Catamaran Nae Kae

   Sample Menu

SAMPLE MENU

DAY BREAK

Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens

Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread

Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens

Shakshuka with topped with feta, chopped herbs,  and served with freshly baked naan

Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs,  and a regional, tropical fruit plate

Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.

Locally made cinnamon rolls, bacon, and pineapple and smoothies

MIDDAY

Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro

Pomegranate marinated chicken skewers over tabouli salad

Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad

Local spiny lobster bisque with Sugar Brown Farm's greens, sourdough grilled cheese with aged Irish cheddar

Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs

Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish

Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries

HORS D'EOUVRES

Chips and guacamole

Spinach artichoke dip, homemade crustini

Blistered shishito peppers served with fried garlic chips

Vietnamese spring rolls with Nước chấm

Filo baskets with salt fish, caribbean avocado, cream cheese, and chives

Make your own sushi handrolls

Handmade Pork and chive dumplings

Poisson Cru with the catch of the day

Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito

Lion Fish crudo served with grapefruit and cucumber

Decadent charcuterie plates

Homemade hummus, pita chips, crudités

Crudités with chili lime salt

Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese

Homemade sour cream and onion with kettle cooked chips

MAIN

Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas

Local Arugula salad

Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon

Steak frites with homemade béarnaise sauce, baby bokchoy

Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter

Pork tenderloin with salsa verde, brussels sprouts, cous cous

Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves

Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs

DESSERT

Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly

Cardamom and vanilla Crème Brûlée

Rich chocolate eggplant cake with mascarpone

Homemade custard apple ice cream

Mango and honey panna cotta with tropical fruits

Keylime pie bars served with candied lime

Pineapple cheesecake with lime coulis

SHIP'S BAR

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer's, Leatherback Brewery, Corona