What’s Cook’n Aboard the David B

Bread Baked Fresh on a David B Cruise

Food is a very important part of any trip aboard the David B. Meals are the times and place where we exchange stories and forge friendships that last a lifetime. Each meal prepared aboard the David B is intended to give you the opportunity to slow down and enjoy the flavors of the Pacific Northwest while having the time to enjoy the company of others.

Sample Menu for a Four-Day Trip:

Each day on the David B begins with an early bird treat of a fresh baked pastry out of the oven before breakfast. We love to start our day with a strong cup of coffee or tea and a muffin while breakfast is being prepared.

Day 1

Upon Boarding 9:00am

Blueberry sour cream muffins

French Roast Coffee or Black Tea, Green Tea or Herbal Tea

Orange Juice

Lunch

Four-Fish Stew with Crab, Halibut, Salmon and Shrimp

Oven Fresh Sourdough Rolls

Garden Salad with Raspberry Vinaigrette

Ginger Cookies

Dinner

Northwest Bison Marinated in a Stout Beer from a Local Brewery and BBQ Grilled

Extra Virgin Olive Oil and Sea Salt Potato Wedges,

Stir-fried Asparagus and Portobello Mushrooms

Handmade French Bread

Fresh Fruit Tart

Day 2

Early Bird

Glazed Lemon Pound Cake

Songbird Blend Coffee from Tony’s Coffee or Black Tea, Green Tea or Herbal Tea

Apple Juice

Breakfast

Vegetable Frittata with Red Potatoes, Peppers and Mushrooms

Thick-Cut Pepper Hempler’s Bacon

Fruit Plate with Strawberries, Cantaloupe, Blueberries and Oranges

Lunch

Halibut Tacos with Thick, Handmade Corn Tortillas

Fresh Salsa and Guacamole.

Biscochitos

Dinner

Coq au Vin atop Garlic Mashed Potatoes

Parmesan Zucchini Rounds

Green Salad with Gorgonzola Vinaigrette

Dinner Roll

Shortcake with Blueberries, Raspberries and Strawberries

Day 3

Early Bird:

Captain’s Favorite! Handmade Croissants and Pan au Chocolat

French Roast Coffee or Black Tea, Green Tea

Cranberry Juice

Breakfast

Peach Stuffed French Toast

Hempler’s Breakfast Sausage

Fresh Fruit Plate with Grapes, Apples, Strawberries, Bananas and Oranges

Lunch

Slow Cooked Minestrone Soup

Focaccia Bread Topped with Garlic, Green Olives, Roasted Red Peppers and Feta

Wilted Spinach Salad

Warm Lemon Cookies

Dinner

Wild Caught Sockeye Salmon with a Ponzu Sauce

Fragrant Jasmine Rice,

Japanese-Style Cumber Salad

Herbed Dinner Roll

Dark Chocolate Mousse made with Callebaut Chocolate

Day 4

Early Bird

Handmade Bagels with Cream Cheese or Sockeye Salmon Mousse

Songbird Blend Coffee from Tony’s Coffee or Black Tea, Green Tea or Herbal Tea

Apple Cider

Breakfast

Crab Cakes on top a Bed of Warmed Spinach with a Crème Fraiche Sauce.

Pan Fried Baby Red Potatoes and Fresh Fruit

Fresh Fruit Plate with Blueberries, Strawberries, Grapefruit, Watermelon and Cantaloupe

Lunch

Northwest Gumbo: a Spicy Combination of Sockeye Salmon, Shrimp and Caribou Sausage Slow Cooked in a Dark Roux

Long Grain White Rice

Thick Crusty Bread

Leafy Green Salad with Orange Vinaigrette

Double Chocolate Espresso Cookies.

Appetizers

Tekka Maki, Kappa Maki and Avocado Maki Sushi

Edamame Boiled in Sea Salt

When we designed the interior of the pilothouse we wanted the galley to be the main focus. We chose a wood-burning cook-stove to be the heart of the galley because the stove generates warmth for companionship as well as meals prepared with wood are both special and memorable. Each loaf of bread that is made and every soup and sauce is given extra attention when cooking with wood. That extra attention we do for you because we know that your time aboard the David B is special and the galley is a place where that special feeling comes alive.

The menu on the David B is varied due to availability of seasonal fruits, vegetables, meats and fish. If you have special dietary requirements please let us know ahead of time so we can accommodate your needs.