SYNERGY

SYNERGY MOTOR YACHT AUDREY’S SAMPLE MENU

This is fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability.

DAYBREAK
All breakfasts are served with fresh fruit platters.

• Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
• Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
• Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
• Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
• Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
• Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
• Crème Brûlée French toast with honey mascarpone, charred peaches and candied bacon, served with eggs to order

MIDDAY

• Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
• All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
• Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
• Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
• Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
• Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
• Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

APPETIZERS

• Salmon tartare, roe, whipped dill ricotta on blini  – Paired with Hugo
• Cabbage and Pork Dumplings – Paired with Lemongrass and Ginger Margarita
• Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired with Manhattan
• Loaded Greek-inspired Nachos – Paired with Smoked Old Fashioned
• Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
• Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
• Conch ceviche with fried wontons – Paired with White wine sangria

MAIN
Below is featured a sample wine pairing by our Sommelier

Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks paired with 2019 Noella Morantin ‘LBL’ Sauvignon Blanc
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips paired with 2018 Claude Marechal Chorey Les Beaune Burgundy
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce paired 2019 Jean-Claude Rateau ‘1er Cru Les Coucheraies’ Beaune Chardonnay
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon compound butter, zucchini tuile paired with 2019 Cakebread Pinot Noir Two Creeks Vineyards
Seabass Ramen- Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg paired with a 2017 Domaine Rougeot ‘La Combe Bazin’ St Romain
Beef Short Ribs Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots served with a 2008 Penfolds Bin 407 Cabernet Sauvignon
Chicken Roulade stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir
Moroccan inspired Lamb – Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes, roasted grapes, mint sauce, paired with a 2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

DESSERT

• Coconut rum infused crème brûlée with seasonal berries
• Key lime pie on graham and toasted pecan crust with burnt meringue
• Passion fruit and mango tart with strawberry coulis
• Oreo cheesecake with white chocolate ganache
• Rum fudge pie with orange zest and mint glaze
• Chocolate Mi-cuit (Lava cake)
• Skillet chocolate chip cookie, brownie chunks, and ice cream