Reverie Catamaran

REVERIE CATAMARAN CHEF NIA’S SAMPLE MENU

DAYBREAK

• Eggs Benedict with miso hollandaise over homemade English muffins, poached eggs, ham, fried shallots, capers, and lots of fresh herbs, served with a side of ginger, sesame oil, and lime-dressed greens.
• Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yogurt served with freshly grilled, homemade pita bread.
• Locally made bagels and cream cheeses, smoked homemade pickled onions and capers, locally grown arugula, salmon, and boat-grown microgreens.
• Shakshuka is topped with chopped feta herbs and served with freshly baked naan.
• Homemade rye sourdough bread served with Caribbean avocado, bacon, eggs, and a regional, tropical fruit plate.
• Spanish omelet served with house-made mayonnaise, spiced ketchup, chorizo, and homemade yeast bread.
• Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.
• Locally made cinnamon rolls, bacon, and pineapple and smoothies

MIDDAY

• Japanese crab cakes served over local greens.
• Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro
• Pomegranate marinated chicken skewers over tabouli salad
• Roti with tamarind, pickled onions, and refreshing, spiced cauliflower salad
• Local spiny lobster bisque with Sugar Brown Farm’s greens, sourdough grilled cheese with aged Irish cheddar
• Flank steak marinated in Greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs
• Grilled chicken Caesar salad is always served with homemade dressing, croutons, Parmesan crisps, and watermelon radish.
• Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries

HORS D’OEUVRES

• Chips and guacamole
• Spinach artichoke dip, homemade crostini
• Blistered shishito peppers served with fried garlic chips
• Vietnamese spring rolls with Nước chấm
• Filo baskets with salt fish, Caribbean avocado, cream cheese, and chives
• Make your own sushi handrolls.
• Handmade Pork and chive dumplings
• Poisson Cru with the catch of the day
• Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito.
• Lionfish crudo served with grapefruit and cucumber.
• Decadent charcuterie plates
• Homemade hummus, pita chips, crudités
• Crudités with chili lime salt
• Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese
• Homemade sour cream and onion with kettle-cooked chips

MAIN

• Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas
• Local Arugula salad
• Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon
• Steak frites with homemade béarnaise sauce, baby bokchoy
• Pan-seared lionfish with wild mushrooms, beans, green starfruit, and browned butter.
• Pork tenderloin with salsa verde, brussels sprouts, cous cous
• Creamy Caribbean-style curry with red snapper, tomatoes, sweet potato, and peas served with coconut rice cooked with foraged wild bay leaves
• Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, and herbs.

DESSERTS

• Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly
• Cardamom and vanilla Crème Brûlée
• Rich chocolate eggplant cake with mascarpone
• Homemade custard apple ice cream
• Mango and honey panna cotta with tropical fruits
• Keylime pie bars served with candied lime
• Pineapple cheesecake with lime coulis

SHIP’S BAR

• Vodka: Tito’s
• Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
• Bourbon: Bulleit
• Gin: Bombay Sapphire
• Tequila: Milagroa
• Champagne: La Marca Prosecco
• Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
• Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
• Beers: ST. John Brewer’s, Leatherback Brewery, Corona