YACHT TYPE: CATAMARANS
NOMAD
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
Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station - selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon - Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes
Day 1
Lunch
Amaranth with olive oil & lemon
Fish roe salad dip
Fried anchovies
Halva semolina
Dinner
Beluga lentils salad with cherry tomato, radish & spring
onion
Steamed mussels with garlic, parsley, and chili
Salmon fillet with green peas puree, zucchini & beurre
blanc sauce
Lemon mousse
Day 2
Lunch
Rocket salad with mushrooms, pecorino & balsamic vinegar
Cheese croquettes with spearmint mayonnaise
Penne arrabbiata with parmesan
Affogato espresso
Dinner
Steak tartare with shallots, capers & egg yolk
Saltwort with olive oil & lemon
Mackerel with sweet potato, cherry tomato confit &
parsley oil
Yogurt topped with grape syrup
Day 3
Lunch
Greek salad
Split peas with caramelized onions & capers
Octopus with apple cider vinegar
Kaïmáki ice cream
Dinner
Lola rosa salad with melon, prosciutto, hazelnuts
& balsamic vinaigrette
Cheese platter with fig chutney & grissini
Beef tagliata with polenta, carrot & gremolata
Tiramisu
Day 4
Lunch
Gazpacho with cucumber, onion & green pepper
Meatballs with aromatic yogurt dip
Potato salad with almonds & chives
Fruit salad
Dinner
Haricots al’ almondine with olive oil & vinegar
Potato garlic mush
Sea bream with fennel, potato & rosemary
Orange pie topped with chantilly
Day 5
Lunch
Iceberg with orange fillet, red onion & citrus
vinaigrette
Charcuterie with green olives &
gruyere grissini
Linguine carbonara with parmesan
Armenonville Ice Cream with strawberry coulis
Dinner
Quinoa salad with mint, green apple & dates
Sea bass ceviche with lime, coriander & chili
Shrimp orzotto with herb butter
Melon flavor granita
Day 6
Lunch
Ajo blanco with chorizo & croutons
Black-eyed peas salad with dried fruits, cumin & kumquat
liqueur
Green asparagus with parmesan
Watermelon with white balsamic vinegar
Dinner
Caprese salad with basil pesto
Beetroot risotto with rocket & parmesan
Pork scaloppine with white wine, butter & sage
Walnut cake with vanilla ice cream
Day 7
Lunch
Beetroot salad with pickled cucumber, yogurt &
walnuts
Smoked salmon bruschetta with cream cheese & dill
Fried shrimp with ouzo, garlic & parsley
Pasteli with whipped cream & banana
Dinner
Cherry tomatoes with garlic oil & dried oregano
Tuna tataki with mandarin chili cream & beansprouts
Lasagna Bolognese
Panna cotta with wild berries coulis
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