Catamaran Mystic Soul

   Sample Menu

MYSTIC SOUL SAMPLE MENU

Breakfast

Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread (Side - Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups)

Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits. (Side - Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest)

Eggs Benedict - Beef: Pulled Beef on English Muffin with caramelized onions, poached egg, and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes (Side - Fruit Salad, Greek inspired Yogurt cup with Peach flower)

Breakfast Pizza (sausage, bacon, ham, hash browns) on fresh dough (Side - Açai bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter Optional: Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter)

Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) topped with avocados and lime spiked sour cream (Side -Breakfast Potatoes, Fruit Platter, Savory Pastry, Overnight Oats)

Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding) (Side - Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savory)

Breakfast Wheels (Cheese and bacon stuffed)

Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon) (Side - Pancake board w/ fresh berry coulis, Berry selection, Croissant)

Lunch

Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion

Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes:

Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)

(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula

Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast

Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing

Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, Alf alpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions, spicy mayonnaise, wasabi aioli and sesame.

Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers.

Duck Confit served with a kale and arugula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh Rosemary Focaccia

Canapés & Cocktails

Mini Arancini balls w/ Tomato Dipping sauce - Paired with Apperol Spritz

Salmon tartare, roe, whipped dill ricotta on blini - Paired with Hugo

Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter - Paired with a Yuzu Margarita

Cabbage and Pork Dumplings - Paired with Lemongrass Mojito

Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions - Paired with a Manhattan

Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter - Paired with an Old Fashioned

Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip - Paired with White Wine Sangria

Dinner

Mini Chicken Pot Pie, Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée

Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)

Burrata on charred peaches, caramelized onions and prosciutto, Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust

Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bok choi, with Lime glazed rum cake 

Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheesecake w/ raspberry coulis and pineapple flower

Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini

Beef tenderloin, Seared Foie Gras, on potato dauphinoise and broccolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)

Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake