Purelyblu

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Day 1: Welcome Aboard

Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolate.

Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.

Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.

Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.

Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.

Day 2

Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.

Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.

Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.

Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.

Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.

Day 3

Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.

Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.

Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.

Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.

Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.

Day 4

Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.

Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.

Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.

Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.

Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.

Day 5

Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.

Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.

Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.

Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.

Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.

Day 6

Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.

Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.

Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.

Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.

Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.

Day 7

Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.

Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.

Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.

Together

John and Madison have both spent years running dive operations across Southeast Asia, the Caribbean, and California. Guests aboard PurelyBlu get a captain and chef who read the water the same way, which means dive days, snorkel stops, and shoreside plans are built by two people who already know what the conditions will allow. Madison cooks for guests who came here for the water. John gets them there.