Food

Our food is prepared from locally sourced,
fresh ingredients

Food is an important part of what we offer aboard Catalyst & Westward. We believe that it helps create the strong spirit of community that we actively cultivate on our vessels. Prepared from fresh ingredients, purchased locally from Alaskan, San Juan, and Mexican farmers and fishers, we do our best to avoid processed foods. Instead, we use as many organic ingredients as possible.  We embrace the idea of eating locally and using green practices whenever possible.

Our Chefs

tracie
Tracie Triolo Westward Chef, Captain 100 Ton Masters, 200 Ton Mate, First Aid, CPR

Tracie grew up in Boulder Colorado where she developed a passion for food, music and the outdoors. She began working at an early age in her family’s restaurant and spent most of her spare time, playing music, skiing, backpacking, and refining her backcountry cooking skills.

Her summers were spent in a remote cabin on a large lake in northern Wisconsin, where boating, swimming, canoeing, fishing, and harvesting wild edibles consumed most of the long days. She received her culinary arts degree through the New School for Social Research from the New York Restaurant School in Manhattan. She worked in many upscale restaurants, as chef Garde Manager for Fairmont Hotels and as a restaurant chef for the Grand Hyatt in San Francisco before finding this life of living and cooking on these beautiful classic yachts year-round in Alaska, the San Juan islands and Baja.

When she last lived on land, it was in Mendocino County California and worked on the catalyst in Alaska during the summer months. During the school year, she would teach woodwinds at the Ukiah School of Music and played piccolo and flute with local symphony orchestras and Baritone Saxophone in jazz and funk bands. Tracie used cooking on charter boats as an excuse to return to southeast Alaska every summer and the money earned to support her decadent musician lifestyle the rest of the year. Now that we’ve added a winter season in Baja she works with us year round.

Michael
Michael Neswald Catalyst Chef

Michael began his cooking career at the age of fifteen, busing tables and washing dishes at a historic steakhouse in Canyon Country, California, where he grew up. Since moving to Oregon in 2011, he immediately fell in love with the Pacific Northwest – its wild native ingredients, local farms and beautiful vineyards.

He has proudly worked under some of Portland’s finest chefs including Scott Ketterman of Crown Paella, and Johanna Ware of Smallwares. With the support and blessings of his mentors, he further trained as a stagier at Attica in Melbourne, Australia, as well as Michelin two-star Narisawa in Tokyo, Japan.

Now aboard the Catalyst, he is excited to share his cuisine with the Catalyst’s wonderful guests and embrace the new challenges of working in a rolling galley. Nature being the one thing that makes him happier than cooking, he feels at home on the beautiful waters of Alaska.

Menus

Menus change every trip to accommodate the individual needs and desires of our guests and to utilize the local ingredients that are available at that moment. We base our purchasing decisions on what is fresh and beautiful and not on what is on sale at a giant food distributor. For example, on one trip we had guests from Singapore who really missed Asian food when traveling, and another guest with a nightshade allergy, so menus were created that worked well for all.

  • Chevron down Westward Alaska Menus, June 26 - July 3
  • June 26

    Pad Thai Style Tamarind Rice Noodles, Turkey,
    Bean Sprouts, Broccoli, Egg, Peanuts

    Asparagus Custard, King Salmon Roe, Scallion Oil


    King Salmon from Sitka Fishers, Cucumber and Blackberry Vinaigrette

    Almond-Coconut Sugar Torte, Charred Nectarines, Black Cherry Syrup
    June 27

    Ham, Sweet Potato, and Padron Pepper Hash with Soft Poached Eggs,
    Honeydew Melon and Strawberries, Orange Bread

    Crawfish Etouffee, Pan Fried Whitefish, Red Beans, Dirty Rice

    Grapefruit & Tequila Scallop Ceviche, Avocado, Pepitas, Top Deck Broccoli Greens

    Braised Rabbit Tamal, Guajillo-Cactus Pear Gastric, Cultured Cashew Crema


    Canela Apple Tostada, Cider-Hibiscus Reduction, Goat Cheese Ice Cream, Walnuts
    Bittersweet Chocolate-Morita Chile Truffle rolled in Mexican Chocolate
    June 28

