Ocean Vibes

OCEAN VIBES SAMPLE MENU FROM CHEF ELISE – AKA- THINGS SHE LOVES TO COOK!

DAYBREAK

Patatas Bravas with lemon garlic aioli and choriz- Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.

Mushroom Omelet- Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.

Eggs Benedict- Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.

Huevos Rancheros- Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream

Gallo Pinto- Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas

Quiche- With onions, leeks, mushrooms, smoked ham, and Swiss cheese

Egg Strata- Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage

Homemade Bagels & Smoked Salmon- Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges

Crepes- Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries

Breakfast Pastries- Homemade muffins, pain au chocolat, croissants, and cinnamon rolls

MIDDAY

Ahi tuna with Chimichurri Arugula– Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado

Four Cheese and Mushroom Flatbread- Asiago, Romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction

Five Spice Chicken Báhn Mì- Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise Salad-  Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon- garlic vinaigrette

Spicy Grilled Shrimp Tacos- Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn

Yellow Submarine- Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.

Mediterranean Pita Bar- Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita

APPETIZERS

Caprese salad- Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.

Indian Sampler- Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.

Homemade hummus platter- Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots. How are you

Bruschetta- Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic

Gazpacho- Served refreshingly chilled with fresh bread

Marinated tuna poke- Hawaiian style with sticky rice and plum sauce

Ceviche- Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro

Stuffed Endive Boats– With pear and gorgonzola, topped with walnuts and honey

MAIN

Ginger marinated pork tenderloin with peanut sesame noodles. Served with roasted bok choy and mixed vegetables.

Roast Chicken Breast and Butternut fettuccine. Topped with Gorgonzola and toasted walnuts.

Roasted Vegetable Hummus bowl- Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives

West African Peanut Soup- Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts

Black Bean Soup- Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations

From the Sea

Tarka mahi mahi- Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi

Chilean sea bass- With spaghetti squash and scampi butter

Smoked tea red snapper- With tangy mango salsa and butterfly pea flower rice

Grilled lobster and porcini port wine risotto- Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter

DESSERT

Molten Chocolate Lava Cake- Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.

White chocolate cheesecake- Drizzled with a blueberry coulee.

Tiramisu- Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.

Pies- Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.

Vegan Flourless chocolate cake- This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.

Almond Kringle- Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.

Sorbets and Sorbettos– Dairy free lemon, raspberry, watermelon, or dark chocolate.

BAKERY
During charter, I prepare all baked goods from scratch.

• Sourdough- Homemade sourdough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
• Yeast- English muffins, artisan no knead loaf, burger buns, Croissants.