MY TY Yacht Charter

Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend. 

Avocado toast - whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens. 

White chocolate and raspberry pancakes - with house-made  strawberry syrup or maple syrup served  with bacon and scrambled eggs 

Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast 

Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side. 

Breakfast burritors for the final send off!

Lunch 

MyTy Pizza- boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks

Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice.

Grilled Shrimp salad w/ spicy ginger sauce - shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta. 

Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi.

Tacos- pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote

Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun.

Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles

Dinner

Starter: Chilled honeydew melon soup. 

Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus. 

Starter: Watermelon ceviche. 

Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears. 

Starter: Butter-seared scallops with a dill pee puree.

Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa.

Starter: Chilled watermelon gazpacho.

Prosciutto wrapped chicken breast with roasted beet and goat cheese salad

Starter: Sea bass ceviche.

Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing.

Starter: Caribbean lobster bisque. 

Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce. 

Starter: Playful cold spicy grapes served with dollop of yougurt

Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish

Desserts

Rum bread pudding- served flambé with a scoop of vanilla ice cream

Berry Tart- whipped mixed berry filling and a walnut date crust.

Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish. 

Warm baby apple pies with a heaping scoop of butter pecan ice cream. 

Thai inspired mango sticky rice

Baileys panna cotta topped with a caramel and coffee crumble. 

Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.