GYRFALCON

Gyrfalcon Catamaran Chef Helen’s Sample Menu

Fresh local fruit plate and a variety of fresh baked muffins and pastries daily

DAYBREAK

Vegan overnight oats with honey and chia
Granola and breakfast cereal bar with Greek yogurt
Bacon and Sausage
Eggs and omelets cooked to order
Toast and variety of jam
Rotating Specials:
Crispy Potato pancakes with applesauce and chive sour cream dipping sauces
Waffles w/ topping bar, fruit compotes, fresh whipped cream
Sausage and Sweet Potato hash
Crab Cake Eggs Benedict
Bagel and Lox plate, red onion, tomato, capers
Avocado toast with tomato, feta, olive oil, herbs
Blueberry pancakes with lemon curd

MIDDAY

Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan
Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa
Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers
Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini
Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans
Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points
Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad

APPETIZERS

Charcuterie board, assorted cheeses, nuts, fruits, and jams
Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita
Mini lump Blue Crab Cakes with remoulade dipping sauce
Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces
Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers
Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce
Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema
Flatbread with Fig, Manchego, Arugula, Balsamic Glaze, Walnut

MAIN

Chicken Picata, tomato herb linguine, sauteed yellow squash
Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil
Barbecue pork ribs, truffle Mac and cheese, roasted broccolini
Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo
Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion
Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts
Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce

DESSERT

Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp
Lemon cake with blueberry coulis and fresh made whipped cream
Creme Brulee with fresh berries
Flourless chocolate cake with raspberry sauce and vanilla ice cream
Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble
Godiva Bananas Foster – Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur