SOUTHERN BELLE Yacht Charter

BREAKFAST

• Crab cake eggs benedict with bright lemon hollandaise and sourdough English muffins


• Croissant, proscuitto, garlic aioli sandwiches with fluffy mango muffins and fresh fruit


• Southern biscuits with sausage gravy and mini sharp cheddar and Brussel sprout frittatas


• Huevos rancheros with fried eggs, pico de gallo, roasted peppers, and zesty black beans


• Baileys brioche french toast with berry compote and Spanish omelet with potato and squash


• Leek and goat cheese quiche with maple sausage links, plus chia and yogurt parfaits


• Spicy shakshuka with poached eggs, banana bread, and fruit parfaits


• Avocado on fresh sourdough, pumpkin scones, chorizo scramble, and fresh smoothies

LUNCH

• Lobster ravioli with roasted corn & coconut cream with blistered tomatos


• Spicy flank steak & kale salad with parmesan balsamic vinaigrette


• Chicken pesto pasta salad, or sandwiches on freshly baked sourdough


• Burrata & chickpea salad with sweet peppers, crumbled feta, & oregano vinaigrette


• Citrus roasted salmon with bright peas, Isreali couscous salad, and a creamy lemon & beet sauce


• Grandma Sparky's enchiladas with roasted tomatillo salsa and spiced vegetables


• Pulled pork sandwiches with fresh sesame buns, bourbon barbeque, & lemony greens


• Tuna poke bowls with Siracha cured eggs, pickled radish, and truffled kale


• Orange shrimp, carrot ribbon, & spicy green salad with crispy parmesan tuilles

FRESHLY BAKED BREADS

~ Rich sourdoughs, bagels, English muffins, buns, pizza, loaves, and more.

~ Plus, gluten free and vegan specialties.

SMALL BITES

• Flying pigs, glazed pork belly on rice clouds with champagne vinegar slaw


• Marinated tuna tataki with arugula and spicy sprout salad


• Yellow tomato and corn gazpacho with picked shrimp


• Fresh Caribbean ceviche; bright coconut and spicy versions


• Trio of salsas; Mayan ahuacamolli, roasted tomatillo, fresh pico de gallo


• Southern fried green tomato caprese


• Deviled eggs with cripsy capers


• Beet cured salmon & cucumber bites with pickled mustard seeds

DINNER

• Pistachio crusted lamb chops with mushroom quinoa & pistachio mint pesto


• Seared sea bass in a lemongrass ginger broth with roasted bok choy & crispy shallots


• Grilled filet mignon with crispy terrine, white wine mushroom sauce and tangy chimichurri


• Pan seared scallops & asparagus with butternut squash risotto and saffron buerre blanc


• Slow cooked short rib ragu with confit tomato, grated parmesan, & garlic knots


• Jerk spiced Mahi Mahi with fresh mango curry, coconut rice, and cucumber salsa


• Lemony chicken piccata with white wine & caper sauce over creamy polenta


• Pork loin with roasted veggies, fall squash puree, and savory onion soubise


• Caribbean lobster tails with crispy gnocchi, sun dried tomato pesto, & squash roses

DESSERT

• Pineapple rum cake with passionfruit glaze & toasted coconut


• Salted dark chocolate tart with tropical fruits


• Molten lemon lava cakes with honey semifreddo


• Local mango cake with toasted meringue frosting


• Basque cheesecake with passionfruit glaze & cookie crumble

• Vanilla and orange poached pears with whipped cream & citrus caramel

• Gingerdoodle ice cream cookies with fresh mint & chocolate glaze


• Red velvet souffle cake with fresh whipped cream