KATLO CATAMARAN

KATLO CATMARAN JESSA SAMPLE MENU

DAYBREAK

• French Toast Casserole – Served with freshly whipped cream and berry coulis.
• Huevos Rancheros- Topped with ranchero sauce, fried egg, spicy black bean spread, fresh guacamole, and homemade salsa and accompanied by smoky chorizo.
• Smoothie Bowls– Choose from almond or peanut butter bases. It is topped with fresh fruit, banana, chia seeds, flax seeds, hemp seeds, and a honey drizzle.
• Baked Egg Frittata – A vegetable and goat cheese frittata. Served with rosemary roasted potatoes.
• Smashed Avocado Toast Topped with a poached egg, bacon, arugula, and heirloom tomatoes, finished with homemade hollandaise sauce.
• Crispy Zucchini Fritters – Served with fried egg, bacon, and homemade onion jam.
• Homemade Bagel Bar – Fresh bagels served with smoked salmon, eggs, capers, vegetables, and cream cheese.

MIDDAY

• Mahi Mahi Tacos- Warm corn tortillas filled with cilantro lime cabbage slaw, avocado, mango, and jalapeno salsa served with black beans and wild rice.
• Seared Sesame-Crusted Tuna Poke Bowls: Served with coconut rice, cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo.
• Quinoa Eggplant Salad- Grilled eggplant, quinoa, arugula, red onion, roasted walnuts, cranberries, balsamic glaze, and extra virgin olive oil.
• Blackened Chicken Caesar Salad- Served with homemade tangy Caesar dressing, crispy bacon, boiled egg, cherry tomatoes, and fresh bread.
• Mediterranean Spread- Lamb Koftas, Greek chicken kebabs, roasted peppers, fresh pita bread, homemade tzatziki, and hummus, served with a watermelon mint feta salad.
• Maryland-Inspired Crab Cakes- Served with fresh arugula, tomato salad, and homemade spicy remoulade.
• Salmon Saba Noodle Salad- Featuring Asian cabbage slaw, toasted almonds, cilantro, and homemade peanut sauce.

APPETIZERS

• Crostini’s Prosecco Fig- Fresh basil, burrata, and a honey drizzle.
• Buffalo Chicken Dip- Served with chips, celery, carrots, cauliflower, and broccoli.
• Bon Mimite Bites- Cucumber, cilantro, carrot, pancetta, and hoisin sauce sprinkled with sesame seeds.
• Charcuterie Board- An assortment of fresh cheeses and meats.
• Fresh Mahi Mahi Ceviche- Served with tortilla chips.
• Tostones- Served with homemade sour cream cilantro sauce.
• Vegetable and Pork Gyozas- Served with sweet chili sauce.

Mains

• Homemade Italian Herb Sauce Gnocchi with Italian Sausage Served with Garlic Bread, Fresh Mozzarella, Basil, and Tomato Salad
• Blackened Mahi-Mahi- Accompanied by Coconut Lime Rice, Roasted Broccolini, Mango Cilantro Salsa, and Curry Mayo Sauce
• Oven-roasted lamb Chops Drizzled with Mint Garlic Sauce, Rustic Mashed Potatoes, and Roasted Dijon Brussels Sprouts
• Butter-seared scallops Paired with Quinoa Apple Salad and Butternut Squash Purée
• Filet Mignon- Served in a Mushroom Red Wine Reduction with Fried Onions and Cracked Pepper Hasselback Potatoes
• Mozzarella-stuffed pork Tenderloin- Accompanied by Purple Cauliflower Purée and Lemon Butter Green Beans
• Pan-Seared Atlantic Salmon – Served with Creamy Mushroom Truffle Parmesan Risotto

DESSERT

• Homemade Key Lime Pie- Topped with Fresh Whipped Cream
• Spiced Apple Crumble – Topped with Vanilla Bean Ice Cream
• Pavlova- Topped with Fresh Berries
• Macadamia-Crusted Grilled Pineapple – Served with Coconut Whipped Cream
• Dark Chocolate Salted Almond Tart
• Lemon and Olive Oil Cake