PIXIE Yacht Charter

Lunch appetizers

• Beetroot salad – arugula, orange carte, sunflower seeds, grape syrup vinaigrette
• Pastrami salad – micro greens, walnuts, Roquefort vinaigrette
• Shushi platter – yakitori reduction, pickled ginger
• Roasted goat cheese – blueberry coulis, spearmint, walnuts
• Fava cream – crispy onions, capers, sun-dried tomatoes
• Hummus – crispy chickpeas, lime, lemongrass, smoked mackerel, chives, parsley oil
• Greek salad – feta cream, cucumber, tomatoes, cherry tomatoes, red onion, oregano, thyme, crispy sour bread crumble

Lunch

• Stuffed tomatoes and bell peppers – rice and green herbs, Greek yogurt, spear mint chimichurri
• Moussaka rolls – eggplant, potatoes, minced meat, bechamel cause
• Sea bream – zucchini, roasted cherry tomatoes, lemon vinaigrette
• Beef stew with orzo – tomato sauce, herbs, Greek Naxos gruyere
• Pasta of your choice – pesto (basil, avocado, beetroot), bolognese, carbonara, etc.
• Peruvian chicken – spatchcock chicken, fresh herbs, lemon, chili; potato salad with garlic sauce
• Greek summer table – Greek spreads, salads, octopus, smoked sardines, shrimps, mussels, French fries, wild greens, roasted beans

Dinner appetizers

• Split peas cream – crispy prosciutto, truffle oil, confit egg yolk, micro greens
• Athenian salad mosaic – confit codfish, smoked eel, quail eggs, edamame, chives, verbena mayo
• Fish roe cream – carob visual soil, mango, spearmint oil
• Ceviche – tiger milk, shrimp, micro greens, coriander, chilly, cucumber, celery granita
• Avocado , cucumber , radish , garlic puree , jalapenos , chives , micro greens , ciabatta cracker
• Arancini – stuffed with beef cooked in red wine sauce, parmesan cream, micro greens, chives, parsley oil
• Buffalo , mushrooms , truffle oil , cheese foam , crispy deep-fried egg yolk , edible flowers, parsley oil

Dinner

• Seafood orzo – saffron, fish broth, mussels, shrimp, crawfish, parmesan, estragon, parsley oil
• Octopus – carob syrup and orange glaze; fava porridge with thyme; fish roe with octopus ink; parsley oil
• Beef cheeks – celeriac puree, asparagus, demi-glace, micro greens, parsley oil
• Sea bass – ajo blanco, broccolini, parsley cream, dill oil
• Scallops – cauliflower puree, cauliflower salad, lemon cream, octopus ink cracker, edible flowers
• Red snapper – quinoa salad, lemon and chilly gel, black garlic sauce, microgreens
• Lamb picanha – Jerusalem artichoke puree, green beans, bok choi, egg and lemon cream, chives, dill oil
• Moussaka
• Gemista – stuffed bell peppers and tomatoes
• Beef or lamb ragu – with papardelle
• Lamb chops / ribeye / flank steak BBQ
• Grilled fish BBQ
• Cabbage rolls – filled with minced pork and avgolemono sauce
• Beef tataki – ponzu sauce
• Pan seared sesame crusted salmon
• Truffle ponzu octopus – with fava guacamole

Lunch desserts

• Baklava – vanilla ice cream
• Greek orange pie
• Kataifi pastry – pistachio with mastic ice cream
• Rose water pana cotta
• Galaktoboureko – filo pastry with semolina cream and cinnamon sirup
• Chocolate mousse – blueberries and strawberries
• Ekmet kataifi – light pastry cream, Chantily cream with rose water and pistachio

Dinner desserts

• Choux craquelin – white chocolate cream, salted caramel, chocolate soil, strawberry sorbet
• Millefeuille – crispy filo pastry, cream patisserie, chestnut cream, pistachios, raspberry gel
• Tiramisu – savoiar, marsala wine gel, espresso sirup perles
• Creme brulee – walnut cake soaked in syrup, burned sugar
• Cholate creme – hazelnuts cracker, mango gel
• Rice pudding – cream Dulcey, black rum, hazelnut croquant, passion fruit sorbet
• Carob semifreddo – cherry coulis, Chantilly cream, pistachio

Additional desserts

• Pistachio baklava
• Greek yogurt – with relish
• Mango mousse
• Cheesecake
• Chocolate tart – whipped cream/strawberries; ice cream

• Greek salad
• Dakos salad
• Quinoa salad – with spicy shrimp
• Horta salad – seasonal greens
• Tuna Nicoise salad
• Caesar salad
• Potato salad – with octopus
• Burrata – heirloom tomatoes and crispy prosciutto
• Tzatziki
• Dolmadakia – vine leaf-wrapped rice
• Tirokafteri – spicy cheese dip
• Steamed mussels – ouzo and lemon sauce
• Feta saganaki – honey and sesame seeds
• Eggplant rolls – tomato sauce and crumbled feta
• Surf and turf style fried rice
• Tuna tartar – rice crackers
• Panko-breaded shrimp – lemon mayo
• Seabass ceviche
• Guacamole – sour cream and nachos

Chef’s Style & Influences

Greek and Mediterranean staples with seafood, herbs, and modern touches like ceviche and ponzu.