SANTA ANA
line
enlarge image where available
SANTA ANA SAMPLE MENU


Breakfast

Avocado Bakes
eggs, bacon, Gruyere, nestled in a local avocado, baked to perfection and topped with freshly ground black peppercorns

Captain's Favorite Breakfast
croissant egg sandwiches with white cheddar, rosemary ham, and a side of sauteed super greens

Heidi's Huevos Rancheros
house made corn tortillas, crisped to perfection, topped with Guatemalan style black bean puree, chorizo crumbles, eggs over easy, homemade tomato salsa, finished with fresh sour cream and a sprinkle of shredded cheddar cheese

Island Pancakes
coconut pancakes with mango slices and a lime simple syrup

“Oh My Omelette!”
three egg french omelette with brie, smoked turkey, and a side of apple hash

 

Lunch

“Buddha Bowl”
multigrain quinoa, chickpeas, local microgreens, grilled chicken, and a tahini, garlic, lemon sauce

Crazy Good Pork Burger
with pear and blue cheese on a brioche bun, topped with local micros

Frittata
goat cheese, pancetta, and spinach with crispy fried leeks, served with a simple greens salad

Maryland Crab Cakes
served on top of greens salad with a lemon aioli

Tuna Poké
locally sourced tuna, with green onions, avocado and sesame seeds, served with sticky rice and rice crackers



Hors D'oeuvres

Bacon Wrapped Dates
Medjool dates wrapped in applewood smoked bacon, stuffed with goat cheese and almonds

Bruschetta a la Bufala
toast points topped with buffalo mozzarella and a concoction of sundried tomato, basil and parsley

Insalata Caprese
Maya's twist on a traditional caprese salad with mozzarella, tomato, and basil- a guest favorite!

Lobster Guacamole
freshly caught Caribbean lobster with Maya's secret guacamole recipe

Ramsay's Corn Fritters
crispy corn cake fritters with a cool yogurt cilantro dip

 

Dinner

Asian Grilled Flank Steak
with a ginger, garlic, and sesame sauce, served over garlic mashed Yukon golds and roasted broccoli rabe

Cajun Gulf Shrimp and Andouille Sausage
roasted sweet peppers, grilled fresh corn, with dirty rice and fresh local greens

Grilled Moroccan Spiced Pork Tenderloin
with roasted cauliflower, accompanied by a fragrant spicy couscous, served with a tangy side salad

Stacked Fajitas
sous vide stewed chicken, yellow rice, roasted veggies, homemade salsa, fresh guacamole, and special Mayan corn tortillas

“Surf and Turf”
sous vide beef medallions and pan seared scallops served with crispy smashed baby potatoes with roasted garlic and manchego and side of local greens

 

Dessert

Chocolate Mousse Cups
creamy, airy, chocolate mousse, chilled to perfection and served with homemade whipped cream and fresh berries

Coconut Macaroons
dipped in a chocolate ganache, topped with pistachio crumbles and lime zest

Fruity Berry Tart
pecan date crust, vanilla cashew cream, topped with a vibrant berry medley

Pineapple Carpaccio
thinly sliced pineapple topped with dollops of coconut cream, sliced blueberries and drizzled with a mint infused oil

Refreshing Watermelon Granita
frozen shaved watermelon mixed with ginger simple syrup and topped with mint

 

Captain's Specialty Cocktails

Citrus Haab
homemade allspice infused Cruzan rum, grapefruit juice, orange juice, lime, and honey

Mango Jalapeno Margarita
homemade jalapeno infused tequila, mango juice, triple sec, lime juice, and simple syrup

Painkiller in Paradise
dark Cruzan rum, orange juice, pineapple juice, and coconut cream, topped with freshly grated nutmeg

The Refresher
vodka, grapefruit juice, lime juice, simple syrup and cilantro leaves

Watermelon Mojito
light Cruzan rum, watermelon juice, lime juice, and simple syrup





I am happy to accommodate to any and all requests, due upon availability. Vegetarians, vegans, food allergies, dietary restrictions, and lite Kosher please be specific of your needs when filling out your preference sheets.