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 BREAK
Sweet Potato Breakfast Hash
Sweet potato hash with pulled pork, fried egg, and crispy onions.

Zucchini & Feta Quiche and Ham & Cheddar Quiche
A choice of savory zucchini and feta or ham and cheddar quiche.

Churro French Toast
Served with whipped vanilla mascarpone and fresh berries.

Smoked Salmon Eggs Benedict
Poached eggs and smoked salmon served on fresh English muffins.

Breakfast Tacos
Italian sausage, fried egg, sharp cheddar cheese, and avocado.

MIDDAY
Greek Chicken Meatballs
Served with cheese-stuffed pitas, herby couscous, grilled halloumi, cucumber and tomato salad, and roasted garlic hummus.

Pork Banh Mi Burger
Topped with cucumbers, pickled vegetables, and Sriracha mayo, served with Asian carrot salad and sweet potato wedges.

Crispy Fish Tacos & Al Pastor Tacos
Crispy fish tacos with citrus slaw and chipotle crema alongside Al Pastor tacos with pineapple and Oaxaca cheese.

Tuna Poke Bowl
Tuna with garlic edamame, carrots, lime cucumbers, avocado, and wakame, served in crispy rice paper bowls.

Crab Cakes & Spring Vegetable Salad
Crab cakes served with a fresh spring vegetable salad, Champagne vinaigrette, and freshly baked focaccia.

HORS D’OEUVRES
Whipped Feta Crostini
Topped with blackberries and pepper salami.

Poached Shrimp
Served with garlic aioli.

Gazpacho Shooters
Served with mini grilled cheese.

Sea Bass Ceviche
Fresh sea bass with mango and jalapeño salsa, served with tortilla chips.

Goat Cheese & Caramelized Onion Stuffed Mushrooms

MAIN
Pistachio-Crusted Halibut
Served with roasted corn and jalapeño aguachile, lemon couscous, and sautéed green beans.

Prosciutto & Herb Pork Loin
Served with creamy sweet potatoes, honey-roasted carrots, and sautéed asparagus.

Red Wine-Braised Beef
Served with fresh tagliatelle and shaved Parmesan.

Roasted Airline Chicken Breast
Served with garlic mashed potatoes, sautéed kale and mushrooms, roasted cauliflower florets, and chicken jus.

Seared Red Snapper
Served with lemon risotto, blistered cherry tomatoes, and grilled asparagus.

DESSERT
Vanilla Bean Panna Cotta
Served with lemon curd and baked Italian meringue.

Bourbon Brownie
Topped with whipped dulce de leche and chocolate crunch.

Warm Butter Cake
Served with raspberry coulis and vanilla bean ice cream.

Key Lime Pie
Finished with toasted meringue.

Espresso Chocolate Mousse
Served with hazelnut crémeux and Chantilly cream.