Some of the culinary delights you may discover aboard

Breakfast

 

Daily breakfast bar includes tea, coffee, juice, yogurt, cereal, fresh fruit, toast/bread, ham and cheese, condiments

plus daily specials:

 

Parma ham/Canadian bacon with poached eggs and hollandaise sauce on an English muffin.

Smoked salmon, poached eggs and spinach with hollandaise sauce on an English muffin.

Customized French omelette - choice of fillings.

 

Banana chocolate chip or blueberry pancakes with fresh fruit & maple syrup.

Shakshuka (a hearty, middle-eastern breakfast with eggs poached in a spicy tomato sauce with beans).

Bourbon and peach French toast.

Caramelized apple and camembert toasted bagel with walnuts.

Sunday Brunch or Full English 

Eggs, bacon, sausages, hashbrowns, baked beans, mushrooms, smoked salmon, deli meats and cheeses, bread, condiments, fresh fruit and yogurt...with Bloody Mary's!

A customized menu will be created by your own personal chef, Chloe, according to your group's individual preferences. 

Below is a sample menu.

 

Lunch

 

Rainbow salad: Colorful salad with cherry tomatoes, roasted butternut squash, chickpeas, yellow peppers, spinach, cucumber, red cabbage and micro greens, accompanied with halloumi fries, hummus or sweet chilli chicken.

 

Paella de mariscos: Spanish seafood paella with saffron rice and a Mediterranean summer salad.

Gyros: Greek lemon and oregano marinated pork souvlaki with homemade tzatziki and Greek salad.

 

Poke: Hawaiian delicacy of fresh tuna in a ginger & sesame marinade, sushi rice, seaweed salad, edamame and a colourful seasonal salad.

Fajitas: Mexican-spiced mahi, chicken or vegetables with salsa, sour cream, salad and guacamole wrapped in tortillas.

Thai salad: Sweet and salty rice noodle salad with pineapple, peanuts and crunchy vegetables​ with a hint of chilli.

Charcuterie platter: French-style quiche, platter of cured meats and cheeses accompanied by chutneys, pate, olives, artichokes, olives, nuts, fruit and freshly baked French bread.

Canopes and Starters

Baked figs stuffed with goats cheese and Parma ham, sprinkled with fresh mint.

Garlic pan-fried shrimps and mango salsa skewers.

 

Pan fried scallops and pancetta with a balsamic and fig reduction.

Lebanese Baba ganouj, lime and coriander hummus with warm pita bread.

Barbeque chicken satay skewers with a spicy peanut dip.

Italian courgette involtinis with ricotta, prosciutto and fresh basil.

French baked brie with cranberry, cinnamon and almond confiture.

Dinner

Caribbean Macadamia and coconut crusted oven-baked mahi fillet with pineapple salsa, served on a bed of wild rice.

Italian creamy spinach & parmesan truffle sauce with tagiatelle.

Sicilian slow-cooked pork tenderloin in a marsala and mushroom sauce, served with garlic and parmesan mashed potatoes.

Oriental five-spice salmon fillet, with ginger, honey and orange marinade, served with stir-fried pak choi and sugar snap noodles.

Moroccan chicken and apricot tagine served with almond and raisin couscous.

French fillet mignon with blue cheese (or peppercorn) sauce, dauphinoise potatoes and rocket or watercress salad.

Desserts

Rum-laced pannacotta with a pomegranate glaze.

Canary Islands desert with dulce de leche (caramel), meringue, biscuits and whipped cream.

Chocolate fondue with fresh strawberries, bananas, mangoes  and seasonal fruit.

 

White chocolate and raspberry cheesecake.

Chocolate avocado mousse.

 

Crème brulee with raspberry coulis.

Poached pears with nutmeg and cinnamon with

Caribbean coconut ice-cream.

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