YACHT TYPE: MOTOR YACHTS
ANNABEL II
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
Based on the Guests’ preferences, Chef Filippo can prepare various options for breakfast. For a charter, he would usually prepare a buffet with different types of cheese, cold cut meat, fruit, bread, jams, cereals, biscuits, milk, yoghurt, fresh juices and more...
Additionally, he would prepare warm breakfast such as omelettes, scrambled eggs, poached eggs, fried eggs, toasties, English breakfast, waffles, pancakes, crepes, or porridge according to guests' wishes.
LUNCH
ENTREE & MAIN COURSE SAMPLE DISHES
Tuna tartar with mashed avocado, daikon sprouts and plantain chips. Red prawn noodles with spring onion and lemongrass.
Crispy parmesan croquettes in delicate fresh tomato sauce. Tenderloin “Tagliata” marinated green tomatoes, rocket, and smoked salt.
Fennel and raw artichoke salad, lemon vinaigrette and crunchy seeds. Saffron risotto with liquorice powder.
Fresh burrata with a warm truffle sauce.
Duck breast with cherry-Porto sauce and black salt.
Panfried octopus on a mashed tapinambur with smoked paprika oil. Seafood Paella with black garlic aioli.
Ricotta and white asparagus souflè with salty “Zabaione” cream. Lamb chops, roast veggies and mint sauce.
Scallops with white bean sauce and crunchy serrano ham. Salmon skewer with basmati rice, mango and fresh coriander.
DINNER
ENTREE & MAIN COURSE SAMPLE DISHES
Steak tartar with old mustard, quail egg yolk and crystal bread. Spaghetti with tomato sauce, “taggiasche” olives and fresh Stracciatella.
Sea bass ceviche with sweet potato chips.
Grilled squid on a leek and potatoes cream with grated “bottarga” & parsley oil.
Buffalo mozzarella with caramelised figs on a fresh mix salad. “Crespelle” stuffed with a vegetable brunoise and smoked Provola cheese.
Garlic and chilli prawns.
Fresh catch of the day in salt crust with “Canary potatoes” and flat beans.
Lentils falafels, goat yoghurt sauce and sprouts. Chicken curry with butter and mango rice.
White radicchio salad with pan scared cuttlefish, garlic, anchovies and bread crumbs. Tuna tataki with spicy sprouts and teriyaki sauce.
Spanish “Gazpacho” with red onion, cucumber and croutons. Black ravioli with lobster in his broth.
DESSERT
Tarte Tatin with calvados pastry cream. Pistacchio semifreddo, white chocolate sauce & raspberry. Apple pie.
“Standing milk” with caramelised oranges. Chocolate coulant with hazelnuts ice cream. Ricotta and strawberry crumble.
Classic Tiramisu.̀
Peach mousse with meringue and lime zest. Granny’s cake with pine nuts and pastry.
Lemon roll with wild strawberries.
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