Catamaran Euphoria

   Sample Menu

SAMPLE MENU

DAY BREAK
Yogurts, butter, jams etc. and cereal with every breakfast

Boiled Egg, Cheese & Ham Platter- Sliced yellow and white cheddar, Gypsy ham, smoked salmon with lemon and capers, served with cream cheese and baby tomatoes.

Scrambled Eggs & Fruit Platter- Accompanied by homemade banana oat cinnamon muffins, a brie and white cheddar platter, breakfast sausages, and crispy bacon.

MID DAY
BBQ Baby Pork Ribs- Served with a smoky sesame seed teriyaki and brandy sauce, accompanied by a sweet & spicy Asian slaw made from white cabbage, carrot, dill, and yellow pepper, garnished with fresh thyme and tossed in a honey and soy dressing.

Sesame Seed Seared Tuna Poke Bowls- Featuring sushi rice, drizzled with a delightful combination of sriracha mayo and sweet soy sauce. Topped with fresh cucumbers, carrots, split peas, pickled onions, and sliced avocado.

HORS D'OEUVRES
Bruschetta Trinity (3 Types of Bruschetta)- A toasted baguette slice topped with finely diced tomato, onion, and carrot, drizzled with a balsamic glaze. Another baguette slice spread with basil pesto and topped with chopped sundried tomatoes. The third features melted brie cheese and sweet red grapes, finished with a balsamic glaze.

Freshly Caught & Lightly Seared Yellowfin Tuna Sashimi- Caribbean-caught fillets, soaked in a chili soy sauce, then lightly seared and thinly sliced. Served with a side of spicy sriracha mayo and finely diced green onions, garnished with a touch of salt and a drizzle of balsamic glaze.

MAIN
BBQ Jerk Pork Chop with Garlic Butter Mashed Potatoes- Served alongside dauphinoise potatoes, baked in a creamy mushroom sauce and garnished with paprika. Complimented by a light apple, cranberry, and walnut salad, dressed with a honey and olive oil balsamic vinaigrette.

Beef Wellington- Seared beef tenderloin wrapped in puff pastry, lined with duxelles (a mixture of finely diced, sautéed mushrooms). Served with sautéed garlic butter carrots, zucchini, and turnip, and complemented by a rich demi-glace red wine sauce.

Pan-Fried Duck Breast with Red Wine Sauce- Served alongside fresh herb and coconut basmati rice, accompanied by steamed broccoli and potato fondant balls roasted in beef jus.

DESSERTS
Tiramisu- A fluffy mascarpone and cottage cheese base layered with coffee-soaked ladyfingers infused with Baileys liqueur, topped with a dusting of cocoa and cinnamon. This delightful dessert can be served with a side of ice cream or espresso.

Freshly Baked Cinnamon Rolls- Homemade cinnamon rolls infused with a hint of vanilla essence, lined with butter and cinnamon sugar. Served warm with a cream cheese frosting and a drizzle of chocolate sauce.