Spanda

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK

Turkish Eggs
Sous-vide poached eggs served over garlic-infused yogurt, finished with Aleppo pepper, fresh dill, and toasted sourdough.

Lemon Poppyseed Crêpes
Delicate crêpes served with homemade whipped cream and seasonal fruit compote.

Elevated English Breakfast
Potato pavé, roasted vine tomatoes, jammy eggs, prosciutto curls, sautéed spinach and mushrooms, finished with romesco.

Avocado Toast
Smashed avocado with salt-cured egg yolks, heirloom tomato, fresh lemon, and toasted sourdough.

Tiramisu-Inspired French Toast
Amaretto-soaked challah topped with white chocolate ganache and warm coffee anglaise.

Green Spinach Shakshouka
Gently poached eggs in a vibrant spinach sauce with pickled red onions, feta cheese, and warm flatbread.

Bagel Platter & Parfait Bar
Sourdough bagels with a cream cheese flight, lox, fresh vegetables, and a build-your-own fruit parfait bar.

MIDDAY

Fresh Catch Poke Bowls
Fresh tuna or crispy tofu served over sushi rice with a seasonal vegetable medley and ponzu sauce.

Grilled Chicken with Delicata Caponata
Grilled chicken served with burrata, delicata squash, golden raisin agrodolce, red onion, and capers.

Veggie Rice Paper Rolls, Beef Tataki & Avocado Tofu Salad
Vegetable julienne, vermicelli noodles, rare beef tenderloin, marinated tofu, satay sauce, and roasted peanut furikake.

Lobster Tostadas
Crispy tostadas topped with shaved red cabbage slaw, avocado lime crema, and queso fresco.

Mediterranean Spread
Grilled chicken skewers or halloumi served with watermelon feta salad, fresh tabbouleh, roasted eggplant with tahini, warm pita, and assorted dips.

Salmon with Baby Gem Salad
Pan-seared salmon served with baby gem lettuce, pickled fennel, citrus wedges, and a mint-citrus vinaigrette.

Coconut Curry Chicken
Pan-seared chicken thighs served in a creamy coconut curry sauce over white rice.

MAIN

Butter-Poached Lobster
Tender butter-poached lobster served over pesto and baby pea risotto.

Pepper-Crusted Filet Mignon
Served with poivrade sauce, potato pavé, and butter-tossed broccolini amandine.

Peruvian Chicken
Broiled chicken thighs served with aji verde, yellow rice pilaf, and zucchini relish.

Sweet & Spicy Salmon
Citrus-glazed salmon with Thai chili glaze, served with white rice and squash ribbons.

Rosemary-Garlic Rack of Lamb
Served with pommes purée, shaved asparagus, baby peas, and mustard vinaigrette.

Citrus Caramelized Sea Bass
Broiled sea bass served with cauliflower purée, honey-glazed carrots, and blood orange chimichurri.

White Cioppino
A seafood medley in a Calabrian pepper-spiced cream reduction served with grilled sourdough.

DESSERT

Lemon Tartlet
Tangy lemon curd in a vanilla tart shell, topped with Swiss meringue and edible pearls.

Wild Berry Crisp
Homemade berry compote topped with a buttery crumble and served with vanilla ice cream.

Flourless Chocolate Torte
Rich chocolate torte with creamy chocolate mousse, hazelnut feuilletine, and raspberry gel.

Wine-Poached Pears
Slow-simmered pears served with Chantilly cream, French meringue, and almond crumble.

Passionfruit Pavlova
French meringue topped with whipped cream, fresh passionfruit, orange supremes, and mint.

Orange Posset
A silky citrus pudding finished with homemade whipped cream.

Espresso-Chocolate Cheesecake
New York-style cheesecake marbled with rich espresso chocolate syrup.

SWEET CONCOTIONS

Espresso Martini

Blackberry Ginger Mule

Soggy Dollar Painkiller

Mango Mojito

Passionfruit Margarita

Mamajuana Spritz