Wonderway

Wonderway Catamaran Chef Allison’s Sample Menu

All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices

DAYBREAK

Shakshuka with Avocado, Feta, and Lots of Fresh Herbs. Bacon and Homemade Sourdough Toast to Accompany
Lemon Ricotta Pancakes Served with Warm Blueberry Compote
Baked French Toast Casserole Topped with Fresh Berries, Powdered Sugar, and a Drizzle of Warm Maple Syrup
Lox Bagel Buffet Comprised of Smoked Salmon, Capers, Cucumber, Tomatoes, Red Onion, Chive Cream Cheese, Toasted Bagels, and Fried Eggs
Chocolate Banana Nut Bread Accompanied by Berry Yogurt Parfaits and Crispy Bacon
Frittata Filled with Seasonal Vegetables, Goat Cheese, and Prosciutto
Eggs Caprese – Toasted Homemade Sourdough Bread Topped with Pesto, Prosciutto, Sliced Tomato, and a Fried Egg with a Drizzle of Balsamic Glaze

MIDDAY

Sesame Crusted Tuna Poke Bowl Topped with Edamame, Red Cabbage, Shredded Carrots, Cucumber, Seaweed Salad, and Pickled Ginger
Lobster Cobb Salad – Chopped Local Anegada Lobster Mixed with Grape Tomato, Avocado, Bacon, Green Onion, Sharp Cheddar, and a Hard d Egg Tossed in a Creamy Tarragon Dressing Served on a Bed of Lettuce
Mexican Street Corn Steak Tacos Accompanied by Chips and Salsa for the Table
Caribbean Chicken Salad – Diced Jerk Chicken, Celery, Red Grapes, Mango and Apple Tossed in a Creamy Mango Curry Dressing. Served on a Bed of Local Lettuce and a Side of Toasted Baguettes
Grilled Chicken or Steak Kebabs Served with a Greek Salad, Toasted Pita Bread, Hummus and Tzatziki
Blackened Shrimp Tacos Served with a Mango Pineapple Slaw and Lime Crema

APPETIZERS

Charcuterie Board Filled with Assorted Meats, Cheeses, Chutneys, Crackers, and Nuts
Warm Spinach and Artichoke Dip Served with Tortilla Chips
Cantaloupe Melon Wrapped in Prosciutto and Drizzled with Balsamic Glaze
Caprese Salad
Baked Brie Topped with Pomegranate Seeds and a Drizzle of Honey Served with Bagel Chips
Homemade Hummus Served with a Variety of Seasonal Vegetables and Pita Chips
Antipasto Skewers Comprised of Vintage Cheddar, Salami, Pesto, and Pimento Stuffed Olives

MAIN

Maple Rum Pork Chops Topped with a Maple Mustard Dressing. Served with a Brown Butter Sweet Potato Puree and Balsamic Broccolini
Blackened Halibut Served with a Coconut Rice Pilaf and Citrus Avocado Salsa
Chicken Piccata Served Over Spaghetti. Homemade Sourdough Focaccia to Accompany
Seared Garlic Herb Tuna with Sauteed Peppers and Pea Puree Drizzled with a Soy Ginger Reduction
Wild Mushroom Risotto Topped with Crispy Prosciutto
Sous Vide Ribeye Steak Served with Chimichurri and Roasted Garlic Whipped Cauliflower
Mahi Mahi With Thai Coconut Curry Sauce Accompanied by White Rice and Roasted Carrots

DESSERT

Crème Brûlée Topped with Fresh Berries
Vanilla Panna Cotta Topped with Diced Mango
Warm Peach Cobbler Served with a Scoop of Vanilla Bean Ice Cream
Lemon Cheesecake Swirled with Raspberry Purée
Tiramisu
Fresh Mixed Berries Layered with Chantilly Cream and Topped with Graham Cracker Crumbles
Warm Fudge Brownie Served with a Scoop of Vanilla Bean Ice Cream and a Salted Caramel Drizzle