TRU NORTH

Chef Sarah

• ’S SIGNATURE MENU

Breakfast

• All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.

Eggs Benedict

• Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.

Beetroot-cured Smoked Salmon

• House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.

Smashed Avocado Croissant

• Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.

Brioche French Toast

• Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.

Crispy Bacon Bagel

• Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.

Sourdough Toast

• Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.

Kimchi & Gruyère Omelette

• A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.

Lunch

Wahoo à La Plancha

• Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.

Modern Caesar Salad

• Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.

Cold Soba Noodle Salad

• Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.

Black Garlic & Truffle Beef Burger

• Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.

Snapper Ceviche Taco

• Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.

Butter-poached Lobster Roll

• Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.

Almond-crusted Salmon

• Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.

Appetisers / Starters

Tuna Crudo

• Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.

Heirloom Tomato & Burrata Salad

• Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.

Charred Prawns

• Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.

Kimchi Fritters

• Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.

Kingfish Ceviche

• Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.

Ragù Arancini

• Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.

Sesame Prawn Toast

• Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.

Dinner

Filet Mignon

• Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.

Miso-marinated Black Cod

• Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.

Fresh Pasta Of The Week

• Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.

Crispy-skin Chilean Sea Bass

• Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.

Crispy Chicken Supreme

• Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.

Champagne Risotto

• Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.

Pistachio-crusted Lamb Chops

• Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.

Desserts

Coconut Panna Cotta

• Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.

Chocolate–hazelnut Tart

• Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.

Tonka Bean Cheesecake

• Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.

Banana Mousse

• Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.

Pear & Ginger Cake

• Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.

Green Apple & Pear Crumble

• Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.

Mango & Cardamom Crème Brûlée

• Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.

Standard Ship’s Bar

Non-alcoholic

• Coke,Diet Coke, Sprite, Ginger Ale,La Croix,Club Soda, Tonic Water, Assorted Juices

Spirits

• Vodka: Tito’s, Smirnoff
• Gin: Bombay Sapphire, Tanqueray
• Rum: Cruzan, Bacardi
• Tequila: Milagro, Herradura
• Whiskey: Dewar’s, Jameson
• Bourbon: Maker’s Mark, Bulleit
• Assorted Liqueurs

Wine

• Red: Cabernet Sauvignon, Malbec, Pinot Noir
• White: Chardonnay, Sauvignon Blanc, Pinot Grigio
• Rosé, Prosecco

Hard Seltzer

• Truly, Highnoon, White Claw, Love City

Beer

• Corona, Carib, Landshark, Miller Lite, Coors Light

Please Let Your Broker Know Your Preferred Brands.

If You Wish To Have Premium Wines And/or Spirits Of Your Choice, Please Notify Your Broker. Your Crew Will Be Happy To Source These For You And Have Them On Board When You Arrive.

• These would be at an additional cost to you.