Crewed Yacht Charter – All Inclusive Sailing Vacations
VALHALLA / Sunreef Yachts / 78’ Sample Menu
Here in the beautiful Caribbean, we enjoy a diet filled with an array of treasures from the sea, colorful fruits and vegetables, and healthy carbohydrates and legumes.
Our emphases are on local, sustainable, organic, nutrient dense, seasonal and made from scratch ingredients.
We proudly work with the the very best local farms, ensuring authentic dining experiences.
In addition to multiple course meals prepared throughout the day, our fully stocked snack bar, drinks bar and fruit bars are available at all times.
Dish components are subject to fluctuate with season and availability.
Dietary and allergen needs are happily met Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.
Please enjoy this sampling of our favorite dishes.
Breakfast
Breads, (VG, GF, DF) coconut flour and almond meal breads, with mango butter and local fruit
Bagel & Lox, (PSC) smoked salmon, herbaceous vegetable cream cheese, jumbo caper berries, tomato, shaved red onion, toasted bagel, lemon, soft boiled egg, arugula, flaky salt and cracked pepper
Heuvos Rancheros, (VG, GF) local eggs poached in Hatch Chili sauce, Carribean caviar, roasted poblano, cojita, avocado, cilantro and lime, all in a crispy tortilla bowl
Tomatillo Shakshuka, (VG, GF) local eggs poached in fresh tomatillo Shakshuka with flavors from lime, cilantro, cumin, jalapeño and vinegar. With wilted kale, avocado, artisanal bread and smoked salt
Hash-tata, (VG, GF) spiced local root vegetables, creme fraiche whipped local eggs, cheeses, herbs, citrus zest
Lunch
Tuna Nicoise, (VG, GF, KT, PSC) local greens, braided long beans, olives, charred cherry tomatoes, fingerling potatoes, quail eggs, anchovy filets, chives, dill, parsley, herbaceous vinaigrette, seared local tuna
Fattoush, (VG, GF, PSC, KT) torn romain, pistachio and sesame encrusted goat cheese, pita chips, tomato, mint, parsley, shaved cucumber, red onion, olives, radish rosettes, lemon and mint dressing, za’atar shrimp skewer
Strawberry Spinach and Fig, (VG, GF, PSC, KT) bed of spinach topped with caramelized pecans, shaved red onion, strawberries, figs, Gorgonzola, and cedar smoked asparagus and chicken breast. Finished with fresh balsamic dressing
Quiche, (VG) in homemade flaky crust, accompanied by local greens, charred asparagus, radicchio and toasted pecans
Captains Burger, (V, VG, GF, KT), toasted brioche bun, boursin cheese, spiced and hand formed plant based patty, bacon jam, LTO, cornichons. Accompanied by twice fried potatoes and red cabbage slaw
Valhalla Bowl, (V, VG, GF, KT) ancient grains, roasted beets, local greens, crispy garbanzo’s, avocado, micros, shaved carrot, radish and red onion. Finished with beet tahini sauce
Tempeh
Tofu
Chicken
Tuna Sombrero, (VG, PSC, KT) purple sushi rice, red cabbage, seaweed salad, chili cucumber, avocado, sesame mango, marinated local tuna, pickled watermelon radish, sriracha aioli, rice paper crisp, tobiko, edible flowers
Summer Rolls, (V, VG, GF, PSC, KT) avocado, cucumber, carrot, herb melange, and peanut sauce side. Accompanied by sesame miracle noodles and grilled bok choy
Crab stick
Seared tuna
Squid
Baby corn and Bamboo shoot
Tacos, (V, VG, GF, PSC, KT) accompanied by Mexican street corn
Snapper with Lotus Root, butter lettuce and Lychee salsa
Skirt Steak marinated in lime, cilantro and jalapeño, with mole style black beans, cojita, tomatillo salsa, smoked lime crema
Snacks
Spicy Sesame Edamame, (V, VG, GF, PSC, KT) with fish sauce and flaky salt
Charred Shishitos, (V, VG, GF, KT) with lemon and smoked salt
Watermelon Ricotta Salata, (VG, GF, KT) with mint, flaky salt, and balsamic reduction
Ceviche, (GF, PSC, KT) fresh catch marinated in fish sauce, coconut milk, liquid aminos and lime, with jalapeño, cilantro, red onion, and red bell pepper
