Sample 7-day Trip Menu
Chef Stacy strives to source local, seasonal produce whenever available, as well as highlight local and sustainable seafood throughout her menu.
Day 1
Breakfast: Scrambled Eggs with Queso Fresco, Black Beans, Plant-based Chorizo, Tostada
Lunch: Tuna Tiradito, Toasted Corn + Caribbean Avocado + Tomato + Quinoa Salad
Happy Hour Canapé + Cocktail: Grilled Wahoo Anticuchos with a Rocoto Sauce, Jungle Bird
Dinner: First course: Peruvian Solterito Salad
Main course: Roasted Peruvian Chicken with Sauteéd Vegetables + Sweet Potato Medley
Dessert: Coconut Cocadas
Day 2
Breakfast: Dragonfruit Smoothie Bowl, Pastelitos de Guayaba y Queso
Lunch: Beef Short Rib Quesabirria Tacos with Curtidos Mexicanos
Happy Hour Canapé + Cocktail: Caribbean Avocado Guacamole, Homemade Salsa, Totopos, Mezcal Hibiscus Rosemary Margarita
Dinner: First Course: Jicama, Cucumber & Pineapple Salad with a Tajin + Lime dressing
Main Course: Mexican Corn-Seafood Stew with Avocado & Chiles
Dessert: Mexican Chocolate Pots de Crème
Day 3
Breakfast: Caribbean Avocado & Chili Crunch Eggs on Homemade Toast
Lunch: Thai Chicken Larb Lettuce Wraps
Happy Hour Canapé + Cocktail: Garlicky Sautéed Bok Choy + Oyster Sauce, Thai Basil Fizz
Dinner: First Course: Ensaladang Mangga (Green Mango Salad)
Main Course: Coconut-Braised Chicken Thighs With Turmeric + Peppers, Rice Noodles
Dessert: Key Lime Pie
Day 4
Breakfast: Brioche Cinnamon & Vanilla French Toast, Bacon, Scrambled Eggs
Lunch: Fennel and Citrus Salad with Mint, Grilled Shrimp
Happy Hour Canapé + Cocktail: Grilled Peach + Burrata Flatbread, Cucumber Thyme Spritz
Dinner: First Course: Antipasto Salad with Bocconcini and Green-Olive Tapenade
Main Course: Seafood Carbonara with Lemons & Capers, Homemade Pasta
Dessert: Dark Chocolate Strawberry Mousse Cake
Day 5
Breakfast: Banana Pancakes, Sausage
Lunch: Blackened Grouper Sandwich with Horseradish, Lemon + Cornichons Tartar Sauce
Happy Hour Canapé + Cocktail: Charcuterie Board, Clementine Vodka Smash
Dinner: First Course: Kale Caesar Salad
Main Course: Coconut Curry Mahi Mahi Fish Bake, Boniato Mashed Potatoes
Dessert: Gooseberry Sorbet
Day 6
Breakfast: Homemade Banana Bread, Overnight Chia Oats + Yogurt Parfait
Lunch: Japanese-Peruvian (Nikkei) Style Tuna Ceviche with a Passionfruit Leche de Tigre
Happy Hour Canapé + Cocktail: Caramelized Onion Dip with Crudités, Mango Mojito
Dinner: First Course: Local Greens with a Vinaigrette Dressing
Main Course: Surf + Turf with Chimichurri Sauce, Oven Baked French Fries
Dessert: Blackberries + Vanilla Cream, Crispy Puff Pastry
Day 7
Breakfast: Homemade Bagel & Egg Sandwich with Smoked Salmon with Pickled Red Onions and Capers
Lunch: Coconut-Lime Shrimp and Cabbage Salad
Happy Hour Cocktail + Canapé: Tostones with Mojo Verde Sauce, Painkiller
Dinner: First Course: Caribbean Spiced Pumpkin Soup
Main Course: Caribbean Jerk Chicken with a Pineapple Salsa, Rice + Peas, Green Banana Escabeche
Dessert: Bananas Flambé with Homemade Vanilla Ice Cream
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Sample Menu
Sample 7-day Trip Menu
Chef Stacy strives to source local, seasonal produce whenever available, as well as highlight local and sustainable seafood throughout her menu.
