RUNAWAY Yacht Charter

Below you will find our sample menu.

Breakfast:

• All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar


• Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash


• Avocado Toasts;  *red pepper flake & local honey, fried egg & bright radish slices toasts.  Served with a platter of fresh local fruit, yogurt, and granola cups


• Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread


• Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.


• Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes


• Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Lunch:

• Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette


• Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes


• Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts


• Picnic lunch:  Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies


• Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad


• Smoked pulled pork tacos (vegan option:  roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema


• Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

Appetizers:

• Variety of fresh Caribbean ceviche:  classic citrus, spicy fresh ginger and cayenne,  bright mango and red pepper


• Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads


• Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction


• Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and


• Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit


• Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions


• Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli


• Fresh guacamole topped with Cohita cheese served with plantain chips

Dinners:

• Southern Shrimp and Grits:   Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa


• Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy


• Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley


• Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri


• Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage


• Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce


• Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

Desserts: 

• Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger


• Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles


• Coconut creme de caramel with blueberry compote and fresh berries (vegan)


• Caribbean Tiramisu cake;  layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting


• Green apple and honey crisp with rich vanilla ice cream and mint


• Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf) 


• Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips


• GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream