Catamaran Relentless

   Sample Menu

SAMPLE MENU - CHEF TANYA ROSENBERG

Breakfast Plates

Soufflé Pancakes
Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros
Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of
warm corn tortillas

Breakfast Gnocchi
Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry
tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast
Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup,
side of sausage and fresh fruit

Bagel Board
House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble
Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy
bacon

Turkish Eggs
Two poached eggs over garlic yogurt, drizzled with warm Aleppo butter and dill, served with
homemade crusty bread


Lunch Plates

Poke Tostada
Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy
aioli, sesame seeds served with pickled cucumber salad

Pork Burger
Pork burger with grilled peaches, bacon, blue cheese, on a home made brioche bun served
with hand cut duck fat fries

Maryland Crab Cakes
Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Shrimp and Orzo Salad
Roasted shrimp with orzo pasta, feta cheese and cucumbers dressed with a fresh lemon dill
vinaigrette, served over a bed of greens

Lamb Gyro
Ground lamb meatballs served with sautéed onions, red peppers, drizzled with tzatziki on a
home made naan bread served with quinoa tabbouleh

Halibut Niçoise
Fresh halibut pan fried served with baby potatoes, heirloom tomato, green beans and olive
tapenade, dressed with a shallot vinaigrette over a bed of greens

Pork Belly Bao Buns
Crispy braised pork belly served on a home made steamed bao buns with pickled slaw and
hoisin sauce


Starter Plates

Spinach Salad
Poached egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a
warm bacon vinaigrette

Arancini
Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow
roasted marinara

Burrata Salad
Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic
vinaigrette

Roasted Beet Salad
Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and
hazelnut dust

Grilled Pancetta Shrimp
Jumbo shrimp wrapped in pancetta and grilled served with roasted red pepper romesco sauce

Sesame Crusted Tuna
Pan seared sesame crusted tuna served with soy dipping sauce and seaweed salad

Heirloom Tomato Gazpacho
Spanish tomato soup served cold and topped with crab salad


Main Plates

 Sea Scallops
Grilled sea scallops served over apple smoked cauliflower puree and bacon brussels sprouts

Beef Tenderloin
 served with fondant potato, charred broccolini and port wine reduction

Herbed Wahoo
Pan seared wahoo over coconut rice served with garlic green beans and white wine beurre
blanc sauce

Lobster Crepe
Chive crepe stuffed with lobster and mascarpone cheese, carrot ginger sauce topped with
pea shoot salad

Braised Short Ribs
Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted
thyme carrots and parsnip crisps

Duck Breast
Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon
Pan fried salmon filet over potato Rösti served with sauce Vierge


Dessert Plates

Chocolate Mousse
 served with vanilla whipped cream

Strawberry Pavlova
Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart
served with vanilla bean gelato

Red Wine Poached Pears
Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis
Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark
chocolate bits

Lemon Curd Tart
with passionfruit whipped cream

Plum and Honey Galette
Rustic style pie with plums and honey