Marmot's 

The cuisine aboard a charter yacht is well beyond your expectations. Each meal is planned with the guests' personal preferences and dietary requirements in mind. The presentations are works of art and the resulting feasts are one of the most memorable highlights of your vacation.

Well before the charter, you will be contacted by your chef so that all the details of your personal palate may be explored. Beverages, desserts and snacks are all carefully considered and are included in your stay aboard. If your are lacking anything, you just need to ask. Our mission truly is to serve your every need.

Each chef is happy to present a sample menu as example of the fare aboard their yachts. You will find Sarah's and Valda's menues below. Our chefs have collaborated to publish their own cookbook revealing the flavors, spices and tricks of their trade.

Breakfast

From Sarah's Winter season galley

* Tropical fresh fruit platter served with all breakfasts
* Banana-Stuffed French Toast
* Spanish Omelet & Toast
* A Selection of Cereals, Croissants & Yogurt
* Scrambled Eggs, Bacon & English Muffins
* American Pancakes with Sausage
* Eggs Benedict
* Bagels, Smoked Salmon, & all the trimmings

From Valda's Summer season galley

Served with a fresh fruit platter, chilled juices, freshly brewed coffee & tea and assorted cereals
* Banana Rum French Toast
* Eggs Benedict
* Smoked Salmon Scrambled Eggs
* Ham & Cheese Croissants
* Lemon & Poppy Seed Muffins
Lunch
Salads served with home made Dressings & Warm Breads with every lunch, Cookies or Chocolates
* Herb Crepes stuffed with Roasted Vegetables, Red Pepper Sauce & Freshly Grated Parmesan Cheese
* Caribbean Jerk Chicken Caesar Salad Wraps
* Fresh Tomato, Basil & Romano Risotto
* Crab Cakes with a Spicy Mango Dressing
* Spicy Pesto Tortellini
* Flying Fish with a Citrus Tartar Sauce
* Seafood Pizza
 Served with fresh breads
* Layered Crab Salad
* Shrimp and Goat Cheese parcels with Tabouli
* Cajun Chicken over Caesar Salad
* Spinach and Feta Quiche and Tomato & Mozzarella Salad with Balsamic Vinaigrette
* Greek Pasta Salad
Served with one of Al’s delicious cocktails
* Crab-Stuffed Mushrooms
* Cheesy Artichoke & Green Chili Bake with Pita Bread Triangles
* Mussels topped with Red & Yellow Peppers Garlic Butter & Breadcrumbs
* Spicy Spinach & Feta File Parcels with Mango Chutney
* Smoked Mackerel Pate with Toasts
* Tangy Orange & Honey Baby Back Ribs
* Nachos Extra Grande
 Sample one of Steve’s cocktails!!!
* Caribbean Conch Fritters
* Focaccia with Sun Dried Tomatoes, Olives & Prosciutto
* Boursin stuffed Mushrooms
* Raspberry Baked Brie
* Hummus & Vegetable Crudités
Dinner

* Sea Bass in a Herb Nut Crust with a Key Lime & Bacon Sauce, Rice & Steamed Vegetables
* Medallions of Pork in a Ginger & Mango Sauce with Roast Potatoes Poupon & Julienne Zucchini
* Grilled Rack of Lamb with a Pink Peppercorn Sauce, Garlic Sweet Potatoes,
and Harricot Vert Wrapped in Proscuitto
* Coconut Shrimp, Basmati Rice with Toasted Fresh Coconut Sauteed Vegetables
* Swordfish Caponata on a bed of Lemon Linguine with Sugar Snaps
* Chicken Breast in a Cointreau Cream Sauce with Cashews Asparagus Tips and Duchess Potato
* Beef Wellington with Blue Cheese Mashed Potato and Sesame Broccoli Spears

 Served with an appropriate wine
* BBQ Mahi Mahi with Peppers & Papaya, Wild Rice and Snow Peas
* Chili & Garlic Shrimp over Linguine with a Fresh Tomato & Basil Sauce
* Fillet Mignon with Portobello Mushrooms, Cajun Potato Wedges, Lemon & Mustard Asparagus
* BBQ Jerk Chicken with a Mango Coulee’, Aegean Couscous and Green & Gold Zucchini
* Fig Crusted Leg of Lamb, Garlic Mashed Potatoes, Tarragon Carrots and Peas
* Smoked Marlin stuffed Pork Tenderloin over Angel Hair Pasta in a Marinara Sauce
Desert
* Banana Crepes with Cuban Rum Sauce
* Mango Mousse with a Raspberry Coulis
* Rum Cake with Hot Chocolate & Orange Sauce
* Apple & Nut Strudel with Cinnamon Cream
* Tropical Coconut Creme Brulee
* Peach Crumble with Creme Anglais
* Torte Di Chocolate with Berries 		Served with coffee
* Raspberry Poached Pears<