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MARIA THERESE - Sample MENU
Weekly Sample Menu
Day One
Welcome Snacks
Dressed oysters on the half shell
Assorted savoury pate à choux
Dinner
Moqueca – Brazilian seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce
Served with rice & Brazilian cheese bread
“Key Lime Pie” Pavlova
Day Two
Breakfast
Individual Shakshukas & Mediterranean sausage
Fresh pita bread, labneh, & fresh fruit
Lunch
Korean slow-cooked pork belly lettuce wraps
Scallion pancakes & steamed rice
Traditional sauces and pickled veggies
Happy Hour
Seared scallops with Parmesan espuma
Dinner
63-degree sous vide egg in miso soup
An assortment of traditional Japanese omakase plates:
Steamed gyoza
Fresh nigiri
Hand-rolled sushi
Matcha-burnt Basque cheesecake
Day Three
Breakfast
Lobster Benedict on a potato rosti
Hollandaise sauce
Fresh blueberry muffins & tropical fruit
Lunch
Thai lemongrass and ginger crispy chicken wings
Cucumber & mango salad with a ginger vinaigrette
Egg fried rice
Happy Hour
Pork Katsu Bites
Dinner
Roasted peach caprese
Agnolotti del Plin in a brisket sauce with ricotta cream & crispy sage
Blood Orange Tiramisu
Day Four
Breakfast
Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs
Fresh fruit plate & overnight oats
Lunch
Tuna Poke Mosaic
Happy Hour
Lobster tuile sandwiches filled with lobster bisque mousse
Dinner
Thai crispy rice salad
Crispy duck leg confit Khao soi curry
Fresh cardamom & chai ice cream with babka bits
Day Five
Breakfast
Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco
Homemade muffins & fresh fruit plate
Lunch
Olive oil poached tuna loin
Nicoise salad of fresh greens, haricot vert, tomatoes, fingerling potatoes & a hard boiled egg
Happy Hour
Assorted charcuterie & crudite
Dinner
French onion soup
Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus
Chiffon cake with fresh berries
Day Six
Breakfast
Cinnamon Brioche French Toast
Glazed banana & whipped mascarpone
Soft-boiled eggs, bacon and yoghurt parfaits
Lunch
Greek-style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces
Happy Hour
Crispy rice paper tacos with bang bang shrimp
Dinner
Watermelon, feta & mint salad
Moroccan fish tagine & saffron rice tahdig
Roasted za’atar cauliflower with garlicky lemon tahini
Pistachio creme brulee
crewed@visailing.com | (800)382-9666 | (941)966-9387