ALTEYA Yacht Charter

Day 1

• Salad – Green salad, strawberries, dried apricots, hard cheese, balsamic & olive
• Appetizer – Eggplant, tomato, mozzarella, basil, chickpeas, garlic & butter bruschetta
• Main Course – Lamb souvlaki, flat bread, bulgur, tzakiki, oregano, french fries
• Dessert – White chocolate, mandarine mousse

Day 2

• Salad – Cucumber, dill, broccoli, red onion, lemon, olive oil
• Appetizer – Sea urchin | truffle, white pepper, garlic butter, chives, brioche
• Main Course – Meat ball, cured mustard seeds, fennel, red radish, sweet potatoes
• Dessert – White chocolate & lime sorbet

Day 3

• Salad – Romano salad, dill, red onion, lemon, olive oil
• Appetizer – Shrimps, butter, capers, white wine, garlic, parsley
• Main Course – Fresh fish, buckwheat, green beans, red radish
• Dessert – Dark chocolate cake with orange

Day 4

• Salad – Mixed green salad, shrimps, red cabbage, lemon, olive oil
• Appetizer – Turbot, green peas, caviar, elderflower, lemon
• Main Course – Beef short ribs, demi glace, orzo, broccolini, daikon radish pickle
• Dessert – Milk chocolate, mascarpone, baklava, coffee

Day 5

• Salad – Roasted peppers, white cheese, spinach, arugula
• Appetizer – Tomato tartar, sardines, burrata
• Main Course – Beed burger, coleslaw, pickles, cheddar, onion, royal fries, miso mayo
• Dessert – Crème caramel, Frangelico

Day 6

• Salad – Fresh zucchini, carrots, olives
• Appetizer – Ceviche, saffron, salicorn, apple
• Main Course – Fresh fish, beluga lentils, black garlic mayo, spring onion
• Dessert – Watermelon, feta cheese, mint

Day 7

• Salad – Kale, tomatoes, cured egg yolk
• Appetizer – Salmon trout, tarama, leek, crispy shallots
• Main Course – Calamari, spinach, artichoke
• Dessert – Raspberries, marjoram, custard

Day 1

• Salad – Arugula, cherry tomatoes, anchovies, black pepper, lemon, sumac
• Appetizer – Green asparagus, peppers, lovage, panko, thyme
• Main Course – Grilled octopus, mashed potatoes, paprika, black sesame, parsley
• Dessert – Elderflower, Greek yoghurt, ice cream, lavender crunch

Day 2

• Salad – Lettuce, mint, dates, black pepper, white balsamic, olive oil
• Appetizer – Cheesy carrot sponge, cumin, lemon gel
• Main Course – Tsiladia, cod stew, tomatoes, onion, raisins, baked potatoes, horseradish
• Dessert – Salty caramel

Day 3

• Salad – Radicchio, honey mustard, pumpkin, lime
• Appetizer – White asparagus, poached egg, bruschetta, caviar
• Main Course – Squid confit in duck fat, sundried tomatoes, artichoke, olives, amaranth, salted lemon
• Dessert – Chestnut, black currant, sour cream

Day 4

• Salad – Endive, barley, spring onion, peach, feta
• Appetizer – Saganaki shrimp, bruschetta, arugula
• Main Course – Dover sole, mushrooms, black truffle, celeriac, beurre blanc
• Dessert – Compressed melon, basil, Porto wine sorbet

Day 5

• Salad – Greek salad, smoked duck breast
• Appetizer – Cauliflower, harissa, pancetta, black pepper
• Main Course – Grilled bearded umbrine, Brussel sprouts, pistachios, chimichurri
• Dessert – Margarita semifreddo

Day 6

• Salad – Beetroot, dilli parsley, pecan
• Appetizer – Lobster, tagliatelle, tomato, coriander, kefir
• Main Course – Duck leg, polenta, goat cheese, monk’s bread, Xinomauro (red wine) sauce
• Dessert – Geranium, dark chocolate cake

Day 7

• Salad – Beetroot, dill, purslane, pecan
• Appetizer – Surf & turf, scampi, skirt, pepperoni, parsley
• Main Course – Fresh fish, carrot pure, artichoke, salicorn, sundried tomatoes, red onion, basil
• Dessert – Lemon balm, raisins, tart

• New York cheesecake
• Fruit tart – with crème Chantilly
• Chocolate mousse – with coffee cream
• Rice pudding – with white chocolate and saffron
• Cherry pie
• Apple crumble – with rum and raisins
• Toffee cheesecake
• Brownie – with miso caramel
• Chocolate gateaux – with hazelnuts
• Coconut rice cakes
• Fruit salad – with champagne sauce

No dedicated snack items are listed in the provided menu.

Chef’s Style & Influences

Mediterranean-leaning menus with seafood, citrus, herbs, olive oil, and French-style sauces.