Cuban Catering Menu 🇨🇺 Miami Yacht Dining Packages
🍽️ 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 — Cuban Yacht Menu & Service
Everything about lechón, Cubanos, coastal seafood, and yacht-smart service—plus how we finish pressed sandwiches and plancha sears safely onboard. All items are MP (Market Price).
🇨🇺Which Cuban dishes work best on a yacht?
Crowd-friendly, low-mess classics: mojo roast pork (lechón), ropa vieja, arroz congrí, tostones and maduros, croquetas, shrimp al ajillo, and plancha-seared mahi. We keep sauces thick and tray-passable for clean decks.
🥪Can you press Cubano sandwiches onboard?
Yes—no open flames. We pre-assemble and finish on induction planchas/presses for that melty press without smoke. Medianoches and pan-con-lechón sliders are great handhelds while cruising.
🌶️How spicy is the menu? Can you add heat?
Traditional Cuban food isn’t very spicy—think garlic, citrus, oregano. We can add optional heat (aji pique, habanero crema, spicy mojo) on the side so every guest eats comfortably.
🦐Is seafood safe at sea? What are your best options?
We maintain a strict cold chain and finish quickly: camarones al ajillo, mahi a la plancha, and boat-safe ceviche in chilled bowls. On rough days we favor cooked seafood over raw for stability.
🥖What about Cuban bread quality and gluten-free guests?
We source fresh Cuban bread from local bakeries and press to order. For GF guests we offer lettuce-wrap Cubanos, GF rolls, or yuca/tostón “buns,” with dedicated utensils to prevent cross-contact.
⚖️How much should we plan per guest?
For mixed menus, plan 6–8 oz cooked protein per guest. For sandwich/slider service, budget 2–3 handhelds pp/hour at cocktail pace. We calibrate for trip length and appetite.
🌱Do you accommodate vegetarian/vegan or allergies?
Absolutely. Popular options: arroz congrí, yuca con mojo, tostones with black beans, avocado-tomato salad, and citrus-fennel slaw. We can prepare dairy-free, gluten-aware, and nut-aware menus on request.
🛥️How do you set up in a small galley?
We finish dockside or on compact induction gear: plancha sears, sandwich presses, torches, and hold-warm cambros. Passed bites and composed bowls keep service smooth even when underway.
🐖Can you do a lechón carving station?
Yes—best at the dock or a stable deck. We crisp the skin, carve to order, and serve with mojo and onions. We’ll coordinate power, surfaces, and timing with the captain for a clean, safe showpiece.
☕Do you offer desserts and cafecito service?
Favorites include flan, tres-leches jars, and guava-cheese pastelitos. We can add Cuban coffee service (espresso, colada, cortadito) and decaf on request. All items are MP based on market and guest count.