    Eggs Scrambled with Boat Made Spicy Sage Sausage and Chard,
    Raspberry-Blueberry Muffins, Fruit

    Just Roasted Turkey Breast and Whole Spelt Roll Sammie, Garlic-Parsley Mayo,
    Spinach, Cranberry Vinaigrette, Blue Cheese

    Crisp Salmon Skin Tapioca Paper Roll, Almond Hoisin Dipping Sauce


    Sake Poached Halibut, Smoked Shrimp Broth, Seared Baby Bok Choy

    Dark Chocolate Volcano Cake, 5 Spice Ganache, Mandarins, Candied Ginger Bark
    June 29

    Braised Chicken Posole with Green Chiles and Soft Poached Eggs,
    Cinnamon Spiral Rolls, Melon

    Achiote Rubbed Baby Back Ribs, Smoked Peach BBQ, Scallion Cornbread,
    Pecan Cole Slaw

    Crab Bread Pudding, Fresh Pea Puree, Lobster Oil

    Crispy Skin Medium Rare Duck Breast, Rhubarb and Melted Leeks, Broccoli Shoots

    Sitka Spruce Tip Syrup Baklava Nest, Cocao Butter Truffle Egg, Gathered Berries

    June 30

    Turkey Bacon, Spinach, and Sweet Onion Frittata, Apricot Crumb Muffins,
    Apples and Grapes

    Venison, Bison and Roasted Root Vegetable Pot Pie,
    Romaine, Creamy Anchovy Dressing

    Pepita Soup with Yellow Squash, Tomatoes, and Green Chilies

    Shrimp filled Roasted Poblano, Avocado-Garlic Puree, Salsa Macha

    Dark Chocolate and Canela Coconut Milk Flan, Cajeta, Rose Petals, Abulita
    July 1

    Boat Made Fennel Sausage, Pepper, and Onion Omlette with Marinara,
    Honeydew and Strawberries, Fig Danish

    Saltfish Cake, Pineapple Catsup, Island Style Black Beans,
    Mashed Yams, Coconut Flour Rolls

    Sandborn Dungeness and Boatgrown Arugula Crepe, Thyme Flowers, Garlic Cream

    Roasted Lamb, Natural Jus, ½ Dried Tomatoes, Baba Ganoush, Cauliflower

    Chocolate Sponge and Preserved Lemon Mousse Roll, Gathered Berries, Limoncello


    July 2

    Brussels Sprouts and Ham with Soft Poached Eggs and Mustard Cream, Watermelon and Blueberries, Apple Cinnamon Muffins

    Sausage, Smoked Zucchini, and Goat Gouda Pizza
    Spaghetti Vegetable and Tomato Salad

    Dashi, Crab, Soba Noodles, Chives, Togarashi, Kale Flowers


    Baby Octopus, Cucumber, and Wakame Salad
    Seared Albacore Hand Roll, Hamachi Nigiri, Salmon Belly Roll, Spicy Tuna Inari


    Soy and Mirin Marinated Beef Flank, Pickled Shiitake, Sesame Asparagus

    Lychee Liquor & Bittersweet Chocolate Pate, Macadamia Nuts, Green Tea Powder
    July 3

    Cold Smoked Sockeye Salmon, Rosemary Red Onion Latke, Poached Egg,
    Cherry-Toasted Almond Coffee Cake, Cara Cara and Bananas

  • Chevron down Westward Alaska Menus, June 17 - June 24
  • June 17

    Asparagus Soup, Crisp Crawfish Croutons, Lobster Oil,
    Rosemary-Red Onion Focaccia

    Baby Greens, Roasted Grapes, Prosciutto, Grana Padano Crisp

    Seared Halibut, Olive-Caper Vinaigrette, Baby Green Beans, Roasted Tomatoes

    Strawberry, Lemon Sponge, and Chocolate-Avocado Mousse Tiramisu, Limoncello

    June 18

    Sesame Beef and Vegetables with Soft Poached Eggs and Almond Hoisin,
    Watermelon and Blueberries, Banana Muffins

