OCEAN KITTY

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAKAll breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.

Quiche LorraineA classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.

Potato & Kale FrittataA rustic baked frittata with tender potato and kale.

Open-Faced Smoked Salmon BagelHerb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.

Traditional PopoversGolden, airy popovers served warm with huckleberry jam.

Egg White BowlEgg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.

Portobello & Baked EggHerby roasted portobello mushroom with a baked egg, feta, and basil oil.

Citrus Salad with Mint & PomegranateSeasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.

MIDDAYVietnamese Prawn Glass Noodle SaladPrawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.

Layered Crab & Avocado SaladFresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.

Mediterranean Octopus SaladTender octopus with fresh vegetables, orzo, and asparagus.

Ahi Poke BowlAhi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.

Chicken Chimichurri BowlGrilled chicken with chimichurri over farro, finished with pickled onions.

Seasonal Chickpea & Avocado SaladChickpeas, corn, cucumber, peppers, herbs, and avocado.

Prosciutto & Arugula Artisan PizzaHand-finished artisan pizza topped with prosciutto and peppery arugula.

HORS D’OEUVRESDeviled Eggs with CaviarA classic bite elevated with caviar and fresh herbs.

Prosciutto-Wrapped AsparagusTender asparagus wrapped in prosciutto.

Seasonal Grazing BoardCured meats, cheeses, fresh produce, and accompaniments.

Lightly Blackened PrawnsServed with avocado mousse, mango relish, and cilantro.

Salmon CrudoFresh salmon with Fresno chili, avocado, and lime.

Coconut ShrimpCrispy shrimp with sambal aioli, daikon slaw, and furikake.

Crispy Cauliflower BitesServed with garlic chili cashew crème.

Caramelized Onion & Leek TartletsFinished with watercress and shaved parmesan.

Watermelon & Feta SaladWatermelon, feta, mint, and watercress with balsamic reduction.

MAINPan-Seared ScallopsGolden scallops basted with butter, herbs, and aromatics.

Herb-Crusted Rack of LambRosy roasted lamb with a savory herb crust and seasonal greens.

Grilled Filet MignonServed with wild mushroom risotto, broccolini, and pan jus.

Local Sea BassFinished with miso brown butter and served with coconut bamboo rice and citrus carrots.

Seafood PaellaPrawns, mussels, peas, and herbs in a deeply savory saffron rice.

Chicken ManestraChicken served over seasoned rice with olives and Mediterranean flavors.

Beet Gnocchi with Brown Butter & SageEarthy beet gnocchi finished with nutty brown butter and aromatic sage.

DESSERTChocolate Ganache CakeDark ganache with sugared raspberries, white chocolate, and flaked salt.

Banana Brûlée TartTorched banana custard tart finished with fresh strawberry.

Fresh Berry TartPastry cream tart with strawberries, blueberries, and blackberries.

Panna Cotta with Macerated BerriesSilky set cream with poppy seed and macerated berries.

Carrot Cake with Cream Cheese FrostingTopped with toasted cashews and carrot curls.

Strawberry TrifleLayers of sponge, cream, and fresh strawberries.

Saffron Lemon Crème BrûléeSilky custard with burnt vanilla and macerated strawberries.

Grilled Peach with Brioche CrumbleWarm peaches with brown butter, pecans, and ice cream.