YACHT TYPE: MOTOR YACHTS
QUANTUM
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
7-Day Charter Sample Menu by Chef Edis Mustedanagic
Breakfast
Selection of breads
Freshly squeezed orange juice
Cereals & yogurt
Ham & cheese platter
Fruit platter
Eggs cooked all ways
Hollandaise, mushrooms, bacon, beans, tomatoes
Pancakes & waffles
Porridge
Additional Dessert Options Available Throughout Day
Fresh fruit salad
Ice cream & sorbet
Crepes
Day I – Lunch
Homemade ravioli filled with buffalo mozzarella and smoked sun-dried tomatoes, dressed with pesto Genovese
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Poached sea bass, baby spinach and green hollandaise sauce served with crispy potatoes.
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Chocolate mousse with berry sorbet and chocolate chips
Day I – Dinner
Tuna tartar, truffle chips, arugula and olive oil emulsion
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Risotto with cultured butter and smoked eel glazed with orange and cloves
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Tiramisu with raspberries
Day II – Lunch
Curry tortellini Lobster and lobster bisque with zucchini
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Chicken breast served with sweet potato, caramelized chicory and green beans in a white wine reduction
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Mascarpone with white chocolate, fresh berries and pistachio crumble
Day II – Dinner
Carpaccio of bream with olive oil, dried olives and herbs
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Sous vide veal with potato gratin, celery puree and rosemary jus
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Crème brûlée
Day III – Lunch
Pasta with shrimp, basil, and cherry tomatoes served with parmesan foam
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Herb-crusted lamb chops with cauliflower puree, glazed eggplant and demi-glace reduction
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Plum tart with caramel and vanilla ice cream
Day III – Dinner
Herbed beef carpaccio with a mushroom mayo and Jerusalem artichoke chips
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Rossini beef medallion with sweet potato puree, grilled vegetables and herbs
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Chocolate fudge served with orange coulis
Day IV – Lunch
Caesar salad with crisp iceberg lettuce, bacon, croutons and a creamy anchovy dressing
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Grilled salmon with salad, caramelized beetroot and almonds
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Mille-feuille with strawberries
Day IV – Dinner
BBQ night (family style)
Variety of char-grilled meats
Greek salad, green salad
Mashed potatoes, vegetables, rice
Barbeque sauce, mustard, yogurt dressing
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Chocolate spheres
Day V – Lunch
Shrimp risotto with asparagus and parmesan chips
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Pan-roasted salmon with poached broccoli, green hollandaise, and fish velouté
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Ricotta with cinnamon crumble, fresh fig and roasted almonds
Day V – Dinner
Smoked tuna served with micro herbs, black garlic and arugula
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Pan-fried sea bass with Jerusalem artichoke puree and crisps and a saffron and garlic velouté
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Caramel panna cotta
Day VI – Lunch
Homemade beef gnocchi served with bacon crisps and parmesan foam
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Turbot on a bed of spinach with glazed carrots and dill sauce
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Vanilla soufflé
Day VI – Dinner
Sesame-crusted tuna steak served with salad and soy dressing
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Grilled-roasted mackerel served with black polenta, cauliflower puree and cream sauce
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Pineapple carpaccio
Day VII – Lunch
Couscous salad , Octopus salad
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Homemade fettucine with shrimp, cherry tomatoes, baby spinach and parmesan
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Apple-cinnamon strudel served with ice cream
Day VII – Dinner
Parma ham, salted almonds, melon, olive dip
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Pork loin stuffed with dried plums, served with roast vegetables and demi glace
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Brownies
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