YACHT TYPE: MOTOR YACHTS
STAR LINK
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
Breakfast
Lobster and spinach omelet served with a side of roasted potatoes and fresh fruit.
Lunch
Greek salad with marinated octopus, cherry tomatoes, kalamata olives, cucumber, and red onion with a lemon-oregano vinaigrette.
Snack
House-made tzatziki with fresh pita bread.
Dinner
Grilled lamb chops with a balsamic glaze served with a side of sautéed wild mushrooms and asparagus.
Dessert
Baklava cheesecake with a honey syrup drizzle.
Day 2
Breakfast
Shakshuka with feta cheese and crusty bread.
Lunch
Grilled Mediterranean sea bass with a fennel and orange salad.
Snack
Grilled halloumi cheese with watermelon and balsamic glaze.
Dinner
Slow-roasted leg of lamb with a garlic-rosemary crust served with a side of roasted root vegetables and mint pesto.
Dessert
Orange and almond cake with Greek yogurt and honey.
Day 3
Breakfast
Greek-style scrambled eggs with smoked salmon and caviar, served with a side of avocado toast.
Lunch
Roasted beet and orange salad with goat cheese and pistachios.
Snack
Spicy feta dip with pita chips.
Dinner
Grilled swordfish with a lemon caper butter sauce, served with a side of orzo pasta and sautéed spinach.
Dessert
Chocolate and hazelnut mousse with fresh berries.
Day 4
Breakfast
Spanakopita quiche with a mixed green salad.
Lunch
Grilled lamb kebab with a mint-yogurt sauce and grilled vegetables.
Snack
Charcuterie board with imported Greek cheeses cured meats, olives, and nuts.
Dinner
Beef tenderloin with a red wine reduction served with a side of truffle mashed potatoes and roasted Brussels sprouts.
Dessert
Loukoumades (Greek-style honey puffs) with cinnamon syrup and vanilla ice cream.
Day 5
Breakfast
Greek yogurt parfait with honey, mixed berries, and granola.
Lunch
Grilled octopus salad with heirloom tomatoes, avocado, and citrus vinaigrette..
Snack
Grilled artichokes with lemon aioli.
Dinner
Slow-braised short ribs with a tomato and herb sauce served with a side of Greek-style roasted potatoes and sautéed green beans.
Dessert
Ekmek Kataifi (shredded phyllo pastry with a custard filling and whipped cream).
Day 6
Breakfast
Greek-style crepes with Nutella and mixed berries served with a side of bacon and house-made breakfast sausage.
Lunch
Stuffed eggplant with ground lamb, feta cheese, and herbs, served with a side of Greek-style rice pilaf.
Snack
House-made hummus with grilled pita bread.
Dinner
Pan-seared scallops with saffron and lemon risotto served with a side of roasted root vegetables.
Dessert
Baklava ice cream sundae with caramelized nuts and honey syrup
Day 7
Breakfast
Feta cheese and herb omelet with a side of roasted potatoes and fresh fruit.
Lunch
Grilled shrimp and scallop skewers with a fennel and orange salad.
Snack
Housemade spanakopita with tzatziki sauce.
Dinner
Grilled lamb chops with a rosemary and garlic marinade, served with a side of roasted asparagus and truffle mashed potatoes.
Dessert
Pistachio and honey tart with whipped cream and fresh berries
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