Mariah Princess III
Sample menu

All breakfast served with Yogurt, Granola, Fresh Fruit Platter, Toast, Eggs to order, and Bacon or Sausage Links.

• California Avocado Toast | Thick sliced sourdough, golden toasted, topped with velvety avocado, poached egg and a pinch of zesty boat-grown microgreens.
• Lobster Benedict | Succulent bites of local spiny lobster poached to perfection, nestled on a sourdough English muffin, generously topped with a rich classic hollandaise, and a light dusting of smoked paprika for an extra kick.
• Lox and Bagels | A bagel of your choice, toasted, with a layer of whipped cream cheese, thinly sliced smoked salmon and all the fixings- capers, red onion rings, tomato slices, and dill.
• Crème Brulée French Toast | A decadent breakfast. Thick slices of brioche, soaked in vanilla custard and seared to caramelized perfection. Served with warm Canadian Maple Syrup (a nod to our good Captain) and a dusting of powdered sugar.
• Buttermilk Banana Pancakes | Fluffy golden pancakes, perfectly ripened sweet bananas, with a dollop of whipped cream and some more of that warm maple syrup.
• Vegetable Frittata | A savory blend of sautéed mushrooms, spinach, onions, bell peppers, blended with premium cheeses and baked to puffy perfection.
• Waffles | Classic Crispy, golden waffles topped with whipped butter and a toppings selection that includes blackstrap rum maple syrup, Nutella, chocolate chips, berries and whipped cream.

• Caribbean Chicken Salad | A scrumptious blend of grilled chicken, hearts of palm, grapes, thin sliced mango, avocado and spices served atop a bed of local greens served with freshly baked bread.
• Island Style Crab Cakes | Lump crab meat combined with a delicate blend of Caribbean spices, fresh local herbs, and a hint of citrus. Served with sweet and spicy remoulade over a bed of local greens.
• Tuna Poke Bowls | Sushi-grade Ahi tuna marinated in soy sauce, and sesame oil, served over a bed of fluffy sushi rice, accompanied by avocado slices, shaved carrots, edamame beans, thinly sliced cucumbers, mango roses and drizzled with boat made poke sauce for a delightful umami flavor.
• Fish Tacos | Catch of the day cooked to perfection, nestled in soft warm tortillas, topped with a colorful grilled pineapple salsa drizzled with avocado crema and topped with zesty pickled onions. Served with black beans and saffron rice, and grilled street corn.
• Burrata Salad | Ripe juicy cantaloupe on a bed of fresh local greens, creamy burrata, crispy pancetta, a drizzle of balsamic reduction and a scathing of fresh local basil. Served with freshly baked bread and a glass of Rose.
• Salmon Niçoise Salad | Grilled flaky salmon fillet paired with a medley of fresh wholesome ingredients: tender green beans, plump cherry tomatoes, briny olives, and hard-boiled eggs arranged on a bed of crisp gem lettuce and topped with a boat made lemon Dijon vinagarette and a sprinkle of salty capers.
• Greek Feast | Tender, marinated chicken souvlaki skewers, fresh Greek salad with feta and olives, stuffed grape leaves, refreshing cucumber tzatziki, and warm pitas.

Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to include one of the following:

• Charcuterie Board
• Hummus with Crisp Colorful Vegetable Sticks
• Bruschetta Bites
• Baked Brie Enclosed in Puff Pastry
• Spinach Artichoke Dip
• Pesto and Goat Cheese Flatbread

• Roasted Beet Rose and Whipped Goat Cheese, Arugala, Radish with Blueberry Vinegar
• Prawn Ceviche with “Leche de Tigre”
• Seared Scallop with Tomato Tapioca and Basil Caviar Grilled Aubergine with Buffalo Mozzarella and a Balsamic Drizzle
• Bahamian-style Conch Salad with Freshly Caught Conch Lobster Bisque and Garlicy Crostini
• Tuna Tartare with Passionfruit, Lime and Crystalized Ginger

• Honey Bourbon Braised Pork Loin | Succulent pork loin, marinated in a mixture of honey, bourbon and a
  blend of aromatic spices, sous vide to tender perfection and seared for crusty exterior. Served with a
  luscious bourbon reduction, garlic infused mash, and seasonal roasted vegetables.
• Blackened Local Line Caught Mahi Mahi | Served on a bed sticky coconut rice with a spicy mango puree, colorful
  macerated bell peppers, and steamed vegetables.
• Seared Filet Mignon | With potato pave, and roasted asparagus topped with a rich red wine demi-glace.
• Baked Snapper | With zesty lemon caper sauce, and creamy parmesan mushroom risotto.
• Butter Poached Local Spiny Lobster | Served atop smoked gouda polenta, and local seasonal veg.
• Pan Seared Grouper with forbidden rice, velvety pea and mint puree, and roasted seasonal vegetables.
• Lemony Shrimp | Over a bed of squid ink linguini dotted with confit cherry tomatoes served with garlicky crispy crostinis.

• Madagascar Vanilla Panna Cotta, Berry Coulis and Fresh Berries
• Crème Brulée
• Chocolate Mousse
• Bananas Foster Cheesecake
• Key Lime Pie
• Eaton Mess with Berry Compote and Vanilla Whipped Cream
• Vanilla Poached Pears with Creamy Mascarpone and Sweet Chambord Glaze

• Red Wines:
  Pinot Noir – The Seeker and Layer Cake
  Merlot – St. Francis and Kendall Jackson
  Cabernet Sauvignon – Simi and Meiomi
• White Wines
  Sauvignon Blanc – Oyster Bay and White Haven
  Chardonnay – Chateau St Michele and Simi
  Pinto Grigio – Santa Margharita
  Rose – Minuty and Josh
  Bubbly – Moet et Chandon Imperial and Mionetto Prosecco
• Bar
  McCallen 12 year
  Jack Daniels
  Bullett Bourbon
  Hendrix Gin
  BVI Gin
  Casamigos
  Range of Rums and Flavored Rums
  Titos Vodka
  Baileys Irish Cream
  Kahlua
• Cocktails
  Painkillers
  Rum Punches
  Mojitos
  Mai Tais
  Frozen Daiquiris
  Pina Colada
  Bushwackers
  Jalapeno Margaritas
  Bloody Mary Bar
  Mariah Specialty Cocktails

Pretty much what you imagine we can make and if you cannot decide we will do it for you!

A selection of Beers, Sodas and Juices are available onboard