SOL
Sample menu

SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally-sourced ingredients. You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. Our chefs are additionally trained at the world’s finest plant-based culinary institute, and can provide gourmet, plant-based menus upon request. Our staff will happily accommodate allergens and dietary needs and preferences. Preference questionnaires will ensure development of your ideal and personalized cuisine.

Breakfast

  • Blueberry Buttermilk Hotcakes – Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage
  • Chilaquiles Divorciadoes – a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg, Pickled Red Onion, Queso Fresco, Cilantro
  • Crab Cake Egg Benedict – Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg, Paprika Hollandaise
  • Strawberry Coconut Crepes – Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup
  • Acai Chia Bowl – Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia, Goji Berries, Agave, Minty Herbs

Lunch

  • Fried Chinese Eggplant Bao Buns – Roasted Miso Aioli, Red Cabbage, Cilantro
  • Thai Shrimp – Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange, Sesame, Thai Basil
  • Lemon Farro Salad – Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado, Pumpkin Seeds, Herbed Goat Cheese
  • Soba Salad – Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs
  • Yellow Tail Poke Bowl – Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish, Mango, Furikake

Hors D'Oeuvres

  • Maryland Style Crab Cake by Captain Jack – Served with Remoulade and Lemon
  • Vegetarian Ceviche – Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa, Golden Beet, Corn Shoots
  • Yellow Tail Tacos – Wonton Shell, Island Slaw, Wasabi Avocado Creme
  • Shishito Peppers – Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli
  • Coconut Shrimp – Thai Chili Mango Chutney

Starter

  • Watermelon & Feta, Mint, Balsamic Pearls
  • Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro
  • Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil
  • Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette
  • Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro

Entree

  • Moroccan Spiced Duck Breast – Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,
  • Roasted Root Veg, Beetroot Pan Sauce
  • White Bean & Beef Short Rib Ravioli – Slow Braise, White Bean Puree, Edamame, Arugula, Chive Oil
  • Grilled Octopus – Crispy Fingerlings, Romesco, Lemon Arugula
  • Butternut Squash Gnocchi – Butternut Faro Bolognese, Parsley Oil

Dessert

  • Dark Chocolate Pistachio Tart
  • Grilled Pineapple – Toasted Macadamia Crumble, Ginger Whip, Lavender Honey
  • Chocolate Berry Mousse – Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce
  • Hibiscus Strawberry Cheesecake – Lime Puree, Lime Curd, Candied Pistachio
  • Lady Gala Apples – Cardamom Cream, Candied Pecans, Pomegranate Reduction