Catamaran Valhalla

Dish components are subject to fluctuate with season and availability.
Dietary and allergen needs are happily met.  Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.

Breakfast

Breads, (VG, GF, DF) coconut flour and almond meal breads, with mango butter and local fruit

Fruit Tartlets, (VG) mango or pineapple baked in puff pastry with mascarpone, honey, fresh thyme, black pepper and flaky salt

Pancakes, (VG, GF) fluffy and crispy lemon ricotta pancakes with butterfly pea powder and blueberries. Accompanied by citrus melange

Clafoutis, (VG, GF, DF) French tart accompanied by local fruit

Chia Pudding, (V, GF) spiced coconut milk and chia seeds layered with mango purée and fresh fruit

Smoothie Bowls,(V, GF) local fruit blended with coconut milk, topped with edible flowers, coconut spice granola, passionfruit and agave nectar

Avocado Toast, (VG) toasted artisan bread with soft boiled egg, avocado nest, smoked salt, lemon, creme fraiche, caviar and passionfruit shot side

Banana Fritters, (VG, GF) Jamaican style spiced fritters with thick cut bacon, local eggs and grapefruit

Eggs Benedict, (VG, GF) with poached local eggs and lemony hollandaise

Bagel & Lox, (PSC) smoked salmon, herbaceous vegetable cream cheese, jumbo caper berries, tomato, shaved red onion, toasted bagel, lemon, soft boiled egg, arugula, flaky salt and cracked pepper

Heuvos Rancheros, (VG, GF) local eggs poached in Hatch Chili sauce, Carribean caviar, roasted poblano, cojita, avocado, cilantro and lime, all in a crispy tortilla bowl

Tomatillo Shakshuka, (VG, GF) local eggs poached in fresh tomatillo Shakshuka with flavors from lime, cilantro, cumin, jalapeño and vinegar. With wilted kale, avocado, artisanal bread and smoked salt

Hash-tata, (VG, GF) spiced local root vegetables, creme fraiche whipped local eggs, cheeses, herbs, citrus zest

Lunch

Tuna Nicoise, (VG, GF, KT, PSC) local greens, braided long beans, olives, charred cherry tomatoes, fingerling potatoes, quail eggs, anchovy filets, chives, dill, parsley, herbaceous vinaigrette, seared local tuna

Caesar, (VG, GF, PSC, KT) halved romain heart, anchovy filets, fresh garlic croutons, parmigiana crisp, grilled lemon, fresh Caesar dressing

Fattoush, (VG, GF, PSC, KT) torn romaine, pistachio and sesame encrusted goat cheese, pita chips, tomato, mint, parsley, shaved cucumber, red onion, olives, radish rosettes, lemon and mint dressing, za’atar shrimp skewer

Strawberry Spinach and Fig, (VG, GF, PSC, KT) bed of spinach topped with caramelized pecans, shaved red onion, strawberries, figs, Gorgonzola, and cedar smoked asparagus and chicken breast. Finished with fresh balsamic dressing

Quiche, (VG) in homemade flaky crust, accompanied by local greens, charred asparagus, radicchio and toasted pecans

Sandwiches, (VG) toasted artisanal bread, camembert, artichoke hearts, semi dried tomatoes, charred radicchio, truffled balsamic, organic turkey, basil pesto. Accompanied by Terra chips

Captains Burger, (V, VG, GF, KT), toasted brioche bun, boursin cheese, spiced and hand formed plant based patty,  bacon jam, LTO, cornichons. Accompanied by twice fried potatoes and red cabbage slaw

Valhalla Bowl, (V, VG, GF, KT) ancient grains, roasted beets, local greens, crispy garbanzo’s, avocado, micros, shaved carrot, radish and red onion. Finished with beet tahini sauce

Tuna Sombrero, (VG, PSC, KT) purple sushi rice, red cabbage, seaweed salad, chili cucumber, avocado, sesame mango, marinated local tuna, pickled watermelon radish, sriracha aioli, rice paper crisp, tobiko, edible flowers

Summer Rolls, (V, VG, GF, PSC, KT) avocado, cucumber, carrot, herb melange, and peanut sauce side. Accompanied by sesame miracle noodles and grilled bok choy

Tacos, (V, VG, GF, PSC, KT) accompanied by Mexican street corn

Snacks

Spicy Sesame Edamame, (V, VG, GF, PSC, KT) with fish sauce and flaky salt

Charred Shishitos, (V, VG, GF, KT) with lemon and smoked salt

Watermelon Ricotta Salata, (VG, GF,  KT) with mint, flaky salt, and balsamic reduction

Ceviche, (GF, PSC, KT) fresh catch marinated in fish sauce, coconut milk, liquid aminos and lime, with jalapeño, cilantro, red onion, and red bell pepper

Hummus, (V, GF, KT) accompanied by pita chips and vegetables

Bruschetta (V, VG, PSC)

Caprese, (VG, KT) fresh milk mozzarella, heirloom tomatoes, truffled balsamic, flaky salt, cracked pepper, and lemony arugula

Beets & Burrata, (VG, KT) roasted red and yellow beets, truffle stuffed fresh burrata, tarragon, and radish

