AQUARIUS

Chef Tara’s Sample Menu

• Fresh, Coastal & Made From Scratch — Aboard Aquarius
  Breakfast Fresh fruit, coffee, tea & juice, every morning • Custom Omelette Day Farm-fresh eggs, whipped to order, with your pick of cheeses, herbs, veggies and meats — a beloved morning ritual that has guests planning their day around it. • Banana Pancakes & Sausage ] Fluffy, golden banana pancakes stacked high and finished with warm syrup, served alongside savory breakfast sausage. •Artichoke Pancetta Strata A savory baked egg strata layered with tender artichoke hearts, crisp pancetta and melted cheese, golden and puffed straight from the oven. •Stuffed French Toast Thick-cut brioche dipped in Chef Tara’s signature rum batter and pan-fried golden, stuffed with cheesecake filling and topped with a berry compote. • Spinach & Feta Egg White Frittata A lighter morning option — fluffy egg white frittata with wilted spinach, crumbled feta, sun-dried tomato, and fresh herbs. Lunch Bright, shareable plates between adventures • Ahi Tuna Nachos [Signature] Seared ahi tuna piled high with all the fixings, served family style — and yes, we'll keep the platters coming for as long as the table can handle them. •Mediterranean Honey Harissa Chicken Bowls [Signature] Grilled chicken glazed in sweet-and-spicy honey harissa over a vibrant Mediterranean bowl, served with warm, homemade pita bread. •Charred Lemon Shrimp Caesar [Signature] Char-grilled shrimp and charred lemon over crisp romaine, tossed in a classic homemade Caesar lemon vinaigrette dressing with shaved parmesan, served with fresh baked challah croutons. •Mahi Fish Tacos Flaky grilled mahi mahi in warm tortillas with avocado mango salsa, cilantro lime crema, and shredded cabbage slaw. Served with garlic lime black beans. •Cuban-Style Pulled Pork Sandwiches Slow-roasted pulled pork piled on a toasted roll with pickled onions, dill pickles, and a side of rosemary roasted potatoes. •Ahi Poke Bowl Sesame-marinated ahi tuna over sushi rice with edamame, avocado, mango, cucumber, and a drizzle of spicy mayo. •Jerk Shrimp Skewers with Coconut Rice Salad Charred jerk-spiced shrimp skewers served over a coconut rice salad with black beans, corn, and lime. Hors D'Oeuvres Passed bites for sunset cocktail hour •Ahi Tuna Tartare Cones Sesame wonton cones filled with spicy ahi tuna tartare, avocado, and a sriracha drizzle. • Coconut Shrimp with Mango-Habanero Dipping Sauce Crispy coconut-crusted shrimp served with a sweet and spicy mango-habanero dipping sauce. • Prosciutto-Wrapped Melon with Basil & Balsamic Chilled melon wrapped in San Daniele prosciutto, finished with torn basil and a balsamic glaze. • Whipped Goat Cheese & Fig Crostini Toasted baguette crostini topped with whipped goat cheese, fig jam, honey, and toasted walnuts. Dinner — Signature Theme Nights One for every evening aboard • MOROCCAN NIGHT Lamb Tagine Moroccan couscous · tomato-cucumber salad with cucumber raita Slow-braised and warmly spiced — the undisputed star of the evening • ITALIAN NIGHT Tuscan Gnocchi Homemade focaccia Pillowy ricotta gnocchi and bread baked fresh the same day • PIZZA UNDER THE STARS Chef Tara's Signature Pizzas Wood-fired · artisan · seasonal Ten signature pies — see below • CARIBBEAN NIGHT Mahi Mahi with Creole Sauce Caribbean rice · candied carrots A taste of the islands we're anchored in • FRENCH RIVIERA NIGHT Bouillabaisse-Style Seafood Stew Rouille · crusty baguette A saffron-scented seafood stew straight from the south of France •ASIAN FUSION NIGHT Miso-Glazed Salmon Jasmine rice · sesame bok choy Sweet, savory, and