<h2 style="text-align: center;"><strong><span style="font-size: 14pt;">The Cuisine- Chef Margaret Harrington</span></strong></h2> <h2 style="text-align: center;"><span style="font-weight: 300; font-size: 12pt;">The Onboard Dining Experience</span></h2> <p><span style="font-weight: 300;">On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening. </span></p> <p><span style="font-weight: 300;">What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.  </span></p> <p><span style="font-weight: 300;">Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day. </span></p> <p><span style="font-weight: 300;">*Options are chosen as a charter entity prior to charter, in the preference sheet.  </span></p> <p><span style="font-weight: 300;">Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.</span></p> <p><span style="font-weight: 300;">Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a "Guest Profile + Preference Sheet", which is a place to share your specific provision needs, preferences, and allergies.</span></p> <h3><strong>Sample Menu</strong></h3> <p><span style="font-weight: 300;">A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience.  Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.</span></p> <p><strong>Continental style breakfast options:</strong></p> <ul> <li style="font-weight: 300;" aria-level="1"><span style="font-weight: 300;">Yogurt, granola, local honey and fresh berries</span></li> <li style="font-weight: 300;" aria-level="1"><span style="font-weight: 300;">Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits</span></li> <li style="font-weight: 300;" aria-level="1"><span style="font-weight: 300;">Daily bread, pastries, muffins. GF options available</span></li> </ul> <p><strong>Brunch Sample</strong> - Served between 10AM-12PM</p> <p>Served with fresh fruit and choice of meats</p> <ul> <li>Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats</li> <li>Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad</li> <li>Lobster Omelets, potatoes, and a fresh salad, sausage</li> <li>Lunch style brunches available as well</li> </ul> <p>We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter. </p> <p>A traditional sample menu follows:</p> <p><strong>Breakfast</strong></p> <p><em>Asparagus Shakshuka</em></p> <p>stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit</p> <p><em>Caribbean Eggs Benny</em></p> <p>tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise </p> <p><em>Homemade Granola and Yogurt</em></p> <p>blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits </p> <p><strong>Lunch</strong></p> <p><em>Pear Prosciutto Pecan Salad</em></p> <p>anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans</p> <p><em>Ahi Tuna Bowls</em></p> <p>quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette</p> <p><em>Tandoori Chicken Skewers</em></p> <p>cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing</p> <p><strong> </strong></p> <p><strong>Appetizers</strong></p> <p><em>Caribbean Conch Ceviche </em>| scotch bonnet | citrus | passionfruit | coriander</p> <p><em>Almond “ricotta” spread (vegan)</em> | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini</p> <p><em>Prosciutto wrapped asparagus </em>| balsamic reduction</p> <p><strong> </strong></p> <p><strong>Dinner</strong></p> <p><em>Locally Sourced Mahi Mahi</em></p> <p>8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc</p> <p><em> </em><em>Black Angus*</em></p> <p>prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak</p> <p><em>Unadulterated Crab Cakes*</em></p> <p>jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes</p> <p> </p> <p><strong>Desserts</strong></p> <p><em>Lavender olive oil cake | orange bergamot icing</em></p> <p><em>Salted caramel chocolate torte</em></p> <p><em>Avocado cocoa mousse </em></p> <p> </p> <p style="text-align: center;"><span style="font-size: 18pt;"><strong>'Captain Cocktail’ and ‘Sally in the Galley’ sample menu</strong></span></p> <p style="text-align: center;"><em>Any individual dietary requests are catered for</em></p> <p style="text-align: center;">(subject to produce availability)</p> <p><strong>BREAKFAST</strong><br /><em>EVERY DAY<br /></em>Coffee or Tea is always on <br />Bloody Mary’s or Mimosas<br />Selection of Fruit Juices<br />Fresh Tropical Fruit Platter<br />Cereals / Museli / Yogurts<br />Fresh Breads and Pastries</p> <p><em>ALONG WITH ONE OF THE FOLLOWING</em></p> <ul> <li>Mexican Breakfast Bowl</li> <li>Bacon, Ricotta and Chive Frittata</li> <li>Captain’s Omelettes with a choice of fillingsCheese, Ham Croissant Bake</li> <li>Homemade Pancakes, Bursting with Blueberries & lashings of Maple Syrup</li> <li>English Fully Cooked Breakfast … the works!!!</li> <li>Avocado, Bacon & Eggs on Toast</li> </ul> <p><br /><strong>LUNCH</strong></p> <p><em>Rum Punches, Beer and Wine of your choice</em></p> <p> </p> <ul> <li>Hot Crispy Bacon, Melting Brie & Olive Tossed Salad, Caribbean Egg & Potato Salad</li> <li>Sally’s Gourmet homemade Cheese Burgers, tomato & avocado salsa</li> <li>Lemon, Garlic Swordfish Kebabs, Beetroot and Scallions</li> <li>Platters of Cobb Salad and freshly baked bread</li> <li>Finger lickin’ sticky Ribs with a Sweet and Sour Red Salad</li> <li>Salad Nicoise, with Seared Ahi Tuna</li> <li>Roast Mushroom Gnocchi</li> </ul> <p><strong> </strong></p> <p><strong>APPETIZERS</strong><br /><em>‘CAPTAIN COCKTAIL’ MIX OF THE DAY</em><br /><br /></p> <ul> <li>Reggae Reggae Nachos</li> <li>Mushrooms stuffed with Blue cheese and Walnuts</li> <li>Pizza style Pinwheels</li> <li>Charcuterie and Cheese Boards</li> <li>Chicken Satay and Crunchy Peanut Sauce</li> <li>Spanish tapas; olives, Spice roasted Almonds, Chorizo, Lemon, garlic shrimp</li> <li>Bacon and Avocado Bruschetta</li> </ul> <p><br /><strong>DINNER</strong></p> <ul> <li>Sea Bass on top Saffron Rice, Carrot & Onion salad, Tahini Cream Sauce</li> <li>Cheese, Tomato & Basil stuffed Chicken Breast with Chorizo Risotto</li> <li>Grilled Citrus Ahi Tuna Steak, with Avocado and Spinach</li> <li>Lemon, sage & Prosciutto stuffed Pork, served with Hot Potato, Red Pepper & Mozzarella salad</li> <li>5 spice Duck Breasts with Soy and Honey on Bok Choy</li> <li>Seafood Paella, Fish lovers’ heaven!</li> <li>Beef Tenderloin, Bois Boudrin, Homestyle Wedges</li> </ul> <p><strong> </strong></p> <p><strong>DESSERT</strong></p> <ul> <li>Caribbean Rum & Chocolate grilled Bananas</li> <li>Ginger & Spice poached Pears</li> <li>Kiwi & Mango individual Pavlovas</li> <li>Chocolate Fudge Brownie with Raspberry Coulis and Blueberries</li> <li>Classic Crème Brulee</li> <li>Panacotta with mixed Berries</li> <li>A Very Chocolatey Mousse</li> </ul> <p> </p> <p> </p> <p> </p>