    Catfish Po Boy Sandwich, Bread and Butter Pickle Tartar Sauce, Okra Fries, Pickled Watermelon Rind

    Spruce Tip Cured White King Gravlax, Latke, Oyster Leaf, Cultured Cashew Cream


    Chimmicurri Roasted Turkey Breast, Wild Rice, Pumpkin, Pan Drippings

    Carrot Cake Waffle, Goat Cheese Ice Cream, Salt and Pepper Black Walnuts

    June 19

    Eggs Scrambled with Boatmade Sage Sausage, Pineapple Orange, and Banana,
    Apricot Danish Pastry

    Vietnamese Style Lamb and Rice Noodle Soup,
    Shiitake, Thai Basil, Snap Peas, Crisp Shallots

    Kumquat-Tequila Ceviche Tostada, Pepitas, Roasted Tomatillo Salsa

    Shrimp Filled Roasted Poblani, Avocado Puree, Salsa Macha

    Coconut Rose Flan, Hibiscus Syrup, Ibarra Chocolate

    June 20

    Bacon and Sweet Potato Hash with Soft Poached Eggs,
    Cantaloupe and Blueberries, Apple Crumb Muffins

    Saltfish Cake, Pineapple Salsa, Spicy Banana Catsup, Cuban Style Black Beans

    Barely Cooked Scallops, Cucumber Ribbons, Top Deck Peas Shoots, Blackberries

    Seared Pork Tenderloin, Rhubarb-Red Onion Marmalade, Cauliflower and Chestnut

    Caramelized Pear and Pastry Cream Filled Éclair, Bittersweet Ganache, Brandy

    June 21

    Ham, Potato, and Kale Frittata, Cara Cara Orange and Kiwi,
    Raspberry-Almond Bread

    Stovetop Smoked Chicken, Provolone, and Sweet Rye Roll Sandwich,
    Romaine Wedge, Creamy Garlic-Anchovy Dressing, Boatmade Pickles

    Dungeness Crab, Black Mushroom, and Lily Bud Shu Mai, Chile-Orange Vinaigrette


    Sake Poached Black Cod, Preserved Black Bean Sauce, Glass Noodles, Bok Choy

    Dark Chocolate Cake, Lychee Cream, Candied Ginger Bittersweet Glaze
    (Happy 60th Birthday Nancy)

    June 22

    Duck, Roasted Vegetables and Farro with Soft Poached Eggs and Red Pepper Puree
    Apples and Grapes, Three Berry Muffins

    Smoked Oyster and Root Veggie Stew, Spiral Herb Biscuits

    Grilled Artichoke, Preserved Lemon Aioli

    Roasted Lamb Leg, Half Dried Tomato Jus, Wilted Spinach, Eggplant Puree

    Grilled Nectarine, Spruce Tip Merengue, Pecan, and Graham Cracker Moon Pie

    June 23

    Eggs Scrambled with Chilorio, Green Chiles, and Tomatoes,
    Cinnamon Sticky Buns, Melon and Berries

    Flank Steak Sandwich, Garlic Scape Mayo, Grilled Onions and Peppers,
    Sweet Potato Jo Jo’s, Apple- Pumpkin Seed Slaw, Beet Pickles

    Chowan Mushi, Smoked Black Cod Belly, Rooftop Chives


    Lobster-Avocado and Spicy Scallop Hand Rolls
    Chicken Katsu, Sesame Asparagus, Bean Sprouts

    Dark Chocolate & Star Anise Pate, Plums in Plum Wine Reduction, Matcha Foam

    June 24

    Cold Smoked Sockeye Salmon, Potato-Yam Nest, Soft Poached Eggs and Scallion Oil,
    Honeydew and Blueberries, Honey Glazed Fig Bread

  • Chevron down Westward Alaska Menus, June 8 - June 15
  • June 8

    Vietnamese Style Smoked Chicken or Eggplant Rice Noodle Soup,
    Stir Fried Vegetables, Crisp Shallots

