My Ty

• Hot potato and chorizo skillet- a melody of diced potatoes and vegetables, mixed with chorizo sausage, topped with shredded cheese, and baked until golden. Garnished with pico, corn bean salsa, and a dollop of sour cream
• Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend
• Avocado toast – whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens
• BYO pancakes- your choice of chocolate chips, strawberries, bananas, or blueberries in pancakes with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs
• Banana oatmeal smoothies- quick and packed with protein these banana smoothies are made with peanut butter, honey, oatmeal, almond milk, and one whole banana
• Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast
• Croissant French toast with berry compote- thickly sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side
• Omelets or breakfast burritos are also available for travel days

• BYO Pizza- select from various bases and toppings while the chef tosses your pizza and the captain fires them away in a pizza oven
• Open-faced Ruben with house-fermented sauerkraut
• Grilled Shrimp salad w/ spicy ginger sauce – shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion, and a tomato and mango salad with feta
• One pot chicken Caprese salad- served family style on a large skillet this recipe consists of seasoned chicken breast, cherry tomatoes, buffalo mozzarella medallions and garnished with fresh basil
• Tacos- Fried chicken tossed in buffalo sauce laid on a bed of red cabbage coleslaw topped with pico and garnished with cotija cheese // Strips of marinated steak seared and placed on a bed of red cabbage topped with avocado, pico, A1 crème, pickled jalapeños and garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija
• Burgers: Your choice of a Jammin’ burger- toasted bun, raspberry pepper jam slathered on both sides, lettuce, tomato, feta cheese, caramelized onions, bacon, all on a thick ‘n’ juicy wagyu burger. // Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq sauce with that same juicy wagyu burger. // All American burger- classic lettuce, tomato, onion, pickle, American cheese, and slathered with burger sauce served with hand-cut fries
• Wahoo and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared wahoo, and finished with feta crumbles

Starter: Chilled honeydew melon soup

• Fig and sage marinated pork tenderloin with horseradish mashed potatoes, fig gravy, and lemon butter asparagus

Starter: Nasturtium salad

• Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears

Starter: Butter-seared scallops

• Mahi-mahi seared skin and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with house-made pineapple salsa with a side of charred leeks

Starter: Chilled watermelon gazpacho

• Cornish hens spatchcocked and seasoned served with roasted beet and goat cheese salad and golden potato and carrot purée and rendered red wine gravy

Starter: Sea bass ceviche

• Fresh Caribbean lobster thermidor served with saffron and pea risotto

Starter: Roasted dates

• Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts, and a miso sauce
• Chicken butter bean yellow curry. House-made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños, and green onion to season this already flavor-heavy dish

• Blackberry Cobbler- individual and topped with French vanilla ice cream
• Berry Tart- whipped mixed berry filling and a walnut date crust
• Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish
• Warm baby apple pies with a heaping scoop of butter pecan ice cream
• Persimmon Pudding served hot with whipped cream and rum raisin ice cream
• Baileys panna cotta topped with caramel and coffee crumble
• Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards