Ocean Vibes
Sample menu

• Patatas Bravas with lemon garlic aioli and choriz
  Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
• Mushroom Omelet
  Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.
• Eggs Benedict
  Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.
• Huevos Rancheros
  Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
• Gallo Pinto
  Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
• Quiche
  With onions, leeks, mushroons, smoked ham, and swiss cheese
• Egg Strata
  Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
• Homemade Bagels & Smoked Salmon
  Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges
• Crepes
  Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries
• Breakfast Pastries
  Homemade muffins, pain au chocolat, croissants, and cinnamon rolls

• Ahi tuna with Chimichurri Arugula
  Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado
• Four Cheese and Mushroom Flatbread
  Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction
• Five Spice Chicken Báhn Mì
  Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.
• Tuna Niçoise salad
  Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon-garlic vinaigrette
• Spicy grilled shrimp tacos
  Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn
• Yellow Submarine
  Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
• Mediterranean Pita Bar
  Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita

• Caprese salad
  Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.
• Indian Sampler
  Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
• Homemade hummus platter
  Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.
• Bruschetta
  Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
• Gazpacho
  Served refreshingly chilled with fresh bread
• Marinated tuna poke
  Hawaiian style with sticky rice and plum sauce
• Ceviche
  Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
• Stuffed Endive Boats
  With pear and gorgonzola, topped with walnuts and honey

• Ginger marinated pork tenderloin with peanut sesame noodles
  Served with roasted bok choy and mixed vegetables
• Roast Chicken Breast and Butternut fettuccine
  Topped with Gorgonzola and toasted walnuts
• Roasted Vegetable Hummus bowl
  Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives
• West African Peanut Soup
• Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts
• Black Bean Soup
• Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations
• FROM THE SEA:
• Tarka mahi mahi
  Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi
• Chilean sea bass
  With spaghetti squash and scampi butter
• Smoked tea red snapper
  With tangy mango salsa and butterfly pea flower rice
• Grilled lobster and porcini port wine risotto
  Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter

• Molten Chocolate Lava Cake
  Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.
• White chocolate cheesecake
  Drizzled with a blueberry coulee.
• Tiramisu
  Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.
• Pies
  Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.
• Vegan Flourless chocolate cake
  This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.
• Almond Kringle
  Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
• Sorbets and Sorbettos
  Dairy free lemon, raspberry, watermelon, or dark chocolate.

During charter, I prepare all baked goods from scratch.

• Sourdough
• Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
• Yeast
• English muffins, artisan no knead loaf, burger buns, croissants.