LE REVE Catamaran

LE REVE CATAMARAN CHEF SANDY’S SAMPLE MENU

DAYBREAK

Each breakfast is served with fresh, in-season fruit, coffee, tea, and juice.

• Migas is a Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese, and salsa. It is served with sausage or bacon on the side. This is a charter guest favorite!
• “Stuffed” French Toast—Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar, and walnut “stuffing” perched on top. Maple syrup and bacon or sausage are on the side.
• Omeletes to Order – Classic French Omelette with your choice of assorted fillings. Served with sausage or bacon and toast with jams.
• Breakfast Tacos -sausage, potato, egg salsa, and cheese nestled inside soft, warm flour tortillas.
• Traditional Eggs Benedict – Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.
• Smoked Salmon Platter – Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers, and Fresh Dill served with toasted English Muffins.
• Ultimate Banana Walnut Pancakes with Maple Syrup – The name says it all! With sausage or bacon on the side.
• Lighter Fare Options include yogurt and Homemade Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, and Soft-Boiled Eggs.

LUNCHES

• Stacked Seafood Salad—A delicious and nutritious hearty meal prepared salad-style. A layer of greens dressed in boat-made Green Goddess dressing is topped with layers of egg salad, bacon, seasoned heirloom tomato, ripe Haas avocado, and a trio of lump blue crab salad, seared ahi salad, and lobster salad! Served with fresh, boat-made bread. Amazingly delicious!
• Grilled Shrimp Caesar – Classic Caesar Salad with grilled shrimp, homemade dressing, and freshly toasted croutons. Topped with Parmigiano Reggiano shavings.
• Crab Cakes with Farmers Market Quinoa Salad – Lump Blue Crab Cakes topped with homemade remoulade sauce served beside a Farmers’ Market Quinoa Salad featuring roasted veggies and fresh herbs
• Smoked Pulled Pork Quesadillas – Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown. Served with Creamy Caribbean Slaw
• Chimichanga Bowls – An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa and sour cream
• Smoked Turkey Club Sandwiches- Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce, and Tomato with a boat-made herbed aioli. Served with chips on the side.
• Tuna Avocado Wrap—This is Great for lunch underway. Delicious tuna salad with creamy avocado slices is wrapped in a handy package that’s easy to enjoy when the boat is moving. Served with chips.
• Chicken Salad Medley— Why choose when you can have both? Traditional Chicken Salad and Caribbean Curried Chicken Salad are served over greens with your choice of bread, crackers, or lettuce wraps on the side.
• Chef’s Salad- turkey, ham, hard-boiled eggs, cheeses, and veggies over greens with Chef’s Special dressing and boat-made toasty garlic croutons
• Individual Rustic Spinach and Bacon Quiches – Light and creamy eggs with spinach, bacon and a mix of cheeses nestled inside a flaky crust and served fresh from the oven with a side salad.
• New England-Style Lobster Roll—When fresh lobster is available, there’s no better lunch than a Lobster Roll! Succulent chunks of lobster mixed with mayo, celery, chive, and lemon are piled high on a grilled split-top roll.chips complement a side of potato, which is this quintessential New England-style treat.
• Moo Shu Pork or Chicken with Veggie Fried Rice- Delicious Asian-style pork or chicken stir-fried with crisp veggies and served with boat-made pancakes. Crispy Veggie Fried Rice is served on the side.

COCKTAIL HOUR SNACKS

• Crab Avocado Mango Stack: The Bottom layer is mango salsa, the middle layer is ripe avocado, and the top layer is succulent lump crab mixed with remoulade sauce. It is served with crackers and tortilla chips.
• Mediterranean Charcuterie: boat-made hummus, dry salami or chorizo, feta cheese, gourmet olives, and crudite served with pita chips.
• Mahi Mahi or Wahoo Ceviche – Tender, boat-caught fish marinated in lime juice with tomato, onion, cilantro, and seasonings, served with corn chips.
• Spinach Artichoke Spread – A classic favorite. Cheesy spinach and artichokes served warm with crusty bread and crackers.
• Artisanal Cheese Board – Assorted Cow, Goat, and Sheep’s Milk Cheeses, Dry Salami, Fruits, Nuts, and Crackers
• Ahi Tuna Poke – Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings, and green onions.
• Spicy Garlic Chicken Flatbread – A unique twist on a classic. A garlicky chicken mixture with mozzarella cheese atop a crispy crust.
• Ahi Avo Nachos: Sesame wonton crisps topped with seared ahi tuna, silky avocado, a touch of wasabi mayo, a garnish of seaweed salad, and sweet pickled ginger.
  Caramelized Onion, Mushroom, Apple, and Gruyere Tartlets—The flavors of caramelized Onion, sweet, buttery Apple, nutty Gruyere Cheese, and earthy Mushrooms combine perfectly in this gorgeous, crispy, flaky tartlet. It’s amazing with a glass of your favorite red or white wine!

