SeaQuest

• Type : Power
• Beam : 27 Feet
• Draft : 7 Feet
• Pax : 10
• Refit : 2025
• YearBuilt : 1999
• Builder : Christensen
• CruiseSpeed : 14 knots
• MaxSpeed : 20 knots
• Engines : 2x DDC/ MTU 16V -2000
• KidsSkis : Yes
• ScubaOnboard : Yacht offers Rendezvous Diving only
• Flag : JAMAICA
• SatTv : Yes

Chef Jaimey’s Sample Menu

BREAKFAST

Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries

Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla

Quiche: Sausage, Mushroom, Spinach and Cheese

Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit

Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado

Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa

Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa

All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice

Daily Homemade Baked Goods Include:

Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread

LUNCH

Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread

Super Chop Salad topped with Grilled Salmon - Chopped Kale and

Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread

Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread

Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette

Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables

Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla

Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia

Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad

APPETIZER (SUN DOWNERS!)

Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread

Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips

Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité

Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce

Charcuterie Platter with mixed cheese, Olives and Cured Meats

Homemade Coconut Shrimp with Thai Sweet Chili Sauce

Chicken Satay with Homemade Peanut Sauce

Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked

STARTERS

Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic

Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives

Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle

Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze

Fresh Catch Citrus Ceviche served with crispy plantain chips

Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle

Coconut Curry Mussels Served with Crusty Bread

Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette 

DINNER

Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans

Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes

Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots

Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts

Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread

Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas

Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli

Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots

DESSERT

Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce

New York Style Cheesecake topped with Mango, Strawberries and Blueberries

Rum Chocolate Ganache Pots

Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping

Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle

Rum Fudge Pie

Lemon Berry Parfaits

Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree

Vanilla Cream Brule Torched to Perfection

Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream