KARMA

Karma Catamaran Daisy’s Sample Menu

DAYBREAK

Toasted Sourdough topped with Avocado, Fresh Mozzarella, shaved cucumber, Thai basil flowers, and drizzled lemon oil
Poached Eggs on a Toasted Brioche Bun with fresh lobster, gruyere cheese, and flamingo spinach topped with hollandaise
Crepes with Smashed Berries and Mascarpone Cheese, topped with local honey, mint leaves, and Caribbean rum whipped cream
Coconut Halves with Blended Acai, boat made granola, topped with fruit, hemp hearts, peanut butter, and creme fraise
Roasted Sweet Potato and Bacon Breakfast Tacos topped with chipotle black beans, cotija cheese and cilantro lime sauce
Banana Fosters French Toast with challah bread, caramelized bananas, Sweet pecans, Rum sauce, and Fresh vanilla cream
Grilled Shrimp and Cheesy Grits topped with fried eggs and spring onions

MIDDAY

Shiso SpicyTuna with a ponzu sauce, garnished with microgreens, habanero, and topped with tamari caviar
Wagyu Beef Sliders with caramelized onions, arugula, and truffle aioli on brioche buns
Heirloom Tomato and Burrata with genovese basil, and a balsamic reduction
Pulled Pork Boa Buns with pickled onions, cilantro and grilled pineapple
Blood Orange Glazed Duck with shaved radish, carrot, cucumber, blood orange, chili, spring onion and a citrus vinaigrette
Elite Nachos topped with feta cheese, roasted red peppers, ground elk and jalapeño crema
Tropical Quinoa Salad with Grilled Salmon, pomegranate puree, mango and toasted almonds

STARTERS

Caribbean Conch Salad with fresh squeezed lime, topped with local mango, cilantro and spring onions
Foie Gras Torchon served with a spiced fig compote and toasted sourdough
Smoked Salmon Canapés with Mascarpone cheese on a cucumber round, topped with shaved radish and a sprinkle of lemon dill oil
Cantaloupe Prosciutto Mozzarella rounds with a mint and balsamic glaze
Bacon Wrapped Apricots with Sage
Arugula Salad with Grapes and Honey Cinnamon Goat Cheese covered in pecans on a bed of lightly olive oil dressed arugula
Curried Caught Mahi Buttered Bites with mango chutney
Array of Fine Cheeses, Cured meats, Fresh fruit and crackers compiled together

MAIN

Filet Mignon Rossini Beef tenderloin topped with black truffle, served with a Madeira wine reduction, pommes dauphine, and haricots verts
Boat Made Linguine Pasta with Butter Champagne Shrimp, roasted tomatoes, shaved parmesan and parsley
Chimichurri Steak with Blueberry Chanterelles and Boat made Bread
Freshly Caught Lemon Butter Lobster with a Citrus Salad
Seared Scallops on Mushroom Risotto with Broccolini and a Kale Lemon Parmesan Salad
Herb Crusted Rack of Lamb with spiced butternut squash puree, blistered asparagus, and mint raita
Boat Made Thin Crust Pizzas from classic margheritas to cured meats and roasted vegetables

DESSERT

Light and Airy Grand Marnier Soufflé with a hint of orange liqueur, served with a vanilla bean anglaise
Key Lime Creme Brûlée with candied Limes and fresh berries
Lemon Lavender Basque Cheesecake
Gold Dusted Chocolate Strawberries served with French Vanilla Ice Cream
Caribbean Rum Tiramisu with Whipped Cream and Dark Chocolate Dust
Pavlova Nests with a Berry Compote and Whipped Cream
Soft Carrot Cake Cups with Smooth Sweet Cream Icing

After-dinner drinks: Cognac, port, or a selection of aged single malt scotches