Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Soft-Scrambled Eggs
French-style soft-scrambled eggs with crème fraîche, ikura, and Maldon sea salt.
Avocado Toast
Toasted sourdough with garlic aioli, cilantro microgreens, and Piment d'Espelette.
Brioche French Toast
Warm spiced brioche with maple syrup, vanilla Chantilly, and mixed berries.
Turkish Eggs
Poached eggs with garlic labneh, chili oil, za'atar, hot honey, and toasted baguette.
Shakshuka
Poached eggs in spiced tomatoes, peppers, onions, feta, extra virgin olive oil, and toasted focaccia.
Coconut Chia Pudding
Coconut cream topped with seasonal fruit, toasted almonds, cacao nibs, and local honey.
Lemon Ricotta Pancakes
Whipped ricotta, Meyer lemon, blueberry compote, and maple syrup.
Smoked Salmon Tartine
Toasted sourdough with crème fraîche, smoked salmon, cucumber, pickled shallots, and capers.
MIDDAY
Club Sandwich
Toasted sourdough layered with garlic aioli, heirloom tomatoes, turkey, bacon, avocado, butter lettuce, and served with house-made chips.
Pesto Chicken Caesar Salad
Grilled chicken with baby romaine, basil pesto, Parmesan, cherry tomatoes, and sourdough croutons.
Fish Tacos
Grilled or fried local fish with crema, avocado, cabbage, pickled onions, and lime.
Wagyu Steak Sando
Japanese milk bread filled with Wagyu beef, Kewpie aioli, and Maldon sea salt.
Cold Soba Noodles
Chilled soba noodles with dashi, daikon radish, scallions, and shrimp tempura.
Burger & Fries
Double smash patties on a potato bun with secret sauce, pickles, caramelized onions, arugula, and your choice of cheese.
Summer Salad
Arugula, basil, heirloom tomatoes, toasted walnuts, grilled peaches, and creamy burrata.
MAINS
Miso Black Cod
Served with Hamachi Crudo, black rice, roasted carrots, scallions, ponzu, truffle, yuzu, chives, mandarin suprêmes, and sesame oil.
Bistro-Style Ribeye
Served with Diver Scallops, herb-basted ribeye, pommes frites or pommes purée, caramelized Brussels sprouts, brown butter, truffle, and balsamic reduction.
Seared Chicken Thighs
Served with Jumbo Shrimp Cocktail, wild mushroom risotto, Parmesan, fresh herbs, chilled jumbo shrimp, fresh horseradish, cocktail sauce, and lemon.
Linguine Alle Vongole
Served with Watermelon Gazpacho, fresh clams, garlic, lemon, white wine, herbs, tomato, basil, cucumber, and garlic.
Sichuan Honey Lamb Chops
Served with Soft-Shell Crab Tempura, smashed potatoes, honey glaze, cumin, Sichuan peppercorn, yuzu kosho aioli, scallions, and lemon.
Pomodoro Basilico (Vegetarian)
Angel hair pasta with heirloom and cherry tomatoes, garlic, basil, and Parmesan.
Cacio e Pepe (Vegetarian)
Bucatini with Grana Padano, Parmesan, and toasted black pepper.
DESSERT
Flourless Chocolate Cake (Gluten Free)
Finished with vanilla bean Chantilly and raspberry coulis.
Dark Chocolate Mousse (Gluten Free)
Served with crème anglaise, raspberry coulis, and Maldon sea salt.
Lemon Olive Oil Cake
Served with whipped mascarpone and fresh berries.
Tiramisù Classico
Espresso-soaked ladyfingers layered with whipped mascarpone cream and finished with dark cocoa.
Key Lime Pie
Silky key lime custard in a buttery graham cracker crust with vanilla Chantilly and fresh lime zest.
Seasonal Fruit Pavlova (Gluten Free)
Crisp vanilla meringue with a marshmallow center, vanilla Chantilly, and seasonal fruit.