    Barely Cooked Scallops, Spinach, Grapefruit Vinaigrette, Thyme Roasted Almonds

    Seared Halibut, Spruce Tip Aioli, Shrimp Oil, Broccoli Shoots


    Rhubarb Upside Down Cake, Cacao Butter Ganache, Spiced Rum, Raspberry Dust

    June 9

    Chilorio, Green Chiles, and Vegetables with Soft Poached Eggs,
    Watermelon and Blueberries, Banana Muffins

    Hazelnut Crusted Pork Cutlet Sammie, Cranberry Catsup,
    Pea and Caramelized Onion Salad

    Shrimp Broth, Fava Tips, Lily Buds, Shiitake, Green Tea Egg

    Black Cod, Preserved Black Bean Sauce, Napa Cabbage Wrapped Glass Noodles


    Chocolate Ice Cashew Cream, Caramelized Banana, Star Anise Fudge, Sichuan Peanuts

    June 10

    Eggs Scrambled with Apple Smoked Ham and Beet Greens,
    Cara Cara Orange and Banana, Apricot Bread

    Smoked Trout and/or Artichoke Chowder, Dill Seeded Rye Rolls, Garlic- Parsley Butter

    Shrimp or Black Bean Tamal, Avocado Puree, Salsa Macha


    Guajillo Rubbed Turkey Breast, Almond Mole, Chayote Squash

    Chocolate-Canela Flan, Damiana Liquor, Cajeta, Ibarra Chocolate

    June 11

    Chicken Sage Sausage and Spinach Omlette, Apple Muffins, Fruit

    Crisp Skin Sockeye Salmon Green Curry, Bhutanese Red Rice,
    Green Papaya Salad, Baby Green Beans

    Asparagus Soup, Lobster Oil, Arugula Pesto


    Beef Flank Steak, Wild Mushrooms, Roots, Horseradish Cultured Cashew Cream

    Grilled Peaches, Blueberries, Almond Sponge, Preserved Lemon Macadamia Ricotta

    June 12

    BBQ Pork and Sweet Potato Hash, Watermelon and Blueberries, Cinnamon Sticky Rolls

    Roasted Chicken, Warm French Lentils, Smoked Grape Tomatoes, Charred Sweet Onion, Grilled Baby Romaine, Chimmicurri, Rosemary-Red Onion Focaccia

    Guacamole Tostada, Crab Pico de Gallo, Tajin

    Salted Angel Shark Poblano Relleno, Chipotle Crema, Tomatillo Salsa

    Seared Pineapple and Tequila Soaked Gold Raisin Crepe, Cactus Pear Syrup

    June 13

    Vegetable, Egg, and Chinese Sausage Fried Rice, Three Berry Muffins, Melon

    Duck, Cauliflower, Fig, and Hazelnut Pot Pie, Preserved Lemon Dressed Arugula

    Grilled Artichoke, Olive and Smoked Garlic Mayo

    Roasted lamb, ½ Dried Tomato Jus, Eggplant and Red Bell Salads, Brussels Sprouts

    Avocado-Chocolate Mousse, Raspberries, Dark Chocolate Pistachio Bark

    June 14

    Zucchini and Baby Potato Frittata, Cara Cara Orange and Banana, Cherry Danish

    Bison or Black Eyed Pea Burger, Morita Chile Aioli, Jicama Fries, Apple Fennel Slaw, Boatmade Watermelon Pickles

    Pea Steamed Egg Custard, Top Deck Pea Shoots, Tobiko


    Hand Roll, Nigiri, and Nori Rolls


    Talapia Katsu, Seared Baby Bok Choy, Togarashi

    Almond Torte, Lychee Liquor, Coconut Pastry Cream, Kiwi and Strawberries

    June 15

    Buckwheat-Almond Flour Blinis with Lox and/or Avocado and Soft Poached Eggs,
    Apples and Pears

  • Chevron down Westward Alaska Menus, May 28 - June 6
  • May 28

    Vietnamese Style Smoked Chicken and Wide Rice Noodle Soup, Bean Sprouts, Snow Peas, Crisp Shallots

