Aboard Miracle, your dining experience will be second to none. Our Chef has access to a state-of-the-art kitchen and is at your service to prepare anything you desire. From caviar and beef wellington to a simple yet delicious peanut butter and jelly sandwich, his years of experience and attention to detail will transport you into a five star dining establishment.
Enjoy a spectacular sunrise from the aft deck while sipping on a mimosa or a cup of coffee accompanied with fresh fruits, just-baked muffins and eggs benedict. If you desire simpler fare, a bowl of your favorite cereal or toast with jam is at your finger tips.

For lunch, relax on the sun deck while our chef prepares fresh grilled fish on our outdoor barbecue. Enjoy fresh greens and sinful french fries with your fish sandwich. For the kids, there is always space on the barbecue for a few hot-dogs and hamburgers.

In the evening, dine in style in our panoramic dining room. Our staff will set fine china, silverware, crystal and candles to create a romantic and relaxing atmosphere. Select wines from your provision list or allow the chef to pair this with your foods. Start with a delightful selection of luxurious appetizers followed by a delectable caesar salad. For your main course choose from a filet mignon with port wine reduction or a macadamia nut crusted snapper filet served with sweet potato mash. Leave space for dessert as the chef always has something up his sleeve leaving many a guests asking for more.

Retire from your culinary expedition into the main salon. Choose from our collection of liqueurs and single malt whiskeys and reflect on your day's adventures.







SAMPLE MENU

Day 1
Lunch
Jumbo lump crab and sweet corn cakes served over baby greens with whole grain mustard vinaigrette

Hors D’Oeuvre
Assorted nori and California rolls with pickled ginger and wasabi soy dipping sauce

Dinner
Shrimp spring rolls with ginger plum sauce

Sweet soy marinated Sea Bass over somen noodles with Asian vegetable broth, wasabi peas and fresh herb salad

Dessert
Jasmine tea poached pears with five spice crème Anglaise

Day 2
Breakfast
Sweet cheese and berry stuffed French toast

Lunch
Poached chicken breast on a bed of mesclun greens with mango papaya dressing

Hors D’Oeuvre
Baked brie wrapped in phyllo with three berry compote

Dinner
Arugula with pickled red onion, fresh shaved Parmesan, lemon truffle vinaigrette and poached quail egg

Filet mignon of beef tenderloin stuffed with roasted garlic and Saga blue cheese, Cabernet demi glace, gratin potatoes and steamed asparagus

Dessert
Chocolate lava cake with vanilla ice cream, chocolate and raspberry sauces

Day 3
Breakfast

Fresh spinach and feta frittata with fruit salad and homemade banana bread 

Lunch
Apricot chili glazed salmon with treasure rice and julienne Asian vegetables 

Hors D’Oeuvre
Warm marinated olives and spiced almonds 

Dinner
Gorgonzola and walnut stuffed figs with port syrup and micro greens

Pheasant two ways:
Seared breast and oven roasted stuffed leg of pheasant with Earl Gray infused reduction and roasted baby vegetables 

Dessert
Meringue baskets with assorted sorbets and fresh berries

Day 4 

Breakfast
Blueberry pancakes with hickory smoked bacon

Lunch
Oven roasted marinated yellowtail with EVOO, garlic, capers and sun dried tomatoes, broccoli rabe and cinnamon toasted orzo 

Hors D’Oeuvre
Chicken satay with spicy peanut dipping sauce 

Dinner
Heirloom tomato and fresh Buffalo mozzarella, basil and balsamic glaze

 Pesto and pistachio crusted halibut with celeriac and potato puree and shitake sherry cream sauce

Dessert
Cheesecake a la Bonne Auberge

Day 5

Breakfast
Ham, egg and cheese croissant sandwiches

Fruit platter 

Lunch
Conch chowder

Grilled shrimp Caesar salad with homemade garlic croutons, anchovies and classic Caesar dressing 

Hors D’Oeuvre
Mediterranean platter with homemade hummus, roasted peppers, marinated olives, feta cheese and toasted pita

Dinner
Risotto Milanese

Porcini crusted pork tenderloin with wild mushroom duxelles, Dubonnet reduction and porcini infused grits

Dessert
Caramel apple tart tatin

Day 6

Breakfast
Waffles with spiced whipped cream, fresh berries and breakfast sausage

Lunch
Moroccan spiced seared jumbo sea scallops over curried cous cous with chick peas and coconut

Hors D’Oeuvre
Assorted bruscetta:

Pesto and goat cheese:

Roasted artichoke and garlic: Black olive tapenade; Tomato and basil

Dinner
Sweet pea ravioli with carrot cardamom sauce and pea tendrils

Marinated duck breast with cherry port glaze, nutted wild rice and vegetable bouquets

Dessert
Three berry cobbler

Day 7 

Breakfast
Fresh fruit smoothies Poached eggs with proscuitto and gruyere 

Lunch
Stuffed quail over warm arugula salad with Peruvian purple potato crisps and bacon vinaigrette

Hors D’Oeuvre
Smoked salmon and goat cheese quesadillas with roasted poblano and black bean salsa

Dinner
Caribbean lobster tail over jalapeno waffle with maple rum butter sauce

Pan roasted veal chop with morel mushrooms, herbed white bean ragout, crisp bacon and roasted baby artichokes

Dessert
Tiramisu