MENU SELECTIONS

BY CHEF DANIELA SANCHEZ

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MY REMEMBER WHEN | FROM THE GALLEY

Breakfast

• A variety of home-baked breads and pastries such as ciabatta, whole grain, croissants, pains au chocolat. Strawberry and macadamia scones, cinnamon pecan rolls, blueberry oat muffins, banana almond bread, pumpkin bread, orange yogurt muffins

• Home-made brioche French toasts, topped with banana slices or strawberry and mascarpone vanilla cream

• Blue crabcake eggs benedict

• Huevos rancheros with chipotle sauce and crème fraiche

• Jalapeño, cream cheese and bacon egg quiche

• French crepes napolitaines, with roasted heirloom tomato, mozzarella and fresh basil leaves

• Seared breakfast taquito, tomato salsa, fresh guacamole and cotija cheese

• Poached eggs on mashed avocado toast, corn salsa and hash browns

BY CHEF DANIELA SANCHEZ

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Hors d’oeuvre

• Mini wontons tuna tacos with spicy sriracha mayo

• Blackberry and melted brie pastry bites

• Goat cheese truffles rolled in pistachio with smoked haddock

• Feta and sun dried tomato cakes

• Smoked salmon and ricotta croissants

• Crispy falafels with tzatziki sauce and babaganoush

• Seared rare beef tenderloin slices on horseradish and parmesan toasts

• Kobe beef sliders with spicy ketchup and pickled onions

• Foie gras terrine and confit mango lollipops

BY CHEF DANIELA SANCHEZ

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Lunch

• Grilled octopus with pepita and cilantro pesto, white bean pure, tomato brunoise and fresh arugula salad

• Tandoori marinated skirt steak tacos, grilled peppers and cotija cheese, habanero pineaple sauce

• Yellowfin tuna tartare, mango-sesame salad, ginger Asian dressing and avocado mousse

• Beef tataki with pickled daikon slaw and mango salad with yuzu vinaigrette

• Grilled jumbo prawns over Thai green papaya salad, cilantro-ginger vinaigrette and toasted peanuts

• Salt baked whole snapper with tomato sauce vierge and green sprouts

• Halibut fish tacos, avocado salsa verde, chipotle pico de gallo and cilantro crema

• Beef carpaccio, fried polenta and blue cheese cake, baby arugula salad, shaved parmesan and toasted pine nuts, sweet potato wedges

• Grilled vegetables pizza, arugula, goat cheese and balsamic reduction

• Poached lobster salad with citrus segments, avocado-yogurt mousse and passion fruit vinaigrette

• Bahamian stone crab claws with tangy island dippind sauce, coch and coconut ceviche and fresh Gazpacho

• Avocado wrapped salmon ceviche with tomato butter coulis, vanilla nut crumble, chives, arugula and cherry tomato salad

• Grilled salmon burgers with avocado chimichurri and chipotle-lime mayonnaise, sweet potato cakes and green leaves salad, served with hand cut truffle parmesan fries

BY CHEF DANIELA SANCHEZ

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Appetizers

• Five herb home-made ravioli, sautéed chanterelle mushrooms, roasted pepper coulis and basil oil

• Heirloom tomato and balsamic tarte tatin, ricotta and herbs mousse rolled in zucchini carpaccio slices, arugula salad

• Gorgonzola honey quiche with wine pear confit, watercress and basil salad

• Thai pumpkin and coconut soup, crispy wontons

• Smoked tomato soup, melted brie tortellini

• New style halibut sashimi, rolled with microgreens and ponzu sauce

• Beetroot millefeuille, ricotta goat cheese mousse, radish lemon zest, basil leaves and pomegranate vanilla cashews

• Bahamas conch chowder

• Fresh burrata with balsamic roasted peach, arugula and cherry tomatoes salad, macadamia nuts

• Artichoke tarte tatin with pistachio pesto and spinach salad

• Confit tomato and mozzarella capresse tower resting over zucchini carpaccio

• Mixed herb and arugula salad, roasted pear, melted chevrechaud and caramel nuts

• Wild strawberry Gazpacho

• Peruvian ceviche, Meyer lemon marinade, sweet potato slices and avocado crème fraiche

