Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
GULET PACHA SUMMER MENU SAMPLE
Ceviche à la Chef - marinated Dorada with lime juice, yellow peppers, red onion, capers, rucola, cherry tomatoes in a lime and olive oil dressing
Filet of Black Grouper – Catch of the day - in a shrimp sauce lying on a baby spinach bed, grilled polenta with black truffle
Octopus salad on fresh radish with aceto balsamico and olive oil dressing
Vegetable puree with white truffle and Filet Seabass marinated with basil.
Poppy seed revisited Tiramisu
Our Chef specialty – Black Risotto with grilled shrimps and green peas
Tataki tuna Filet in a reduction of Capers and Anchovies sauce with al dente steamed vegetables from the market.
Panna Cotta in vanilla emulsion on a jelly fruit forest
Fresh scampi with a corn salad, tapioca, avocado and sweet cherry tomatoes, on a pomegranate, lime and olive oil dressing
Grilled Salmon belly with Tagliatelle and grilled red gambas
Cheesecake with scrambled pistachio powder and cherry dressing
Filet of Red Snapper – Catch of the day – cooked on steam, with black rice, a selection of local fresh vegetables spiced with Curcuma
Lava Cake with yuzu or sorbet ice cream and Strawberry sauce
Marinated anchovies à la Chef – with truffle Pecorino cheese and French Caviar
Stuffed Squids rapped in prosciutto and mozzarella di Buffala on a bedding of grilled asparagus
Pears marinated in lime and poached in Champagne with a reduction of walnut cream and wine Chateau
Ricotta cheese ravioli with benedict egg yolk sauce and black truffle
Glazed beef tournedos – grilled tenderloin, with orange marmalade, lemon juice, onion and garlic, leaf beet from the market and grilled potatoes as a side dish.
Figs cooked in red wine and orange reduction, backed on fresh cottage cheese with an emulsion of almond and Mandarina.
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