Hummus, (V, GF, KT) accompanied by pita chips and vegetables
Beet, cardamom, roasted garlic
Cici Nero, cumin, coriander, za’atar, lemon
White bean, caramelized onion, white balsamic reduction, chili, lemon
Beets & Burrata, (VG, KT) roasted red and yellow beets, truffle stuffed fresh burrata, tarragon, and radish
Neen-cho’s, (V, VG, GF) spiced tortilla chips layered with queso, black beans, green chili, red onion, tomato and radish micros
Starters
Gazpacho, (V, VG, GF, KT)chilled soup of local fruits and vegetables
Papaya, ripe papaya blended with tomatoes, sweet onion and peppers. Finished with shaved green papaya, passionfruit and mango vinegar
Green, honeydew melon blended with avocado, jalapeño, cucumber and white balsamic. Finished with creme fraiche, currants and nasturtium
Watermelon, tomatoes and cucumber blended with watermelon and mint. Finished with feta, mint and white balsamic glaze
Ovation Greens, (V, KT) melange of locally grown and powerfully flavored greens with lemon, EVOO, flaky salt, cracked pepper
Papaya salad, (V, GF) with micro greens, pickled red onion and mango vinegar
Arugula and fennel, (V, GF) with golden beet and blood orange supremes. Finished with papaya seed vinaigrette
Tabbouleh, (V) bulgur wheat, parsley, mint, lemon, garlic and tomatoes, with crispy cici nero and beet tahini sauce
Stuffed Figs, (VG) fresh figs stuffed with cardamom spiced ricotta, roasted and finished with orange zest and pomegranate
Troncos de Platano, (V, GF) green plantains hollowed, fried and stuffed with pineapple pico de gallo
Entree’s
Risotto, made with white wine, shallot and garlic
Barley and eggplant, (VG) with roasted tomatoes, creamy goat cheese, toasted pine nuts, fresh basil, lemon zest, balsamic reduction, black garlic
Lemon and Pea Shoot, (VG, PSC) Pernod infused Arborio, layered with lemony ricotta and pea shoot pesto. Finished with seared U-10 scallops, fennel and emerald oil
Grandpa’s Summer Pasta, with fresh tomatoes, garlic and local basil
Grandpa’s Vodka Pasta, with sausage, white beans and caramelized onion
Mac N’ Cheese, pasta in sauce of creamy tofu, local pumpkin, caramelized onions, garlic and nutritional yeast
Tofu
Chicken
Chorizo
Surf & Turf, (KT) dry rubbed and grilled filet topped with herbaceous compound butter. Accompanied by seared U-10 scallops, bacon wrapped asparagus, corn purée, and hash of purple potato, shallot, bacon and corn
Octopus’s Garden, (PSC, KT) charred octopus with quail eggs, peppadew peppers and Italian vegetable salad of chickpeas, shaved carrot, red onion, parsley and fennel. Finished with cuttlefish aioli
Grilled Spiny Lobster, (PSC, KT) grilled local lobster with passionfruit thyme butter. Accompanied by mashed yucca and local greens
Carribean Lamb, (KT) lollipops marinated in blood orange, dry rubbed with VI Roasters coffee, cocoa powder and cumin, then grilled. Accompanied by dandelion greens, avocado, blood orange supremes and passionfruit
Creole Mahi Mahi, (PSC, KT) grilled in plantain leaves with bell peppers and onions. Accompanied by coconut rice n’ peas, tostones and star fruit
Coconut Snapper, (PSC, KT) grilled and topped with lychee salsa. Served with coconut spinners and sinkers and boiled green plantain in coconut broth
Mussels, (PSC) steamed in white wine, thyme and chili, with local root vegetables and tomatoes in white wine cream sauce
Mofongo, (V, PSC) plantain or breadfruit, fried and mashed with garlic and cilantro, then stuffed. Accompanied by avocado and coconut butter beans
Jackfruit
Crab
Shrimp
Chicken
Mediterranean Platter, (V, VG, GF, KT) grilled meats and vegetables, accompanied by fresh garlic Naan, beet tahini sauce, feta, parsley, mint, cucumber and tomato