Neen-cho’s, (V, VG, GF) spiced tortilla chips layered with queso, black beans, green chili, red onion, tomato and radish micros

Starters

Gazpacho, (V, VG, GF, KT)chilled soup of local fruits and vegetables

Green, honeydew melon blended with avocado, jalapeño, cucumber and white balsamic. Finished with creme fraiche, currants and nasturtium

Ovation Greens, (V,  KT) melange of locally grown and powerfully flavored greens with lemon, EVOO, flaky salt, cracked pepper

Papaya salad, (V, GF) with micro greens, pickled red onion and mango vinegar

Arugula and fennel, (V, GF) with golden beet and blood orange supremes. Finished with papaya seed vinaigrette

Tabbouleh, (V) bulgur wheat, parsley, mint, lemon, garlic and tomatoes, with crispy cici nero and beet tahini sauce

Stuffed Figs, (VG) fresh figs stuffed with cardamom spiced ricotta, roasted and finished with orange zest and pomegranate

Troncos de Platano, (V, GF) green plantains hollowed, fried and stuffed with pineapple pico de gallo

Entrees

Risotto, made with white wine, shallot and garlic

Beet Ravioli, fresh pasta filled with roasted beet and ricotta purée, in sage brown butter, with toasted hazelnuts and beet greens

Ravioli al’ Uovo, fresh pasta filled with herbed ricotta and runny egg yolk, in lemon white wine butter sauce, with crispy pancetta

Seafood Pasta, squid ink spaghetti, mussels, clams, parmagiana, oil poached egg yolk

Grandpa’s Summer Pasta, with fresh tomatoes, garlic and local basil

Grandpa’s Vodka Pasta, with sausage, white beans and caramelized onion

Mac N’ Cheese, pasta in sauce of creamy tofu, local pumpkin, caramelized onions, garlic and nutritional yeast

Surf & Turf, (KT) dry rubbed and grilled filet topped with herbaceous compound butter. Accompanied by seared U-10 scallops, bacon wrapped asparagus, corn purée, and hash of purple potato, shallot, bacon and corn

Octopus’s Garden, (PSC, KT) charred octopus with quail eggs, peppadew peppers and Italian vegetable salad of chickpeas, shaved carrot, red onion, parsley and fennel. Finished with cuttlefish aioli

Grilled Spiny Lobster, (PSC, KT) grilled local lobster with passionfruit thyme butter. Accompanied by mashed yucca and local greens

Carribean Lamb, (KT) lollipops marinated in blood orange, dry rubbed with VI Roasters coffee, cocoa powder and cumin, then grilled. Accompanied by dandelion greens, avocado, blood orange supremes and passionfruit

Creole Mahi Mahi, (PSC, KT) grilled in plantain leaves with bell peppers and onions. Accompanied by coconut rice n’ peas, tostones and star fruit

Coconut Snapper, (PSC, KT) grilled and topped with lychee salsa. Served with coconut spinners and sinkers and boiled green plantain in coconut broth

Mussels, (PSC) steamed in white wine, thyme and chili, with local root vegetables and tomatoes in white wine cream sauce

Mofongo, (V, PSC) plantain or breadfruit, fried and mashed with garlic and cilantro, then stuffed. Accompanied by avocado and coconut butter beans

Mediterranean Platter, (V, VG, GF, KT) grilled meats and vegetables, accompanied by fresh garlic Naan, beet tahini sauce, feta, parsley, mint, cucumber and tomato

Paella, (GF, PSC) traditional rice dish of saffron, chorizo, mussels, clams and jumbo shrimp, with socarrat, lemon and angry sauce

Seafood Boil, (GF, PSC, KT) shrimp, crab legs and claws, clams, crawfish, potatoes, corn and broccoli, with New Orleans creole spice and drawn garlic herb butter

Desserts

Mango Upside Down Cake, (V, VG, GF) light and fluffy spice cake topped with caramelized mango, mango purée and passionfruit

Flourless chocolate cake, (V, VG, GF) rich and decadent cake of organic chocolate and cacao nibs, flavored with almond

Cherry Bread Pudding, (VG) traditional Irish execution with crispy exterior and flavor from orange bitters and Kirschwasser macerated cherries

Avocado Mousse, (V, GF, KT) rich and decadent chocolate mousse of creamy local avocado and organic chocolate. Finished with fresh whipped cream and berries

Sorbet, (V, GF)

Chocolate Strawberries, (V, GF, KT) freshly dipped and finished with merlot salt

Red Grout, (VG, GF) traditional Virgin Islands dessert of guava tapioca over vanilla bean custard, finished with fresh guava and meringue

Pavlova, (VG, GF, KT) baked meringue with crisp crust and light, fluffy interior. Served with lemon curd, berries, mint and fresh whipped cream

Matcha Mochi, (V, GF) Japanese rice flour cake with coconut milk and vanilla

Chocolate Board, (VG) melange of organic chocolates, berries and artisanal cookies

Buddha’s Hand Champagne Bars, (VG) buttery shortbread crust layered with Buddha’s hand marmalade and champagne lemon curd. Finished with mint and raspberries

Botanical Baklava, (VG) flaky phyllo dough with cardamom spiced pistachio and walnut filling, finished with rose infused honey, rose petals and flaky salt