Day 1
Breakfast: Scrambled Eggs with Queso Fresco, Black Beans, Plant-based Chorizo, Tostada
Lunch: Tuna Tiradito, Toasted Corn + Caribbean Avocado + Tomato + Quinoa Salad
Happy Hour Canapé + Cocktail: Grilled Wahoo Anticuchos with a Rocoto Sauce, Jungle Bird
Dinner: First course: Peruvian Solterito Salad
Main course: Roasted Peruvian Chicken with Sauteéd Vegetables + Sweet Potato Medley
Dessert: Coconut Cocadas
Day 2
Breakfast: Dragonfruit Smoothie Bowl, Pastelitos de Guayaba y Queso
Lunch: Beef Short Rib Quesabirria Tacos with Curtidos Mexicanos
Happy Hour Canapé + Cocktail: Caribbean Avocado Guacamole, Homemade Salsa, Totopos, Mezcal Hibiscus Rosemary Margarita
Dinner: First Course: Jicama, Cucumber & Pineapple Salad with a Tajin + Lime dressing
Main Course: Mexican Corn-Seafood Stew with Avocado & Chiles
Dessert: Mexican Chocolate Pots de Crème
Day 3
Breakfast: Caribbean Avocado & Chili Crunch Eggs on Homemade Toast
Lunch: Thai Chicken Larb Lettuce Wraps
Happy Hour Canapé + Cocktail: Garlicky Sautéed Bok Choy + Oyster Sauce, Thai Basil Fizz
Dinner: First Course: Ensaladang Mangga (Green Mango Salad)
Main Course: Coconut-Braised Chicken Thighs With Turmeric + Peppers, Rice Noodles
Dessert: Key Lime Pie
Day 4
Breakfast: Brioche Cinnamon & Vanilla French Toast, Bacon, Scrambled Eggs
Lunch: Fennel and Citrus Salad with Mint, Grilled Shrimp
Happy Hour Canapé + Cocktail: Grilled Peach + Burrata Flatbread, Cucumber Thyme Spritz
Dinner: First Course: Antipasto Salad with Bocconcini and Green-Olive Tapenade
Main Course: Seafood Carbonara with Lemons & Capers, Homemade Pasta
Dessert: Dark Chocolate Strawberry Mousse Cake
Day 5
Breakfast: Banana Pancakes, Sausage
Lunch: Blackened Grouper Sandwich with Horseradish, Lemon + Cornichons Tartar Sauce
Happy Hour Canapé + Cocktail: Charcuterie Board, Clementine Vodka Smash
Dinner: First Course: Kale Caesar Salad
Main Course: Coconut Curry Mahi Mahi Fish Bake, Boniato Mashed Potatoes
Dessert: Gooseberry Sorbet
Day 6
Breakfast: Homemade Banana Bread, Overnight Chia Oats + Yogurt Parfait
Lunch: Japanese-Peruvian (Nikkei) Style Tuna Ceviche with a Passionfruit Leche de Tigre
Happy Hour Canapé + Cocktail: Caramelized Onion Dip with Crudités, Mango Mojito
Dinner: First Course: Local Greens with a Vinaigrette Dressing
Main Course: Surf + Turf with Chimichurri Sauce, Oven Baked French Fries
Dessert: Blackberries + Vanilla Cream, Crispy Puff Pastry
Day 7
Breakfast: Homemade Bagel & Egg Sandwich with Smoked Salmon with Pickled Red Onions and Capers
Lunch: Coconut-Lime Shrimp and Cabbage Salad
Happy Hour Cocktail + Canapé: Tostones with Mojo Verde Sauce, Painkiller
Dinner: First Course: Caribbean Spiced Pumpkin Soup
Main Course: Caribbean Jerk Chicken with a Pineapple Salsa, Rice + Peas, Green Banana Escabeche
Dessert: Bananas Flambé with Homemade Vanilla Ice Cream