LIQUID SKY Catamaran

Sample Menu from Chef Amber

Breakfast

• Eggs Benedict with Miso hollandaise and Swiss chard
• Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond
• Turkish Eggs with homemade chili oil, fresh herbs, and freshly baked bread for dipping
• Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes
• Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast
• Build your own freshly baked bagel with LOX, bacon or veggie options
• Breakfast sides: Fresh Fruit Platter, Pastrices, Cold Cuts and Cheese

Lunch

• Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion, and carrot with fresh limes, toasted sesame, and cilantro
• Pulled pork tacos with salsa verde and pickled onions. Served with chili & lime salt corn ribs.
• Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes, and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan
• Caribbean Jerk Shrimp Bowls with rice and roasted sweet potato topped with Mango Salsa, Plantains, fresh lime cheeks and cilantro
• Greek meatballs with fresh cucumber tzatziki, marinated tomato salad, herbed leaf salad, tahini dressing, and freshly made flatbread

Appetizers

• Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli
• Assorted dim Sum with dipping sauces.
• Smoked salmon carpaccio with capers and herbs with crème fraiche
• Watermelon, feta, and mint with lemon vinaigrette and black olives
• Burrata and Steak Crostini with arugula and pine nuts
• Passion fruit, grapefruit and pomegranate ceviche with local Caribbean fish

Mains

• Beef tenderloin, red wine jus, and miso glazed eggplant and green asparagus.
• Thai-style fish with lemon grass, chili, and garlic. Served with spicy cucumber salad and coconut rice
• Assorted sushi selection
• Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin, and parmesan cream with furikake
• Lobster Tails poached in herb-infused butter with risotto fresh herbs, and lemon

Desserts

• Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream
• Coconut panna cotta with brown butter tuille and honey citrus compote
• Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries
• Brown sugar pavlova with caramelized peaches and champagne sorbet
• Affogato with homemade condensed milk ice cream and Biscotti Biscuit