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Sample Menu

Day 1

Breakfast

Eggs ala Carte, Fruit Tray, Banana muffins, Pancakes with whipped cream and berries, Bacon and Sausage.

Lunch

Thai shrimp salad with rice noodles

Coconut ice cream and plantain chips

Hors D’oeuvres

Phyllo dough with salmon mousse and tzatziki

Baked figs stuffed with blue cheese wrapped in prosciutto topped with balsamic glaze

Dinner

Starter- beet salad tri-colored beets golden, purple and pink with arugula topped with goat cheese and balsamic vinaigrette

Entrée- pan seared duck breast with a parsnip puree and baby carrots

Dessert- chocolate lava cake with vanilla ice cream

 

Day 2

Breakfast

Eggs ala carte, fruit tray, blueberry muffins, waffles with butter pecan syrup, bacon and sausage.

Lunch

Chicken Caesar salad

Mediterranean pasta salad with grilled chicken

Lemon sorbet

Hors D’oeuvres

Bruschetta vine ripened tomatoes with red onion and basil on a crustini

Meat and cheese tray

Dinner

Starter-Caprese salad with basil infused olive oil

Entrée-veal parm with capellini pasta and red sauce

Dessert- crème brulee with Madagascar vanilla and fresh berries

 

Day 3

Breakfast

Eggs ala carte, fruit tray, raspberry scones, salmon eggs benedict with chipotle hollandaise, bacon and sausage

Lunch

Gourmet hamburgers with choice of cheese and toppings on a Kaiser roll

Sweet potato fries with a cinnamon honey dipping sauce

Fresh market salad

Apple crisp

Hors D’oeuvres

Butter poached lobster purses with truffle oil

Duck pate on crustini with caramelized onion

Dinner

Starter-Pumpkin salad with baby spinach and goat cheese

Entrée-Grilled Ribeye steak with roasted vegetable risotto

Dessert- key lime tart with meringue and ginger beer ice cream

 

Day 4

Breakfast

Eggs ala carte, fruit tray, cinnamon rolls, crepe suzette, bacon or sausage

Lunch

Rice pilaf with grilled mahi-mahi with a mango salsa

Mixed green salad

Caramelized bananas with Chantilly crème and twill crisps

Hors D’oeuvres

Grilled beef tenderloin on crustini with olive tapenade

Mini crab cakes with chipotle aioli

Dinner

Starter-micro green salad with grilled shrimp and citrus vinaigrette

Entrée-pistachio crusted pork loin with roasted cauliflower puree and Brussels sprouts

Dessert-fruit parfait with sabayon sauce

 

Day 5

Breakfast

Eggs ala carte, fruit tray, pear and walnut muffins, pancakes, bacon or sausage

Lunch

Tex-Mex Buffet refried beans, rice, grilled grouper, marinated skirt steak and grilled chicken

Tortilla shells and taco shells

Almond flan

Hors D’oeuvres

Bacon wrapped scallops

Crab stuffed mushrooms

Dinner

Starter-lobster bisque

Entrée-pan seared sea bass with a spicy polenta cake sautéed bok choy and lemon bur blanc

Dessert-crème caramel

 

Day 6

Breakfast

Eggs ala carte, fruit tray, cranberry white chocolate muffins, waffles, bacon or sausage

Lunch

Missouri style BBQ pork ribs, coleslaw, potato salad, corn on the cob

Garden salad and garlic bread

Cherry tarts with vanilla whipped cream

Hors D’oeuvres

Baked brie with raspberry compote

Vegetable spring rolls

Dinner

Starter-spinach salad with strawberries and goat cheese

Entrée-Grilled rack of lamb with roasted potatoes and mint peas

Dessert- chocolate mousse with strawberry cream

 

Day 7

Breakfast

Eggs ala carte, fruit tray, chocolate chip muffins, pancakes, sausage or bacon

Lunch

Mojo marinated skirt steak Panini with black beans and rice fried plantains

Tres leches cake.

 

Dinner

Starter-Tuna tartar with grilled pineapple seaweed salad and fried wontons

Entrée-Steak Au Poivre with garlic herb mashed potatoes and grilled asparagus

Pineapple mousse cake

Destinations

GIGI II can take you on your next adventure