MEDITERRANEAN
NORTH AMERICA
CARIBBEAN
SOUTH EAST ASIA
INDIAN OCEAN
SOUTH PACIFIC
PERSIAN GULF
“Life is like sailing, you can use any wind to go in any direction!”
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Sound System: Rockford fosgate PMX-8DH
Breakfast
Teas-Blends of Herbs – Top quality Coffees
Smoothies
Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey
Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
Handmade piroski with: potato or minced meat
Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie
Breads: White, Black, Brioche, Gluten Free
Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup
Smoked Salmon
Cheeses: Graviera, Gouda, Emmental, Feta, Goat
Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella
Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches
Bacon, boiled sausages
Dried fruits: apricots, plums, cranberries
Nuts: almonds, walnuts, hazelnuts
Cereals: oats, chocolate, honey, cornflakes
Fresh Juices: Orange, Grapefruit
Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt
Eggs: Omelet, fried, poached, scramble, boiled, Kayanas
Day 1 Lunch
Salad
Textures of tomato, olive, pickle, onion, cucumber sorbet
Starter
Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle
Main course
Orzo shrimp, goat cheese, confetti cherry tomatoes
Desert
Lemon cream, almond cookie, meringue, honey cells
Day 1 Dinner
Rocket, feta, watermelon, pine nuts, radish
Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo
Grouper with saffron sauce, greens, cauliflower puree
Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce
Day 2 Lunch
Spinach pie salad, feta, dill, spring onion
Crab tartare, soy sauce and truffle
Main Course
Iberico pork, hoisin sauce, sweet potato puree
Millefeuille orange, raspberry sauce
Day 2 Dinner
Smoked salmon, avocado, cucumber, cottage cheese
Shrimp tempura, Panko, sriracha mayonnaise
Risotto village salad
Chocolate mousse, caramel sauce, peanuts
Day 3 Lunch
Greek salad with feta cheese, fresh oregano, onion pickles, capers
Shrimp carpaccio, tarama (fish roe) mousse, cream cheese
Lamb ribs with percussion, baby potatoes, rosemary
Milk pudding with ice cream
Day 3 Dinner
Rice noodles, shrimp, black sesame
Octopus, fava cream, pickles, onion, capers
Lobster spaghetti, tomato sauce, fresh basil, parmesan
Cream Brulee with fresh vanilla and ice cream
Day 4 Lunch
Rice rolls with crab, avocado, cucumber, wasabi cream
Shrimp dumplings, cucumber pickle, soy sauce, coconut milk
Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms
White chocolate and strawberry chocolate, fresh blueberries
Day 4 Dinner
Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala
Moussaka croquette, béchamel cream, tomato jam
Mushroom risotto, fresh truffle
Tiramisu cream, caramel ice cream
Day 5 Lunch
Beetroot, yogurt with orange and asparagus
Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle
Cod, potato and garlic cream, black caviar
Mango cheesecake, raspberry ice cream
Day 5 Dinner
Caspatsio with fresh oregano, feta and watermelon
Oysters with lemon pearls and tarama
Beef fillet, mushrooms, king oysters, pea puree
Chocolate fudge, with fresh vanilla and ice cream
Okroshka Russian cold soup with dill yogurt and fresh vegetables
Scallops, Bern Blanc sauce, peas and greens
Saute sea bream, bean cream, croutons, cuttlefish ink
Poached pear, tangerine cream, yogurt ice cream
Day 6 Dinner
Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic
Beef Tartar, fresh truffle, potato chips
Spinach ravioli, goat cheese, sauteed chicken, yellow curry
Churros, savory caramel sauce, strawberries and hazelnuts
Day 7 Lunch
Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad
Tuna carpaccio with lid, truffle, tomato seeds
Cabbage stuffing with grouper and eggnog biscuit sauce
Baklava with Aegina peanuts, ice cream
Day 7 Dinner
Fresh various shells with lemon dressing
Kakavia with stone fish
Risotto with fresh tomato sauce and red mullet
Eclairs, vanilla cream and strawberry sauce
Number of Crew:3