MAINS

• Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes – Pan seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce. Served with a green veggie on the side. Suggested wine pairing: Josh Pinot Noir
• Lemon Herb Chicken and Veggie Skewers – Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo, or wild rice in a brown butter herb sauce. Suggested wine pairing: White Haven Sauvignon Blanc
  Sweet and Savory Pork Tenderloin with Creamy Garlic Polenta – Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side. Suggested wine pairing: La Crema Pinot Noir
• Filet Mignon with Scalloped Potatoes and Roast Veggies – Delicious filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables. Suggested wine pairing: Rodney Strong Cabernet Sauvignon
• Seared Tuxedo Tuna – Boat Caught Ahi Yellowfin Tuna is seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad. Suggested wine pairing: Flowers Pinot Noir
• Caribbean Jerk Chicken – Caribbean Jerk Chicken is served with pan-fried plantains, traditional rice and “Peas,” and green vegetables or salad. Suggested wine pairing: Decoy Pinot Noir
• Creamy Lemon Mahi Mahi Piccata – Delicious, lemony Mahi Mahi Picatta over rice or orzo with capers and a Caprese-style salad on the side. Suggested wine pairing: Rombauer Chardonnay
• Steamed Lobster with Garlic Lime Butter – Let’s get diving! You catch ’em, and we’ll cook ’em up! Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime drawn butter, and lightly grilled, served with a green vegetable or salad and a rice or pasta dish. In New England, this dish is served with New England lobster fresh from the fishmonger as we don’t dive in the Northeast. Brrr! Suggested wine pairing: Veuve Cliquot Ponsardin French Champagne
• Shrimp Etoufée – New Orleans-style Shrimp Etoufeé served over a pillow of white rice with homemade rosemary garlic bread on the side. Suggested wine pairing: Artemis Cabernet Sauvignon
• Chicken Marbella – A succulent and flavor-packed chicken dish marinated in olives, dates, capers, red wine vinegar, and spices. The perfect balance of sweet and savory flavors served atop pearled cous cous. Suggested wine pairing: La Crema Chardonnay
  

  DESSERTS

• Molten Chocolate Soufflé – Chocolate heaven, served with ice cream and a sprinkle of powdered sugar
• Mango Nectarine Crumble – Delicious In-Season fruit with a crispy topping. Served warm from the oven topped with whipped cream or vanilla ice cream
• Classic Key Lime Pie – Sweet and Tart Key Lime Custard in a Home-Baked Graham Cracker Crust with Whipped Cream
• Hot Buttered Rum Salted Caramel Cheesecake – Amazing cheesecake topped with boat-made salted caramel sauce. Chef’s favorite dessert!
• Cookies and “Milk”—The Captain’s favorite: Classic fresh-baked Chocolate Chip Cookies, warm from the oven, served with a chilled shot of Bailey’s and Banana Rum.
• Chocolate-dipped Coconut Macaroons – Light and tender coconut cookies dipped in a silky dark chocolate ganache.
• Mini Banana Splits – Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts and sprinkles
• Coconut Caribbean Blondie – Coconutty and nutty, this delicious twist on a “blondie” is fantastic served right from the oven with a scoop of Vanilla!
• Profiteroles are light, fresh-baked pastries stuffed with boat-made Chocolate and Vanilla ice cream, then topped with whipped cream and boat-made small-batch chocolate and salted hot-buttered-rum caramel sauces.
• Hazelnut Cheesecake Bars: Gorgeous cheesecake squares on a graham cracker or shortbread crust with a gorgeous hazelnut swirl, finished with Maldon Sea Salt.