The Curt-C’s chef, Peter Ziegelmeier, will customize the menu to your specifications. The menu below is a sampling of temptations from the 2008 spring charter season.

Sample Menu

Dinners
Seared Scallop Tower of sautéed Baby Spinach, Pancetta, Roast Garlic Corn & Mushroom Crème · Jumbo Lump Crabmeat filled Bahamian Citrus Lobster Tail with Basil & Sun Dried Tomato Butter · Strawberry Cake Roundel – fresh Strawberries, Wild Berry, Apricot -Orange & Strawberry Banana Crème

Spring Salad of Hydroponic Greens & Micros, Nuts, fresh Berries, Chevre Puffi & Balsamic Vin Shooter · Dijon-Shallot-Rosemary-Panko Crusted Lollipop Lamb Chops with Mint Lamb Demi Glace · Chocolate Cherry Bombe

Caesar Salad Provencal- Classic Caesar with Parmesan Crisps, Cheese Tortellini Croutons, Peppered Cherry Tomato Halves & Roast White Corn · Mediterranean Sea Bass with Kalamata-Tomato-Garlic Salsa and Vegetable Julienne Jardinière · Bananas Foster Cheesecake- Spiced “Rhum” Sauce, Nino Banana Coins & fresh Banana-Wild Berry Whipped

Heirloom Tomato Caprese Salad- Micro Basil, Extra Virgin Olive Oil & Aged Balsamic Vin Reduction · Grilled Veal Tenderloin with Crisp Potato Cake, Baby Spinach, fried Leeks & Wild Mushroom Demi Glace · Cinnamon Stick- Red Wine Poached Pear with Banana Bread & Apricot Mango Rum Sauce

Aromatic Citrus Herb Panko Crusted Ocean Scallops with Lemon Dill Dijon · Cajun Seafood Alfredo with Tomato Basil Pasta, Crawfish, Lobster, Crab, Scallops & Andouille Sausage · Moist Carrot Cake with Vanilla Buttercream Exterior Frosting & Marzipan Garne

Mini Basil Crabcake filled Cremini Mushroom Cap with Roast Red Pepper Aioli & French Fried Onions · Grilled Beef Tenderloin with Horseradish Crème Drizzle, Potato Pave & Baby Vegetable Mélange · Apple-Mango Wild Berry Puffi with fresh Strawberry Crème Fraiche

Smoked Chicken Ravioli in Smoked Heirloom Tomato Broth- fresh Parmesan-Reggiano Ribbons · Seasonal Potato Crusted Tile Fish & Fire Roasted Tomato Crème · Tiramisu Martini & Ice Cream Cosmo

Lunches
Grilled Shrimp Pesto Farfalle Salad with Crisp Spinach, Tomato & Egg Pasta Garne

Spicy Chicken Slaw Gafoow & Peanut Chicken Skewie

Greek Salad with Tomato-Basil Infused Feta Cheese, Pepperocini & Calamari Croutons

Dore Grouper Fingers, Walk the Plank Fries & Lemon-Caper Tartar Sauce with Horseradish Micros

Fresh made Sushi, Sashimi, Conch Salad and Mahi Ceviche

Toasted Ravioli & fresh Trilogy of Tomato Bruschetta Salad

Grilled Herb Crusted Salmon & Baby Greens Salad with fresh Balsamic Vin Drizzle