Aboard Euphoria, wake up to a fresh fruit plate with your espresso coffee or tea before a sit down breakfast that ranges from light to heavy depending on our itinerary for the day. A sit down lunch is served between 12:30pm - 2pm. Lunch ranges from tacos to burgers to salads, wraps and more. Around sunset we serve an appetizer in the “loft” followed by a salad course, entree accompanied with a starch and vegetable followed by Chef Emily’s homemade desserts. Dinner is served between 7pm and 8pm unless otherwise noted.
Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.

Breakfast
~ Acai Bowl
Served with granola, fresh berries, bananas, chia seeds and coconut.
~ Eggs Benedict
Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.
~ Bacon and Spinach or Vegetable Quiche
Bacon, spinach and cheese with peppers and onions or mushroom and spinach quiche.
~ French Toast
Cinnamon and vanilla french toast with bacon and homemade whipped cream.
~ Yogurt Parfait
Served with granola and fresh berries.
~ Bagels and Lox
Bagels served with cream cheese, north atlantic smoked salmon, capers and red onion.
~ Sweet Potato Hash
Served with sausage, peppers, onions and a fried egg.
~ Southern Breakfast
Eggs cooked your way, cheese grits served with bacon or sausage and toast.
~ Pancakes
Macadamia nut and date pancakes with maple sausage links.
~ Avocado Toast
Twelve grain toast with prosciutto, avocado, poached egg and sprouts topped with sesame seeds.

Lunch
~ Lobster, Chicken or Shrimp Salad Lettuce Wraps
Homemade salad with onions, peppers, celery, mayonnaise and seasonings served in bibb lettuce.
~ Caribbean Smoked Baby Back Ribs
5 Hour smoked Caribbean seasoned pork ribs glazed in a mango and rum BBQ sauce served with a french potato salad and baked beans.
~ Fresh Fish Sandwich
Lightly breaded, pan-seared fish filet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.
~ Fish or Shrimp Tacos
 Blackened or grilled served with peas & rice, salsa and all the fixings.
~ BBQ Pork Sliders
Served on a roll with bacon, melted cheese, lettuce, tomato, crispy onions and pasta salad.
~ Iceberg Ahead Salad
Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.
~ Cheeseburger in Paradise
Hand pattied burger grilled to perfection on a brioche bun with swiss cheese, LTO and homemade chips.
~ Curried Chicken Roti
West Indies curry marinated chicken with peppers, onions, chickpeas and brussel sprouts wrapped in a roti wrap served with an arugula salad.
 ~ Burrata Salad
Whole burrata over a warm spinach salad with a pancetta vinaigrette served with pickled red onion, mandarin oranges, cucumber and crispy pancetta.

Appetizers
~ Charcuterie Board
Assortment of meats and cheeses served with truffled mushrooms, olives and cheese stuffed peppers.
~ Guacamole & Homemade Salsa
 Freshly made guacamole served with chips and salsa.
~ Crab Stuffed Mushrooms
Maryland style crab filling stuffed in baby bella mushrooms topped with panko breadcrumbs and parsley.
~ Buffalo Lobster Bites
Fresh caught lobster, lightly fried and tossed in Franks buffalo sauce served with celery, carrots, blue cheese and ranch.
~ Baked Brie
Wrapped in a puff pastry topped with honey and toasted pecans served with apples and berries.
~ Spinach and Artichoke Dip
Mixed with sundried tomatoes, hearts of palm, parmesan and cream cheese served with pita chips.
~ Tenderloin Bruschetta
Filet strips served on toasted french bread topped with shallot, arugula whipped goat cheese.
~ Sundried Tomato Hummus
Homemade hummus served with assorted vegetables and crackers.

