Do More

DO MORE SAILING CATAMARAAN CHEF EMMA’S SAMPLE MENU

All breakfasts will be served continental-style, alongside seasonal fruit, a variable dairy option and freshly baked goods

DAYBREAK

Moroccan Shakshuka: Eggs poached in a scrumptious tomato/red pepper marinade, topped with feta cheese, arugula and avocado. Served with boat-made ciabatta, crispy bacon and breakfast sausage.
Eggs Royale: Smoked salmon on English muffins, topped with a soft-poached egg. It is drizzled with homemade Hollandaise sauce, salty capers, and a sprinkle of Cayenne pepper.
Avocado “Croast”: Freshly baked croissants are smashed and topped with avocado crème, crispy bacon, and arugula. It is finished with a perfectly poached egg and boat-pickled red onions.
Huevos Rancheros: A fried egg is served with sour cream, refried beans, Pico de Gallo, salsa Verde, and guacamole. All of this is placed on a flour tortilla with spicy jalapenos.
Banana Fosters: Flambeed banana and rum brioche French toast served with crispy bacon, and hand-whipped cream.
Turkish Eggs: Poached eggs sit on a tasty garlic and dill yogurt base. They are topped with homemade Aleppo butter and a mix of parsley and jalapeno oil. Served with crispy bacon, spicy chorizo and fresh sourdough bread.
Build your own bagels! Enjoy boat-made bagels served family-style. You can choose from many toppings. They include smoked salmon, crispy bacon, turkey ham, scrambled eggs, cream cheese, red onion, cucumber, and tomato
All American: Fluffy boat-made pancakes and brioche waffles served with crispy bacon, eggs-to-order and hash browns.

MIDDAY

Mediterranean Chicken Bowls: Balsamic-marinated chicken skewers, pan-fried falafel, and crispy roasted chickpeas are served on pearl couscous. The dish includes shredded carrots, cherry tomatoes, and cucumber. It comes with homemade flatbreads and is topped with green goddess sauce. Served with natural hummus and tangy tzatziki.
Taco Tuesday: Enjoy sesame seed-seared tuna on crispy corn tortillas. It comes with mixed cabbage, guacamole, and pickled red onion. We also add crispy fried sweet onions and wasabi aioli. Served alongside decadent nachos loaded with sour cream, fresh salsa and baked queso.
Pork Bao Buns: Slow-cooked shredded pork is mixed with a sticky Chinese 5 spice and ginger-soy sauce. This tasty filling goes inside soft bao buns. Each bun is filled with pickled vegetables, cucumber, peanuts, and cilantro.
N/Y Strip Steak Sandwiches: Juicy New York strip steaks on fresh ciabatta bread. They are filled with chimichurri, Swiss cheese, arugula, crispy onions, and tomato.
Maryland Crab Cake Salad: Panko-crusted lump crab meat made into soft patties. It is served on tricolored quinoa and wrapped in cucumber ribbons. Served with a garden of baby spinach, julienne carrots, cherry tomatoes, feta cheese and boat-made Remoulade sauce.
Gourmet Beef Burgers: Captain Adrian’s famous beef patties are made on the boat. They come in a fresh sesame bun. Each burger is topped with fresh tomatoes, caramelized onions, melted cheese, and the captain’s secret sauce. Served with char-grilled corn and truffles fries.
Salmon Poke Bowls: Diced salmon fillets marinated in soy sauce sit on white sticky rice. They are topped with julienne carrots, seasonal tropical fruit, edamame, and crispy sweet onions. The dish is finished with wasabi aioli.

APPETIZERS

Shrimp Cocktail: Juicy shrimp in a creamy cocktail sauce served on top Romain lettuce.
Lime and Da Coconut (Caribbean Favorite): Light rum, coconut rum, limes and coconut cream blended, strained and served.
Baked Brie Bites: Prosciutto-wrapped Brie cheese baked in phyllo pastry with fig preserve.
Peach Bellini: Peach syrup topped with Prosecco and garnished with a charred peach slice.
Caramelized Scallops: with strawberry salsa.
Burnt Orange Espresso Martini: Espresso, vodka, coffee liqueur and orange liqueur garnished with burnt orange.
Moroccan Meatballs: Boat-made Moroccan meatballs served with pomegranate glaze.
Pomegranate Mojito: White rum, agave, and lemon are mixed with fresh mint and pomegranate seeds. It is topped with club soda and a splash of pomegranate juice.
Vietnamese Spring Rolls: Shrimp, avocado, and sliced vegetables with cashews and cilantro. They come with a tasty peanut dipping sauce.
Everbloom: Gin, lemon and agave muddled over cucumber and cilantro, shaken and topped with ginger ale.
Lobster Arancini: Lobster-filled fried risotto balls served with saffron aioli.
Negroni (Captain’s Favorite): Equal parts gin, Campari and sweet vermouth.
Tuna Crudo: Fresh, wild-caught tuna is served raw. It comes with passionfruit, leche de tigre, avocado, red onion, pomegranate seeds, and chives.
Spicy Passionfruit Margarita: Tequilla, Cointreau and lime, shaken with sliced jalapenos, topped with passionfruit foam.

MAIN

Thai Coconut Curry: Wild caught Mahi Mahi, pan seared and then baked, served on jasmine rice with steamed broccolini and a sweet mango salsa.
Fillet Mignon: Beef tenderloin cooked to perfection by Captain Adrian on the grill. This dish is served on a bed of garlic-thyme cauliflower puree. It includes fondant potatoes, cinnamon-roasted butternut squash, Brussels sprouts, and asparagus. Finished with Chef Emma’s secret pepper-mushroom sauce.
Herb-Crusted Rack of Lamb: This dish includes roasted root vegetables, beet puree, and charred cipollini. It also has gratin potatoes, red wine jus, and mint sauce.
Pan-Seared Norwegian Salmon: with mint and sweet-pea puree and braised baby carrots.
Chicken Roulade: Chicken breast stuffed with broccoli and bacon, topped with a creamy vodka sauce. It comes with baby potatoes, blistered cherry tomatoes, and fresh garlic bread.
Braised Beef Short Ribs: Slow cooked and served atop a creamy potato puree with garlic-roasted carrots and a red wine reduction.
Pasta Perfect: Langoustine and samphire ravioli with a lobster bisque and shaved bottarga.

DESSERT

Key Lime Pie: Chef Emma’s famous key lime pie with Italian merengue.
Pistachio Crème Brule: Creamy, pistachio infused crème brulé with pistachio cream, crushed nuts and fresh berries.
Chocolate Brownie: Almond and dark chocolate brownie with almond crumb and white chocolate ganache.
Mango Pannacotta: Mango and white chocolate pannacotta with fresh mangos, mango mouse, and white chocolate pearls.
Caramelized Banana: Rum caramelized banana, chocolate fudge, caramel, roasted pecans, and vanilla ice cream.
Limoncello Tiramisu: Limoncello infused ladyfingers with spiked lemon curd and white chocolate cream.
Tres Leches: Salted Caramel Tres Leches with salted caramel mirror glaze, vanilla ganache, honey tuille, and crunchy hazelnuts.

Vegan, vegetarian, lactose- and gluten-free replacements are available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and may change. Changes depend on what produce is available, personal preferences, and dietary needs.