Breakfast

Always accompanied by fresh fruit, house-made granola, rotating house-made fruit yogurts, fresh bread or pastries, and local jams, jellies, and honey. 

• “Croast” with herb avocado mash, poached egg, dressed arugula, parmesan, and honey. Recommended with bacon on the side and fresh orange juice. 

• Chilaquiles, house-made salsa verde, chorizo, fried eggs, cotija, and cilantro salad. Try some of the rotating salsas and enjoy with ice-cold mango juice! 

• Homemade Biscuits and Gravy: Served open-faced with three different gravies, jams, jellies, whipped orange butter, hot chicken, and ham. 

• Smoked Salmon and Sweet Potato Hash: Eggs however you like, sautéed spinach, black beans, garden salad, roasted cherry tomatoes, garlic aioli, and that good good. 

• Da Bagel Bar, Man! House-made bagels of all kinds with a spread of meats, cheeses, cream cheeses, eggs, veggies, toppings, sauces, and everything in between! Mimosas are the perfect pairing. 

• For a Sweet Tooth: Pancakes, crepes, cinnamon rolls, French toast, and all the classic sweet breakfast treats. 

• Potatoes, However You Want: Big potatoes, small potatoes, hashbrowns—your call! 

• Meats Galore: Deli meats, cured meats, and breakfast meats—all of it. 

• Eggs Any Style: Whatever you prefer. 

• Not a big breakfast eater? No worries! The chef can make you a perfectly balanced smoothie tailored to your taste.  

Lunch 

• Rice Noodle Salad: Umami dressing, sesame, mint, cilantro, basil, carrots, celery, cucumber, and fried peanuts. Served à la carte with seared tuna, crispy garlic, orange soy chicken thighs, or roasted vegetables. Pair with a matcha blueberry margarita! 

• Kale Salad: Red quinoa, creamy chickpea dressing, pickled shallots, frozen grapes, and carrot ribbons. Accompanied by soy-seared steak or roasted vegetables. Fresh lemonade, obviously. Maybe some sorbet afterward to seal the deal. 

• Mediterranean Spread: House-made hummus, pita, baba ghanoush, pickled vegetables, olives, mint, pomegranate couscous, roasted garlic, and lemon potatoes. Aperol spritz is the drink of choice! 

• Tempura Mahi-Mahi Tacos: Duck fat tortillas, peanut salsa macha, avocado mousse, cole slaw, radish, and cilantro. Served with rice, beans, salsa, guacamole, and fresh tortilla chips. Margaritas are a must! Try one with mezcal to elevate the pairing. 

• Chicken Ciabatta Sandwich: Made on house-made focaccia with whipped feta, sun-dried tomatoes, pesto, fresh mozzarella, arugula, tomato, and all the toppings. Served with a fresh house salad and house-made crispy fries. Pair with white wine or raspberry lemonade. 

• Tuna Poke Bowl: Wakame salad, edamame, sushi rice, pickled ginger, avocado, and all the sauces to choose from. Cold sake, anyone? 

Other Lunch Options: 

• • Full salad bar 

• • Burger, wings, and chicken tender bar with all the fixings 

• • Sushi spread 

• • Steak frites 

• • Grain bowls with your choice of proteins 

• • Caught something while sailing? The chef will prepare it however you’d like for lunch or dinner!  

Snacks, Snacks, and More Snacks 

• Whipped feta, garlic fermented honey, Calabrian chili, and mint served with fresh-baked everything bagel seasoning crackers 

• Salmon blini with caviar (of course—a perfect excuse to open some champagne!) 

• Crispy seafood bao buns 

• Tuna poke cones 

• Honey butter chicken strip biscuits 

• Fruit smoothies with all the fixings 

• Shrimp cocktail (obviously!) 

• Crab cakes and lobster rolls 

• House-made hummus, pita, and veggies (okay, the veggies aren’t made in-house!) 

Dinner 

Starters 

• • Classic Caesar Salad: House-made dressing on little gem lettuce, sourdough croutons, white anchovy, radish, and freshly shaved Parmesan. 

• • Deconstructed Jalapeño Popper: Pork belly, whipped cream cheese, jalapeño gel, fermented honey drizzle, fresh jalapeño, and green onion. 

• • Green Salad: Marinated cucumber, green apple, celery, green grapes, green citrus cream dressing, and crushed pistachios. 

• • Chicken Empanadas: Served with fresh chimichurri. 

• • Yukon Potato Foam: Crispy garlic, crispy prosciutto, chives, and Parmesan tuile. 

• • Beet Salad: Beets three ways, cultured cream, candied nuts, honey lemon dressing, bitter greens, and grapes. 

• • White Fish and Watermelon Serrano Aguachile: Watermelon variation, Tajín pepitas, and cilantro. Enhance the experience with a shot of tequila or mezcal! 

• • Jerk-Style Octopus: Crispy potatoes, kale chips, and “green goddess” crema. 

• • Steak tartare, carpaccio (steak, beet, octopus), bread service, and meats & cheeses are also available! 

Mains 

• • Swordfish steamed in banana leaf with coconut chili rice, cucumber poblano pico, toasted coconut, and fresh herb salad. 

• • Steak night: Choice of three cuts with veal thyme demi, spinach purée, and a potato variation. 

• • Char Siu Pork Chop with fried sesame rice and roasted greens. 

• • Duck breast with root vegetable purée, celery salad, tart cherries, and duck demi-glace. 

• • Brazilian Moqueca with sofrito rice and local fish. 

• • Osso Bucco with mushroom risotto. 

• • Al Pastor Chicken with street elote, pineapple gastrique, and chicken crunch crumble. 

Desserts 

• • Tres Leches 

• • Pecan Tart with bourbon caramel and house-made vanilla ice cream 

• • Olive Oil Cake with lemon curd and basil ice cream 

• • Sticky Toffee Pudding with rum ice cream and peanut brittle 

• • Key Lime Pie 

• • Chocolate Orange Tart 

• • Brazilian Quindims with caramelized pineapple 

• • Special occasion desserts are available by request!  

A Final Note 

Everything aboard Entre 4 is made fresh and in-house (or “on boat”), with the exception of pantry staples like flour and sugar. We strive to source local and sustainable ingredients throughout the Caribbean. 

Let us know if you have any ideas for themed meals, and we’ll make it happen. Otherwise, sit back and let our amazing team provide an unforgettable culinary experience.