MENUS ABOARD CREATED BASED ON YOUR PREFERENCES. WE DON'T 
HAVE A “STANDARD MENU” FOR ALL GUESTS. EVERY MEAL IS DESIGNED 
TO SUIT YOUR DIETARY LIKES AND NEEDS. FOLLOWING SAMPLE MENU IS 
TO GIVE YOU AN IDEA, HOW YOUR EXPERIENCE GOING TO BE.

BREAKFAST
 We serve Continental breakfast which includes cold cuts, cheese platter, seasonal 
vegetable cuts, fruit salad, local olives, local and homemade jams, cereals and oats, dried 
fruits and nuts, fresh greens and herbs platter, freshly baked bread and pastry, seasonal 
fruit juices, selection of teas, selection of coffee (depends on your request) hot dishes will 
be prepared upon your request (eggs, pancakes etc.) 

LUNCH 
Mix seafood mediterranean salad, mixed herbs with balsamic sweet dressing 
Tuna tartare with pink tomato confit, concasse, pistachio and chickpea crisp 
Classic chicken cordon bleu with whipped potatoes, steam asparagus with herbs demi 
glace 
Pan fried crispy snapper, green peas quinoa with shrimp jus 
Slow cooked duck breast, beetroot puree and cauliflower puree with orange veal glace 
Rack of lamb covered with local herbs, saffron steamed potatoes, charred baby carrots, 
spinach puree with drizzle of olive oil 
Creamy Chickpea-sweet potato curry roasted almond and cashews with steam jasmine 
rice 
Baby calamari grilled with hellim cheese, mediterranean salad, caramelized onion with 
parsley soy sauce and honey 

DINNER 
Shrimp, calamari, mushroom champagne risotto with charred asparagus 
Slow cooked lamb leg marinated with star anise and clove, seasonal baked veggies 
Grilled steak smoked with rosemary, steamed and deep fried potatoes, truffle hummus, 
grilled zucchini rolls 
Steamed sea bass rolled with grape leaves, pesto gnocchi, grilled celery and carrots 
Steamed octopus grilled with garlic butter, salted squash puree, charred baby onions, 
black caviar 
Pan fried red mullet, butter roasted leek, roasted sweet potato with chickpeas and asparagus 
Charred prawn and scallops with eggplant caviar, smoked sea salt 

MEZE 
During the lunch and dinner will be served on the table, traditional turkish 'meze' olive oil cooked 
veggies, hummus, tabule, carrot tarator, eggplant salad, green zucchini salad, celery with 
yoghurt, pickled red pepper, steamed sea bream, bezirgan, Circassian chicken, fried liver 
with onion etc. 

DESSERTS 
Monte Bianco chestnut puree topped with a snowy peak of cream 
Chocolate mint mousse 
Parfait of apricots, pistachio biscuit, mousse of double vanilla 
Lemon cheese cake 
Chai pudding coconut milk, fresh berries and red berries puree 
Fried Filipino turon stuffed banana roll, caramel sauce, vanilla ice cream 
Walnut dried fig flambe 

DURING THE DAY 
During the day there will be fresh fruit plates, smoothies, sandwiches, cakes, canapés, crudite platter, cheese platter, hors d’oeuvres or you can always ask the chef what you like to 
eat at that time.