    Asparagus Custard, Grana Padano Crisp, Parsley Oil

    Seared Halibut, Rhubarb-Thyme Butter, Braised Chard, Black Lentil Caviar

    Charred Peach Dumpling, Molasses Marshmallow Fluff, Salt and Pepper Pecans

    May 29

    Boatmade Fennel Sausage and Vegetable Hash with Soft Poached Eggs, Cantaloupe and Blueberries, Honey Fig Bread

    Pan Fried Catfish Po Boy Sandwich, Remoulade, Apple-Smoked Almond Slaw, Quick Pickled Okra and Watermelon Rind Pickles

    Barely Cooked Scallops, Tiny Spinach, Blackberry-Orange Vinaigrette, Puffed Quinoa

    Grilled Venison Leg Steak, Stout Reduction, Farragut Sweetnips and Their Greens

    Bittersweet Chocolate Soufflé, Preserved Lemon Crème Anglaise, Frozen Cherries

    May 30

    Eggs Scrambled with Chilorio and Roasted Green Chiles, Coconut Mango Muffins, Oranges and Bananas

    Chicken and Cauliflower Coconut Curry, Papadum Crisp,
    White Peach and Golden Raisin Chutney

    Shrimp and Palm Heart Filled Seamed Rice Dumplings, Sweet Vinegar, Chile Oil

    Sake Poached Sablefish, Black Trumpet Broth, Lily Buds, Glass Noodles, Pea Greens

    Miso Ice Toasted Cashew Cream, Wonton Crisp, Sichuan Pepper Hot Fudge


    May 31

    Braised Kale, Bacon, and Barley with Soft Poached Eggs, Watermelon and Blueberries,
    Oven Fried Apple Fritters

    Saltfish Sliders, Banana Catsup, Farragut Baby Head Lettuce Wedge,
    Pineapple Vinaigrette

    Smoked Black Cod and Pumpkin Seed Soup, Posole, Green Chiles

    Guajillo Rubbed Roasted Turkey Breast, Almond Mole, Calabasitas

    Bittersweet Chocolate-Canela Cake, Damiana, Goat Milk Caramel, Ibarra Chocolate


    June 1

    Asparagus and Brie Omlette, Apples and Grapes, Apricot Danish

    Fish and Roasted Root Vegetable Pie, Brown Bread

    Seared Albacore-Avocado and Salmon Skin-Cucumber Hand Rolls, Black Garlic Ponzu

    Star Anise Glazed Beef Flank Steak, Pickled Shiitake, Caramelized Broccoli Shoots


    Almond Torte, Lychee Ganache, Ginger Liquor, Sesame Dark Chocolate Bark

    June 2

    Chicken, Potato and Scallion Frittata, Three Berry Muffins, Fruit

    Pulled Pork (or Turkey) Sammie, Rhubarb-Cranberry BBQ Sauce, Yam Jo Jo’s, Boatmade Pickles

    Sweet Pea Flan, Seared Lobster, Chimmicurri


    Shrimp Filled Poblano Relleno, Avocado Puree, Salsa Macha

    Caramelized Pineapple Blue Corn Tamal, Cactus Fruit Syrup


    June 3

    Vegetable Fried Rice with Soft Poached Eggs, Watermelon and Blueberries,
    Cinnamon Spiral Rolls

    Smoked Oyster Stew, Sweet Potato Biscuits, Garlic- Herb Butter

    Goat Cheesecake, Arugula, Tomato Oil, Balsamic Vinegar

    Roasted Lamb, Smokey Eggplant Puree, Half Dried Tomatoes, Fermented Turnip Stems

    Walnut and Spruce Tip Baklava Nest, Cocoa Butter and Dark Chocolate Truffle Eggs


    June 4

    Chicken, Provolone, and Marinara Omlette, Strawberries and Cantaloupe,
    Orange Marmalade Muffins

    Seared Sockeye Salmon Panang Curry, Bok Choy, Bhutanese Red Rice

    Grilled Artichoke. Preserved Lemon Aioli, Marinated Red Bell Salad

    Crisp Skin Duck Breast, Cherry Gastric, Brussels Sprouts with Hazelnuts

    Gingerbread Waffle, Maple Mousse, Elderberry Syrup, Salmonberry Petals


    June 5

    Biscuits and Turkey Sage Sausage Gravy, Citrus and Bananas,
    Karen’s Homemade Apricot Jam

