Catamaran Blue Gryphon

   Sample Menu

Breakfasts

All items are served with fresh local fruit, yogurt, cereal and homemade baked goods. All items will be made according to your specific preferences and tastes.

FRITTATA Roasted red pepper, spinach and goat cheese. Served with a side of turkey sausage and a homemade popover.

KAITS POACHED EGGS Smoked salmon, avocado, tomato and spinach with a poached egg. Served on a homemade English muffin.

BLUEBERRY PANCAKES Blueberry Pancakes with maple syrup. Served with a side of thick cut bacon.

QUICHE LORRAINE Fresh homemade pie crust, filled with ham and a four-cheese blend. Topped with fresh cut chives.

CAPRESE BREAKFAST SANDWICH Two fried eggs served over a bed of sautéed spinach with a thick slice of buffalo mozzarella, grilled tomato, and topped with fresh basil pesto.

CHEF’S SELECTION: CREPES Fresh homemade crepe filled with plain yogurt, fresh strawberries, blueberries and raspberries. Topped with powdered sugar and drizzled with melted dark chocolate.

PORTHOLE EGGCUPS Tomato, feta and spinach egg cups.

Lunches

All salads are served with a fresh baked loaf of bread.

SHRIMP CURRY yellow tomato, spinach, onion and shrimp curry, served over a bed of basmati rice.

SUMMER SALAD Grilled balsamic chicken served over a bed of mixed greens and arugula. Topped with fresh strawberries, goat cheese, and walnuts. Finished with a homemade balsamic glaze and served with a side of vinaigrette.

CHEF’S SELECTION: GRILLED MAHI Local caught Mahi Mahi, seasoned with Kait’s jerk seasoning and grilled to perfection. Served over a bed of homemade coleslaw and topped with a fresh mango puree.

GOURMET AVOCADO BURGER Grilled angus beef patty, served with Kait’s homemade avocado salsa, served over a fresh Brioche bun. Served with a side of tri colored potato salad.

JERK CHICKEN TACOS Shredded jerk chicken served in a warm flour tortilla. Topped with Kait’s fresh mango salsa, purple cabbage and a spicy aioli.

SALMON CAESAR SALAD Grilled salmon filet, served over a bed of romaine lettuce dressed is Kait’s homemade Caesar and topped with fresh grated parmesan.

AHI TUNA SALAD Perfectly seared ahi tuna. Served over a bed of mixed greens, cucumber, carrots and purple cabbage. Topped with sesame seeds, balsamic glaze, and wasabi.

Appetizers

CHARCUTERIE PLATE Assorted Salami slices, served with four different cheeses, fresh fruit and nut mix.

ENDIVE BOATS Endives filled with goat cheese, cranberries, and walnuts. Drizzled with honey.

SPANAKOPITA Homemade pastry filled with sautéed spinach, onion and feta.

SMOKED SALMON BITES Fresh slice of English cucumber, topped with homemade chive cream cheese and a slice of smoked salmon.

BRUSCHETTA Roasted figs over goat cheese, drizzled with maple glaze.

GARDEN GUACAMOLE Perfectly ripe avocadoes blended with red onion and tomato. Spiced based on your preference. Served with a side of tortilla chips.

CAPRESE SKEWERS Fresh basil, cherry tomatoes and pearl mozzarella served on a skewer and drizzled with a balsamic glaze.

TUNA TAR TAR Served with rice crisps.

Dinners

All entrees are three course meals, served with a starter and a dessert.

GRILLED CARIBBEAN LOBSTER TAIL Served with fresh grilled pineapple salsa, and a plantain conch cake.

CLASSIC BEEF TENDERLOIN ROAST Served with a side of roasted Brussel sprouts and sweet potato puree.

CHEF’S SELECTION: SEARED SCALLOPS Perfectly seared scallops, served over a bed of homemade Linguine. Topped with Kait’s fresh sundried tomato cream sauce.

HERB RACK OF LAMB New Zealand rack of lamb seared and baked to perfection. Served with a side of parmesan orzo and asparagus.

COCONUT CRUSTED SNAPPER Served over a bed of curry rice and fried plantains.

HALIBUT VERACRUZ Halibut baked in a lemon butter caper sauce. Topped with a sweet pepper relish.

PAN SEARED FILLETS Served with a side of roasted butternut squash, yellow squash and zucchini.

Desserts

CHOCOLATE COCONUT JOYS A charter guests favorite! Shredded coconut, almond and dark chocolate topped with sea salt.

CHEF’S SELECTION: CHOCOLATE MOUSSE chocolate mousse served with fresh mint and raspberries

KEY LIME PIE Key lime pie served with ice cream

CREME BRULEE

VANILLA PANNACOTTA

CHOCOLATE LAVA CAKE Chocolate Lava Cake served with ice cream.

CHEESECAKE Cheesecake served with whipped cream.