YACHT TYPE: CATAMARANS
AEOLUS
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Sample menu
Day 1:
Breakfast :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds
Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs
Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers
Dinner: handmade tagliatelle with clams, parsley,
Dessert: caramel pots de creme- caramelized apple, chantilly
Day 2:
Breakfast: mocha bread pudding- brulee cherry syrup
Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread
Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli
Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato
Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote
Day 3:
Breakfast: Homemade granola, coconut creme fraiche
Lunch: child hand pulled noodles, salsa macha, lime avocado
Snack: Oysters- basil granita, fresh roe, chii crisp
Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon
Dessert: Chocolate budino
Day 4:
Breakfast: Shakshuka- eggs tomato, cilantro, bell peppers
Lunch: fried eggplant, tomato sofrito, fried herbs
Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers
Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea
Dessert: Black tea flan- candied nuts
Day 5:
Breakfast: soft scrambled egg toast, smoked salmon, chives, crema
Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds
Snack: Grilled whole shrimp,smoked tomato butter, miso, lime
Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus
Dessert: seasonal crostada, rosemary ice cream
Day 6:
Breakfast: Tomato salad- confit and fresh, chilled grains, strawberries
Lunch: cioppino-, acqua pazza, mussel, crab,
Snack: melon balls in port- smoked sea salt, basil
Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp
Dessert: Lime tart- caramel, chantilly
Day 7:
Breakfast: Speck and veggie frittata, whipped sage ricotta
Lunch: Avocado soup- pickled bok choy, lobster
Snack: Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk
Dinner: Grilled whole Market fish- rapini puree, grain risotto, uni
Dessert: grilled pineapple upsidedown cake
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