    Bison Meatball Sub Sandwich with Mozzarella and Tomato Sauce,
    Spaghetti Vegetable Salad

    Dashi, Diakon Ribbons, Shaved Bonito, Togarashi
    Octopus, Hand Gathered Sea Vegetables, Sesame Emulsion

    Nori Rolls and Nigiri
    Yellow Tail Jack Katsu, Sugar Snap Peas

    Grilled Pear, Chocolate Lychee Pate, Cacao Butter Ganache, Green Tea Powder

    June 6

    Latke with Cold Smoked Salmon and Soft Poached Eggs, Melon and Blueberries, Raspberry Danish

  • Chevron down Catalyst Alaska Menus, June 23 - June 29
  • June 23

    Salmon Poke Bowl, Avocado, Cucumber, Nori

    Scallops en Escabeche, Roasted Red Pepper Sorbet, Black Lime, Chive Blossoms, Fennel Pollen Crackers

    Halibut Cheeks, Poached Potatoes, Green Beans, Moroccan Olives, Peanut Romesco, Pea Shoots

    Salted Maple Panna Cotta, Graham Cracker Crumbs, Strawberry, Rhubarb, Fried Mochi, Boat Herbs

    June 24

    Baked Egg and Grits Cocotte, Oatmeal, Granola, Fresh Fruit

    Roast Beef Sando, Blood Orange Agrodolce, Caramelized Onion, Horseradish Cream, Basil Leaves, Peach Salad

    Warm Corn Soup, Fried Masa, Nduja

    Smoked Pork Tenderloin, Roasted Asparagus, Polenta

    Tartlet Trio: Chocolate Hazelnut, Meyer Lemon Meringue, Macadamia Cream and Berries

    June 25

    Panko Fried Eggs, Braised Greens, Sweet Potato, Oatmeal, Granola, Fresh Fruit

    Peanut Butter Noodles, Tiny Meatballs, Pickled Pineapple, Farm Greens, Herbs

    Roasted Beets, Aerated Yogurt, Cherries, Black Olive, Pistachio

    Dover Sole Roulade, Olivada, Saffron Gnocchi, Aji Amarilllo, Carrot, Artichokes, Tokyo Turnips

    Spruce Tip Egg Cream, Wild Blueberries, Puffed Amaranth

    June 26

    Tortilla Espanole, Shishito Peppers, Oatmeal, Granola, Fresh Fruit

    Falafel Salad, Chickpea Crepes, Tahini Yogurt, Beet Pickled Turnips, Avocado, Asian Pear

    Dungeness Crab Chawanmushi

    Chicken and Mushroom Canneloni, Salsa di Pomodoro, Braised Greens


    Shane’s Exceptional Flourless Chocolate Fudge Cake with Candied Kumquats

    June 27

    Breakfast Pizza, Oatmeal, Granola, Fresh Fruit

    Rockfish Tacos, Blue Corn Tortillas, Cabbage Slaw

    Grilled Short Ribs, Broccolini, Asparagus, Carrots, Brown Rice, Spiced Walnuts, Dried Currants

    June 28

    Taiyaki stuffed with Sausage, Scrambled Eggs, and Cheese, Oatmeal, Granola, Fresh Fruit

    Rainbow Quinoa and Farro Salad with Fried Langoustines, Pickled Cherries, Queso Fresco, Farragut Farm Greens and Herbs

    Sea Snacks

    Coho Salmon, Smoked Potatoes, Hollandaise, Cherry Tomatoes, Beet Greens, Hijiki

    June 29

    Hazelnut French Toast Sticks, Scrambled Eggs, Bacon, Oatmeal, Granola, Fresh Fruit

  • Chevron down Catalyst Alaska Menus, May 13 - May 19
  • May 13

    Ahi Tuna Poke Bowl, Avocado, Cucumber, Nori


    Rhubarb Gazpacho, Fermented Chile Powder

    Dover Sole Roulade, Saffron Gnocchi, Peanut Romesco, Fava Beans, Breadcrumbs

    Bee Pollen Frozen Yogurt, Honeycomb Crunch, Fresh Berries, Shaved Pistachio, Petersburg Flowers