• Roasted figs wrapped in prosciutto and stuffed with blue cheese, honey drizzle

• Chilled green pea soup with lobster medallions, crème fraiche and ossetra caviar

BY CHEF DANIELA SANCHEZ

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Main Course

• Nut crusted rack of lamb, chickpea falafel, curried potato pastry and yogurt lime sauce

• Parmesan crusted chicken breast, basil gnocchi, roasted cauliflower and tomato fondant

• Giant gnocchi stuffed with chicken, rosemary and sun dried tomato pesto

• Braised beef cheeks with porcini mushroom bread pudding, cauliflower fondant and jus

• Chili basil scallops, butternut squash puree, arugula pesto

• Beef bourguignon, home-made tagliatelles, porcini mushrooms

• Habanero crusted ahi tuna, fried polenta cake, salsa verde and avocado pico

• Marinated pork chop stuffed with roasted apples, parsnip maple puree and chanterelle mushrooms pie

• Wild caught salmon with orange beurre blanc sauce, polenta cake and aubergine caviar

• Slow roasted Waguy beef tenderloin, beetroot foie gras Ravioli, carrots bouquet and jus

• Hand-made salmon ravioli with sage brown butter sauce and green sprouts

• Parmesan and orange zest broiled scampi, tahini roasted cauliflower and goat cheese stuffed zucchini flower

• Sautéed scallops with asparagus risotto, wild mushrooms pie and truffle oil

• Home-made linguini with clams and chorizo

• Venison tenderloin, sweet potato puree, quinoa stuffed baby zucchinis and mint chimichurri

• Grilled mahi mahi with pineapple and coconut curry emulsion, Cilantro-soy-peanut pestosoba noodles

• Chilean seabass a la Florentine, sautéed spinach puree, artichoke bottoms and truffle risotto

BY CHEF DANIELA SANCHEZ

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Desserts

• Lindt Chocolate fondant, vanilla custard and passion fruit sorbet

• Apple Tarte Tatin with salted caramel and homemade speculoos ice cream

• Peanut butter mousse with toffee banana and maple crumble

• White chocolate and macadamia nut parfait with praline and berry coulis

• Molten Nutella lava cake with homemade Kinder Bueno ice cream

• Smores in a jar: milk chocolate mousse, graham cracker crumble, melted marshmellow and hickory wood smoke

• Wild Strawberries in a chocolate cup, mascarpone whipped cream and Basil sorbet

• Basil Panacota with fresh strawberries

• Zesty orange CrêpesSuzette with home made macadamia nut and caramel ice cream

• Pistachio and nutella Crème Brulee

• White chocolate mousse, shortbread crumble and passion fruit homemade ice-cream

• Chocolate caramel nougatine tart, fleur de sel and cayenne pepper

• Lemon olive oil cake, lavender mousse and nougatine

• Almond milk Rice pudding, Sesame tuiles and dulce de leche

• White chocolate and mango cheesecake with berries

• Capresse flourless chocolate cake, vanilla custard and caramelized macadamia nuts

• Strawberry basil pavlova, zesty lemon cream and blueberry coulis

• Crème caramel

BY CHEF DANIELA SANCHEZ

MY REMEMBER WHEN | FROM THE GALLEY

Chef Daniela Sanchez

Daniela was born and raised in Colombia, and she has always been passionate about food and traveling. Her curiosity led her to Europe in 2005, where she obtained her culinary degree at the “Restaurant and Hospitality College” in Toulouse, France. After completing her degree Daniela went on to work in some of the most high end hotels and restaurants along the Mediterranean coast. She is proficient in a wide variety of menus including Mediterranean, French, Asian and Latin cuisine. Since joining the yachting industry in 2010 Daniela has traveled the East and West coasts of the United States, Mexico, the Caribbean, the Mediterranean, Alaska and the Panama Canal. She is fluent in English, Spanish, French and she is currently learning Japanese. Daniela enjoys traveling and welcomes any opportunity to soak up each port's delights and delicacies.

REMEMBER WHEN...A CULINARY JOURNEY THAT WILL DELIGHT YOUR SENSES.