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Great Food Starts Here
YOUR CHEF ON BLUE GRYPHON
Chef Kait was raised in Kennebunkport, Maine. Similar to Captain Jon, she spent most of her summers sailing the New England coast with family and developed a great love for the ocean. Kait began her culinary career when she became a full-time nanny in Denver, Colorado. When Captain Jon and Kait met in 2013, she decided to continue enhancing her culinary skills while joining Captain Jon in the charter industry.
Kait’s ability to provide guests with a luxury experience without the fuss is reflective of her own Maine roots. She provides custom menus made from locally sourced fresh foods that are prepared tastefully and to each guest’s preference. She is very flexible with a lively and outgoing personality. Kait aims to make your stay on board BLUE GRYPHON as seamless and as comfortable as possible.
Chef Kait was raised in Kennebunkport, Maine. Similar to Captain Jon, she spent most of her summers sailing the New England coast with family and developed a great love for the ocean. Kait began her culinary career when she became a full-time nanny in Denver, Colorado. When Captain Jon and Kait met in 2013, she decided to continue enhancing her culinary skills while joining Captain Jon in the charter industry.
Kait’s ability to provide guests with a luxury experience without the fuss is reflective of her own Maine roots. She provides custom menus made from locally sourced fresh foods that are prepared tastefully and to each guest’s preference. She is very flexible with a lively and outgoing personality. Kait aims to make your stay on board BLUE GRYPHON as seamless and as comfortable as possible.
BREAKFAST
BREAKFAST
All items are served with fresh local fruit, yogurt, cereal and homemade baked goods. All items will be made according to your specific preferences and tastes.
All items are served with fresh local fruit, yogurt, cereal and homemade baked goods. All items will be made according to your specific preferences and tastes.
Frittata
Roasted red pepper, spinach and goat cheese. Served with a side of turkey sausage and a homemade popover.
Kaits poached eggs
Smoked salmon, avocado, tomato and spinach with a poached egg. Served on a homemade English muffin.
Blueberry Pancakes
Blueberry Pancakes with maple syrup. Served with a side of thick cut bacon.
Quiche Lorraine
Fresh homemade pie crust, filled with ham and a four-cheese blend. Topped with fresh cut chives.
Caprese Breakfast Sandwich
Two fried eggs served over a bed of sautéed spinach with a thick slice of buffalo mozzarella, grilled tomato, and topped with fresh basil pesto.
CHEF SELECTION
Crepes
Fresh homemade crepe filled with plain yogurt, fresh strawberries, blueberries and raspberries. Topped with powdered sugar and drizzled with melted dark chocolate.
Porthole eggcups
Tomato, feta and spinach egg cups.
LUNCH
LUNCH
All salads are served with a fresh baked loaf of bread.
All salads are served with a fresh baked loaf of bread.
Shrimp Curry
yellow tomato, spinach, onion and shrimp curry, served over a bed of basmati rice.
Summer Salad
Grilled balsamic chicken served over a bed of mixed greens and arugula. Topped with fresh strawberries, goat cheese, and walnuts. Finished with a homemade balsamic glaze and served with a side of vinaigrette.
Chef Selection
Grilled Mahi
Local caught Mahi Mahi, seasoned with Kait’s jerk seasoning and grilled to perfection. Served over a bed of homemade coleslaw and topped with a fresh mango puree.
Gourmet Avocado Burger
Grilled angus beef patty, served with Kait’s homemade avocado salsa, served over a fresh Brioche bun. Served with a side of tri colored potato salad.
Jerk Chicken Tacos
Shredded jerk chicken served in a warm flour tortilla. Topped with Kait’s fresh mango salsa, purple cabbage and a spicy aioli.
Salmon Caesar Salad
Grilled salmon filet, served over a bed of romaine lettuce dressed is Kait’s homemade Caesar and topped with fresh grated parmesan.
Ahi Tuna Salad
Perfectly seared ahi tuna. Served over a bed of mixed greens, cucumber, carrots and purple cabbage. Topped with sesame seeds, balsamic glaze, and wasabi.
APPETIZERS
APPETIZERS
Charcuterie Plate
Assorted Salami slices, served with four different cheeses, fresh fruit and nut mix.
Endive Boats
Endives filled with goat cheese, cranberries, and walnuts. Drizzled with honey.
Spanakopita
Homemade pastry filled with sautéed spinach, onion and feta.
Smoked Salmon Bites
Fresh slice of English cucumber, topped with homemade chive cream cheese and a slice of smoked salmon.
Bruschetta
Roasted figs over goat cheese, drizzled with maple glaze.
Garden Guacamole
Perfectly ripe avocadoes blended with red onion and tomato. Spiced based on your preference. Served with a side of tortilla chips.
Caprese Skewers
Fresh basil, cherry tomatoes and pearl mozzarella served on a skewer and drizzled with a balsamic glaze.
Tuna tar tar
Served with rice crisps.
DINNER
DINNER
All entrees are three course meals, served with a starter and a dessert.
All entrees are three course meals, served with a starter and a dessert.
Grilled Caribbean Lobster Tail
Served with fresh grilled pineapple salsa, and a plantain conch cake.
Classic Beef Tenderloin Roast
Served with a side of roasted Brussel sprouts and sweet potato puree.
Chef Selection
Seared Scallops
Perfectly seared scallops, served over a bed of homemade Linguine. Topped with Kait’s fresh sundried tomato cream sauce.
Herb rack of lamb
New Zealand rack of lamb seared and baked to perfection. Served with a side of parmesan orzo and asparagus.
Coconut Crusted Snapper
Served over a bed of curry rice and fried plantains.
Halibut Veracruz
Halibut baked in a lemon butter caper sauce. Topped with a sweet pepper relish.
Pan Seared Fillets
Served with a side of roasted butternut squash, yellow squash and zucchini.
DESSERT
DESSERT
Chocolate Coconut Joys
A charter guests favorite! Shredded coconut, almond and dark chocolate topped with sea salt.
Chef Selection
Chocolate Mousse
chocolate mousse served with fresh mint and raspberries
Key Lime Pie
Key lime pie served with ice cream
Creme Brulee
Vanilla Pannacotta
Chocolate Lava Cake
Chocolate Lava Cake served with ice cream.
Cheesecake
Cheesecake served with whipped cream.