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.

Berry, almond and yogurt muffins with a fresh fruit salad followed by eggs in Shashuka, with feta, grilled peppers and served with fresh greens.

Banana, walnut, and blueberry muffins served with an assortment of fruits and followed by classic Eggs Benedict with perfectly poached eggs and a side of avocado.

Blueberry baked oatmeal served with fresh fruits, followed by smoked salmon And poached egg bagels, tomato and chive cream cheese.

Overnight Maple-Banana Oats, served with figs and pears, followed by Quinoa, egg, and haloumi bowls.

Chia Seed Pudding Parfaits topped with with mango and granola followed by black bean omelettes filled with queso fresco, avocado and cherry tomatoes and topped with cilantro.

Coconut Banana Smoothie served with Chia and Banana Pancakes, topped with fresh strawberries and blueberries and drizzled with Maple syrup.

LUNCH

Blackended Fish over Yuca Fries, tarter dipping sauce, served with an arugula, pear, parmesan salad with a pomegranate dressing.

Toasted baguettes filled with slices of steak, mushroom, onion, green peppers and melted Swiss cheese topped with 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 kale caesar salad.

Salmon and Shishito Pepper Salad, Israeli Couscous with Pistachios, Kalamata Olives, and Goat Cheese, served with fresh Gazpacho soup,

Fish Tacos with local caught fish, topped with guacamole, lime black beans, and pickled vegetables, and a dollop of chili sour cream served with red cabbage coleslaw.

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 Tzatziki potato salad and sea salt watermelon.

APPETIZERS

Peruvian ceviche with sweet potato 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.

Tuscany Inspired Tarts with Fresh Heirloom Tomatoes, Creamy Ricotta and homemade Pesto.

Assortment of Baked Fritters; Zucchini and Quinoa, Lentil and Feta Corn and Red Onion

Cucumber pinwheels stuffed with salmon, Topped with fresh dill, capers, and feta

Spicy sausage wrapped in puff pastry and a honey mustard dipping sauce.

Roasted Cauliflower Steaks over Garlicky Tomato Sauce with Toasted Almonds

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

Coconut shrimp with a mango & chili dipping sauce.

Vegetable and Chicken Zucchini Meatball Skewers

Mushroom and Chèvre Toasts.

DINNER

Seared Tilapia accompanied by tossed 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 mushroom sauce 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 and served with crispy balsamic 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 served 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.