ASTORIA Yacht Charter

Day 1

• Hummus – with baked bread
• Mediterranean salad – crispy squids, parmesan, cherry tomatoes, quinoa, citrus dressing
• Fried zucchini – cream and garlic sauce
• Sea bream fillet – tomato salsa, capers, basil

Day 2

• Salad – peeled pink tomatoes, roasted peppers, eggplant puree, arugula
• Spicy king prawns & baby calamari – glazed with Pernod and marinara sauce
• Salmon fillet – herbs de provence, lemon risotto, parmesan chips

Day 3

• Caesar salad – smoked salmon, capers
• Greek shrimps Saganaki – with feta cheese
• Risotto “Primavera” – spinach, asparagus, parsley oil

Day 4

• Salad – zucchini, cucumbers, carrots, nectarines, mint, lime dressing
• Grilled octopus – kimchi, goma wakame, citrus dressing
• Seafood risotto – octopus, shrimps, asparagus, baby spinach

Day 5

• Salad – arugula, baked pumpkin, blue cheese, roasted figs
• Homemade guacamole
• French rack (Iberico breed) – black truffle, grilled zucchini, baby carrots, potatoes parisienne

Day 6

• Fish cream soup – salmon and celery
• Sea bass ceviche – bell peppers, avocado, grapefruit, citrus dressing
• Spaghetti with seafood – tomato sauce with herbs

Day 7

• Burrata salad – basil pesto, dried apricots
• Mussels Saint-Jacques – beurre blanc sauce with basil and lemon
• Whole Fagri fish (sea salt baked) – grilled vegetables (brussel sprouts, carrots, zucchini, asparagus)

• Lettuce salad – cherry, parmesan, avocado, seeds, lemon dressing
• Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, assorted cheeses, salami, olives, freshly baked bread
• Salmon fillet – homemade pea puree, hollandaise sauce

Day 1

• Iceberg salad – baked goat cheese, pomegranate reduction, apple, walnuts
• Beef steak – bruleed corn, stewed mushrooms, grilled vegetables, jus sauce

Day 2

• Greek salad
• Tzatziki – with garlic bread
• Lamb fillet – sauteed vegetables, black beluga lentils

Day 3

• Green salad – fennel, avocado, arugula, baby spinach, grapefruit, citrus dressing
• King prawns – sauteed cherry tomatoes, grilled red onion, pineapple chutney
• Sea bass fillet – sweet potato puree, asparagus rolls with prosciutto

Day 4

• Beetroot salad – carrots, apple, pine nuts
• Artichoke spread – with garlic bread
• Baked chicken – celery cream, baby carrots, grilled cauliflower, cream sauce with shallot and white wine

Day 5

• Grilled eggplant & zucchini salad – cherry tomatoes, cucumbers
• Salmon tartare canape – on guacamole, beetroot cream, micro greens
• Red mullet fillet – potato cream, parsley oil, arugula

Day 6

• French salad – tuna, leafy greens, french beans, boiled egg
• Calamari – filled with mixed cheeses and ratatouille
• Trout (pan-fried) fillet – homemade potato rosti, cream sauce

Day 7

• Quinoa salad – avocado, balsamic dressing
• Foie gras – apple puree
• Roasted duck breast – shiitake mushrooms, olives

• Classic Greek salad – marinated oregano, olive oil, feta, olives
• Stuffed hot peppers – Philadelphia and yellow cheese, wrapped in bacon, BBQ sauce
• Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, assorted cheeses, salami, olives, freshly baked bread
• Wellington beef tenderloin

• Panna cotta – strawberries and white chocolate
• Pistachio cheesecake – with kadaif
• Chocolate brownie – with berries culli
• Chocolate souffle – salted caramel sauce
• Orange sorbet – saffron and honey
• Mascarpone cream – with melon jam
• Creme brule – white chocolate and fresh raspberries
• Chocolate souffle – with a scoop of ice cream
• Chocolate mousse – with fresh strawberries
• White cake – with sliced almonds
• Cheesecake – with blueberries
• Lindt chocolate cake

No specific snack items were provided in the menu content.

Chef’s Style & Influences

Mediterranean and Greek flavors with seafood, fresh salads, citrus dressings, and French touches.