ELVIRA 52 Yacht Charter

Starters

• Feta cheese fried in phyllo crust, with honey and sesame
• Spicy baked Feta cheese in tomato sauce
• Smoked eggplant salad
• Grilled peppers with burrata and chimichurri sauce
• Fried Talagani cheese with orange jam
• Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
• Vine leaves stuffed with rice and herbs

Fish Starters

• Anchovies and octopus marinated in vinegar
• Smoked mackerel with beluga lentils salad
• Seabass ceviche with leche de tigre
• Spicy shrimp ceviche with cocktail sauce
• Steamed mussels

Salads

• Greek salad – cucumber, tomato, peppers, pickled onion, olives, feta cheese
• Cretan dakos – carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
• Crushed cucumber – strawberries, spring onion, mint, lime
• Ampelofasoula – green beans, almond flakes, lemon, zucchini
• Baked beetroot – beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
• Green salad with grapes – mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
• Boiled seasonal greens
• Quinoa salad – peach, peppers, spring onion, mint, ginger

Risotto & Pasta

• Mushroom risotto – wild mushrooms, truffle essence
• Zucchini flowers risotto – baby zucchinis, dill, lime
• Beetroot risotto – goat’s cheese, walnuts
• Rigatoni al pomodoro y basilico – pomodori tomatoes, fresh herbs
• Spaghetti with basil pesto – pine nuts, parmesan, cherry tomato confit
• Carbonara Italiana – egg yolks, pecorino, guanciale

Meat Courses

• Ragu alla Bolognese – slow-cooked beef, handmade Greek pasta
• Steak au poivre – beef steak, peppercorns, cream, potatoes
• Osso buco alla Milanese – slow-cooked veal, gremolata, pearl cous cous Milanese
• Crusted roast rack of lamb – pistachio and herb crust, glazed vegetables
• Grilled pork tenderloin – Greek wine gravy, dried sour cherries, celery root purée
• Grilled chicken thigh fillet – tahini cumin sauce, lemon, vegetable stew

Seafood Courses

• Shrimp orzo – pasta, tomato sauce, star anise
• Octopus calamarata – pasta, capers, dill
• Grilled sea bream fillet – wild greens, “avgolemono” Greek lemony fish sauce
• Pan-fried cod fillet – pea velouté, spring onion, caramelised carrots
• Seared tuna tataki – mango and pepper salsa, sesame seeds, soy sauce
• Grilled swordfish “souvlakia” – swordfish skewers, grilled vegetables, fresh greens
• Sweet n’ sour octopus stew – fava beans and saffron purée, caramelised pearl onions
• Salmon fillet sautéed – potato purée and sautéed spinach

Greek Tradition’s Finest Courses

• Slow-cooked lamb in a pouch – roasted vegetables, lemon, rosemary
• Braised veal with eggplants – eggplants, baby carrots, tomato sauce, spices
• Greek moussaka – eggplants, potatoes, minced beef, béchamel sauce
• Stuffed vegetables in the oven – peppers, tomatoes, rice, feta cheese
• Pasticcio – lasagna Bolognese, beef, spices, béchamel
• Chickpea stew with “syglino” from Mani – chickpeas, salt-cured pork, onions, wine
• Greek ratatouille – baked seasonal vegetables, virgin olive oil, herbs
• Turkish Hunkar Begendi – veal stew, tomato sauce, cinnamon, smoked eggplant purée

• Lavender crème brûlée
• Chocolate moelleux with espresso and vanilla ice cream
• Sparkling wine jelly with raspberries and blueberries
• Panna cotta with mastiha essence and salted caramel syrup
• Grilled peaches with cream cheese mousse and hazelnuts
• Poached pears in wine and spices, dark chocolate sorbet

Selection of light bites can be crafted from starters, salads, and fish starters on request.

Chef’s Style & Influences

Corfu-born chef blending Greek island traditions with modern Mediterranean flair, seasonal produce, and elegant presentation.