Kirsten “KIKI” Blake brings 20+ years of experience and excellence to the M/Y Valhalla team. She has a deep appreciation for beauty and elevates the entire dining experience with her artistry, creativity, and flavor. Finding delicious and simple beauty in a farm to table style, she continues to leave a lasting impression on guests. Originally from a fishing town on Cape Cod, Massachusetts, Kirsten loves everything the sea has to offer. She has a deep respect for food and its source and is constantly inspires by the ingredients themselves- Letting them sing in every dish. When she is not cooking, Kirsten loves a day at the beach with her husband, two sons and two dogs.
DAY 1
BREAKFAST
Individual German style Puffed Pancake
Strawberry Compote | Whipped Creme
Fraiche | Sausage Patties
LUNCH
Fish Tacos
Tempura Fried Local Catch | Mango Salsa | Avocado
Mousse | Street Corn Ribs
Or
Chopped Green Salad
Crispy Tortilla Strips | Bell Pepper | Black Bean
Puree | Chile Lime Dressing
DINNER
1st Course
Grilled Asparagus
Quail egg | Sauce Gribiche
2nd Course
Braised Short Rib
Apple & Fennel Slaw | Pomme Puree
Dessert
Tarte Tatin
Creme Anglaise
DAY 2
BREAKFAST
Avocado Toast
Fresh Sourdough | Toasted Almond | Egg’s Made to Order | Watermelon Radish | Scallion
LUNCH
Cannellini Crunch Caesar
Shaved Kale | Crispy Prosciutto Ribbons | Parmesan Or
Butternut Squash Bisque
DINNER
1st Course
Kakiage Shrimp & Sesame Fritter
Spicy Kewpee | Mandarin Orange
2nd Course
Miso Glazed Chilean Sea Bass
Ginger Haricot Vert | Coconut Rice | Shiitake | Edamame Butter
Dessert
Mango Napoleon
Mousse | Golden Filo Layers | Lime
DAY 3
BREAKFAST
Brioche French Toast
Cinnamon Sugar Apples | Bourbon Maple Syrup
LUNCH
Beach Barbecue
Hotdogs & Bangers
Bacon Cheeseburgers
Vegetable Kebab
Fruit Salad
DINNER
1st Course
Bourak
(Middle Eastern Eggroll)
Parsley | Pine Nuts | Dipping Sauce
2nd Course
Tagine Spice Chicken Roulade
Lebanese Rice | Apricot | Cucumber | Garbanzo
| Yogurt
Dessert
Cardamom Pound Cake, Grilled and Maple Glazed
Pineapple, Pineapple Chip
DAY 4
BRUNCH
Baked Egg Cups
Creamy Spinach | Sausage Crumbles | Cheddar | Toast Points
Cinnamon Rolls
Waffle Station
Breakfast Potatoes
Smoothie Bar
Gruyere Apple & Ham Panini
Zucchini bisque w parmesan brioche crouton sticks
DINNER
1st Course
Cauliflower Fritters
Haloumi | Golden Beet | Sultana Raisin
2nd Course
Confit Duck Leg
Farro | Cherry Plum Relish | Porcini
Dessert
Sorbet Trio
Lace Cookies
DAY 5
BREAKFAST
Huevos Rancheros
Crispy Tortilla | Saucy Black Beans | Cotija
LUNCH
Korean Pork Rib Bowl
Sticky Brown Rice | Root Vegetable Slaw | Gochujang
DINNER
1st Course
English Pea Salad
Grilled Corn | Pancetta | Boston Bibb | Toasted
Coriander Dressing
2nd Course
Butter Poached Lobster Tail
Pumpkin | Beluga Lentils | Florida Citrus | Hibiscus
| Coconut Broth
Dessert
Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
DAY 6
BREAKFAST
Acai Bowls
Fresh Berries | Bananas | Almond Butter | Crisp Oats
LUNCH
Chicken Salad Wraps
Lemon | Parsley | Sprouts | Celery
Hand Cut French Fries
DINNER
Mediterranean ~ Table Share
Burrata
Heirloom Tomato | Pesto
Char Grilled Confit Spanish Octopus
Blistered Shishito | Celery Root Puree
Escabeche Halibut Bites
Evoo | Garlic | Onion | Preserved Lemon
Grilled Eggplant Roulade
Zucchini | Olive Gremolata | Parmesan Cream
Pan Seared Lamb Chops
Mint | Oregano | Cucumber
Quinoa Tabouli
Grilled Bread
Dessert
Panna Cotta
Honey | Pistachio | Pomegranate
DAY 7
BREAKFAST
Benny Bar
Gravlax | Canadian Bacon | Lobster | Crispy Bacon
Tomato | Hollandaise | Assorted Breads
LUNCH
Watermelon & Feta Salad
Arugula | Panko Crusted Chicken Scaloppine | Persian
Cucumber | Honey Mint Vinaigrette
DINNER
1st Course
Champagne & Caviar Service
Shaved Vegetable Salad
Whipped Goat Cheese | Dijon Thyme Vinaigrette
2nd Course
Surf & Turf
Filet Mignon | Alaskan King Crab | Herb
Butter | Wilted Baby Kale and Spinach | Crispy
OnionPotato Gratin
Dessert
Chocolate Ganache Torte
Chantilly Cream
