YACHT TYPE: CATAMARANS
VALENTINE
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
SAMPLE MENU VALENTINE - Chef Annette Fiedler
BREAKFAST & LUNCH
DAY 1
Ceviche, guacamole, Tacos, fried plantain, bean corn rice salad
Chicken burrito with spicy mayo and red/ yellow peppers
DAY 2
Pancakes vanilla cut fruit
Smoked salmon caviar blinds
Spaghetti Vongole
Fruit salad
DAY 3
Rye bread with poached egg and salmon, ago mash
Salmon beetroot tower on corn fritters
Charred salmon on quinoa, spinach salad, avocado, mange- tous, with sweet potato fritters
DAY 4
Eggs all ways
Caprese w Burrata
Chicken breast filled with artichokes spinach ricotta, courgette spaghetti
DAY 5
French toast Asparagus wrapped in pancetta, quail eggs, pesto
Prawns grilled with garlic, black linguini, fresh tomato parsley salsa
DAY 6
Chia seed pudding with banana
Jamon Serrano with Guadeloupe melon
Chicken Cesar salad, crusty bread
Carrot cake
DAY 7
Granola
Cheese souffle on rucola
Saltimbocca alla Romana, garlicky beans, polenta
Chocolate brownie
DINNER
DAY 1
Octopus with sherry on broad bean puree, olive caper and charred onion granola on top
Pean seared Sea bass with saffron sauce, apsparagus with capers and dill and red potatoes
Lemon tarte
DAY 2
Gazpacho with crostini, onion, tomato, green pepper on side
Tahini chicken with couscous, lemon pomegranate thahini sauce
Coffee walnut tarts and mascarpone vanilla dollop
DAY 3
Fennel garlic lemon salad with crutons and toasted walnuts
Steak with mash, glazed heirloom carrots, beans, browned onions
Oven peaches with pistachios ice cream, pistachio caramel chards, crumble
DAY 4
Asian red chou salad, Cooked prawn scallion cucumber rice paper rolls, lime sweet chilly sauce, soy shoots
Thai red beef curry with, white rice, steamed broccoli
Coconut panna cotta, mango sorbet
DAY 5
Scallops with pea mint puree, bacon
Lamb chops rosemary garlic with coriander walnut fig sauce, couscous
Cardamom vanilla poached pear with greek yoghurt, almond chards
DAY 6
Spring rolls with sweet chilly lime sauce
Seared sesame Tuna with mange-tous and black rice, carrots, edamame, mango, wasabi and 100 island mayo
Mousse au chocolat
DAY 7
Angel hair pasta with home made green pesto with crunchy basil leaves, pine nuts tom cherry
Monkfish/ Hake with orange grapefruit sauce,/salsify, potato puree, red chicory
Raspberry souffle
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