Chef Nyla Rose Dugle's Sample Menu
Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.
Avocado toast - whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.
White chocolate and raspberry pancakes - with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs
Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast
Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.
Breakfast burritors for the final send off!
MyTy Pizza- boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks
Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice.
Grilled Shrimp salad w/ spicy ginger sauce - shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.
Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi.
Tacos- pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote
Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun.
Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles
Starter: Chilled honeydew melon soup.
Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus.
Starter: Watermelon ceviche.
Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.
Starter: Butter-seared scallops with a dill pee puree.
Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa.
Starter: Chilled watermelon gazpacho.
Prosciutto wrapped chicken breast with roasted beet and goat cheese salad
Starter: Sea bass ceviche.
Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing.
Starter: Caribbean lobster bisque.
Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.
Starter: Playful cold spicy grapes served with dollop of yougurt
Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish
Rum bread pudding- served flambé with a scoop of vanilla ice cream
Berry Tart- whipped mixed berry filling and a walnut date crust.
Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.
Warm baby apple pies with a heaping scoop of butter pecan ice cream.
Thai inspired mango sticky rice
Baileys panna cotta topped with a caramel and coffee crumble.
Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.