B R E A K F A S T
SUPERFOOD AÇAÍ BOWL
Açaí topped with almond butter, home-made granola, banana, blueberries, toasted coconut and chia seeds.
MANGO & COCONUT CHIA PUDDING
Chia pudding with Greek yogurt, fresh mango, passionfruit and toasted coconut.
AVOCADO TOAST
Toasted sourdough with smashed avocado, toasted pumpkin seeds, chili flakes, lemon and microgreens.
AVOCADO RÖSTI
Crispy potato rösti topped with smashed avocado, roasted tomatoes and a poached egg.
COCONUT FRENCH TOAST
Brioche French toast with caramelized pineapple, vanilla mascarpone and toasted coconut.
SMOKED SALMON OMELETTE
Smoked salmon, cream cheese omelet served with roasted tomatoes and toasted sourdough.
SHAKSHUKA
Baked eggs in a spiced tomato and pepper sauce, served with warm flatbread and fresh herbs.
FRESHLY BAKED ENGLISH MUFFIN
Warm toasted English muffin with poached eggs, avocado, smoked salmon or sautéed spinach.
TROPICAL FRUIT PLATTER
A selection of seasonal tropical fruits with fresh mint and lime.
FRESHLY BAKED BREAD
A selection of homemade breads served with butter, preserves and seasonal accompaniments.
L U N C H
AHI TUNA POKE BOWL
Sushi rice, avocado, mango, edamame, cucumber, wakame and soy-lime dressing.
MAHI-MAHI POKE BOWL
Jasmine rice, avocado, pineapple salsa, cucumber and citrus ponzu.
YELLOWFIN TUNA CRUDO
Yuzu, citrus, olive oil, capers and pink peppercorn.
PAN-SEARED SALMON
Tomato and olive salsa, roasted baby potatoes and grilled asparagus.
PAN-SEARED RED SNAPPER
Silky parsnip purée, topped with a vibrant lime and mango salsa.
GRILLED MAHI-MAHI
Mango salsa, coconut rice and grilled vegetables.
FRESH SUMMER ROLLS
Rice paper rolls with fresh vegetables, avocado, herbs and rice noodles, served with peanut dipping sauce.
LOBSTER ROLLS
Butter-poached lobster with lemon aioli on toasted brioche.
WATERMELON & BURRATA SALAD
Watermelon, burrata, heirloom tomatoes, basil and pistachios.
GRILLED HALLOUMI & PEACH SALAD
Rocket, grilled peaches, avocado, pomegranate and toasted almonds.
MEDITERRANEAN GRILLED CHICKEN BOWL
Grilled chicken, quinoa, avocado, roasted vegetables, feta and lemon herb dressing.
TERIYAKI CHICKEN BOWL
Grilled teriyaki chicken with jasmine rice, avocado, cucumber, edamame, sesame and fresh herbs.
BLACKENED MAHI-MAHI TACOS
Soft tortillas with blackened mahi-mahi, avocado, cabbage slaw, salsa roja, coriander and lime crema.
C A N A P ÉS
PUMPKIN TACOS
Roasted pumpkin, salsa roja, avocado crema and coriander.
CRISPY SUSHI BITES
Crispy sushi rice topped with spicy tuna tartare, sriracha mayonnaise and sesame.
BEEF TARTARE ON POTATO RÖSTI
Hand-cut beef tartare served on crispy potato rösti.
GIN-CURED SALMON BLINIS
Gin-cured salmon with dill crème fraîche and fresh dill.
MEZZE BOARD
Hummus, baba ghanoush, olives, warm pita and seasonal crudités.
CHARCUTERIE BOARD
A selection of cured meats, cheeses, crackers, olives and seasonal accompaniments.
WATERMELON & CARAMELIZED FETA SKEWERS
Watermelon, a caramelized feta, with a balsamic glaze.
GRILLED GARLIC PRAWN SKEWERS
Garlic-marinated prawns grilled with lemon and parsley.
