SERENDIPITY Yacht Charter

MENU:

WAKE UP TO WONDERFUL: 

BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad. 

SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce. 

CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.

BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings. 

BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.

FIESTA OF FLAVOR:  Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips. 

AHI TUNA SALAD:  Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce. 

PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. 

KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction 

FOCACCIA freshly baked with boat made hummus

OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit

SUSHI rolled on board with freshly caught fish

LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS.

THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro. 

COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.

LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. 

BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. 

OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction. 

PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears. 

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.

VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote

DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries 

DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA: Rum, pineapple juice and coconut juice

DARK N’ STORMY: Rum, ginger beer and bitters

GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water