YACHT TYPE: MOTOR YACHTS
Gems 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.
MENU
LUNCH
Young pouss salad, avocado & shrimp,
Brandy cocktail dressing – grilled sesame
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Roasted breast of chicken, Provençale “tian”
Duo of sweet potatoes and amandine
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Brownies and pecan walnuts
Vanilla sauce
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DINNER
Trio of roasted peppers on a rocket salad
Quail eggs & parmesan shaving
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Back of codd fish, Japanese dressing and green onions
Sautéed vegy & fresh coriander
Wild rice & sesame
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Peaches tiramisu
MENU
LUNCH
Young pouss salad, avocado & shrimp,
Brandy cocktail dressing – grilled sesame
______________________
Roasted breast of chicken, Provençale “tian”
Duo of sweet potatoes and amandine
________________________
Brownies and pecan walnuts
Vanilla sauce
b - a b - a b - a b - a
DINNER
Trio of roasted peppers on a rocket salad
Quail eggs & parmesan shaving
____________________________
Back of codd fish, Japanese dressing and green onions
Sautéed vegy & fresh coriander
Wild rice & sesame
____________________________
Peaches tiramisu
MENU
LUNCH
Beef carpaccio on a rucola salad
Parmesan shavers & truffles oil
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Jumbo shrimp “on the plancha “ créoline dressing
Skewers of veggie, roasted polenta with herbs
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Raspberries Pana Cotta
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DINNER
“Minestrone” soup
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Veal medallion with rosemary
Spaghetti “al pomodoro crudo”
(basilic & tomatoes)
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Italian crêpes on Limoncello & lemon zest
LUNCH
MINI BUFFET STYLE
Caesar salad & crunchy bacon
Trio of quinoa & crunchy veggie
Refreshing salad citrus and dill
Sea bass & Salmon scallop “on the plancha “
Roasted fennel with curcuma
Chicken & veggie skewers
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Cheeses board, walnuts and fig jam
Carpaccio of pineapple, red berries & wiping cream
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DINNER
“Maryland Crab Cake “& meli-melo of crunchy veggie
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Shrimp raviolis “Chinese’s style “ (har gow)
Lobster Bisk
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Apple and pear crumble, vanilla coulis
A LA CARTE
Octopus ceviche, lime & pink peppers
Caprese salad – mozzarella basil and blueberries
Salmon gravlax & herbs with mango spicy chutney
Provencal or bacon quiche
Tuna & potatoes salad
Seared green asparagus, quail eggs, balsamic dressing and parmesan
Lobster salad & tropical fruits
Andalusia gazpacho
Avocado & cucumber soup
Carotte, coconut et ginger soup
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Veal medallion, sautéed mushrooms, cooked juice
Roasted baby chicken, honey & Rosemary
Rach of lamb seared in herbs, thyme reduction
Vitello tonnato – caper & olive dressing
Red chicken Thai curry & pineapple - basmati rice
Lobster raviolis, julienne of veggie, sea food bisk
Sea scallops sautéed, celery compote
Sea bass, or Royale dorado, better sauce
Beef tenderloin on a “Mathis Burger”
Pesto caprese penne pasta, pine nuts & parmesan cheese
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Pears & apples « Tatin tart »
Vanilla & lime soufflé, icing sugar
Lemon & Limoncello tart meringue
Crunchy “Eton Mess” & red berries coulis
Profiteroles & vanilla ice cream, hot chocolat
Mango & Pineapple carpaccio, home-made wiping cream
Tuscany tiramisu
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