7-Day Charter Sample Menu - Chef Elizabeth Deringer

Day 1
Breakfast: Fresh fruit salad, chia yogurt parfait, warm banana muffins (GF option available)
Lunch: Grilled chicken salad with avocado, heirloom tomatoes & lemon vinaigrette
Dinner: Pan-seared halibut with cauliflower purée, asparagus & citrus beurre blanc
Dessert: Vanilla bean panna cotta with berry compote
Day 2
Breakfast: Scrambled eggs with chives, roasted sweet potatoes, and sautéed greens
Lunch: Zucchini noodle bowl with shrimp, cherry tomatoes & basil pesto
Dinner: Herb-crusted rack of lamb, truffle mash, and roasted root vegetables
Dessert: Flourless chocolate cake with whipped cream and raspberries
Day 3
Breakfast: Smoothie bowls with coconut, fresh mango & granola
Lunch: Seared ahi tuna salad with cucumber, radish, and sesame dressing
Dinner: Grilled filet mignon with wild mushroom risotto & broccolini
Dessert: Honey-roasted peach tartlets with almond crust (GF)
Day 4
Breakfast: Avocado toast with poached eggs and microgreens on GF sourdough
Lunch: Roasted vegetable and quinoa bowl with lemon tahini dressing
Dinner: Baked salmon with dill cream, sautéed spinach & lemon rice
Dessert: Coconut crème brûlée
Day 5
Breakfast: Omelets made to order with cheese, herbs, and seasonal vegetables
Lunch: Shrimp tacos with cabbage slaw and avocado-lime crema
Dinner: Chicken roulade with goat cheese, baby carrots, and herb jus
Dessert: Chocolate-dipped strawberries and pistachio shortbread
Day 6
Breakfast: Almond flour pancakes with maple syrup and berry compote
Lunch: Grilled vegetable and hummus wrap with arugula salad
Dinner: Lobster tail with garlic butter, corn purée, and grilled zucchini
Dessert: Lemon mousse with blackberry coulis
Day 7
Breakfast: Greek yogurt bar with toppings: nuts, seeds, honey, and fruit
Lunch: Cold soba noodle salad with edamame, carrots & sesame vinaigrette
Dinner: Braised short ribs with parsnip mash and glazed carrots
Dessert: Salted caramel pots de crème