M/Y Curt C

Sample Dinner Menu

Phyllo Wrapped Camembert Bites over a Bed of Greens with a Balsamic Drizzle

Seared Peppercorn Tuna with Chili-Lime Aioli and Edamame Couscous Pilaf

Pineapple and Coconut Tuille Napoleons with Whipped Mascarpone Cheese

Chilled Sweet Pea Soup with Peekytoe Crab Bits

Boursin Crusted Rack of Lamb with Mint-Macadamia Nut Pesto

Caramel Pot de Crème

Parmesan, Pear, and Shaved Country Ham over Baby Greens with Pomegranate Vinaigrette

Pan Seared Sea Bass with Saffron-Vanilla Sauce and Fresh Ricotta Ravioli

Tahitian Vanilla Bean Crème Brulee

Heirloom Tomato Tart with Farm Style Goat Cheese and Basil Oil

Cedar Plank Salmon with Cucumber Daikon Relish

Assorted Cheeses and Fruit

Tuna Tartar, Cucumber, and Avocado Timbales with Sesame Soy Vinaigrette and Wonton Crisps

Asian Marinated Pork Loin with Ginger-Sweet Potato Puree and Haricot Vert

Rum Fried Banana Stuffed Crepes with Chili-Chocolate Sauce

New England Clam Chowder

Lobster Bake on the Beach

Maine Blueberry Cobbler with Homemade Vanilla Ice Cream

Andouille-Crawfish Cheesecake with a Spicy Crystal Cream Sauce

Grilled Dry Aged NY Strips with Twice Baked Truffled Potato and Baby Carrots

Fresh Berries with Champagne Sabayon

M/Y Curt C

Sample Lunch Menu

Rock Shrimp and Dill Salad with Israeli Couscous in a Phyllo Cup with Baby Greens

Grilled Three Cheese Panini with Heirloom Tomato Gazpacho

Maine Lobster Roll with Teardrop Tomato and Corn Salad

Seared Ahi Tuna Nicoise Salad

Pan Seared Crab Cakes on Roasted Portobello Caps with a Dijon Vinaigrette

Pulled Pork Wraps with Cilantro Cream

New England Lobster Tail Cobb Salad