Catamaran The Pursuit

   Sample Menu

The Pursuit Menu - Yacht Chef Ceilidh

Breakfast

Avocado on toasted sourdough, topped with a poached egg cooked to your liking with toasted
pumpkin seeds, micro greens and drizzled with a white balsamic reduction

Coconut milk soaked chia seed bowl topped with seasonal fruit and a vanilla mango purée, walnutanana muffins (Vegan & GF)

Cinnamon monkey bread French toast, fresh berries and seasonal fruit platter and a medley of
toppings (GF)

Shakshuka with toasted pita bread and salted Greek yogurt

Cream cheese smoked salmon on toasted ciabatta topped with pickled caper berries, fresh dill and a poached egg cooked to your liking

Mexican tofu scramble, with black beans, kale, tomato and corn topped with fresh cilantro on toast (Vegan & GF)

Lunch

Salmon/fried tofu poke bowls with fresh mango, avocado, quick pickled radish, red onion,
cucumber, pickled ginger and steamed edamame beans drizzled with a boatmade Asian style aioli

Mixed green salad medley with quinoa, grilled chicken and honey mustard dressing, with a side of freshly baked bread

Slow roasted beef tenderloin inside a pita bread shawarma with a medley of roasted vegetables
and boatmade toppings including hummus, olive tapenade, tzatziki and a balsamic roasted tomato sauce

Grilled pineapple and chicken skewers with a garden salad and a Mediterranean style potato salad with fresh shallots, chilli, herbs and a sweet and tangy dressing

Appetizers

Boatmade spring onion quesadillas triangles and sour cream dip

Charcuterie boards with a medley of cheese, dried fruit and smoked salami paired with a sweet
wine

Baked bacon wrapped dates, pear, brie cheese skewers drizzled with pesto sauce and a side of freshly made bread

Caprese salad with fresh burrata and boatmade bread

Cranberry, goat’s cheese and walnut truffles served with a dry wine of choice

Mains

Saffron lobster risotto with a green salad and a fresh lemon herb dressing

Angus steak perfectly grilled to your preference, butter rosemary garlic roasted baby potatoes,
charred broccolini and julienned carrots all drizzled with a spicy red wine sauce

Surf and turf chicken and shrimp lemon coconut curry with cilantro, tomato and onion sambals

Baked lime butter mahi mahi served atop coconut rice with a side of lime and mint papaya salad

Grilled fresh salmon, cauliflower rice and sautéed local vegetables in a fresh orange juice sauce

Baked portobello mushroom steaks cooked in a fruity chipotle sauce served on creamy butter bean mash (Vegan)

Dessert

Baileys chocolate mousse

Earl grey panna cotta with fresh blueberry compote

Baked dark chocolate coconut flour brownies topped with Irish whiskey cream

Rose and pistachio pudding (Vegan & GF)

Pina colada sponge cake with caramelised pineapple topping