YACHT TYPE: CATAMARANS
SERENITY NOW
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
DAY 1:
LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS
SNACK: CHEESE AND MEAT PLATER
STARTER: CARROT ORANGE GINGER SOUP
MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.
DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE
DAY 2:
BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY
BACON
LUNCH: TUNA /LOBSTER NICOISE SALAD
SNACKS: HUMMUS AND CRUDITIES
STARTER: CARAMELIZED ONION AND BRIE FILO TART
MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA SALAD.
DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.
DAY 3:
BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD
SNACK: MELTING NACHOS
STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS
MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.
DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.
DAY 4:
BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.
LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD
SNACKS: FLAT BREAD PIZZA
STARTER: TUNA CEVICHE
MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS
DESSERT: KEY LIME PIE
DAY 5:
BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: BLACKENED MAHI MAHI TACO BOWL'S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.
SNACKS: HOT SPINACH ARTICHOKE DIP
STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH
MAIN: CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI
DESSERT: CAPPUCCINO CREAM CAKE.
DAY 6:
BREAKFAST: EGG BENEDICT SERVED WITH BACON.
LUNCH: TWISTED CHICKEN BACON CAESAR SALAD
SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT
STARTER: TANGY VIETNAMESE SPRING ROLLS
MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES
DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM
DAY 7:
BREAKFAST: FRENCH TOAST WITH BERRY'S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD
SNACK: SPICY JALAPENO AND CHORIZO DIP
STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD
MAIN: BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO
DESSERT: PROFITEROLES STUFFED WITH RICH VANILLA CREAM TOPPED WITH CHOCOLATE GANASH
-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.
- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...
- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.
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