    May 14

    Fried Masa Scramble, Chocolate Chip Banana Muffins, Oatmeal, Granola, Fresh Fruit

    Turkey Sando, Herbed Cream Cheese, Avocado, Mama Lils, Fried Shallot, Spinach and Sour Plum Salad

    Radishes dipped in Smoked Butter with Fried Seaweed

    Short Ribs, Grilled Asparagus, Farragut Farm Greens with Shaved Manchego, Dried Currants

    S’mores, Toasted Brown Rice, Spruce Tips

    May 15

    Baked Egg and Potato Cocotte, Oatmeal, Granola, Fresh Fruit

    Blue Corn Tamales stuffed with Pork or Mushroom Carnitas


    Scallops en Escabeche, Roasted Red Pepper Sorbet, Black Lime, Fennel Pollen Crackers, Foraged Plants, Flowers, and Seaweeds from Hey Bear Falls



    Coho Salmon, Aji Amarillo, Black Beluga Lentils, Roasted Carrots, Black Radish, Tangelo

    Salted Maple Egg Cream, Cottonwood Resin, Puffed Amaranth

    May 16

    Taiyaki stuffed with Scrambled Eggs, Sausage, and Cheese, Oatmeal, Granola, Fresh Fruit

    Steamed Dungeness Crab, Drawn Butter, Cheddar Chive Biscuits, Fresh Green Salad

    King Crab Chawanmushi

    Chicken Tortellini, Crab Shell Vodka Sauce, Braised Spinach

    Lemon Myrtle Cheesecake, Rhubarb Gelee


    May 17

    Tortilla Espanole, Oatmeal, Granola, Fresh Fruit

    Falafel Salad, Chickpea Crepes, Tahini Yogurt, Beet Pickled Turnips, Avocado, Mango

    Pork, Apricot, and Pistachio Pithiviers with Bordelaise

    Pan Fried Tilapia, Rainbow Quinoa, Soft Farmers Cheese, Golden Beets, Rainbow Chard

    Flourless Chocolate Torte, Green Tea Ice Cream, Coconut


    May 18

    Focaccia with Roasted Root Vegetables and Poached Egg, Oatmeal, Granola, Fresh Fruit

    Catalyst Corn Dogs, Wild Blueberry Mustard, Shaved Turnip and Green Apple Salad with Ginger Vinaigrette

    Temari Sushi


    Black Cod, Smoked Potatoes, Hollandaise, Blistered Cherry Tomatoes, Beet Microgreens, Hijiki


    May 19

    Steamed Salmon, Omelette, White Rice, Miso Soup, Sesame Greens

  • Chevron down Westward Baja Menus
  • March 22 – April 2

    On this trip we had many special dietary requirements. One guest was on a vegetarian diet that included eggs and dairy, another was a pescatarian who did not eat eggs or dairy, two were lactose intolerant, and one other ate no seafood. The rest of the guests were devout omnivores. But there was more common ground than first imagined. Everyone on board really enjoyed food, and our meals together included lively conversation with new ideas about how to eat well despite dietary restrictions. These menus worked well for all with only a few omissions and substitutions.

    3/25

    Salmon or Eggplant Thai Style Coconut Green Curry, Green Beans, Bean Sprouts, Red Rice 

    Boat Made Ricotta or Macadamia Cheese Stuffed Squash Blossom, Spinach Puree, Black Garlic
    Rosemary and Orange Marinated Chicken or Garbanzo Crusted Cauliflower, Zucchini Ribbons, ½ Dried Tomato Oil, Pine Nuts

    Chocolate-Avocado Mousse and Banana Cookie Sandwich, Hot Fudge, Strawberry Juice3/26

    Eggs Scrambled with Spinach and Chicken Sage Sausage, Apricot Bread, Melon and Blueberries

    Wild Mushroom Cashew Cream Soup, Pulled Turkey, Grana Padano, Garlic Parsley Spiral Roll