Salad
~ Classic Cesar
Homemade dressing, grilled romaine, parmesan and toasted croutons.
~ Tomato Caprese
Local heirloom tomatoes, buffalo mozzarella, fresh basil with evoo and white balsamic reduction.
~ House Salad
Mixed greens tossed in a vidalia onion vinaigrette wrapped in english cucumber with pickled red onions, shaved carrots and cherry tomatoes.
~ Hert Covert Salad
Blanched green beans in a creamy balsamic vinaigrette with pickled  red onion, golden raisins, sunflower seeds, cucumbers and tomatoes.
~ Watermelon Salad
Watermelon, arugula and fresh mint and goat cheese drizzled with a fig balsamic reduction.
~ Mixed Green Salad
Tossed in a maple vinaigrette, avocado, roasted golden and red beets, gorgonzola cheese and walnuts.
~ Kale Salad
Fresh kale mixed with a banana vinaigrette with toasted walnuts, apples and grapes with blue cheese crumbles.

Dinner
~ Caribbean Lobster
Fresh caught spiny lobster smoked on the green egg with a baked potato and grilled broccolini.
~ Grilled Steak and Mushroom Risotto
Marinated grilled steak served with a mushroom and cheese risotto and caramelized brussel sprouts, homemade bearnaise sauce.
~ Fresh Catch
Catch of the day served over toasted coconut rice, honey glazed sugar snap peas with a lemon caper beurre blanc.
~ Spanish Paella
Variety of seafood served family style over saffron rice and tomatoes.
~ Mongolian Fried Rice
Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice.
~ Spaghetti and Meatballs
Captain Cory’s famous meatballs with homemade marinara, fresh sourdough loaf and cesar salad.
~ Caribbean Jerk Chicken
Marinated grilled chicken smoked on the green egg served with sweet potato puree and asparagus topped with a pineapple salsa.
~ Grilled Rack of Lamb
Frenched rack of lamb grilled with a rosemary herb crust, roasted baby potatoes and broccoli.
~ Seared Scallops
Seared U10 scallops over sauteed zucchini paired with a pomme puree and romesco sauce.
~ Blackened Tuna
Served rare over sauteed spinach and a potato pancake with a creamy gorgonzola sauce.
~ Snapper Carbonara
Crispy skin seared snapper served over fettuccine and homemade carbonara sauce with bacon lardon.
~ Crispy Duck Breast
Pan seared, crispy skin duck breast with a cauliflower puree, maple glazed carrots and a cranberry reduction.

Dessert
~ Chocolate Soufflé
Dark chocolate, orange and Grand Marnier. Served with fresh berries.
 ~ Bananas Foster
Flambeed bananas in a local rum, brown sugar served in a phyllo cup with vanilla ice cream.
~ Bread Pudding
Brioche bread with bourbon, pecans and butterscotch topped with a caramel glaze.
~ Sorbet
Assorted local fruit sorbet with fresh mint.
~ Poached Pears
Red wine poached pears with caramelized oranges, whipped cream and a chocolate tuile.
~ Key Lime Pie
Pecan and graham cracker crust, fresh lime custard topped with a lime zest whipped cream.
~ Reese's Peanut Butter Pie
Oreo cookie crust, Reese's cup pieces, peanut butter infused whipped filling topped with caramel and chocolate sauce.
~ Cinnamon Apple Tart
Marinated apples, phyllo dough, baked to perfection.
~ Gluten & Dairy Free Brownie Cake
Brown sugar, coconut oil, almond flour and dark chocolate.

STANDARD SHIPS BAR
Vodka:  Stolichnaya, Titos
Rum:  Cruzan Dark, Light, Pineapple, Coconut | Goslings
Bourbon:  Woodford
Gin:  Tanqueray
Scotch:  Dewars
Tequila:  Milagro Silver | Milagro Reposado | Don Julio Blanco
Red Wine:  Italian: Cabernet | Merlot | Pinot Noir | Malbec | Rosso Di Montepulciano | Chianti
White Wine:  Chardonnay (Butter/Oaky) | Pinot Grigio (Crisp) | Sauvignon Blanc (New Zealand)
Rose:  French style - dry
Sparkling wine:  Prosecco
Welcoming Campagne:  Veuve Clicquot

House beer: Carib | Reef Life IPA | Beach Blonde Ale | Light beer per request