CELESTINE

FRESHLY PREPARED CUISINE FEATURING RELAXED BREAKFASTS, FLAVORFUL MIDDAY FAVORITES, PLATED DINNERS, SWEET FINISHES, AND COCKTAILS CRAFTED FOR LIFE ABOARD. SAMPLE MENU SELECTIONS ARE LISTED BELOW AND MAY VARY BASED ON GUEST PREFERENCES, PROVISIONING, AND CHEF CREATIVITY.

DAY BREAK

• Pancake Trio
  Plain, blueberry, and chocolate pancakes.
• Crêpes
  Served with lemon, salted butter caramel, or homemade chocolate.
• Caramelized French Toast
  Served with chocolate or tonka bean sauce.
• Homemade “Grandma Janine” Brioche
  Served with mango–coconut compote.
• Banana Cake
  Served with Madagascar vanilla.
• Chia Pudding
  With mango and caramelized coconut.
• Crispy Waffles
• Freshly Baked Chouquettes
• Creamy Porridge
  Oat or coconut porridge with fresh fruits and honey.
• Greek Yogurt Bowl
  With thyme honey, citrus, and sweet-savory granola.
• Matcha Chia Pudding
  With fresh raspberries and toasted coconut.
• Creamy Scrambled Eggs
  Served with lemon labneh and fresh herbs.
• Eggs Benedict
• Salmon & Avocado Toast
  Served on a crispy waffle.
• Crispy Potatoes
  With confit vegetables, poached egg, and cheese mousse.
• Creamy Coral Lentil Soup
  Served with poached eggs and smoked salmon.
• Johnny Cake
  With confit vegetables, slow-cooked egg, and rocket espuma.
• Herb Soufflé Omelet
  With crunchy vegetables.
• Savory Parmesan Waffle
  Served with poached egg and roasted vegetables.
• Crispy Chickpeas
  With avocado, melting vegetables, egg, and fresh herb salad.

MIDDAY

• Lightly Smoked Beef Tataki
  Served with infused oil and aged Parmesan.
• Crispy Feta
  With grilled watermelon, sesame, and mild ponzu.
• Warm Burrata
  With roasted nectarines, pistachio, and basil.
• Soy–Honey Glazed Chicken
  With crunchy ginger–lime salad.
• Crispy Shrimp
  With red cabbage, green mango, and sriracha mayonnaise.
• Revisited Vitello Tonnato
• Charred Vegetable Salad
  With whipped feta and lemon dressing.
• Lobster Salad
  With fresh fruits, avocado, vegetables, and mango vinaigrette.
• Niçoise Salad
  With marinated salmon.
• Beet Carpaccio
  With marinated feta, honey–sesame, and crispy feta.
• Buffalo Mozzarella
  With heirloom tomatoes and prosciutto.
• Greek Salad

HORS D’OEUVRES

• Chilled Cucumber Velouté
  With smoked yogurt and green oil.
• Heirloom Tomatoes
  With strawberries, burrata, and white balsamic.
• Open Vegetable Ravioli
  Served in a clear broth with fresh herbs.
• Beet Carpaccio
  With raspberry and whipped fresh cheese.
• Vegetable Ceviche
  With coconut–lemongrass leche de tigre.
• Chilled Corn Soup
  With coriander and mild chili.
• Roasted Vegetables
  With black tahini and toasted seeds.
• Tomato Tarte Tatin
  With burrata chantilly and basil crumble.
• Asparagus Folies

MAIN

• Roasted Beef Fillet
  Served with red wine shallot jus and potato gratin.
• Spaghetti alle Vongole
• Roasted Chicken
  Served with reduced jus and confit vegetables.
• Stuffed Pasta
  Filled with confit beef and mozzarella.
• Crispy Chicken
  Served with lemon Greek yogurt and grilled vegetables.
• Asian-Style Marinated Salmon
  Served with roasted vegetables.
• Chef-Style Chicken Parmigiana
• Slow-Cooked Veal
  Served with light jus and lemon risotto.
• Nobu-Style Sea Bass
  With mushroom risotto and vegetables.
• Roasted Duck Breast
  Served with mild pepper or fruit sauce.
• Premium BBQ Beef & Poultry
  Served with modern homemade sauces.
• Caribbean-Style Grouper
  With vegetables and sweet potato gratin.

DESSERT

• Lunch Desserts
  Pineapple Carpaccio With hibiscus syrup and coconut ice cream.
• Raspberry Tartlet
  With pistachio cream.
• Chocolate Mousse
  Classic or tonka bean.
• Strawberry–Champagne Soup
  With lemon sorbet.
• Mango Tartare
  With fresh mint and crispy tuile.
• Mango–Coconut Panna Cotta
• Saint-Honoré
• Selection of Ice Creams & Mignardises
• Dinner Desserts
  Citrus Fruits With olive oil crumble and ice cream.
• Poached Peach
  With verbena and lemon granita.
• Intense Dark Chocolate Mousse
  With olive oil and fleur de sel.
• Lime-Infused Rice Pudding
  With coconut crumble.
• Roasted Banana
  With salted butter caramel.
• Fromage Blanc
  With red berries and hibiscus granita.
• Roasted Pineapple
  With coconut sorbet.
• Paris-Brest
• Red Berry Pavlova
• Vanilla Crème Brûlée