green chili‑pear purée.
• Salad of haricots verts – French beans, tomato tartare, red wine cream emulsion, tomato dust.
• Strawberry & greens salad – berries, toasted pecans, mixed greens, cinnamon vinaigrette.
• Lobster pancake – chive crêpe with lobster & mascarpone, ginger‑carrot emulsion, pea shoot salad.
• Roasted beet & goat cheese salad – layered red & yellow beets, goat cheese, arugula, walnut vinaigrette.

Main Courses

• The Blessed Seafood Tower – Fresh catch, chilled poached scallops, peel‑and‑eat shrimp, Caribbean spiny lobster, with charred onion & artichoke rice and grilled vegetables.
• Grilled Red Snapper – Nutted brown rice pilaf, chorizo‑wilted spinach, passion fruit beurre blanc, crispy sweet potato spiral.
• Beef Tenderloin – Grilled to order, Pinot Noir‑pistachio reduction, truffled cauliflower purée, spicy broccolini.
• Locally Caught Mahi Mahi – Jasmine rice, baby bok choy, vegetable stir‑fry, mild red Thai curry sauce.
• Rack of Lamb – Sous‑vide herb‑crusted lamb, goat cheese polenta, crispy Brussels sprouts, roasted red cherry peppercorn sauce.
• Butter‑Poached Caribbean Spiny Lobster – Fennel & mascarpone risotto, shaved truffle, lobster à la nage.
• Duck with Two Sauces – Duck breast, basil‑scented kumquat sauce, port‑raspberry sauce, potatoes pavé, sugar snap peas.

• Julie’s gingered crème brûlée.
• Award‑winning chocolate raspberry tarts.
• Bite‑size key lime pies with Ron Zacapa sipping rum.
• Cappuccino semifreddo with cinnamon‑sugar doughnuts.
• Goat cheese panna cotta with fresh passion fruit.
• Crêpe cornets filled with peanut butter‑chocolate mousse.
• White chocolate & blackberry tartlets.
• Roasted pineapple “chops” with fried pastry cream and whipped crème fraîche.
• Lemon poppyseed cheesecake with raspberry coulis.

Snacks & Hors d’Oeuvres are offered daily and include creative bites like seafood canapés, warm pastry nibbles, and seasonal vegetable small plates, tailored to your appetite and activities.

Chef’s Style & Influences
California‑Caribbean fusion with French technique, seasonal seafood, vibrant produce, and flexible menus for all diets.