STEPHANIE

Exclusive Yacht Menu At Sea

• Breakfast
  A selection of Mediterranean flavors crafted with fresh, locally sourced ingredients. Enjoy artisanal cheeses, charcuterie, Greek yogurt, homemade pastries, and daily chef’s specialties.

Day 1

Bruschetta With Ricotta & Prosciutto

• Lunch
  – Creamy ricotta with caramelized cherry tomatoes and prosciutto. Beetroot Ravioli – Handmade ravioli stuffed with Philadelphia cheese, lemon zest, garlic, and pine nuts. Moussaka – Layers of roasted eggplant, beef ragout, béchamel sauce, and crispy potato chips.

Sea Bass Ceviche

• Dinner
  – Fresh Sea bass marinated in citrus. Kale & Arugula Salad – With baked sweet potato, apple, pecans, and goat cheese. Shrimp Spaghetti – Delicately seasoned and cooked to perfection.
• Dessert: Chocolate Pie

Day 2

Stuffed Portobello Mushrooms

• Lunch
  – Filled with melted cheese. Quinoa Salad – A refreshing mix of colorful peppers, capers, mint, and tahini-honey dressing. Stuffed Fish Fillet – With arugula, sun-dried tomatoes, and halloumi, served with potato velouté.

Shrimp With Mango & Sweet Chili

• Dinner
  – A tropical twist on a seafood favorite. Grilled Mastelo Cheese Salad – Served with sun-dried tomatoes, caramelized walnuts, and herb vinaigrette. Sea Bream with Tarragon & Smoked Caviar – Served with vegetable couscous.
• Dessert: Mille-feuille

Day 3

Smoked Eggplant Salad

• Lunch
  – Served with handmade cherry tomato focaccia. Baby Spinach & Manouri Cheese Salad – Tossed in a delicate herb vinaigrette. Stuffed Zucchini – Cooked in egg and lemon sauce.
• Dinner– Greek Night

Traditional Greek Barbecue

• – Grilled chicken, pork, ribs, and pita.
  Greek Salad & Tzatziki – With fresh vegetables and feta. Fried Potatoes & Roasted Bell Peppers.
• Dessert: Galaktoboureko – A classic Greek custard pastry.

Day 4

Kataifi Cheese Pie

• Lunch
  – A crispy, golden delight filled with various cheeses. Dakos Salad – With carob soil, cherry tomatoes, olives, and feta mousse. Spaghetti Bolognese – A timeless favorite with slow-cooked sauce.
• Dinner

Shrimp Saganaki

• – With feta and handmade pitas.
  Spinach & Strawberry Salad – With croutons, fresh onions, and parmesan flakes. Grilled Sea Bass Fillet – Served with baby lettuce and portobello mushrooms in a lemon-oil sauce.
• Dessert: Ice Cream-Filled Pastry Ball with Chocolate Syrup.

Day 5

Tempura Zucchini

• Lunch
  – Served with aromatic yogurt sauce. Burrata & Cherry Tomatoes – In a refreshing gazpacho sauce. Chicken Ballotine – Wrapped in prosciutto with ricotta, spinach, and sweet potato purée.

Bruschetta Caprese

• Dinner
  – Mozzarella, tomatoes, and basil pesto. Cabbage & Chili Salad – A crunchy mix of cabbage, carrots, Florina peppers, and garlic. Salmon with Black Rice – Served with sautéed asparagus in an orange sauce.
• Dessert: Saragli with Aegina Pistachio

Day 6

Dolmadakia

• Lunch
  – Stuffed grape leaves with lemon sauce. Goat Cheese & Walnut Salad – With cranberries and balsamic olive oil. Beef Fillet – Served with stamnagathi greens and demi-glace sauce.

Sesame Phyllo Feta Saganaki

• Dinner
  – Drizzled with Greek thyme honey. Smoked Salmon & Avocado Salad – With capers and citrus dressing. Grilled Monkfish Fillet – Served with spinach risotto.
• Dessert: Orange Pie

Day 7

Sea Bass Carpaccio

• Lunch
  – With citrus dressing, truffle, and whiskey mayo. Beetroot & Gruyere Salad – With cherry tomatoes, grapes, and mustard-honey dressing. Handmade Veal Ravioli – Stuffed with slow-cooked veal cheeks and feta mousse

Cucumber Sushi With Smoked Salmon

• Dinner
  – A fresh, light bite. Arugula & Beetroot Salad – With walnuts, dried figs, and orange dressing. Grilled Pheasant Fillet – Served with tabbouleh and lemon-olive sauce.
• Dessert: Walnut Pie with Ice Cream
• Bon Appétit!