ALTESSE

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)

Avocado Toast
Sourdough topped with bacon, heirloom tomato, feta, and eggs.

Lemon Ricotta Pancakes
Served with homemade triple berry compote, real maple syrup, and sausages.

Smoked Salmon & Bacon Board
Fresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.

Breakfast Tacos
Chorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.

Asparagus & Caramelized Onion Quiche
Accompanied by bacon and a local greens salad.

Fresh Baked Cinnamon Rolls
Topped with warm icing, served with frittata and bacon.

Potato Latkes
Potato pancakes with apple compote or herb crème, served with grilled ham steak.

MIDDAY
Blackened Grouper Southwest Salad
Local greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.

Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.

Shrimp Tacos
Fresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.

Cashew Chicken Lettuce Wraps
Filled with mushroom, carrot, and crispy rice cracker.

Local Fish Poke Bowl
Served with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.

Japanese Summer Noodle Salad
Garlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.

Crab Cakes with Caesar Salad
Topped with lemon caper aioli and a parmesan crisp.

HORS D’OEUVRES
Spinach Dip
Baked in a locally made boule.

Smoked Chicken Wings
Served with homemade blue cheese dressing, carrots, and celery.

Charcuterie
Rotating selection of cheeses and cured meats.

Spring Rolls & Edamame
With a spicy sweet chili dipping sauce.

Brie en Croûte
Served with West Indie pepper jam, apple, and grapes.

Stuffed Endive
Filled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.

Crispy Flatbread with Burrata
Topped with fig, caramelized onion, prosciutto, and pea shoots.

MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.

Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.

Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.

Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.

Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.

Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.

Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.

DESSERT
Chocolate Lava Cake
Rich, molten-centered indulgence.

Chai Crème Brûlée
Silky spiced custard with a caramelized sugar top.

Key Lime Tart
Bright and tangy with a buttery crust.

Carrot Cake with Brown Butter Frosting
Moist, spiced cake topped with creamy frosting.

Thai Crème Caramel
A tropical twist on a classic custard dessert.

Passionfruit Panna Cotta
Light, creamy, and citrusy with island flair.

Painkiller Rum Cake
A boozy Caribbean treat inspired by the classic cocktail.