Cooking Onboard  NOW IN THE FLORIDA KEYS

Thom's favorite onboard recipes - depending on availability of ingredients:

• Blueberry pancakes
• Full English breakfast
• Homemade croissants (depending on temperature)
  

• Bisque de homard very rich lobster broth from Brittany
• Chilled gazpacho tangy tomato-based soup from Andalusia
• Echte erwtensoep  Dutch pea soup with garlicky croutons
• Chicken Madras (cold)
• Salade niçoise from Nice
  

• Feta wrapped in wantan from Siphnos
• Calamari sautéed in garlic from Ibiza
  

• Mahi-mahi with mango chutney
• Bouillabaisse avec sa rouille Mediterranean fish stew with a very rich mayo (lit., « rust »)
• Aïola fresh fish with spring veggies and boiled potatoes, with a very garlicky mayonnaise from Provence
• Choucroute de la mer seafood sauerkraut
• Paella (chicken and/or fish and/or shellfish) from Barcelona
• Duck á l’orange (on the BBQ)
• Chicken satay spicy peanut sauce (on the BBQ) with Thai cukes from Phuket
• Confit de canard avec ses pommes sautées duck in the Carcasonne style
• Ratatouille provençale mélange of Mediterranean veggies
• Lasagna
• Saltimbocca alla romana scallop of veal with caper butter from Rome
  

• Tarte aux pommes  French apple tarte
• Crême brulé
• Pain perdu real French toast
• Sorbet au citron lemon sherbet
• Bananes flambées from Martinique
  

• Champagne brut á volonté
• Kir royale champagne with a drop of crème de cassis
• "Dark and Stormies" (limit - 2 pp per night)
• "Chew ‘em up Charlies" (also limited)

...and of course charcoal grilled steaks (on real charcoal, not gas BBQ),fresh fish, spareribs, potato salad, cold beer (Blue Moon plus a local).  Most sauces (incl. BBQ and the special mayonnaise) are made onboard.

The only “extras” you can possibly incur are off the boat – restaurants, bars, tours. Our “package” is all inclusive.

We will contact you well in advance to ascertain your preferences in victuals and libations.