Charter Menus are specifically tailored to your tastes and desires. The sample menu below outlines just a sampling of the options that you may enjoy aboard, depending upon your preferences. Before your charter aboard Catatonic 500, we will send you a preference sheet so that we can build your menu around your favorite food and bar preferences.
(Exact menu offerings subject to availability of quality ingredients on island.)
Each breakfast is served with fresh in-season fruit, coffee, tea, and juice.
Migas - A Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese, and salsa. Served with sausage or bacon on the side. This is a charter guest favorite!
"Stuffed" French Toast -Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar, and walnut "stuffing" perched on top. Maple syrup and bacon or sausage on the side.
Omelets to Order - Classic French Omelette with your choice of assorted fillings. Served with sausage or bacon and toast with jams.
Breakfast Tacos - sausage, potato, egg salsa, and cheese nestled inside soft, warm flour tortillas.
Traditional Eggs Benedict - Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.
Smoked Salmon Platter - Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers and Fresh Dill served with toasted English Muffins
Ultimate Banana Walnut Pancakes with Maple Syrup - The name says it all! With sausage or bacon on the side.
Lighter Fare Options: -Yogurt and Home Made Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, Soft Boiled Egg.
Grilled Shrimp Caesar - Classic Caesar Salad with grilled shrimp, homemade dressing, and freshly toasted croutons. Topped with Parmigiano Reggiano shavings.
Crab Cakes with Farmers Market Quinoa Salad - Lump Blue Crab Cakes topped with homemade remoulade sauce served beside a Farmers' Market Quinoa Salad featuring roasted veggies and fresh herbs.
Smoked Pulled Pork Quesadillas - Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown. Served with Creamy Caribbean Slaw.
Chimichanga Bowls - An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa, and sour cream.
Smoked Turkey Club Sandwiches - Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce, and Tomato with a boat made herbed aioli. Served with chips on the side.
Tuna Avocado Wrap - Great for lunch underway. Delicious tuna salad with creamy avocado slices wrapped in a handy package that's easy to enjoy when the boat is moving. Served with chips.
Chicken Salad Medley - Why choose when you can have both? Traditional Chicken Salad and Caribbean Curried Chicken Salad served over greens with your choice of bread, crackers, or lettuce wraps on the side.
Chef's Salad: turkey, ham, hard-boiled eggs, cheeses, and veggies over greens with Chef's Special dressing and the boat-made toasty garlic croutons.
Individual Rustic Spinach and Bacon Quiches - Light and creamy eggs with spinach, bacon, and a mix of cheeses nestled inside a flaky crust. Served fresh from the oven with a side salad.
New England-Style Lobster Roll - When fresh lobster is available, there's no better lunch than a Lobster Roll! Succulent chunks of lobster mixed with mayo, celery, chive, and lemon, piled high on a grilled split-top roll. A side of potato chips complements this quintessential New England-style treat.
Crab Avocado Mango Stack - Bottom layer of mango salsa, a middle layer of ripe avocado, and a top layer of succulent lump crab mixed with remoulade sauce. Served with crackers and tortilla chips.
Mediterranean Charcuterie - a boat-made hummus, dry salami or chorizo, feta cheese, gourmet olives, and crudite served with pita chips.
Mahi Mahi or Wahoo Ceviche - Tender, boat-caught fish marinated in lime juice with tomato, onion, cilantro, and seasonings. Served with corn chips.
Spinach Artichoke Spread - A classic favorite. Cheesy spinach and artichokes served warm with crusty bread and crackers.
Artisanal Cheese Board - Assorted Cow, Goat and Sheep's Milk Cheeses, Dry Salami, Fruits, Nuts, and Crackers
Buffalo Chicken Dip - Chicken and Blue Cheese in homemade buffalo sauce. Served bubbling from the oven with crackers and crudite. A crowd favorite!
Ahi Tuna Poke - Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings, and green onions.
Smoked Fish Dip - delicious, home-smoked fish dip served in individual ramekins with toasted crostini, crackers, or chips
Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes - Pan-seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce. Served with a green veggie on the side. Suggested wine pairing: Josh Pinot Noir.
Lemon Herb Chicken and Veggie Skewers - Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo, or wild rice in a brown butter herb sauce. Suggested wine pairing: White Haven Sauvignon Blanc.
Sweet and Savory Pork Tenderloin with Polenta - Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side. Suggested wine pairing: La Crema Pinot Noir.
Filet Mignon with Scalloped potatoes and roast veggies - Delicious filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables. Suggested wine pairing: Rodney Strong Cabernet Sauvignon.
Seared Tuxedo Tuna - Boat Caught Ahi Yellowfin Tuna seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad. Suggested wine pairing: Flowers Pinot Noir.
Caribbean Jerk Chicken - Caribbean Jerk Chicken served with pan-fried plantains, traditional Rice and "Peas" and green veg or salad. Suggested wine pairing: Decoy Pinot Noir.
Gourmet Cheeseburgers in Paradise - Angus Bacon-Cheddar Burgers grilled and topped to order. Served with tangy-sweet baked beans. Suggested wine pairing: Agua de Piedras Malbec.
Creamy Lemon Chicken Piccata - Delicious, lemony Chicken Picatta over rice or orzo with capers with a Caprese-style salad on the side. Suggested wine pairing: Rombauer Chardonnay.
Steamed Lobster with Garlic Lime Butter - Let's get diving! You catch 'em and we'll cook 'em up! Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime-drawn butter, and lightly grilled. Served with a green vegetable or salad and a rice or pasta dish. In New England, this dish is served with New England lobster fresh from the fishmonger as we don't dive in the Northeast. Brrr! Suggested wine pairing: Veuve Cliquot Ponsardin French Champagne.
Molten Chocolate Soufflé - Chocolate heaven, served with ice cream and a sprinkle of powdered sugar
Mango Nectarine Crumble - Delicious In-Season fruit with a crispy topping. Served warm from the oven topped with whipped cream or vanilla ice cream.
Classic Key Lime Pie - Sweet and Tart Key Lime Custard in a Home Baked Graham Cracker Crust with Whipped Cream.
Hot Buttered Rum Salted Caramel Cheesecake - Amazing cheesecake topped with boat-made salted caramel sauce. Chef's favorite dessert!
Cookies and "Milk" - The Captain's favorite: Classic fresh baked Chocolate Chip Cookies, warm from the oven, served with a chilled shooter of Bailey's and Banana Rum.
Chocolate dipped Coconut Macaroons - Light and tender coconut cookies dipped in a silky dark chocolate ganache.
Mini Banana Splits - Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts, and sprinkles.
Coconut Caribbean Blondie - Coconutty and nutty, this delicious twist on a "blondie" is fantastic served right from the oven with a scoop of Vanilla!
Dark Chocolate Fondue Flambé - A pot of melted chocolate served aflame with seasonal fresh fruits for dipping.