Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.
Patatas Bravas with lemon garlic aioli and chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.
Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.
Eggs served atop freshly made corn tortillas topped with black beans, chorizo, saute?ed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
With onions, leeks, mushroons, smoked ham, and swiss cheese
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges
Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls
Ahi tuna with Chimichurri Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado
Four Cheese and Mushroom Flatbread
Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction
Five Spice Chicken Ba?hn Mi?
Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Nic?oise salad
Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon- garlic vinaigrette
Spicy grilled shrimp tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn
Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade hummus platter
Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
Served refreshingly chilled with fresh bread
Marinated tuna poke
Hawaiian style with sticky rice and plum sauce
Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey
Ginger marinated pork tenderloin with peanut sesame noodles
Served with roasted bok choy and mixed vegetables
Roast Chicken Breast and Butternut fettuccine
Topped with Gorgonzola and toasted walnuts
Roasted Vegetable Hummus bowl
Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives
West African Peanut Soup
Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts
Black Bean Soup
Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations
From the Sea
Tarka mahi mahi
Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi
Chilean sea bass With spaghetti squash and scampi butter
Smoked tea red snapper With tangy mango salsa and butterfly pea flower rice
Grilled lobster and porcini port wine risotto
Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.
White chocolate cheesecake
Drizzled with a blueberry coulee.
Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.
Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.
Vegan Flourless chocolate cake
This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.
Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
Sorbets and Sorbettos
Dairy free lemon, raspberry, watermelon, or dark chocolate.
During charter, I prepare all baked goods from scratch.
Homemade sourdough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
English muffins, artisan no knead loaf, burger buns, crossaints.
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona