Madrigal V - Crewed Catamaran Yacht Charter

Madrigal V Sample Menu

BREAKFAST

Homemade cinnamon rolls with a seasonal fruit platter, followed by creamy, farmers style scrambled eggs, sausage and potatoes, mushrooms, caramelized onions and bell peppers.

Slices of lemon loaf with a fresh fruit salad followed by ham, aged cheddar, roasted red peppers and egg sandwiched between a toasted english muffin and served with home fries.

Freshly baked berry muffins served with an assortment of fruits and followed by classic Eggs Benedict with perfectly poached eggs and a side of avocado.

Crispy, buttery apple marzipan Bear Claws with fresh fruits, followed by Lox bagels with smoked salmon, cream cheese, tomato and finely sliced red onion.

Chia seed pudding with cinnamon baked apples followed by spiced sweet potato pancakes, labna yogurt, honey and crushed walnuts.

Yogurt parfaits with lime & dates served with a tropical fruit salad followed by black bean omelettes filled with queso fresco, avocado and cherry tomatoes and topped with cilantro.

A fresh fruit smoothies served with crunchy French Toast crusted in pumpkin, sunflower, and chia seeds, topped with apple sausage & crispy bacon and drizzle with Maple syrup.

LUNCH

Fresh local fish, grilled with lemon and served with crispy potato wedges, tarter dipping sauce, homestyle coleslaw, pickles and a green salad with a creamy lemon dressing.

Toasted baguettes filled with slices of steak, mushroom, onion, green peppers and melted Swiss cheese topped with horseradish aioli, served with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped with pepperoni, olives, feta, marinated bell peppers, garlic, chili and melted fresh mozzarella served with a garden salad and garlic knots.

Build your own Vietnamese Summer Rolls with cold cooked prawns, bbq pork, tofu assorted vegetables and greens, add some herbs with a peanut or chili sauce and enjoy a green papaya salad and rice noodle salad on the side.

Fish Tacos with local caught fish, guacamole, lime black beans, slaw and pickled vegetables, and a dollop of chili sour cream served with papas bravas.

Thai Beef Salad with rice noodle tossed with seared beef slices, sweet peas, cucumber, carrot and fresh herbs topped with bean sprouts and peanut and finished with a lime, ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple, purple slaw and pickled jalapeño with sour cream and served with a potato salad and sea salt watermelon.

APPETIZERS

Seafood ceviche with coconut and orange, red pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped in puff pastry and baked with rosemary apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats, specialty cheeses, fresh fruits, whole nuts and unique spreads, served with fresh breads and crackers.

Crispy potato skins topped with bacon bits, avocado, parmesan and green onion.

Traditional Italian bruschetta with fresh mozzarella, cherry tomatoes and garden basil, patterned with balsamic reduction.

Deli pinwheels with herbed cream cheese, salami, cucumber & sprouts

Deli pinwheels with red pepper cream cheese, hot capicola, marinated peppers & red onion.

Pigs in a blanket with spicy sausage wrapped in puff pastry and a honey mustard dipping sauce.

Tempura vegetables with honey, soy and chili dipping sauce.

Lettuce wraps filled with marinated shrimp and slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Hand made fried wontons & steamed dumplings.

Smoked salmon dip with grilled loaves.

Mushroom and Chèvre Toasts.

DINNER

Seared Red Snapper accompanied by tossed cauliflower couscous with blackened corn and bell peppers, drizzled with a roasted green onion oil and served with a baby leaf salad with cherry tomatoes, mozzarella fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to perfection and accompanied with coconut prawns and a creamy garlic sauce, crispy onion rings and roasted baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant creamy broth, fresh local fish of the day, bell peppers, snap peas and mushrooms over a jasmine rice with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon preserves and olives, with Mediterranean lentil samosas and a marinated carrot salad with raisin, almond and orange.

Prime Rib with au jus, Baked Potatoes with a horseradish aioli, served with grilled broccolini with parmesan, a cubed salad with cucumber, tomato and red onion tossed in a creamy vinaigrette and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob, Southern broccoli & orange slaw and finished with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples & onions, rolled in bacon and served with Dijon creamed brussel sprouts, lentils and an arugula salad with craisins, candied pecans and blue cheese crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla ice cream and topped with candied lime rounds and toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces, rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake, cherry and pistachio with macerated fruits and nuts, ice creams and a meringue frosting.

Dark chocolate profiteroles severed with homestyle vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream, hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with sugared ginger and sesame seed crunch.

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PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own.