VIVERE Yacht Charter

Breakfast

• Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
  Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil


• Granola topped with Greek Yogurt & Fresh Fruit


• Smoked Salmon over Poached Eggs and English Muffin


• Pecan Waffles topped with fresh Fruit & Maple Syrup


• Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit


• Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze


• Prosciutto baked Eggs


• Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup

Soups

• English Pea Gazpacho Served with Roasted Garlic Crostini


• Watermelon Gazpacho


• Zucchini & Grape Gazpacho


• Charleston She Crab


• New Orleans Style Shrimp & Andouille Gumbo


• Butternut Squash Soup


• Tomato Basil


• Clear Onion Soup


• Greek Lemon Chicken


• Miso Soup


• Roasted Cauliflower Soup


• Cannellini Bean and Kale

Salads

• Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette


• Mexican style Chicken Caesar Salad with Cotija Cheese


• Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette


• Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest


• Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade


• Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto


• Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing


• Strawberry Mozzarella Salad with Champagne Vinaigrette


• Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing


• Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing


• Kale Caesar

Lunch

• Ham & Brie with Fig Preserves on toasted Baguette


• Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing


• Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce


• Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint


• Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,


• Cotija Cheese with Lime Zest


• Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts


• Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad


• Ginger glazed Wild Caught Salmon served with a Quinoa Salad


• Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette


• Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad

Hors d'oeuvres

• Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze


• Bacon Wrapped Scallops


• Jamaican Jerked Shrimp with Mango Salsa


• Tuna Poke- Sashimi Grade Tuna with Avocado


• Tuna Tataki with Seaweed Salad


• Charcuterie Board (Meat, Veggie, Themed)


• Assortment of Deviled Eggs

Dinner

• Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts


• Jamaican Jerk Shrimp & Grits


• Gingered Salmon over toasted Quinoa & Sesame Kale


• Crispy Duck Breast with Tamarind Sauce


• Shrimp Prik Khing


• Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice


• Coconut Green Curry with Mahi-Mahi


• Thai Cashew Chicken over Jasmine Rice


• Chicken Tikka Masala served over Basmati Rice


• Charleston Shrimp & Grits


• Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar


• Pan Seared Swordfish over English Pea Succotash


• Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus


• Pappardelle Pasta topped with a Lamb Ragu


• Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom


• Tomato & Red Peppers served with Arugula

Dessert

• Chocolate Avocado Mousse


• Ginger Snap Banana Pudding


• Rum Custard


• Chocolate-Espresso Mousse


• Tropical Fruit Trifle


• Ginger Creme Brulee


• Mango Tarts


• Mini Key Lime Pies topped Toasted Coconut


• Lemongrass Panna Cotta


• Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon


• Meyer Lemon & Basil Panna Cotta