Exclusive Yacht Menu at sea
Breakfast
A selection of Mediterranean flavors crafted with fresh, locally sourced ingredients. Enjoy artisanal cheeses, charcuterie, Greek yogurt, homemade pastries, and daily chef’s specialties.
Day 1
Lunch
Bruschetta with Ricotta & Prosciutto
– Creamy ricotta with caramelized cherry tomatoes and prosciutto.
Beetroot Ravioli
– Handmade ravioli stuffed with Philadelphia cheese, lemon zest, garlic, and pine nuts.
Moussaka
– Layers of roasted eggplant, beef ragout, béchamel sauce, and crispy potato chips.
Dinner
Sea Bass Ceviche
– Fresh Sea bass marinated in citrus.
Kale & Arugula Salad
– With baked sweet potato, apple, pecans, and goat cheese.
Shrimp Spaghetti
– Delicately seasoned and cooked to perfection.
Dessert: Chocolate Pie
Day 2
Lunch
Stuffed Portobello Mushrooms
– Filled with melted cheese.
Quinoa Salad
– A refreshing mix of colorful peppers, capers, mint, and tahini-honey dressing.
Stuffed Fish Fillet
– With arugula, sun-dried tomatoes, and halloumi, served with potato velouté.
Dinner
Shrimp with Mango & Sweet Chili
– A tropical twist on a seafood favorite.
Grilled Mastelo Cheese Salad
– Served with sun-dried tomatoes, caramelized walnuts, and herb vinaigrette.
Sea Bream with Tarragon & Smoked Caviar
– Served with vegetable couscous.
Dessert: Mille-feuille
Day 3
Lunch
Smoked Eggplant Salad
– Served with handmade cherry tomato focaccia.
Baby Spinach & Manouri Cheese Salad
– Tossed in a delicate herb vinaigrette.
Stuffed Zucchini
– Cooked in egg and lemon sauce.
Dinner– Greek Night
Traditional Greek Barbecue
– Grilled chicken, pork, ribs, and pita.
Greek Salad & Tzatziki
– With fresh vegetables and feta.
Fried Potatoes & Roasted Bell Peppers.
Dessert: Galaktoboureko – A classic Greek custard pastry.
Day 4
Lunch
Kataifi Cheese Pie
– A crispy, golden delight filled with various cheeses.
Dakos Salad
– With carob soil, cherry tomatoes, olives, and feta mousse.
Spaghetti Bolognese
– A timeless favorite with slow-cooked sauce.
Dinner
Shrimp Saganaki
– With feta and handmade pitas.
Spinach & Strawberry Salad
– With croutons, fresh onions, and parmesan flakes.
Grilled Sea Bass Fillet
– Served with baby lettuce and portobello mushrooms in a lemon-oil sauce.
Dessert: Ice Cream-Filled Pastry Ball with Chocolate Syrup.
Day 5
Lunch
Tempura Zucchini
– Served with aromatic yogurt sauce.
Burrata & Cherry Tomatoes
– In a refreshing gazpacho sauce.
Chicken Ballotine
– Wrapped in prosciutto with ricotta, spinach, and sweet potato purée.
Dinner
Bruschetta Caprese
– Mozzarella, tomatoes, and basil pesto.
Cabbage & Chili Salad
– A crunchy mix of cabbage, carrots, Florina peppers, and garlic.
Salmon with Black Rice
– Served with sautéed asparagus in an orange sauce.
Dessert: Saragli with Aegina Pistachio
Day 6
Lunch
Dolmadakia
– Stuffed grape leaves with lemon sauce.
Goat Cheese & Walnut Salad
– With cranberries and balsamic olive oil.
Beef Fillet
– Served with stamnagathi greens and demi-glace sauce.
Dinner
Sesame Phyllo Feta Saganaki
– Drizzled with Greek thyme honey.
Smoked Salmon & Avocado Salad
– With capers and citrus dressing.
Grilled Monkfish Fillet
– Served with spinach risotto.
Dessert: Orange Pie
Day 7
Lunch
Sea Bass Carpaccio
– With citrus dressing, truffle, and whiskey mayo.
Beetroot & Gruyere Salad
– With cherry tomatoes, grapes, and mustard-honey dressing.
Handmade Veal Ravioli
– Stuffed with slow-cooked veal cheeks and feta mousse
Dinner
Cucumber Sushi with Smoked Salmon
– A fresh, light bite.
Arugula & Beetroot Salad
– With walnuts, dried figs, and orange dressing.
Grilled Pheasant Fillet
– Served with tabbouleh and lemon-olive sauce.
Dessert: Walnut Pie with Ice Cream
Bon Appétit!
