print Cassarino crew`s package

S A B O R É
Crew Profile
Captain/Chef Richard Cassarino and First Mate Lisa Pratt
Captain/Chef Richard Cassarino and First Mate Lisa Pratt, have more
than 40 years’ combined sailing experience. They spent years trying to
make room for sailing in their busy professional lives in Providence, Rhode
Island. One New England winter too many convinced them to make their
passion for sailing their priority.
Rich, a graduate of Johnson & Wales University, owned and operated Cassarino’s Ristorante in Providence’s “Little Italy” for 20 years. The restaurant
was consistently rated the “Best Italian Restaurant in Providence”. He now
brings his superior cooking and entertaining skills to the high seas. Each
meal served aboard Sabore will be tailored to your tastes, from breakfast
to scrumptious multi-course dinners.
Lisa, an accomplished florist and art/design degree holder, owned and
operated a successful, high-volume flower shop in Providence, “Floral
Designs By LiRog”. She has 20 years’ experience with event and party planning.
They are thrilled to join their passion for sailing with their business experience and move into a more personalized
sector of the service industry. They are a relaxed, humorous couple who like to enjoy themselves as much as their
guests do.
They enthusiastically welcome you aboard and invite you to share in their love of great food, great wine and of
course, the Caribbean Sea.
www.sailsabore.com
S A B O R É
Rich’s Sample Menu
Breakfasts
(Served with coffee, tea, juice and fresh fruit)
Filet mignon eggs Benedict
Fluffy banana pancakes with Vermont maple syrup and maple sausage
Spinach and Brie omelet with bacon
Assorted frittatas
Hot and cold cereals
Texas French toast topped with fresh strawberries and whipped cream
Lunches
(Served with Freshly baked bread and wine or your favorite cocktail)
Roast beef and Boursin cheese panini
Assorted quiches
Grilled Pizza with Andoullie sausage, peppers, onions and Fontina cheese
Bibb lettuce topped with goat cheese and sundried tomatoes topped with a
warm bacon caramelized onion balsamic vinaigrette
Sliced pears over mixed greens with a walnut buttermilk dressing garnished with candied walnuts
Shrimp scampi over black pepper linguini blanketed with Reggiano Parmesan
Hors D’Oeuvres
(Served with appropriate wine or tropical cocktail)
Seared rare tuna with wasabi sauce and cucumber salsa
SanMarzano tomatoes roasted with garlic and herbed goat cheese served with crustini
Assorted cheeses paté and chutney with fruit and crackers
Assorted Sushi with Sake
Lemon Caper Salmon Cakes
Entrées
(served with appropriate wine)
Osso Buco - Braised veal or lamb shanks served over risotto
Pistachio-crusted rack of lamb with pomegranate demi-glacé
Filet mignon with Stilton cheese and port wine sauce
Duck breast topped with a raspberry demi-glacé and goat cheese
Blackened tuna with mango salsa
Desserts
(served with coffee, tea, cappuccino, espresso and your favorite aperitif)
Bananas Foster over vanilla ice cream
Cassarino’s famous Tiramisu
Chocolate lava cake with black berries and ice cream
Creme brulée
Your menu will be custom tailored to your preferences
www.sailsabore.com