Catamaran La Grande Bellezza

   Sample Menu

Breakfasts

Breakfast is served each day with Granola/Cereals, Yoghurt, Fresh fruit and Juice, Tea & Coffee

Classic Eggs Florentine with bacon, sautéed baby spinach and silky smooth Hollandaise sauce

Blueberry/Chocolate chip pancakes with white chocolate or berry coulis, served with bacon & sausage

Breakfast Burrito with all the works! Scrambled egg filled burrito with black beans, sautéed peppers, cheese and bacon or sausage. Accompanied by salsa, pickled jalapenos, guacamole and sour cream

Drunken French toast with rum flambéed banana and pineapple, served with warm maple syrup, bacon or sausage

Salmon Gravlax Breakfast Bagel with cream cheese, arugula, capers, thinly sliced red onion. Substitute prosciutto for non salmon eaters. Eggs optional

Breakfast Buffet including eggs, famous grilled tomatoes, home fries, balsamic mushrooms, cold meats, bacon, breads, pastries and the whole nine yards

Frittata with lobster, bacon, potato, spinach and feta topped with a crispy cheese and served with a delicious herb salad

Lunches

East meets West Salad- a NY Beef and Mango Salad with red cabbage slaw and cilantro and lime dressing

Mediterranean Chicken Pasta salad with roasted baby tomatoes, Greek feta cheese and cucumber, olives and mint

Classic and elegant Tuna Nicoise Salad, with boiled eggs, crisp haricots verts, baby potatoes, and juicy cherry tomatoes

Tacos, Tacos, Tacos! A taco buffet with Beef & Reef assortment, all the toppings necessary and more!

Beef Burger with Brie, Bacon, Caramelized Onions, Arugula served with rosemary potato wedges and side salad

Caribbean grilled Mahi Mahi filet with a corn and cherry tomato salsa served with homemade tortilla chips and a Mojito Sauce

Burratta, marinated tomato and Prosciutto Arugula Salad with candied walnuts and a homemade pesto dressing served with homemade focaccia

Canapes / Sundowners

Baked Artichoke and Spinach dip with warm Pita bread

Bacon wrapped Shrimp stuffed with chives and goats cheese

Caprese sticks with homemade pesto

Nachos with guacamole, sour cream and salsa

Cheese and Charcuterie board with home-brined olives and breads

Crab Dip, Hummus with crudité

Appetizers / Starters

Feta stuffed Thyme and Garlic Portabella mushrooms served on a bed of baby spinach with crostini

Refreshing Tomato and Watermelon Gazpacho soup with tortilla crisps

Seared Scallops with a bacon, mint and pea puree

Pickled beetroot and pecan coated goats cheese salad with a honey vinaigrette

Chicken Satay skewers with Thai peanut curry sauce and carrot cabbage salad

Trio of Bruschetta- Tasty Tomato Basil, Thyme Balsamic Mushroom, Ricotta Basil and Honey drizzle

Deconstructed Eggplant Parmigiana stack with Balsamic reduction

Entrée / Main Course

Filet Mignon on a bed of Garlic mashed potatoes served with Asparagus bundles wrapped in Prosciutto and topped with a silky red wine reduction

Spanish style seafood Linguini, with mussels, shrimp and chorizo sausage

Grilled Blackened Pork Tenderloin with a spiced butternut puree, roasted baby potatoes and charred broccolini

Macadamia encrusted Red Snapper with Lemon Garlic Green Beans and Sweet potato Fondant finished creamy white wine mango sauce

Local Lobster, Grilled and served with a wild mushroom lemon and truffle risotto

Fragrant Thai Green Chicken curry with spring vegetables and coconut rice

Herbed Salmon filet on a bed of sautéed spinach and goats cheese polenta with roasted baby tomatoes

Desserts

Deconstructed lemon and blueberry cheesecake

Homemade Italian Tiramisu

Cointreau Crème Brulee

South African Dom Pedro

Orange zest dark chocolate pudding

Vanilla bean Pana Cotta served with a Passion fruit coulis

Caribbean Key Lime Pie