*All breakfasts include a fresh fruit plate and are served with coffee, tea or cocoa, as well as juice, Mimosa’s or Bloody Mary’s upon request.
filled with Boursin cheese alongside heirloom tomatoes on fresh sourdough toast, served with crispy bacon.
Lemon ricotta pancakes
topped with powdered sugar and lemon zest, alongside gouda scrambled eggs and pork sausages.
Fresh sourdough toast
topped with zesty avocado mash garnished with radish and red pepper flakes, served with chili oil fried eggs and crispy bacon.
Fresh baked Guava cheese braided bread
alongside eggs any style and chicken sausages.
featuring fresh made corn tortillas, sunny side up eggs, fresh made Mexican beans, local chorizo, and fresh pico de gallo.
Scrambled Eggs Florentine
served with fresh baked thick cut grilled crusty bread and fennel spiced chicken sausages.
featuring salmon two ways, smoked and lox, grilled whole wheat seed bread, hard boiled eggs, pickled onions, labne, cucumber slices and local heirloom tomatoes, seasoned with my own everything mix and smoked flake salt.
on fresh baked English muffins, topped with ham, poached eggs, and hollandaise then served alongside crispy bacon and spicy potato breakfast hash.
*All lunches are served with water, iced tea, or soda as well as any bar selections upon request.
Spiced lamb meatballs
served on freshly made, grilled flatbreads and topped with red cabbage slaw, herbed yogurt, lemon wedges, harissa, and mixed herbs; served alongside Mediterranean quinoa salad.
featuring sliced paprika fennel rubbed chicken, jammy roasted lemon wedges, tzatziki, Greek olives, hummus, sliced cucumbers and seasoned orzo; served with family style pita and labne, grilled halloumi drizzled with local honey, and dolmades.
Mahi Mahi tacos
served on freshly made corn tortillas topped with spiced crema, red cabbage slaw, pico de gallo and cilantro, served alongside long plantain chips, lime wedges, and blood orange, avocado salad as well as house made black bean soup and a selection of fresh salsa’s and hot sauces
Pulled Pork Sandwiches
on Hawaiian rolls served with Alix’s German-ish potato salad, cornbread muffins, and grilled watermelon salad.
Spicy Fried Chicken Sandwiches
served on brioche buns topped with seasoned mayo, lettuce, and special sauce served alongside Alix’s Corny corn-nut salad, and garlicy oven baked potato wedges
Seared Sesame Crusted Ahi
with ginger lemon cream sauce, soy scallion drizzle, avocado rosette, pickled ginger and a side of mango salsa served over rice.
Herby Thai Shrimp Salad
dressed in a ginger, lime, peanut dressing and topped with fried ginger, shallots and garlic.
Miso Glazed Salmon
with warm soba noodles and stir fried vegetables served with shallots and spiced soy drizzle.
*All dinners served with a wine or cocktail pairing as well as any selection from the bar.
**Depending on the day, some dinners will include an appetizer such as Mussels in white wine broth with crusty bread, buttery herbed peel and eat shrimp, grilled squid with white beans and vinegared tomatoes, etc.
Grilled flank steak
With charred scallion relish served over brown rice and accompanied by a tangy snap pea and radish salad.
Honey garlic crispy chicken
Served with creamy polenta and a side of lotus root and Asian pear salad.
Crispy skin salmon
served with green romesco sauce, roasted purple potatoes, and a side of blistered green beans with lemony tahini labne all topped with a salsa of radishes, shallots and lemon.
Perfectly seared sliced steaks served with Yukon gold garlic mash, lemon roasted broccoli and Alix’s classic Caesar salad
Whole Harissa Roasted Snapper
served with blistered cherry tomatoes and a grilled orange on a bed of cous cous served with a mint and grapefruit side salad.
served with lemon white wine sauce, warm Brussel sprout and pancetta salad, and creamy parsnip puree.
Roasted Whole Chicken
served with Persian Tadik saffron rice, roasted vegetable salad, and a light pan sauce.
Pea and Mint Risotto
with roasted Brill served alongside a bright and tangy green salad
*All desserts are served with optional coffee or nightcap
with hazelnut cream, pistachio sorbet and cacao nib tuile
Key lime pie with two lemons
with caramel ice cream and calvados caramel sauce
Mini Citrus Pavlovas
drizzled with local honey and citrus reduction
in a dark chocolate teardrop served with chocolate snow and fresh berries
Deconstructed mango passion fruit Eton Mess
with pistachio dust and freeze dried cherries
drizzled with honey and served with whipped mascarpone and mint
with honeycomb and poached pear
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment .
Spirits include: Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila, Cruzan Rum, and an assortment of liqueurs.
Red & White Wines are served with dinner.
Beers include: Bud & Bud Lite, Coors Lite, Corona, Miller Lite, Caribe and Presidente/Presidente lite.
Please remember to let the broker know your preferred brand. If you require premium wines or spirits not included in the above please let us know and we will be happy to put them on board for you but at additional cost to the charter.
