Sample Menu:
Seven day’s of Indulgence

Join me if you will for a culinary journey through some places that are as different geographically as they are from a culinary standpoint.  The following menus have been inspired and developed through my personal and professional experiences both on land, and at sea.  Born and raised in St. Louis Missouri, I’ve spent most of my memorable life assisting the daily operations of our family owned butcher shop and catering company.  I had all but dropped anchor before realizing there were simply too many places I ‘d yet to experience

  My passion for travel, cuisine, and culture though has driven me from the land locked area of the mid-west and led me across 7 continents and countless ethnic communities.   Learning first hand their differences in approach to life and food has been enlightening to say the least, and passing along something that is both personal to me and immediately gratifying to others is very fulfilling

 It is my privilege to share some of these traditions with you, and my goal is to make you feel at home while possibly taking you somewhere you may have never been.
Bon Appetite’   - Chef

Day 1 - La Paz, Mexico
BREAKFAST:
· A selection of local breads, cheeses, juices, fruits, berries, yogurts, granola
· Baked Breakfast Burrito stuffed with Chorizo scram – Monchego Cheese  - fresh salsa - sliced avocado – cilantro
LUNCH:
· Chilled Gazpacho Soup
· Grilled Chicken Quesadilla  - baby greens- black bean confetti salad – guacamole - smoked chipolte vinaigrette
· Key Lime Pie
DINNER:
· Tortilla Soup
· Mini Seafood Taquitos
· Avocado Tomato Salad – cumin lime vinaigrette
· Marinated Beef Skirt Steaks grilled served Fajita Style, Red beans and rice - pico de gallo - sautéed peppers – onions - sour cream – jalapenos -roasted cactus
· Kahlua Flan with fresh whipped cream
Day 2 – Bordeaux, France
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Croissant French Toast stuffed with grilled pears -cream cheese - bourbon pecan syrup

LUNCH:
· French onion soup topped with brioche toast, and Grated Asiago
· The French Paradox- Provencal style picnic lunch with cured meats, varied farm cheeses, French bread, grapes, terrines, and salads
· Chocolate crepes stuffed with raspberry sorbet and fresh mint
DINNER:
· Chicken Consume’
· Terrine of Fois Gras over raspberry port reduction
· Tuna Nicoise – Tuna Tar Tar – Boiled Quail Eggs-Nicoise Olives-Arugula- Herb Vinaigrette
· Pommerey encrusted Rack of Lamb – white truffle mash – fresh bean cassoulet – rosemary jus
· Grand Marnier Soufflé topped with mandarin cream anglaise
Day 3 – Island of Bequia, Grenadines - Caribbean
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· “Johnny Cakes” (local bread) stuffed with Eggs to order, topped with roasted bell peppers - sliced tomato - grilled honey baked ham. Tropical breakfast parfait.
LUNCH:
· Chicken and Calalloo Soup
· Shrimp and Sausage Roti – Slow simmered curried vegetables, potatoes, shrimp, and andoullie sausage wrapped in a chick pea tortilla, and served over jasmine rice and baby spinach salad
· Fresh Mango Sorbet served over caramelized pineapple chop spiked with local spiced Rum
DINNER:

· Caribbean Conch Chowder
· Stuffed Island Pate’- Braised Pork tender wrapped in curry dough, and baked golden brown
· Island Citrus salad – local greens-orange and grapefruit segments-mangos-toasted cashews- fresh lime and coconut vinaigrette
· Jerked Airline Breast of Chicken and Lobster Tail, grilled and served over honey baked plantains – coquitos - garlic roasted patty pans
· Vanilla Rum Cheesecake with cherry reduction

Day 4   Wurzburg, Germany
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· German Apple Pancakes with warmed maple syrup, hash browns, and seared kielbasa.
LUNCH:
· Beer Cheese Soup
· Schweinschnitzel on Kaiser - breaded pork medallion sautéed and served on toasted Kaiser roll with lettuce, red onion, tomato, and Riesling whole grain mustard, served alongside warm German potato salad.
· Apple Strudel a la mode
DINNER:
· Smoked Trout Soup
· Grilled Venison Sausage served over savory toast with pommerey spread
· Composed salad of Cambanzola cheese, sliced apple, baby beets, balsamic glaze, and golden chard
· Slow Roasted Pork Loin Medallion stuffed with sage and sausage stuffing served over house made spatzel, Corn on the Cobb, and apple jus
· Black Forest Chocolate cake laced with chocolate ganache.
Day 5 -  Capri, Italy
BREAKFAST-
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Sundried Tomato - Olive - Feta Omelet, smoked procuitto, crispy potatoes.
Lunch:
· Roasted Red Pepper and Fennel Soup
· Lobster stuffed Ravioli - gorgonzola cream – wilted wild mushrooms and baby spinach
· Cabernet and Bing Cherry Gelato
Dinner:
· Roasted Pommodoro and Basil Pure’
· Baked Baby Portobello and Goat Cheese Purse
· Salad Caprese -  greens – bruchetta - mozzarella – pesto – grape tomatoes – olive tapenade
· Veal Osso Bucco served  over fines herb risotto – haricot vert almondine – natural demi-glace
· Rhubarb confit with navel orange segments, candied fennel, and mascarpone sorbet
Day 6 - Hong Kong, China
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Soy glazed fried eggs – ginger scallion rice noodle patty - broiled Unagi
Lunch:
· Miso Soup with Lobster Shrimp Pot stickers
· Lump meat crab salad rolled in Sushi rice and wrapped in toasted nori
· Lemongrass Baked Alaska
DINNER:
· Coconut Red Curry and Rice Noodle Soup
· Salmon Sashimi Tower  - soy cured salmon – wakami  – bamboo rice – bok choy
· Pan seared Scallop – Tat Soi – Asian Pears – ginger soy vinaigrette
· Grilled AHI Tuna Steak  - Thai chili and scallion rice cake – seaweed salad – wasabi oil - orange BBQ glaze
· Chai Tea Semi – Freddo served with white chocolate stuffed beignet – fresh berries
Day 7 – Napa River,  California
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Quail Eggs and smoked salmon Benedict over toasted brioche – sweet corn and Peruvian potato hash, Apple wood Smoked Bacon

LUNCH:
· Cream of Asparagus Soup
· Dungeness Crab cakes – smoked pancetta remoulade – Arugula and Swiss Chard Salad – Lobster Oil and lemon vinaigrette
· Peach Sorbet stuffed in Gewürztraminer poached pear
DINNER-
· Butternut Squash Puree’
· Potato wrapped shrimp over warm spinach salad, roasted pecans, pumpkin oil and truffle vinaigrette
· Champagne laced oysters on the half-shell
· Veal Wellington – encased in wild mushroom duxelle and puff pastry, tornad of potatoes – golden beets - veal demi-glace and sauce béarnaise
· Vanilla Peach crème brulle’ served  with lemon tuille cookie

*Please note-
Actual menus for Charter Guests will be designed based on their preferences,  and subject to change due to product availability.  Thanks and hope to see you soon Gabe