    Pea Flan, Shrimp (if desired), Chimmicurri, Smoked Paprika Oil

    Achiote Braised Goat or Black Bean Tamal, Guajillo-Hibiscus Gastric, Avocado Puree

     

    Caramelized Pear Tostada, Canela Ice Almond Cream, Cactus Fruit Jelly, Ibarra Chocolate3/27

    Braised Beet Greens, Farro, and Bacon (for some) with Soft Poached Egg, Banana Muffins, Pineapple and Papaya

    Quinoa and Curry Roasted Cauliflower Salad, Chicken for Carnivores, Fried Chickpeas, Raw Apple Chutney, Yogurt Raita, Flat Bread

    Sesame Vegetable Tapioca Paper Roll, Almond Hoisin, Boatmade Garlic Chile Paste
    Crab Stuffed Talapia or Shiitake Stuffed Onion, Glass Noodles, Preserved Black Bean Sauce

    Mango-Plum Wine and Lime-Avocado Soups, Chocolate Dipped Dried Mango 

    3/28

    Ratatouille with Braised Lamb (if desired) and Soft Boiled Eggs, Melon, Cherry Danish

    Stovetop Smoked Pardito Yellow Tail Jack or Black Eyed Pea Burger, Plum BBQ Sauce, Greens with Creamy Dill Dressing, Boat Made Pickles

    Guacamole Tostada, Jicama or Cochito Ceviche

    Walnut and Dried Fruit or Katarina Scallop Poblano Relleno, Avocado Puree, Salsa Macha
    Damiana and Bittersweet Chocolate Coconut Milk Flan, Coconut Caramel, Hibiscus Syrup3/29

    Duck (if desired), Sweet Potato, and Chard Hash with Soft Poached Eggs, Papaya and Pineapple, Banana Muffins

     

    Pad Thai Style Tamarind Rice Noodles, Chicken or Tofu, Spinach, Cabbage, Red Bells, Broccoli, Carrots, Egg, Peanuts, Crisp Shallots

    Asparagus Soup, Lobster and/or Parsley Oils

    Pumpkin Seed Fritters or Beef Tri Tip, Mushroom Catsup, Horseradish-Beet Slaw, Blistered Green Beans
    Preserved Lemon Raw Cashew Cheesecake, Strawberries, Limoncello3/30

    Everything Frittata, Melon, Oven Fried Apple Fritters

    Seafood or Chayote Enchiladas, Roasted Tomatillo Salsa, Chipotle Cashew Crema, Top Deck Greens, Cumin Vinaigrette 

    Spinach and Goat (or Cashew) Cheese Filo Tart, Charred Red Pepper Sauce

    Roast Squash or Lamb Leg, ½ Dried Tomato Jus, Smoked Eggplant Puree, Cucumber-Olive Relish
    Mandarin Orange, Coconut Cream, and Chocolate Sponge Tiramisu


    3/31

    Pardito Salted Ray or Roasted Vegetable Cake, Fried Egg, Green Chile Salsa, Pineapple and Papaya, Blueberry Muffins 

    Calabrese Salami and Aged Goat Cheese or Artichoke and Red Pepper Pizza,
    Spaghetti Vegetable, Pine Nut, and Boat Grown Cherry Tomato Salad

      

    Shiitake Mushroom and Kombu Broth with or without Hand Gathered Queen Clams
    Bento Box: Nori Rolls, Tofu or Yellow Tail Katsu, Sesame Asparagus, Cucumber and Wakame Salad
    Anja’s Birthday Almond Torte, Lychee Liquor Dark Chocolate Ganache, Green Tea Powder

    4/1

    Potato and Chayote Squash Ranchero with Soy or Pork Chilorio and Scrambled Eggs,Cinnamon Rolls, Strawberries and Honeydew 

    Yam, Chard, Vegetable Broth, Posole, Chicken or Black Beans, Tortilla Crisps 

    Dinner at La Costa


    4/2

    Broccoli Omelette, Smoked Trout or Spring Onions, Beet Root and Coconut Muffins, Todos Santos Grown Fruit