Calamari with tartar sauce. Anthilia. Butter lettuce with toasted pistachios, green herbs, and hard sheep cheese. Barbera. Seafood fricassee with lobster, shrimp, scallop, and seafood nage. Loaded baked potato. Dark chocolate sponge bar with Italian meringue and whipped cream. Windstar dinner!

Tomato vegetable soup. Leek quiche. And a hot dog.

Toast with salmon, cream cheese, and red onion. Kiwi. Poached eggs and hashbrowns. Peach smoothie.

Dirty martini with rosemary rolls and butter. Crab dumplings with red pepper mayonnaise. Lemon truffle pasta. Lobster tail with seafood risotto and asparagus. Grand Marnier soufflé.

Mojito at cocktail class.

Cured meats, cheese, and pickled fish with bread. Iced tea.

Eggs, bacon, and French toast.

On-deck BBQ with roast pig! Paella, pork, and avocado with crab. Swedish cured fishes, seafood, and cheese. Dessert of more seafood, pork skin, strawberries, and cheese.

Toast with salmon, cream cheese, and red onion. Poached eggs with fruit.

Shrimp cocktail. Sparkling wine. Steamed clams. Orange chicken. Chocolate mousse with apricot sauce and nut brittle.

Mojito and appetizers

Ramen. Sushi. Tea cake.

Toast with cream cheese, salmon, and tomato.

White anchovies, olives, and tomato toast. Jamon Iberico, potato tortilla with creme fraiche and potato chip gremolata, Catalan salad, paella seafood croquettes, charred octopus with potato salad and pickled celery, grilled chorizo with gigante beans, quince jam, and honey. Lamb chops with mint salsa verde, green apple, kohlrabi, and manchego; pork belly with grilled leeks and pearl onions, jamon bacon bits and citrus pork jus; piquillo peppers, shishito peppers and grilled mushrooms. Churros with salted hot chocolate.

Afternoon “tea” with hot chocolate.

Eggs, biscuit, and gravy with bacon and sausage.

Tomato and watermelon salad with ricotta, red onion, mint, oil-cured olives, and tomato sherry vinaigrette. Butter-poached shrimp with salmon tartare, cauliflower mousse, and citrus gel. Veal chop. Creamed spinach and panko onion rings. Dark chocolate ganache bar with Italian meringue and sea salt caramel ice cream.

2021 Raimat Albariño. Cornmeal crusted shrimp with aioli. Lamb chops with potatoes. Berry cake.

Toast with eggs and with salmon, red onions, and cream cheese. Bacon. Pistachios.

Scallops with bacon-wrapped potato confit, sauce vierge, and red bell pepper coulis. Champagne to celebrate Meg’s birthday. Bread and butter. 2016 Chateau Greysac medoc. Lobster bisque. Beef Wellington with truffled perigord sauce, carrots, asparagus, and zucchini. A piece of Meg’s birthday cake. Chocolate soufflé. 

Caesar salad, roast pork, mushroom risotto, and smoked trout.

Toast with salmon, red onion, capers.

Olive bread with butter. Tomato tart with Gruyère, Parmesan and a semolina crust with chili honey dressing. Caramelized apple salad with blue cheese, walnuts, and spicy orange vinaigrette. Shrimp and bay scallop risotto. Mixed berry pannacotta.

Roast beef, Caesar salad, smoked white fish, ham, and cheese. Chocolate chip cookie and date coconut GF cookie. Iced tea.

Scrambled eggs with toast and butter. Pickled herring, pickles, and Camembert. Hot tea.