The Cuisine

You are the guest, that is why you get to pick what you would like prepared for you while on your cruise

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We will give you plenty of menu options to choose from.  If you have a special menu request we will do everything possible to fulfill your needs.  To do so e-mail Chef Matt your special needs or you can include it in your questionnaire at least 30 days prior to departure.  Storage space for food is minimal on the yacht.  We need to have all the supplies you've requested aboard the CAVIAR prior to your cruise.  All meals are made with the finest freshest ingredients available.  When we are in Friday Harbor the best seafood we've found comes from the Friday Harbor Fish Market on the main pier.  Another fresh idea would be to catch your own crab and have it prepared for you anytime.  A shellfish license is required for this.

Breakfast

Cereal of your choice

Seasonal Fresh Fruit

Eggs-prepared any style

Create your own omelet

Toast or English muffin

Ham, Sausage or Bacon

Hash browns or Cottage Fries

Remember you do not have to have a large breakfast every morning.  If you would like to have toast and coffee that is fine.  Or maybe you prefer a pastry or muffin with coffee.  You will be able to let us know your choices on the Guest Questionnaire.

Chef Matt's Breakfast Specialties

Eggs Benedict with Homemade Hollandaise

Spanish Frittata

Corned Beef Hash

Belgian Waffles

Snoqualmie Falls Pancakes

French Toast with Brandy Sauce, Strawberries & whipped cream

Lunch

Cold sandwiches, soup, salad available everyday

Some of the lunch specialties will be available certain days depending on location and weather

Lunch Specialties

Specialty Sandwiches:

Clubhouse

Solid White Albacore Tuna Melt

French Dip

CAVIAR Flyer-Roast beef, cheddar, onions grilled on a French roll

Garlic Marinated Tenderloin grilled with peppers and onions served on a fresh French roll

Homemade Soups

Awesome Grilled Cheese

Hotdogs, Hamburgers, Corndogs also available upon request

or

You can choose a picnic lunch to go ashore!

Dinner

Certified Angus Beef Selections

Bacon wrapped filet with homemade Danish blue cheese sauce

14oz. New York Steak with peppercorn sauce

10oz. Filet with Marchand de Vin

Chateaubriand for two

Pork Selections

Marinated Roast Pork Tenderloin

10oz. Pork loin chop

Seafood Selections

Fresh Northwest Salmon Teriyaki

Grilled Swordfish with honey mustard sauce

6-8oz. Australian Lobster tail

King Crab

Fresh Alaskan halibut-grilled, poached or baked in parchment

Poultry

BBQ Roasted Washington Grown Chicken

Chicken Parmesan

Teriyaki Boneless Chicken Breast

Pasta

Fettuccini Alfredo

Chicken, mushroom, black olive finished with dry sac

Tortellini served wit red or white sauce

Ravioli served with red or white sauce

Main Course Salads

Classic Caesar

Caesar Salad with Grilled Chicken

Bay Shrimp Louise

Cobb

Fresh Dungeness Crab

Dessert

Angie's love of baking and preparing dessert will leave you wanting more.

Crème Brulee

Warm Chocolate Cake

Apple Caramel Crumb Topped Tartlet

Classic Chocolate Cake

Toasted Pound Cake served with Vanilla Ice Cream and Chocolate Honey Sauce

Bumbleberry or Apple Blossom

You may contact us at: caviaryachting@aol.com

or call 253.347.9274