NAMASTAY Sample Menu

SAMPLE MENU

NAMASTAY

With more than 10 years of land based experience, David has had a career dedicated to culinary excellence and professionalism. His extensive time in high end restaurants, transfers seamlessly to cheffing aboard yachts. A graduate of the prestigious Culinary Institute of America, David has opened and operated a number of high end restaurants in his time. David draws inspiration from global cuisines and enjoys focusing on high quality ingredients and techniques meant to highlight those same ingredients. He is well versed in many styles of cooking and enjoys working with guests to craft menus that are delicious, memorable, and beautiful. He is committed to utilizing his skills and talents to take care of guests at every moment of their charter experience

DAY 1

BREAKFAST

Chia Pudding with Coconut Milk and Mango +

Blueberry and Carrot Muffin

LUNCH

Blackened Salmon, Fennel and Citrus Salad, Toasted

Hazelnut DINNER

1st Course

Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled

Mustard Seed, Bitter Greens Salad, Honey & White

Balsamic Vinaigrette

2nd Course

Pan Roasted Pork Tenderloin - Squash and Mushroom

Ragout, Almond & Herb Salsa

Dessert

Tiramisu – Homemade Ladyfingers, Mascarpone

Sabayon, Cocoa Powder and Cinnamon

DAY 2

BREAKFAST

Whole Grain Waffles or Pancakes, Warm Syrup and Bacon + Greek Yogurt with Berries Compote

LUNCH

Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato

DINNER

1st Course

Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano

Olive, Toasted Pine Nut and Lemon Oil

2nd Course

Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled Pepper

Dessert

Cashew Panna Cotta – Lemon Curd and Blueberry

Pavlova, Toasted Cashew

DAY 3

BREAKFAST

Eggs Benedict, with Lump Crabmeat and Asparagus + Salad of Greens, Cucumber, Tomato, Red Onion, Sherry Vinaigrette

LUNCH

Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad

DINNER

1st Course

Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and Herb Dressing

2nd Course

Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis

Dessert

Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip

DAY 4

BREAKFAST

Tortilla Espanola, Potato and Onion + Sliced Salumi and Imported Cheese

LUNCH

Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans

DINNER

1st Course

Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red Onion, Hominy

2nd Course

Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese, Oregano

Dessert

Tres Leches Cake – Dulce de Leche, Strawberry Jam

DAY 5

BREAKFAST

Oatmeal with Bananas and Walnuts + Avocado Toast with Spinach

LUNCH

Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple

DINNER

1st Course

Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White Truffle Oil

2nd Course

Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw, Marinated Haricot Verts Salad

Dessert

Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile

DAY 6

BREAKFAST

Breakfast Wraps, Soft Scramble Egg, Avocado, Spinach and Tomato + Fresh Grapefruit LUNCH

Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted Peanut

DINNER

1st Course

Wedge Salad – Homemade Bleu Cheese, Charred

Cherry Tomato, Crispy Speck Ham

2nd Course

Petit Filet and Lobster Tail – Olive Oil Poached Sweet

Potatoes, Wilted Cabbage, Golden Raisin Steak Sauce

Dessert

White Wine Poached Pear, White and Black Pepper

Shortbread Crumb, Honey Ice Cream

DAY 7

BREAKFAST

Cottage Cheese on Toasted English Muffin, Strawberries, Granola and Honey + Fresh Peaches

LUNCH

Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette

DINNER

1st Course

Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads

2nd Course

Curry Fisherman Stew - Grouper, Shrimp, Coconut

Tomato Broth, Soft Eggplant, Charred Leek, Cauliflower Rice

Dessert

Yuzu and Mint Sorbet with Rum Syrup – Amaretti, Lavender Shortbread & Honey Assorted Cookies