INDIGO II POWER CATAMARAN

SAMPLE MENU from Bianca

Gluten-free, dairy free, and vegan options are available

BREAKFAST

Breakfast is served every morning with cereals, jams, spreads, tropical fruits with coffee, and a selection of teas and fresh fruit juice

• Eggs benedict served on a homemade English muffin with crispy bacon and ham topped with a luxurious creamy hollandaise sauce and micro greens served with avocado mixed green salad.
• Crepes Fresh berries and cream, banana and Nutella, homemade basil pesto tomato and cream cheese
• Belizean-styled breakfast: Homemade tortillas/ fry jacks served with refried beans, scrambled eggs, crispy bacon, and fried plantains.
• Delicious cinnamon French toast topped with caramelized amaretto apples and honey-whipped mascarpone
• American breakfast served with homemade pancakes, scrambled eggs, and crispy bacon served with maple syrup.
• Chia raspberry pudding served with freshly baked scones
• Berry or Banana cocoa power smoothie bowls served with hemp seeds, toasted coconut, fresh fruit toppings and drizzled with nut butter
• Baguette toast Served with avocado cherry tomatoes, and a poached egg topped with micro greens and sunflower seeds

LUNCH

• Ahi Tuna poke bowls served with sticky coconut rice, mango, edamame beans, avocado, crispy fried shallots, and toasted sesame seeds drizzled with ginger ponzu siracha mayo dressing.
• Greek chicken souvlaki skewers topped with pomegranate seeds served with garlic hummus, coconut tzatziki with a Greek marinated salad drizzled with a lemon tahini dressing
• Fresh herbed pesto angel hair pasta tossed with fried cherry tomatoes, grilled lemon butter shrimp topped with toasted almonds
• South African Babootie served with a pickled tomato onion salad and freshly sliced bananas
• Quiche with a sweet potato crust filled with butternut and caramelised onions or bacon, spinach and feta
• Coffee and Cacao rub pork ribs Coated with a homemade barbeque sauce served with a Caribbean pineapple coleslaw and Mexican styled corn on the cob
• Burgers in paradise served on a homemade bun stuffed with feta cheese and topped with sweet jam fried onions and avocado
• Caribbean grilled chicken salad served with crispy bacon bits on a bed of mixed greens
• Blackened local fish served with a tropical quinoa salad

APPETIZERS

• Fresh Coconut shrimp ceviche served with tortilla chips.
• Marinated beet carpaccio salad With spinach and honey-toasted pecans
• Caprese salad drizzled with a sweet balsamic glaze.
• Watermelon and feta cheese stack topped with fresh blueberries and toasted pistachios with a sweet balsamic mint dressing.
• Thai mango salad served with coconut battered shrimp skewer.
• Belizean Tostones topped with pulled pork and a pineapple avocado salsa.
• Caramelized bacon-wrapped pear stuffed with goat cheese with a honey butter glaze
• Refreshing watermelon and tomato gazpacho-topped watermelon chunks.
• Mini Filo Pastry Stuffed with Spinach and Feta
• South African samosas are Filled with chicken curry and a sweet chili banana sauce.

ENTREES

• Bacon-wrapped chicken served with sweet fried plantains and a creamy Tuscan sauce.
• Beef tenderloin on a bed of sweet potato mash served with sauteed garlic asparagus topped with a blue cheese peppercorn sauce
• Local pan-fried fish fillet served on a bed of sauteed vegetables with a lemon caper shallot sauce.
• Caribbean coconut curry shrimp served with coconut rice and beans and a side vegetable
• Pork tenderloin stuffed with caramelized brandy plums and shallots on a bed of roasted garlic butter bean puree served with roasted cumin, sweet potato, and butternut.
• Creamy white wine Lobster Risotto (seasonal) served with grilled garlic broccolini.
• Herb-crusted fish fillet served with a romesco sauce and a refreshing mixed green salad.

DESSERT

• Basque burnt cheesecake topped with a passion fruit coulis
• Decadent Rum infused chocolate tart served with whipped orange cream
• Key lime pie
• Roasted vanilla bean pear on a bed of Greek yogurt sprinkled with toasted almonds
• South Africa Malva pudding served with a warm custard sauce.