finished with a ginger-scallion drizzle CHEF TARA’S SIGNATURE 7 COURSE TASTING MENU with optional wine pairing A Caribbean–French Journey at Sea ✦ •A M U S E - B O U C H E Ahi Tuna Tartare avocado · citrus · sesame Paired with Champagne Blanc de Blanca ✦ • C H I L L E D S O U P Caribbean Mango Gazpacho coconut · lime crème fraîche Paired with Provençal Rose ✦ • C R U D O Yellowtail Crudo lime · passionfruit · chili oil Paired with Albariño ✦ • W A R M S T A R T E R Lobster Bisque cognac · cream Paired with White Burgundy ✦ •S E A F O O D C O U R S E Seared Scallops cauliflower purée · beurre blanc Paired with Chablis Premier Cru ✦ • M A I N C O U R S E Filet Mignon truffle potato purée · red wine reduction Paired with Napa Valley Cabernet Sauvignon ✦ • D E S S E R T Warm Chocolate Fondant vanilla bean ice cream Paired with 10-Year Tawny Port Desserts RumAway Rum Cake Passion fruit Mousse Pina Colada Cake Mango Sorbet Creme Brûlée _________________________ Chef Tara's Signature Pizzas Wood-Fired · Artisan · Seasonal 01 LA TROPICALE — Mango & Prosciutto OLIVE OIL BASE · CHEF'S ORIGINAL Extra-virgin olive oil base, San Daniele prosciutto di Parma, fresh mango, fresh mozzarella, shaved red onion, a drizzle of balsamic glaze, and torn basil. Finished with flaked Maldon sea salt and cracked black pepper. CHEF'S SIGNATURE 02 La Foresta — Goat Cheese, Walnut & Honey WHITE BASE · VEGETARIAN Crème fraîche base, aged goat cheese, toasted walnuts, caramelized shallots, fresh thyme, and local wildflower honey. Topped with arugula tossed in lemon oil and a dusting of cracked pepper. VEGETARIAN 03 Il Mare — Shrimp Scampi GARLIC BUTTER BASE · SEAFOOD White wine garlic butter base, Gulf shrimp, roasted cherry tomatoes, capers, fior di latte, lemon zest, and fresh Italian parsley. A nod to the sea that surrounds us. RUMAWAY CLASSIC 04 La Trufa — Black Truffle & Egg BÉCHAMEL BASE · INDULGENT Silky béchamel, fontina, a slow-baked farm egg cracked at the center, shaved black truffle, sautéed wild mushrooms, and chives. Rich, earthy, and deeply satisfying. CHEF'S FAVORITE 05 La Piccante — Soppressata & Calabrian Chili SAN MARZANO TOMATO BASE · SPICY Crushed San Marzano tomato, fresh mozzarella, hand-cut soppressata, Calabrian chili oil, castelvetrano olives, and shaved Parmigiano-Reggiano. Heat lovers, this one is for you. SPICY 06 La Verde — Heirloom Tomato & Burrata PESTO BASE · GARDEN FRESH House-made basil pesto, sliced heirloom tomatoes, creamy burrata added post-bake, balsamic glaze, pine nuts, and microgreens. A celebration of summer's finest. VEGETARIAN 07 La Fiamma — Duck Confit & Fig ROSEMARY CREAM BASE · AUTUMNAL Rosemary-infused cream, shredded duck confit, fresh figs, gorgonzola dolce, toasted pecans, and a finish of aged balsamic reduction. Elegant and warming. 08 La Bianca — Four Cheese & Roasted Garlic OLIVE OIL & GARLIC BASE · VEGETARIAN Roasted garlic olive oil, mozzarella, provolone, fontina, and ricotta dollops, finished with fresh sage, crushed red pepper flakes, and a drizzle of truffle oil. Pure comfort, elevated. VEGETARIAN 09 La Costa — Smoked Salmon & Crème Fraîche CRÈME FRAÎCHE BASE · COLD-FINISH Crème fraîche base, gruyère, baked until golden, then finished cold with smoked salmon, cucumber ribbons, pickled red onion, capers, and fresh dill. Served à la minute. COLD-FINISH 10 La Rustica — Sausage & Broccolini SAN MARZANO TOMATO BASE · HEARTY Crushed San Marzano tomato, fresh mozzarella, crumbled fennel sausage, roasted broccolini, caramelized onions, toasted garlic, crushed red pepper flakes, and a finish of shaved Parmigiano-Reggiano.