DOCK HOLIDAY Yacht Charter

~ Sample Menu ~

Breakfast:

      ~ Avocado Toast with Poached Egg & Red Chili Flakes: Creamy avocado on toasted
         sourdough, topped with a poached egg and a sprinkle of red chili flakes.

      ~ Seasonal Fresh Fruit: A refreshing mix of citrus, berries, and melon—perfect for a light
         start.

      ~ Cheddar Broccoli Mini Quiches: Bite-sized quiches with cheddar and broccoli, lightly
          baked for a savory, satisfying treat.

      ~ Cinnamon Rolls: Warm, homemade cinnamon rolls, drizzled with icing.

      ~ French toast: topped with a mixed berry compote made from blueberries, raspberries,
         and strawberries, lightly simmered with a hint of lemon juice.

Lunches:

      ~ Lobster Rolls: Fresh, butter-poached lobster meat, dressed in a creamy lemon-chive
          aioli, finished with a drizzle of truffle butter, and served in a lightly toasted brioche bun
          with a garnish of fresh herbs and a side of crispy fries.

      ~ Asian Chicken Salad: A refreshing medley of green cabbage, purple cabbage, carrots,
         and green onion, topped with turmeric ginger chicken, crispy wonton strips, and tossed
         in a tangy lime dressing.

      ~ Mediterranean Salad: Chicken souvlaki on a bed of mixed greens with feta, purple onion,
         microgreens, olives, and cherry tomatoes, served with naan bread, hummus, and
         dolmas.

Appetizer:

      ~ Seared Ahi Tuna Bites: blackened and seared Ahi tuna served with guacamole on a
          tortilla chip with a sprinkle of sesame seeds, and a thin jalapeño slice.

      ~ Spinach Artichoke Dip: A creamy dip made with spinach, artichoke hearts, and garlic,
         served with toasted baguette slices. 

      ~ Charcuterie Board: A well-curated selection of cheeses, dried apricots, and
          antipasto—perfect for nibbling and cocktail hour.

      ~ Elote Dip: A creamy, spicy corn dip made with sour cream, cream cheese, Monterey
         Jack, and cilantro, with a touch of cayenne and lime, served with crispy tortilla chips.

Dinner:

      ~ Blackened Snapper: served on a bed of buttery mashed potatoes with brocolini, citrus,
          and fresh thyme.

      ~ Churrasco Steak with Chimichurri Sauce: Grilled churrasco steak, served with a fresh
          chimichurri sauce made from parsley, garlic, olive oil, and a splash of red wine vinegar,
          alongside garlic-sautéed fingerling potatoes and a refreshing green salad.

      ~ Chicken Parmesan (Fresh): Tender chicken cutlets, breaded and broiled under
         mozzarella, provolone, and parmesan, served over angel hair pasta with a rich vodka
         sauce, topped with fresh parsley.

Desserts:

      ~ Dark Chocolate and Hazelnut Cake: A rich, indulgent dark chocolate cake, filled with
          hazelnuts and dusted with cocoa powder for a luxurious finish.

      ~Individual Strawberry Shortcakes: Sweet, light cake, topped with fresh strawberries, a
        dollop of whipped cream, and a sprinkle of mint for a fresh, refreshing finish.