My Ty Sample Menu - All-Inclusive Yacht Charters

Hot potato and chorizo skillet – a melody of diced potatoes and vegetables, mixed with chorizo sausage, topped with shredded cheese and baked until golden. Garnished with pico, corn bean salsa and a dollop of sour cream.
Eggs Benedict w/ sautéed mushrooms – Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.
Avocado toast – whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.
White chocolate and raspberry pancakes – with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs
Spanish tortilla – potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast
Croissant French toast with berry compote – thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.
Breakfast burritors for the final send off!

MyTy Pizza – boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks
Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice.
Grilled Shrimp salad w/ spicy ginger sauce – shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.
Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi.
Tacos – pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote
Cowboy burger – lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun.
Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles

Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus.
Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.
Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa.
Prosciutto wrapped chicken breast with roasted beet and goat cheese salad
Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing.
Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.
Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish

Rum bread pudding- served flambé with a scoop of vanilla ice cream
Berry Tart- whipped mixed berry filling and a walnut date crust.
Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.
Warm baby apple pies with a heaping scoop of butter pecan ice cream.
Thai inspired mango sticky rice
Baileys panna cotta topped with a caramel and coffee crumble.
Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.

My Ty
Sample menu