AMADEUS Yacht Charter

Day 1

• Steamed mussels – garlic-lemon-whine sauce
• Mixed greens – baby rocket & sweet balsamic vinaigrette
• Aromatic basmati rice – vegetable jus, raisins & caramelized onions
• Dentex fish – filleted in front of guests, olive oil and lemon dressing
• Tender chateau brion – greek yogurt, four spice pepper sauce
• Spanakopitakia – flaky fillo with spinach, fresh herbs & feta cheese

Day 2

• Greek village salad – feta, capers, olive oil and fresh oregano
• Lentil salad – sweet pomegranate and olive oil vinaigrette
• Golden fried cheese crockets – yogurt lemon dip
• Grilled skewered vegetables – creamy balsamic and roasted sesame dressing
• Keftedakia – fried veal and lamb meatballs, spearmint dip
• Braised chicken fillet – crusty spiced skin & fresh tarragon sauce
• Saffron rice – butter & chicken jus

Day 3

• Catalane salad – cherry tomatoes, cray fish, crab meat, shrimp jus & spring onion basil dressing
• Grilled octopus & potato salad – olive oil, chive and white wine vinaigrette
• Herbed breaded butterfly shrimp – horseradish cocktail dip
• Steamed mussels – Santorini sweet wine
• Crab cakes – creamy tartar sauce dip
• Sea bass fillet – celery root & butter puree and seasoned sautéed vegetables

Day 4

• Deviled egg & tuna mousse salad – creamy caper and pickle dressing
• Black eyed pea salad – onions, parsley and olive oil vinaigrette
• Fried tomato crockets – spicy cream cheese dip
• Stuffed bell peppers – feta cheese and a crusty cream topping
• Greek moussaka – eggplant, zucchini, potatoes, veal sauce & béchamel

Day 5

• Greek salad – baby romaine & rocket leaves with traditional village salad, vinaigrette
• Smoked salmon avocado salad – poached egg and sour cream dressing
• Tiropitakia – mixed greek cheeses in flaky fillo pastry
• Zucchini crockets – cucumber & dill yogurt dip
• Lemon veal – aromatic steamed rice and caramelized vegetables

Day 6

• Prosciutto, buffalo mozzarella & grape salad – sweet wine vinaigrette
• Fusilli salad – al dente pasta with mediterranean herbs and vegetables
• Dolmadakia – stuffed wine leaves with creamy lemon-egg dressing
• Fried calamari – ouzo yogurt dip
• Grilled haloumi – grilled tomato, spearmint and extra virgin olive oil
• Baby lamb cutlets – beef jus, herbed cous cous & grilled vegetables

Day 7

• Mixed lettuce salad – spring onion and dill vinaigrette
• Eggplant salad – oven baked eggplant purée with olive oil & wine vinegar
• Taramosalata – fish roe salad with onion, olive oil & lemon dressing
• Spring rolls – sweet & sour dip
• Cretian dakos – tomato-marinated rusks, grated tomatoes, feta, olive oil & oregano
• Grilled lobster tails – butter lemon and paprika
• Smoked tuna with penne – creamy dill sauce

Day 1

• Seared scallops – prosciutto and brandy glaze on a bed of fava
• Poached salmon & avocado salad – creamy dill and chive dressing
• Mediterranean lobster marinara – seafood bisk with linguini and basil

Day 2

• Creamy seafood chowder soup – crusty bread sticks
• Rocket & parmiggiana salad – roasted pine nuts and foie gras pasted croutons
• Braised marinated lamb loin – lemon & thyme baby potatoes

Day 3

• Creamy mushroom risotto – shaved truffles, parmiggiana cheese and truffle oil
• Mixed green salad – quail egg, smoked turkey and mastixa mayonnaise
• Honey skinned duck breast – rosemary, orange and duck jus

Day 4

• Grilled chicken caesar salad – creamy anchovy dressing & toasted croutons
• Veal carpaccio – kalamata olives, capers and ricotta cheese
• Spaghetti al pesto – basil, pine nuts & parmiggiana reggiano with extra virgin olive oil

Day 5

• Fish soup – fresh fish and vegetables in a hearty broth
• Prawn saganaki – cherry tomato and fresh basil sauce
• Oven baked fresh grouper – caper-parsley sauce

Day 6

• French onion soup – aromatic croutons and crusty cheese topping
• Tabouleh salad – parsley, bulgur wheat, tomatoes, cucumber, lemon vinaigrette
• Stuffed breaded chicken schnitzel – fried rice and sautéed spinach

Day 7

• Seafood paella – mixed seafood with saffron rice
• Fruits & nuts salad – romaine, arugula, walnuts, dried fruits, pomegranate dressing, green apple
• Beef wellington – carrot & potato puree and beef jus gravy

• Chef’s dessert – served with lunch and dinner (varies by day)

No specific snack items are listed in the provided menu.

Chef’s Style & Influences

Mediterranean and Greek flavors with seafood focus, olive oil, herbs, and bright citrus dressings.