7-Day Charter Sample Menu by Chef Edis Mustedanagic

Breakfast

 

Selection of breads

Freshly squeezed orange juice

Cereals & yogurt

Ham & cheese platter

Fruit platter

Eggs cooked all ways

Hollandaise, mushrooms, bacon, beans, tomatoes

Pancakes & waffles

Porridge

Additional Dessert Options Available Throughout Day

Fresh fruit salad

Ice cream & sorbet

Crepes

 

Day I – Lunch

Homemade ravioli filled with buffalo mozzarella and smoked sun-dried tomatoes, dressed with pesto Genovese

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Poached sea bass, baby spinach and green hollandaise sauce served with crispy potatoes.

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Chocolate mousse with berry sorbet and chocolate chips

 

Day I – Dinner

Tuna tartar, truffle chips, arugula and olive oil emulsion

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Risotto with cultured butter and smoked eel glazed with orange and cloves

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 Tiramisu with raspberries

 

Day II – Lunch

Curry tortellini Lobster and lobster bisque with zucchini

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Chicken breast served with sweet potato, caramelized chicory and green beans in a white wine reduction

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Mascarpone with white chocolate, fresh berries and pistachio crumble

 

Day II – Dinner

Carpaccio of bream with olive oil, dried olives and herbs

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Sous vide veal with potato gratin, celery puree and rosemary jus

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Crème brûlée

 

Day III – Lunch

Pasta with shrimp, basil, and cherry tomatoes served with parmesan foam

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Herb-crusted lamb chops with cauliflower puree, glazed eggplant and demi-glace reduction

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Plum tart with caramel and vanilla ice cream

 

 

Day III – Dinner

Herbed beef carpaccio with a mushroom mayo and Jerusalem artichoke chips

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Rossini beef medallion with sweet potato puree, grilled vegetables and herbs

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Chocolate fudge served with orange coulis

 

Day IV – Lunch

Caesar salad with crisp iceberg lettuce, bacon, croutons and a creamy anchovy dressing

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Grilled salmon with salad, caramelized beetroot and almonds

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Mille-feuille with strawberries

 

 

Day IV – Dinner

BBQ night (family style)

Variety of char-grilled meats

Greek salad, green salad

Mashed potatoes, vegetables, rice

Barbeque sauce, mustard, yogurt dressing

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Chocolate spheres

 

 

Day V – Lunch

Shrimp risotto with asparagus and parmesan chips

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Pan-roasted salmon with poached broccoli, green hollandaise, and fish velouté

_____&_____

Ricotta with cinnamon crumble, fresh fig and roasted almonds

 

Day V – Dinner

 Smoked tuna served with micro herbs, black garlic and arugula

_____&____

Pan-fried sea bass with Jerusalem artichoke puree and crisps and a saffron and garlic velouté

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Caramel panna cotta

 

Day VI – Lunch

Homemade beef gnocchi served with bacon crisps and parmesan foam

 _____&____

Turbot on a bed of spinach with glazed carrots and dill sauce

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Vanilla soufflé

 

Day VI – Dinner

Sesame-crusted tuna steak served with salad and soy dressing

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Grilled-roasted mackerel served with black polenta, cauliflower puree and cream sauce

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Pineapple carpaccio

 

Day VII – Lunch

Couscous salad , Octopus salad

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Homemade fettucine with shrimp, cherry tomatoes, baby spinach and parmesan

_____&____

Apple-cinnamon strudel served with ice cream

 

Day VII – Dinner

Parma ham, salted almonds, melon, olive dip

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Pork loin stuffed with dried plums, served with roast vegetables and demi glace  

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Brownies