Pork tenderloin roulade with za’atar, roasted red pepper and spinach
Shish Tawook, tender marinated and grilled skewers of chicken breast, bell peppers and onions
Eggplant, roasted local baby eggplants stuffed with lemon cous cous, tomato and feta
Beef Kofta, spiced and herbaceous skewers of beef and lamb
Vegan Kofta, spiced and herbaceous skewers of beyond beef
Paella, (GF, PSC) traditional rice dish of saffron, chorizo, mussels, clams and jumbo shrimp, with socarrat, lemon and angry sauce
Seafood Boil, (GF, PSC, KT) shrimp, crab legs and claws, clams, crawfish, potatoes, corn and broccoli, with New Orleans creole spice and drawn garlic herb butter
Desserts
Mango Upside Down Cake, (V, VG, GF) light and fluffy spice cake topped with caramelized mango, mango purée and passionfruit
Flourless chocolate cake, (V, VG, GF) rich and decadent cake of organic chocolate and cacao nibs, flavored with almond
Cherry Bread Pudding, (VG) traditional Irish execution with crispy exterior and flavor from orange bitters and Kirschwasser macerated cherries
Avocado Mousse, (V, GF, KT) rich and decadent chocolate mousse of creamy local avocado and organic chocolate. Finished with fresh whipped cream and berries
Sorbet, (V, GF)
Prickly pear, lime, agave and aged rum
Coco matcha
Blueberry, lavender and lemon
Chocolate Strawberries, (V, GF, KT) freshly dipped and finished with merlot salt
Red Grout, (VG, GF) traditional Virgin Islands dessert of guava tapioca over vanilla bean custard, finished with fresh guava and meringue
Pavlova, (VG, GF, KT) baked meringue with crisp crust and light, fluffy interior. Served with lemon curd, berries, mint and fresh whipped cream
Matcha Mochi, (V, GF) Japanese rice flour cake with coconut milk and vanilla
Chocolate Board, (VG) melange of organic chocolates, berries and artisanal cookies
Buddha’s Hand Champagne Bars, (VG) buttery shortbread crust layered with Buddha’s hand marmalade and champagne lemon curd. Finished with mint and raspberries
Botanical Baklava, (VG) flaky phyllo dough with cardamom spiced pistachio and walnut filling, finished with rose infused honey, rose petals and flaky salt
Beverages N/A
Virgin Islands Roasters coffee, freshly ground, hot or iced
Eden Organics Soy Milk
Half and Half
Coconut Milk
Goat Milk
Oat Milk
Smoothies, daily variety organic fruit smoothies
La Croix sparkling water
Variety sodas
Cere’s Fruit juices
Wenner Hill’s Passionfruit juice
Fresh local Coconut water
Hot Tea
Matcha
Chamomile
Flor de Jamaica
Alcoholic Specialty Beverages
Put the Lime in the Lychee Nut, coconut rum, fresh lime, coconut cream, lychee nectar, fresh nutmeg
Passionate Mango, dark rum blended with mango and lime, finished with passionfruit
Elderflower Fizz, St. Germain Elderflower, lime, fresh passionfruit, soda water
Elderflower Spritz, St. Germain Elderflower, Prosecco, soda water, lavender
Crewed Yacht Charter – All Inclusive Sailing Vacations VALHALLA / Sunreef Yachts / 78’
Sample Menu
Here in the beautiful Caribbean, we enjoy a diet filled with an array of treasures from the sea, colorful fruits and vegetables, and healthy carbohydrates and legumes.
Our emphases are on local, sustainable, organic, nutrient dense, seasonal and made from scratch ingredients.
We proudly work with the the very best local farms, ensuring authentic dining experiences.
In addition to multiple course meals prepared throughout the day, our fully stocked snack bar, drinks bar and fruit bars are available at all times.
Dish components are subject to fluctuate with season and availability.
Dietary and allergen needs are happily met
Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.
Please enjoy this sampling of our favorite dishes.
Breakfast
Lunch
Snacks
Starters
Entree’s
Desserts
Beverages
N/A
Alcoholic
Specialty Beverages
Beer
Seltzer
Liquors
Wine