MENUS ABOARD CREATED BASED ON YOUR PREFERENCES. WE DON'T
HAVE A “STANDARD MENU” FOR ALL GUESTS. EVERY MEAL IS DESIGNED
TO SUIT YOUR DIETARY LIKES AND NEEDS. FOLLOWING SAMPLE MENU IS
TO GIVE YOU AN IDEA, HOW YOUR EXPERIENCE GOING TO BE.
BREAKFAST
We serve Continental breakfast which includes cold cuts, cheese platter, seasonal
vegetable cuts, fruit salad, local olives, local and homemade jams, cereals and oats, dried
fruits and nuts, fresh greens and herbs platter, freshly baked bread and pastry, seasonal
fruit juices, selection of teas, selection of coffee (depends on your request) hot dishes will
be prepared upon your request (eggs, pancakes etc.)
LUNCH
Mix seafood mediterranean salad, mixed herbs with balsamic sweet dressing
Tuna tartare with pink tomato confit, concasse, pistachio and chickpea crisp
Classic chicken cordon bleu with whipped potatoes, steam asparagus with herbs demi
glace
Pan fried crispy snapper, green peas quinoa with shrimp jus
Slow cooked duck breast, beetroot puree and cauliflower puree with orange veal glace
Rack of lamb covered with local herbs, saffron steamed potatoes, charred baby carrots,
spinach puree with drizzle of olive oil
Creamy Chickpea-sweet potato curry roasted almond and cashews with steam jasmine
rice
Baby calamari grilled with hellim cheese, mediterranean salad, caramelized onion with
parsley soy sauce and honey
DINNER
Shrimp, calamari, mushroom champagne risotto with charred asparagus
Slow cooked lamb leg marinated with star anise and clove, seasonal baked veggies
Grilled steak smoked with rosemary, steamed and deep fried potatoes, truffle hummus,
grilled zucchini rolls
Steamed sea bass rolled with grape leaves, pesto gnocchi, grilled celery and carrots
Steamed octopus grilled with garlic butter, salted squash puree, charred baby onions,
black caviar
Pan fried red mullet, butter roasted leek, roasted sweet potato with chickpeas and asparagus
Charred prawn and scallops with eggplant caviar, smoked sea salt
MEZE
During the lunch and dinner will be served on the table, traditional turkish 'meze' olive oil cooked
veggies, hummus, tabule, carrot tarator, eggplant salad, green zucchini salad, celery with
yoghurt, pickled red pepper, steamed sea bream, bezirgan, Circassian chicken, fried liver
with onion etc.
DESSERTS
Monte Bianco chestnut puree topped with a snowy peak of cream
Chocolate mint mousse
Parfait of apricots, pistachio biscuit, mousse of double vanilla
Lemon cheese cake
Chai pudding coconut milk, fresh berries and red berries puree
Fried Filipino turon stuffed banana roll, caramel sauce, vanilla ice cream
Walnut dried fig flambe
DURING THE DAY
During the day there will be fresh fruit plates, smoothies, sandwiches, cakes, canapés, crudite platter, cheese platter, hors d’oeuvres or you can always ask the chef what you like to
eat at that time.