Vegan Catering Menu
🍽️ Miami Yacht Catering & Private Chef Services
Indulge 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 — Vegan & Vegetarian Yacht Menu & Service
Plant-forward menus designed for the water: bright flavors, clean finishes, and wave-safe plating. All items are MP (Market Price); final pricing varies by guest count and market.
🌱Can you do fully vegan or vegetarian menus onboard?
Yes—100%. We build full plant-based or lacto-ovo menus that plate cleanly in a yacht galley, with passed bites, composed bowls, and family-style service that travels well between decks.
⚖️How do you handle cross-contact and dietary restrictions?
We prep with dedicated utensils, trays, and labels; vegan items are kept separate from dairy/egg items. We’re not a certified allergen-free kitchen, but we use best practices to minimize cross-contact—please share specific needs in advance.
🥦What are your best plant proteins for satiety?
Marinated tofu and tempeh, legume blends (chickpea, lentil), quinoa, wild rice, and hearty veg (cauliflower steak, mushrooms) deliver substance. Seitan is available on request (contains gluten).
🔥Can you grill or get char without smoke on a boat?
We finish on induction planchas/presses and use high-heat sears and torches for color—no open flames underway. Dockside grill options can be arranged with the captain’s approval.
🥙What vegan handhelds work well while cruising?
Examples include chimichurri mushroom sliders, crispy tofu banh mi bites, plantain “tostón” cups with black beans and avocado, and Mediterranean veggie wraps—built to be drip-safe and easy to pass.
🥗Do salads and bowls hold up in the heat?
We dress-to-order, use chilled bowls, and build crunch layers (seeds, crisp veg, herbs). Heartier bases (farro, quinoa, yuca, roasted potatoes) keep texture during longer cruises.
🍰Do you offer vegan desserts?
Absolutely—think coconut panna cotta, chocolate aquafaba mousse, seasonal fruit tarts, and citrus olive-oil cake (vegan). Many are jarred or bite-sized for easy service on deck.
🥤What drink pairings go with plant-forward menus?
Zero-proof spritzers, agua frescas, citrus-herb coolers, and light wines for vegetarian menus. We coordinate glassware, ice, and bar staffing—or support BYO with mixers and garnish kits.
📏How much food should we budget per guest?
For cocktail-style, plan 5–7 bites pp/hour. For meals, budget a composed main (8–10 oz total build) plus 2–3 sides. We’ll scale for itinerary, appetite, and sea conditions. All items are MP.
🔄Can we mix vegan and vegetarian on the same menu?
Of course. We label clearly and separate service lines: fully vegan items on their own trays, vegetarian (with dairy/egg) on another. Guests can choose freely without confusion.