YACHT TYPE: CATAMARANS
AGATA BLU
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Breakfast
Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt
Granola/cornflakes
Seasonal Fruits
Pancakes/croissants/crepes/pastries
Eggs-omelet/crumbled/fried/pouched
Beacon /ham/smoked salmon
Bread
Butter
Feta/yellow cheese
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams
Day 1
Lunch
Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic
Dinner
Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce
Day 2
Lunch
Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter
Dinner
Greek salad with capers and avocado
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables
Day 3
Lunch
Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables
Moussaka the traditional way
Dinner
Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes
Day 4
Lunch
Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment
Flambé shrimps saganaki with ouzo and feta cheese
Dinner
Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter
Day 5
Lunch
Tabbouleh salad with fresh parsley
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables
Dinner
Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce
Duck fillet with sweat potatoes puree and chips
Day 6
Lunch
Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables
Dinner
Grilled eggplant with Greek yogurt, parsley salad, and pomegranate
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)
Day 7
Lunch
Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives
Tuna steak with vegetables and split pea puree
Dinner
Mesclun salad with red grapefruit fillets, avocado, and goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce
Desserts
Fresh minty pannacotta
Tiramisu
Chocolate brownie
Double baked Cheesecake
Carrot cake
Ice Cream Selection
Cream brûlée
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