YELLOWFIN TUNA TARTARE
Served in crispy tapioca with avocado and ponzu.
BURRATA CROSTINI
Whipped burrata, roasted tomatoes and basil oil.
BRUSCHETTA
Crispy bruschetta topped with ripe tomatoes, fresh basil and garlic, finished with a balsamic drizzle.
D I N N E R
| S T A R T E R S |
YELLOWFIN TUNA CRUDO
Yuzu, citrus and olive oil.
PASSIONFRUIT & AVOCADO SEABASS CEVICHE
Lime, coriander and chili.
BURRATA & HERITAGE TOMATOES
Basil oil and aged balsamic.
ROASTED PEAR & GORGONZOLA SALAD
Roasted pear with Gorgonzola, Parma ham, rocket and a honey glaze.
PARMESAN-CRUSTED SCALLOPS
Golden Parmesan-crusted scallops with avocado, citrus salsa, fresh herbs and lemon oil.
TOMATO CROSTINI
Tomato carpaccio on crisp crostini, finished with fresh spring onion and basil.
| M A I N C O U R S E S |
SLICED FILLET OF BEEF
Chimichurri, roasted baby potatoes, glazed baby carrots and maple carrot puree
PAN-SEARED SEA BASS
Salsa Verde, cauliflower purée and seasonal greens.
CHARGRILLED OCTOPUS
Smoked romesco sauce, warm baby potatoes tossed with fresh herbs and charred tender stem broccoli.
PAN-SEARED DUCK BREAST
Orange jus, pak choi, roasted baby potatoes, carrot purée and fresh orange segments.
STUFFED CHICKEN ROLL
Panko-crusted chicken breast stuffed with spinach and feta.
CLASSIC PAD THAI
Choice of prawns, chicken or tofu with peanuts, bean sprouts and lime.
CARIBBEAN GRILLED LOBSTER
Garlic butter, herb potatoes and grilled vegetables.
RICOTTA PUMPKIN GNOCCHI
Basil pesto, roasted tomatoes, burrata and toasted pine nuts.
YELLOW CURRY COD
Pan-seared cod with a fragrant yellow curry sauce, cauliflower, jasmine rice and fresh herbs.
SLOW-COOKED BEEF SHORT RIB
Slow cooked beef short rib in a rich red wine sauce topped with a vibrant gremolata sauce and caramelized shallots.
SEARED LAMB
Seared lamb with ratatouille, charred asparagus, silky potato parfait, and rich red wine butter.
D E S S E R T S
STRAWBERRY PANNA COTTA
Vanilla panna cotta with strawberry coulis and fresh berries.
DARK CHOCOLATE MOUSSE
Rich chocolate mousse with Amarena cherries and chocolate shavings.
ORANGE & POLENTA CAKE
Served with pistachios and mascarpone cream.
CLASSIC TIRAMISU
Espresso-soaked ladyfingers with mascarpone and cocoa.
PASSIONFRUIT CHEESECAKE
Coconut crumble and fresh passionfruit.
STRAWBERRY & PASSIONFRUIT PAVLOVA
Whipped cream, fresh mango and passionfruit.
VANILLA CRÈME BRÛLÉE
Silky vanilla custard with a crisp caramelized sugar topping.
LEMON MERINGUE PIE
Classic lemon tart with toasted Italian meringue and buttery pastry.
PAINKILLER-INSPIRED GRILLED PINEAPPLE
Caramelized grilled pineapple with a creamy coconut rum glaze, toasted coconut and fresh lime.
-
_
_
Standard Ships Bar: Final Note
Everything aboard Entre4 is made fresh and in-house (or “on boat”), with the exception of pantry staples like flour and sugar. We strive to source local and sustainable ingredients throughout the Caribbean.
Let us know if you have any ideas for themed meals, and we’ll make it happen. Otherwise, sit back and let our amazing team provide an unforgettable culinary experience.
