Seafood Catering Menu
Seafood Catering Menu for Miami Yacht Charters
Raw Bar, Paella, Sushi & Fresh Catch for Yacht EventsIndulge in the ultimate Miami yacht catering and private chef experience 🌴🍷. Whether you’re planning a wedding at sea 💍, a luxury yacht charter 🚤, or an exclusive coastal event 🌅, our chef-crafted menus and 5-star service set the standard for gourmet catering in Miami. From elegant multi-course dining to curated cocktail receptions, we bring restaurant-quality cuisine, flawless presentation, and unforgettable hospitality to your yacht.
FAQ — Seafood Yacht Menu & Service
Everything about raw bars, chilled displays, hot seafood finishes, safety, sourcing, and service that plays nicely with salt air and tight galleys.
🦞Which seafoods work best on a yacht?
Guest-favorites that travel and plate cleanly: chilled shrimp, lobster tails (medallions), crab claws, oysters (dockside), tuna/salmon crudo cups, ceviche jars, smoked fish dip, and grilled skewers (mahi, salmon). We pre-crack shells and minimize mess for underway service.
🧊Can you do a raw bar or “on ice” display?
Yes—at dock we can stage a classic iced raw bar with drip trays and food-safe ice. Underway, we pivot to sealed cups, cones, and jar service (ceviche/crudo) to keep decks tidy and temps safe. We coordinate with your captain on placement and splash risk.
🌡️How do you keep seafood safe and perfectly cold?
We maintain a strict cold chain (typically 32–38°F), blast-chill when needed, transport in insulated cambros, and set bowls over ice. We log time-in-temp, label batches, and swap trays proactively so the display stays crisp and safe throughout service.
🔥Can you grill or sear seafood onboard?
Open flames are usually restricted. We pre-roast or sous-vide ashore and finish onboard with yacht-smart tools (induction plancha, salamander, torches) for caramelization without smoke. If a dockside grill is permitted, we’ll confirm and plan accordingly.
🍣Do you offer sushi or sashimi?
We can provide sushi-grade items sourced from licensed partners with documented handling. Availability depends on conditions and vessel policy. For cruising segments, we often recommend crudo-style cups or poke bowls for tidy, temperature-safe service.
⚠️Allergies & cross-contact—what’s your protocol?
We can run shellfish-free or fish-free menus on request. Prep zones, boards, and utensils are dedicated by allergen; staff use glove changes and labeled trays. We’ll collect guest notes in advance and mark items clearly at service.
⚖️How much seafood should we plan per guest?
For mixed menus: ~6–8 oz cooked fish per guest. Raw bar: 4–6 shrimp or a ~¼ lb shellfish mix per person as a cocktail hour start. For heavy grazing, plan 2–3 seafood bites pp/hour (cups, cones, skewers). We’ll calibrate to trip length and appetite.
💲Why is everything MP and when do you lock pricing?
Seafood fluctuates with daily landings and weather. All items are MP (Market Price); your proposal estimates are updated the week of your event, then finalized once purveyor pricing is confirmed. We’ll suggest smart substitutions if storms spike markets.
🌊What formats are most “dock-friendly” while cruising?
Clean, secure plating wins: ceviche jars, crudo cups, shrimp cocktail shooters, lobster rolls (mini), crab-cone handhelds, and grilled fish skewers. For mess-prone items we pre-crack, pre-sauce, and use lined trays to protect cushions and teak.
🐟Do you source sustainably?
We prioritize Florida day-boat options and reputable suppliers, leaning toward “Best Choice/Good Alternative” species when available. Traceability, harvest zones, and substitutions are included in your proposal—season and weather permitting.