Troy Scott grew up in Virginia and began his love of salt water off the Carolina coasts. He took to diving and sailing in southern Florida and spent a decade in Hawaii playing on boats. He has served on vessels in a variety of missions: racing, deliveries, charters, SCUBA, sail training and instruction, research, salvage and commercial diving, tour boats, and sport fishing. He enjoys water sports and exploring the world's beautiful places.
Hannah Scott hails from Camden, Maine and is an experienced sailor. She has been Captain of several lovely vessels and is at home offshore or sailing the Maine coast as master of a classic schooner. She enjoys cooking new dishes with local fresh ingredients.
Hannah and Troy look forward to sharing an incredible experience with you aboard Zenyatta with sun, sailing, and exploring the island oasis above and below the sea.
ZENYATTA Caribbean Menu
Mornings:
- Fried Egg with fresh corn polenta, wilted spinach and rosemary bacon
- Soft Scrambled Eggs with caviar and herbed creme fraiche
- Smoked Salmon Breakfast Salad with frisp bread and herbed cream cheese
- Mango, fresh berry and ginger-mint fruit salad with honey yogurt and 7 grain granola
- Cornmeal Crepes with fig and pear jam, served with organic breakfast sausage
- Buttermilk Waffles with warm cherry almond sauce, fresh fruit and applewood smoked bacon
- Poached Duck Egg with spring vegetable hash finished with whole grain Mustard Hollandaise.
Afternoons:
- Fresh Tuna Nicoise salad with quail eggs, grilled vegetable pasta salad
Fresh strawberry soup with roasted rhubarb and white chocolate mousse.
- Crab Melts with avocado, heirloom tomatoes and bacon on toasted sourdough, Kale salad with pickled apples, gryuere crisps and creamy dijjon vinaigrette
- Panko crusted fish tacos with red cabbage slaw and chili lime sour cream. Melon with crispy prosciutto, radicchio and caramelized honey dressed with black pepper vinaigrette.
Brown sugar banana parfaits with maple glazed spiced pecans.
- Seafood Cocktail with bittersweet chipolte dressing with charred romaine salad with buttermilk vinaigrette and fig arugula crostini. Cider-spiced cake with mascarpone frosting
- Spicy Local Fish Cakes with chilis on black beans with minted yogurt, tomato salsa, lettuce and herb salad with lemon dressing
Coco nib merrangues with vanilla ice cream and summer berries.
- Classic Cuban Sandwich, fried plantain chips, quick pickled vegetables
Jamaican spiced Milkshakes
Evenings:
- Avocado Salad, Cuban grilled pork with grilled ripe plantains
rice and black beans
Lemon bars
- Warm shrimp salad with green beans and chilis, Chicken under a brick with yellow rice with peas, roasted or grilled pumpkin or squash, Coconut rum cake
- Mixed greens, Paella
Tropical fruit sherbet with fresh tropical fruit
- Black bean soup, grilled local fish with fruit salsa, mixed greens,
Jamaican cofffee brownies
- Best Burger Ever on fresh brioche buns
toppings: grilled pineapple, ham, mango guacamole, habanero mayo
Banana split with vanilla or coffee i.c. and rum sauce
- Grilled Steak filet with coconut potato and yam mash, grilled mixed vegetables
Mango sorbet
This is a sample menu, designed for the diner who has no dietary restrictions and enjoys a spectrum of nourishment.
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