Caribbean Fusion-Style culinary point of view that seeks to incorporate local ingredients and cuisines with guest preferences. Confident in creating unique menu options to meet all guest needs, including dietary restrictions, allergies, and preferences

Breakfast

All breakfast served with a tropical fruit platter, fresh pastries, and assorted fresh baked breads and muffins.

Classic Eggs Benedict Lobster or jumbo lump crab and lemon hollandaise
Grand Marnier Crepes Orange zest-infused crepes with a Gran Marnier pastry cream and fresh berries
Homemade Bagels and Lox House made bagels with assorted cream cheeses and Lox
Oeufs Cocotte Slow-baked eggs with fresh goat cheese, herbs, croutons
Buttermilk Belgium Waffles Crisp light waffles served with a variety of syrups and fresh fruit
Omlettes to Order Made-to-order omelettes with roasted potatoes and fruit

Lunch

Niçoise Salad Fresh seared tuna, arugula, slow poached egg, French beans, and marinated tomatoes with a herb lemon vinaigrette 
Classic Crab Cakes served with coleslaw, homemade vegetable chips and jalapeno and lime tartar sauce
Balsamic Chicken Sandwiches Marinated chicken grilled and served with fresh buffalo mozzarella and roasted peppers on a ciabatta roll with a side of rocket
Grilled Jerk Shrimp Caesar Salad Jumbo shrimp grilled with a jerk seasoning over romaine dressed with a house made Caesar dressing and fresh croutons
Hand Rolled Sushi and Sashimi A selection of the freshest fish in hand rolls, maki, and sashimi with wakame, edamame, and kani salad    **Vegan and vegetarian rolls as requested
Buddha Bowls Sticky rice served with Chicken, Shrimp, or Roasted mushrooms alongside fresh flavors and vegetables with a ginger miso dressing

Breads

Ligurian Foccacia
Sourdough Boules and Rolls
Challah
Gluten Free Loaves
English Muffins
Rolls and Biscuits

Sundowners and Snacks

Assorted Bruschetta and House Made Crostini with Selected Cheese and Antipasto
Pan Seared Scallops over Blini with Roasted Red Pepper Sauce
Panko and Coconut Crusted Shrimp with Sweet Chili Sauce
Whipped Feta Dip with Crusty Bread
Fresh Local Ceviche
Phyllo Cups with Grilled Goat Cheese and Herbs
Baked Brie En Croute with Local Mango Chutney
Grilled Chicken Sate with Peanut Dipping Sauce
Warm Artichoke and Parmesan Dip with Pita Points
Mezze Platters and Dips

Appetizers

Fresh Shucked Oysters served with a yuzu mignonette
Tomato Carpaccio Thin sliced heirloom tomatoes with EVOO, burrata, and balsamic pearls
Tuna Crudo Lemon cured Tuna with toasted herbs finished with caviar
Endive Salad Lightly grilled endive with toasted hazelnuts, yellow beets, and apples in a dijon dressing
Lobster Bisque Classic bisque with cold water lobster finished with sherry
Granitée French Onion Soup Slow roasted shiitake broth, caramelized onions, and rye croutons finished with gratinéed gruyere

Entrees

Mustard Panko Crusted Salmon Slow roasted Chinook salmon with a grain mustard panko crust served over thyme infused asparagus and quinoa
Coconut Crusted Mahi Mahi served with a curried buerre blanc over lime cliantro rice and bok choy
Lobster Newburg Main Lobster with a sherry cream sauce and lemon butter
Homemade Pappardelle with Scallops and Langoustines Fresh seared scallops and langoustines with a garlic butter sauce
Sea Bass Artichoke purre, crisp shallots, fresh herb oil
Stuffed Chicken Roulade Herbed goat cheese stuffed chicken breast with classic beurre blanc and roasted rosemary potatoes
Filet Mignon served with potato pave, spinach puree and a red wine demi glace
Slow Roasted Lamb Shoulder accompanied with a leek bread pudding and a shallot mint sauce
Confit of Duck Garlic roasted winter root vegetable and frissee
Spinach Raviolo Filled with a shitake mushroom and cashew cream. Accompanied by fresh peas and asparagus tips with King Oyster "Scallops"
Fire Roasted Cauliflower Zatar labne, fresh herbs and pistachios, pomegranate molasses, and seeds

Desserts

Cardamom Crème Brulee Cardamom scented creme brulee with crisp sugar crust 
Decadent Chocolate Layer Cake Three layer chocolate cake with a chocolate buttercream and a white chocolate glaze
Ginger Lemon Panna Cotta Served with fresh berries and a crumbled ginger snap garnish
Tropical Cheesecake Classic New York style cheese cake with a graham cracker crust and a pineapple and mango glaze
Profiteroles Classic puff pastry stuffed with vanilla bean pastry cream and a warm chocolate ganache
Caribbean Rum Cake Rich vanilla cake with an aged rum glaze and fresh whipped cream
Selection of Homemade Ice Cream and Sorbets 

**All menu items can have Gluten Free options as well as Vegetarian, Vegan, and any other preferences, allergies, and dietary restrictions.
**The menu changes based on guest preferences and availability of products.

Mariah Princess III Wine and Bar Options

**Similar price ranges wines etc can be switched out and we are happy to put on anything you like not in our price range at our wholesale cost price for you.

Red Wines

• Pinot Noir- The Seeker and Layer Cake
• Merlot- St. Francis and Kendall Jackson
• Cabernet Sauvignon- Simi and Meiomi

White Wines

• Sauvignon Blanc- Oyster Bay and White Haven
• Chardonnay- Chateau St Michele and Simi
• Pinto Grigio- Santa Margharita
• Rose- Minuty and Josh
• Bubbly- Moet et Chandon Imperial and Mionetto Prosecco

Bar

• McCallen 12 year
• Jack Daniels
• Bullett Bourbon
• Hendrix Gin
• BVI Gin
• Casamigos
• Range of Rums and Flavored Rums
• Titos Vodka
• Baileys Irish Cream
• Kahlua

Cocktails

• Painkillers
• Rum Punches
• Mojitos
• Mai Tais
• Frozen Daiquiris
• Pina Colada
• Bushwackers
• Jalapeno Margaritas
• Bloody Mary Bar
• Mariah Specialty Cocktails

Pretty much what you imagine we can make and if you cannot decide we will do it for you!

Selection of Beers, Sodas, and Juices onboard