ELISE'S SAMPLE MENU - JANUARY 5TH - FEBRUARY 20,2020
Below is a list of dishes that we love to cook— inspired by the food we ate growing up, the places we’ve visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.
Mustard fried toast with over easy egg inside and topped with three cheese blend of Asiago, Parmesan, and Romano and basil leaves
Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary
Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
With onions, scallions, leeks, smoked bacon, and swiss cheese
Toasted bread pieces soaked in egg and baked with cheese and either mushrooms, veggie or real sausage, or both
Traditional thin French crepes with cinnamon sugar, maple syrup, and fresh strawberries and blueberries
Thick fluffy pancakes made plain or with bananas, blueberries, or chocolate chips. “Panda pancakes” are also a delicious option—Two tones of batter, one plain and one darkened with cocoa powder and cook them into the shape of a panda face :)
Specialty Smoothie “Atztec Dream”
Almond milk, cacao powder, banana, maca, coconut oil, cinnamon, cayenne, clove, dates
Home style grits with melted Gouda mixed in
Potatoes pan fried with old bay seasoning
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls
Made with traditional Mexican spices, refried beans & rice. Top them with fresh lettuce, diced tomatoes, sour cream, shredded cheese, avocado and homemade salsa
Southwest Quinoa Salad
Quinoa with chili-lime shrimp and lettuce wedge for wrapping
Grilled and topped with goat cheese, roasted pepper and tomatoes
Seared salmon served with quinoa and roasted arugula chimichurri
Vegan Flatbread Pizza
Kale pesto, almond ricotta, artichoke hearts, broccoli, hemp hearts, olives, pine nuts, and garbanzo beans. Topped with basil, mint, and freshly ground black pepper
Five Spice Chicken Báhn Mì
Chicken sandwich made with homemade french bread and topped with a fried egg
Made with pork loin, ham, Swiss cheese and sliced pickles
made with spiced shredded chicken and fresh enchilada sauce
Shrimp Quesadillas & Mahi Tacos
With homemade mango pico de gallo & fresh guacamole
Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise
Blackened Chick’n Tacos
Blackened Chick’n strips (plant-based chicken substitute), shredded cabbage, chipotle mayo, black bean salsa, and scallions served atop a homemade corn tortilla
Braised Tomatillo Jackfruit Tacos
Tomatillo & charred poblano braised jackfruit, avocado ranch, salsa blanca, and sweet potato crisps
Mediterranean Pita Bar
Pita pockets with a choice of Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and feta.
Homemade hummus platter
I love making hummus. I love it so much, in fact, that I started a small hummus company with my best friend called “Elise and Dalia’s Homemade Hummus.” My favorite varieties to prepare for a hummus platter are creamy Israeli, lemon, Za’atar, roasted red pepper hummus, and sunshine hummus— made with turmeric! All hummus varieties are made with a base of the freshest ingredients— jarred (not canned) chickpeas, fresh lemon juice, organic tahini, and fresh garlic. Hummus is enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney
Freshly baked French style baguette with Brie, Boursin, goat cheese, aged Gouda, salami, chorizo, prosciutto, walnuts, cornichons, homemade pepper jelly and grapes
Fried and bread jalapeños stuffed with plant-based ricotta or goat cheese.
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
Served refreshingly chilled with fresh bread
Marinated tuna poke
Hawaiian style with sticky rice and plum sauce
Battered and fried poblano pepper filled with grilled mushrooms, peas, yellow squash, onions and mixed cheese. Served over a tomato sauce and topped with cream and cilantro
Brie wheel baked into croissant dough with honey drizzle on top, served with tangy pepper jelly
Ybor City Salad
Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Worchester sauce and garlic dressing
Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey
Goats in an Eggplant Blanket
Grilled eggplant slices wrapped around goat cheese
Chicken breast enchiladas smothered with salsa tomatillo, melted jack cheese and sour cream
Vegetarian Moroccan dish served atop a bed of almond & chickpea couscous cooked in a traditional Moroccan way
Roasted Vegetable Hummus bowl
Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives
West African Peanut Soup
Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts
Black Bean Soup
Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations
From the Sea
Baked Lemon-Parmesan Crusted Salmon
Served with grilled asparagus and roasted new potatoes
With Braised Fennel, tomato, and Capers
Tarka Mahi mahi
Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with rice and chickpeas
With lemon white wine butter sauce, served with broccoli and rice pilaf
Sauteed scallops served with porcini mushroom and truffle risotto
Tuna Niçoise salad
Refreshing salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon-garlic vinaigrette
Vegan Flourless chocolate cake
This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and it’s sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with vanilla ice cream
Decadent and rich chilled mousse
Peanut Butter Pie
Graham cracker crust with sweet peanut butter filling and dark chocolate topping
Pecan, pumpkin, apple, sweet potato, blueberry with homemade crust
Topped with ice cream and chocolate sauce
Covered in cinnamon sugar and served with ice cream
Sorbets and Sorbettos
Dairy free lemon, raspberry, or dark chocolate