YACHT TYPE: CATAMARANS
NAMASTE (SAMANA)
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 juices with a fusion of fruits
Milk
Coffees
Teas - Local mountain teas from Greece
Chocolate – hot –cold
Smoothies from fresh fruits
Plate of cheese
Plate of ham, turkey
Fresh vegetables
Fresh fruits
Variety of marmalades
Greek honey
Variety of cereals
Variety of nuts
Variety of breads
Fresh Greek yogurts
Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, salty cake, cheese pie, croissants, toast with eggs.
Also the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages.
DAY 1
LUNCH
Tricolor salad with baby leaves and radish.
Sea dolma with batarde sauce and black caviar.
Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus.
DINNER
Guido salad with pear gorgonzola and nuts.
Caesar croquettes.
Tenderloin pork stuffed with zucchini, chickpea puree, and mint oil.
DAY 2
LUNCH
Greek salad.
Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam.
Lobster pasta.
DINNER
Warm goat cheese salad with green apple and walnuts.
Handmade ravioli with fresh tomato sauce and basil oil.
Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce.
DAY 3
LUNCH
Salad with arugula, fillet beetroots, walnuts, and garlic.
Salted fish roe with crispy pie.
Couscous with smoked pepper, and shrimps stuffed into kataifi rolls
DINNER
Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing.
Salty tart with four kinds of cheeses.
Lamb fillet with caramelized carrots and baby potatoes.
DAY 4
LUNCH
Dakos salad with barley rusks tomatoes capers and cream cheese.
Squid with black mayonnaise and lemon oil sauce.
Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle.
DINNER
Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes.
Meatballs with yogurt sauce, smoked paprika, and pies.
Duck fillet with sweet potato puree, gastrique raspberry, and Romanesque broccoli.
DAY 5
LUNCH
Salad with roasted peppers eggplants and tomatoes
Greek sushi
Sauté sea bass with potato salad and lemon sauce
DINNER
Salad with avocado quinoa, microgreens, and ginger vinaigrette.
Strudel with minced meat.
Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter.
DAY 6
LUNCH
Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese.
Kakavia soup (Greek fisherman’s soup).
DINNER
Green salad with figs.
Stuffed eggplants with cream cheese.
Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat)
DAY 7
LUNCH
Salad with Kritamo tomato, cucumber, and grilled vegetables.
Fried feta cheese with crispy filo, sesame, and honey.
Octopus with pine nuts and caramelized onions.
DINNER
Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese.
Smoked eel with beetroot mouse and citrus sauce.
Risotto with mussels and leek.
DESSERTS
Tart flan with namelaka and caramelized apple.
Panacotta vanilla in cherry soup and almond crumble.
Orange pie with ice cream.
Parfait chocolate with passion fruits.
Tiramisu.
Millefeuille.
Dark chocolate mousse with caramelized pineapple.
Fruit tart.
Profiterole with chocolate sauce.
Walnut pie with chocolate ice cream.
Kadaifi with lemon cream.
Like This Yacht?
Book It Now or Ask An Expert
We are happy to tell you more about this yacht or help you find the one for you…at no cost to you!
Please fill out this form and someone will be in touch to review availability.