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Morro Bay Dinner Cruises Aboard The Luxury Yacht Papagallo II!

Food and Wine Pairing

Matchings with Chardonnay

  • Crab and Toasted Cashew Crispy Wonton, with a Mango-Ginger Sauce
  • Mango Shrimp and Avocado Asian Spoons, dressed with an Apricot Vanilla Vinaigrette
  • Pancetta Roasted Scallops, presented in a Coquille Shell and finished with Calvados
  • Spinach, Onion and Date Fritter with braised Baby Leeks
  • Sauteed Abalone finished with Lemon Brown Butter served in shell with Angel Hair
  • Pastry Cornucopia with Crab filling served on greens with garnish of grapefruit, tarragon & chervil
  • Salmon Filet wrapped in spinach with Cavier Cream
  • Thai Krathak – Pastry wrapped Prawn with pineapple coconut relish
  • Black Pepper Crusted Ahi with Cashew Beet Root Tartare
  • Macadamia Rissole Chicken Tenderloin over Spring Greens with a citrus vinaigrette garnished with seasonal fresh fruit & avocado
  • Smoked Salmon Cakes with Broiled Scallops Garnished with diced Pear & Apple Remoulade
  • Grilled White Sea Bass, glazed with Pineapple Dijon served with Profiterole of Pineapple, toasted almond and coconut
  • New Haven Connecticut Lobster Roll with Butter & Lemon
  • Strawberries seasoned with cracked Peppercorns, fresh Tarragon & drizzled with honey. Served with a cheese trio of Reyes Blue, Gruyere & Mascarpone encrusted with Pistachios.
  • Tender scallops in rich cream sauce served in shell rimmed with rosette of Duchess Potatoes.

Matchings with Pinot Noir

  • Grilled Salmon with a Maui Onion and Shitake Mushroom Confit, finished with a Dijon Reduction and Mint Chiffonade
  • Crispy Duck Confit with Grilled Portabella and Blackberry Jus
  • Three Seed Crusted Ahi, Seared and Julienned, presented in a Crisp Potato Cage with Limas, Corn and Pancetta
  • Mediterranean Mini Lamb Burgers with accented with Apricots and Dates, finished with a Kalamata Olive and Cilantro Mayo
  • Veal Rouladen stuffed with Italian Sausage and Fennel over Pinot Demi-Glaze
  • Roasted Rack of Lamb with Roma Tomato, Garlic & Pinot reduction served with Minted Fregula from Sardinia Island
  • Asian Duck Spring Roll with spicy Mango Sauce
  • Maguro (Ahi Tuna) presented in pouch with garlic, cracked pepper and Himalanan Pink Salt
  • Roasted Free Range Chicken with a dried cherry vanilla glaze accompanied by a timble of Hunter Style Wild Rice
  • Pork Tenderloin with Pinot Noir and Brandied Cherry Demi-Glaze
  • Roasted Brest of Duck with a Berry Pinot reduction served over a Yam Thyme Pancake

Matchings with Syrah

  • Frenched Lamb Chop with Fresh Peppercorn Crust, finished with Cassis and Syrah Reduction
  • Grilled Korean Short Ribs, accented with Ginger and Orange Zest
  • Eggplant Rouladen, filled with a Trio of Grilled Mushrooms, finished with a Smoked Tomato Jus
  • Medallion of Pork Tenderloin, encrusted with Pecan, finished with a Plum, Thyme and Peppercorn Glaze
  • Charbroiled Cornish Game Hen with a plum thyme glaze served with Pecan crusted sweet potato rosette
  • Filet Mignon Brochette with black pepper poached plums served with wedge of Gorgonzola
  • Spinach and Fig Fritter with braised Baby Leeks and Syrah Rose reduction
  • Smoked Turkey Rillette with Pomegranate Jam
  • Stir Fried Five-Spice Pork in Lettuce Cup
  • Bacon Wrapped Veal with grilled peppered Goat Cheese and Hickory Sticks
  • Tomatillo Chili Verde served in a nest of crispy tortilla strips

Matchings with Cabernet

  • Grilled Venison Loin, thinly sliced and served on a Timbale of Herbed Wild Rice, napped with Cherry Sauce
  • Seared Duck finished with a Cinnamon, Lavender Cab Reduction
  • Coeur d’Alene Brandied Elk Sausage, finished with a Pecan and Roasted Grape Tomato Concasse
  • Coffee and Pepper Crusted Sirloin with a Dijon Jus
  • Roasted Squab with Cherry Blood Orange Cab Demi-Glaze
  • Three Seed Crusted rare Ahi seared and thin sliced with crisp potato, smoked limas & corn relish
  • Medallion of Pork Tenderloin encrusted with Pecans finished with a Berry Thyme & Peppercorn glaze
  • Roasted Beef Tenderloin Wellington with Cabernet Demi-Glaze
  • Beef French Carbonade with roasted Fingerling Potatoes and Garlic Baguette topping
  • Duck Noisette with Currant Pecan Crust
  • Char-Broiled Filet Mignon Medallions with Cabernet Demi-Glaze on toasted Parmesan Crostini

Matchings with Zinfandel

  • Savory Ham Boulette surrounding Cave Aged Gruyere napped with an Avocado Cream and Sun Dried Tomato Coulis
  • Medallion of Pork Tenderloin, topped with a Butternut Squash & Fig Puree with Cinnamon, Nutmeg Caramelized Onion
  • Savory Beef, Braised Cabbage and Parmesan Ravioli finished with a Zin reduction infused with Garlic and Rosemary
  • Blood Orange Glazed Chicken in Mascarpone with Candied Orange and Toasted Almonds on a slice of Manchego Cheese
  • Madagascar Marinated Pork Tenderloin with Black Bean and Roasted Garlic in Tortilla
  • Roasted Vidalia Onion stuffed with pulled Pork glazed with Plum Butter and served with Country Spoon Bread
  • Fresh Greens in potato nest with crispy Pancetta, dried berries, chocolate brownie croutons, grated Parmesan Cheese with Coco Vinaigrette Dressing
  • Basil Fettuccine with sun dried tomatoes, olives and prosciutto

Matchings with Late Harvest Wines and Ports

  • Chocolate Dipped Macaroons with Artisan Cheese
  • Chocolate Crepes with Port Infused Black Cherries and Creme Fraiche
  • Apricot Pannecotta in a Dark Chocolate Cup
  • Vanilla Ice Cream encased in Marzipan, Toasted and finished with Muscat Poached Nectarine
  • Ginger & Orange Creme Brulee
  • Cherry & Blackberry Jubilee with Vanilla Bean Ice Cream
  • Peach Cream Crepes with Orange Zest and Viognier Glaze
  • Chocolate Raspberry Sorbet with pound cake and dark chocolate grenache
  • Chocolate Pecan Carmel Cream Tart topped with fresh whipped cream
  • Lemon Cream Crepes with lemon zest & Sauvignon Blanc Glaze
  • Blackberry Pecan Cream Parfait finished with chocolate ganache
  • Fresh poached pears in chocolate fudge blankets
  • Dark Chocolate Cashew Caramel Tart with fresh creme
  • Cherry Blackberry Puff Pastry Tart with a chocolate carmel glaze
  • White Chocolate Mousse with chocolate & carmel sauces in Champagne Flute
  • Summer Berry Upside-Down Cake with Chocolate Sauce
  • Chocolate Pannicotta with Bing Cherries

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