Yacht Priorities
Captain/chef Richard Cassarino and First Mate Lisa Pratt, have more than 30 years’ combined sailing experience. We spent years trying to make room for sailing in our busy professional lives in Providence, Rhode Island. One New England winter too many convinced us to make our passion for sailing our "priority."
Rich, a graduate of Johnson & Wales University, owned and operated Cassarino’s Ristorante in Providence’s “Little Italy” for 20 years. The restaurant is 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 PRIORITIES 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.
Reggie, PRIORITIES’ mascot, has 56 years’ experience sailing (Dog Years). He is an adorable, unobtrusive and lovable golden retriever. We’re working on training him to fetch cocktails.
We are thrilled to join our passion for sailing with our business experience to move into a more personalized sector of the service industry. We are a relaxed, humorous couple who like to enjoy ourselves as much as you do. Welcome aboard.
Sample Menu
BREAKFAST
(Served with coffee, tea, juice and fresh fruit)
*Filet mignon eggs Benedict
*Fluffy bannana pancakes with Vermont maple syrup and maple sausage
*Spinach and Brea omelet with bacon
*Assorted frittatas
*Hot and cold cereals
*Texas French toast topped with fresh strawberries and whipped cream
LUNCH
Served with Freshly baked bread and wine or your favorite cocktail)
*Roast beef and Boursin cheese pannini
*Assorted quiches
*Grilled Pizza with Andulli sausage, peppers, onions and Fontina cheese
*Bib 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 withgarlic and herbed goat cheese served with
crustini
*Assored cheeses pate' and chutney with fruit and crackers
*New England clam chowder drizzled with 20 year Tawney Port
*Assorted Sushi with Sake
*Fresh fettucini carbonara with Panchetta and peas
ENTREES
(served with appropriate wine)
*Osso Boco - Braised veal or lamb shanks served over risotto
*Pistachio-crusted rack of lamb with pomegranate demi-glace
*Filet mignon with Stilton cheese and port wine sauce
*Duck breast topped with a raspberry demi-glace and goat cheese
*Blackened tuna with mango salsa
DESSERTS
(served with coffee, tea, cappucino, espresso and your favorite aperitif)
*Bananas Foster over vanilla ice cream
*Cassarino's famous Tirmisu
*Chocolate lava cake with black berries and ice cream
*Creme brulé
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