Catamaran Barefeet Retreat

   Sample Menu

Breakfasts

Southern Shrimp n Grits creamy grits mixed with bell peppers and chorizo sausage,

topped with seasoned jumbo shrimp and bacon crumbles

Brioche French Toast drizzled with blueberry compote and homemade whipped cream cheese served with crispy bacon

Breakfast Tartine a crispy baguette topped with a poached egg and sautéed cherry tomatoes, smeared with lemon basil chiffonade on a bed of rosemary-infused hash browns

Huevos Rancheros a crispy tortilla smeared with hearty black beans and one fried egg, topped with homemade salsa, crumbled feta, cilantro, and locally grown microgreens served with jalapeno cornbread

Fruit Palm trees served with mini Western egg frittatas and a slice of toast

Chipotle Multigrain Bagel served with homemade chipotle cream cheese to die for, topped with crispy bacon, over easy egg, peppers, and locally grown spicy microgreens on a bed of seasoned to perfection home fries.

Baked Banana Coconut Oatmeal with fresh assorted fruit and various yogurts

Mixed Vegetable Quiche with deviled egg smoked salmon bites

Served daily: assorted fruits, freshly baked pastries, and squeezed juice

Lunches

Greek Chicken Gyros marinated chicken wrapped in a warm pita bread stuffed with tomatoes, cucumbers, and red onion. Topped with parsley leaves and homemade

Tzatziki sauce. Served with a refreshing Mediterranean orzo salad

Roasted Beet Salad on a bed of spinach and arugula topped with creamy herb goat cheese and toasted walnuts, drizzled with homemade honey mustard vinaigrette served with grilled chicken

Caribbean Jerk Salmon served with red pepper and mango slaw

Classic Seafood Paella inspired by Puerto Rican cuisine, saffron flavored rice with an abundance of mussels, mahi mahi, tuna, and jumbo shrimp topped off with a fresh caught lobster tail, avocado slices, and locally grown cilantro

Assorted Sushi Platter variety of sushi rolls ranging from freshly caught tuna sashimi, makizushi, and temakizushi

Steamed Boa Buns with char sui pork, pickled grated carrots, a heaping bunch of cilantro served with rice noodle salad

Ahi Tuna Salad coated in sesame seeds and blackening season served with a salad made up with oranges, arugula, spring mix, cucumbers, radishes topped with toasted almonds

Fresh Caught Lobster Tacos served on a warm tortilla with diced cucumbers, tomatoes, homemade smoked paprika slaw topped with cilantro and lime aioli

Dinners

Marinated Red Wine Filet served with herbed whipped potatoes, grilled lemon asparagus topped with a balsamic reduction

Spiced Roasted Monkfish Bisque with mussels, clams, mangetout drizzled with saffron oil

Parmesan Eggplant Stacks in a homemade marinade sauce, basil, mozzarella, and fig balsamic glaze

Lobster Thermidor with young vegetables drizzled in seafood vinaigrette

Traditional Green Thai Curry served with your choice of basmati rice or noodles

Coconut-Crusted Mahi Mahi paired with mango salsa and vegetable quinoa, drizzled

with homemade mango ginger dressing

Lambs Best End served with crispy pomme anna and nicoise vegetables drizzled in tarragon jus

Belly Pork and Caramelized Scallops with raisin and cauliflower purees, spiced roasted florets, curry foam, drizzled with curry oil

Canapes / Appetizers

Stuffed Chicken Thigh Bites served with firecracker prawns and homemade Thai dipping sauces: prik namson and naam aa jaad

Cheese & Charcuterie Board a variety of artisan cheeses and cured meats

Captain’s Choice Mussel Soup creamy mussel soup consisting of white wine, red peppers, and mushrooms. Served with a warm garlic bread baguette

Pan-Seared Butter Thyme Scallops over smooth butternut puree topped with locally grown microgreens

Homemade Prosciutto and Brie Flatbread crispy homemade dough topped with prosciutto, mozzarella, brie, fresh basil, and arugula

Seabass Carpaccio served with citrus dressing, capers, and apple blossoms

Poached Oysters served with a champagne cream sauce or seafood bisque vinaigrette

Desserts

Panna Cotta with tropical fruits and glass biscuits

Assorted Chocolate Platter chocolate covered strawberries dipped in toasted coconut flakes, assorted fruits with chocolate fondue, and various truffles

Chocolate Lava Cakes served with vanilla ice cream and raspberries

Lavender Creme Brulee classic creme brulee with a twist

Birthday Special mini warm and boozy coconut rum bundt cakes for any occasion

Dark Chocolate Mousse served in a chocolate teardrop with raspberry gel and meringue shards

Coconut Rice Pudding served with caramelized pineapple, lime syrup, and sorbet

Salted Caramel Profiteroles gluten free heaven