7-Day Yacht Charter Menu

Monday

Breakfast
Corn fritters with bacon, tomato relish and fresh rocket
Mixed poached fruit

Lunch
Sardines stuffed with hummus with a tomato parsley olive salsa
Caesar salad

Dinner
Chilli salt octopus with coriander, beanshoots, vietnamese mint and nam jim dressing
Battered garfish with rice noodles, lime, roasted peanuts and tamarind dressing
Wilted baby spinach with garlic salt
Steamed coconut rice

Dessert
Poached pear frangipane tart

 Cheese
Cropwell bishop stilton
Tymsborough Ash chevre 
served with toasted fruit bread

Tuesday

Breakfast
Scrambled eggs with smoked salmon and chives
White chocolate and raspberry muffins

Lunch
Seared tuna steak on nicoise salad
Pomme frites

Dinner
Chargrilled squid with greek salad and lemon feta
Risotto of taleggio, parsley and walnut
Herbed butter baby beans
Tomato and basil salad

Dessert
Passion fruit crème brulee

Cheese
Bresse blue
Munster washed rind
Served with warmed walnut loaf

Wednesday

Breakfast
Poached eggs with cured ham, toasted muffins and hollandaise
Seasonal fresh fruit

Lunch
Scallops pan seared with white bean puree and crispy pancetta
Iceberg, sea salt and olive oil salad

Dinner
Roasted duck breast with hoi sin, spring onion and mandarin pancakes
Beef fillet mignon on fondant pumpkin with spinach and blue cheese custard
Polonaise global artichoke
Cauliflower cheese

Dessert
Rich blueberry and chocolate tart with double cream

Cheese
La buche d Affinois
Tomme de chevre
Served with apple and raisin chutney

Thursday

 Breakfast
Twice baked cheddar cheese soufflé
Watermelon and mint salad

Lunch
Over roasted lamb loin with cauliflower puree and capon ate
Tossed garden salad with a tomato vinaigrette

Dinner
Linguini with king prawns, broad beans, shaved fennel and lemon thyme
Chargrilled swordfish on zucchini ribbons, tomato compote and lemon beurre blanc
Creamy mashed potato
Honey glazed baby carrots

Dessert
Bread and butter pudding with citrus anglaise

Cheese
Crozzier blue
Kervella chevre
Served with quince paste

Friday

Breakfast
Spanish omelette
Strawberry brioche with marscapone

Lunch
Pork and herb sausages with soft polenta and ratatouille
Warm fennel and broad bean salad

Dinner
Homemade gnocchi with roasted pumpkin, sage and burnt butter
Parsley stuffed chicken on Jerusalem artichoke gratin, green beans
Rosemary potato
Braised red cabbage

Desserts
Mille-feuille of apricot

Cheese
Gabeen washed rind
Pecorino ewes milk
Served with date loaf

Saturday

Breakfast
Bicher muesil with honey and yoghurt
Sweet potato and basil savoury muffins

Lunch
Wild mushroom and raclette tart with onion jam
Rocket and parmesan salad with scorched beurre bosh pear

Dinner
Roma tomato soup with toasted goats cheese fingers
Confit duck leg with braised borlotti beans, boudin blanc, pancetta and jus
Balsamic braised beetroots

Dessert
Compote of summer berries with marscapone ice-cream

Cheese
Quickes cheddar
Emlett ewes milk
Served with lavosh

Sunday

Breakfast
Banana pancakes with butterscotch sauce
Fruit salad

Lunch
Warm chicken waldorf salad with rum soaked prunes
Truffle infused crushed kipflers

Dinner
Cropwell bishop stilton tart with port poached pears
Lamb rack with puy lentils, beans and sauce soubise
Grilled aubergine
Lyonnaise potatoes

Desert
Three things from an apple
Tart    Sorbet    Panna cotta

Cheese
Burland green organic camembert
Maffia cheddar
Served with poppy seed crackers

Autumn / Winter Canape Menus 2008/2009

Mini tartlet with wild mushrooms and Gruyere cheese
Butternut squash arancini (Italian risotto cakes breaded and pan fried)
Greek lamb kebab with tzatziki
Patatas bravas
Smoked aubergine dip with crudités platter
Grilled figs wrapped in Parma ham
Pumpkin, blue cheese and walnut quiche
Salmon maki rolls with soy, pickled ginger and wasabi
Vegetable California rolls with soy, ginger and wasabi
Mackerel pate on crostini with caper mayonnaise
Pastilla (Moroccan dish of braised and shredded pigeon bound in almonds and spices, wrapped in filo pastry)
Clam chowder served in an espresso cup with chervil crème fraiche
Asian five spiced duck wrapped in a pancake with Peking sauce
Mussels served gratin in their shells with creamed leeks
Fishcakes with alioli
Serano ham, quince paste and manchego on char grilled crostini
Spanakopita (Greek filo pastry filled with feta, spinach and dill)
Warm tartlet of artichoke and roast peppers with rocket pesto
Fillets of rabbit with crusty French bread
Roasted guinea fowl, rocket and cranberry sandwiches
Helston Oysters with tomato and fennel salsa
Crab cakes with watercress pesto
Warm tartlet of lobster with tomato hollandaise
Venison terrine on toasted brioche with beetroot chutney
Monkfish wrapped in pancetta with lemon gremolata
San Choi Bau of partridge with water chestnuts and bean shoots served in lettuce leaf cups
Sashimi of scallops in soy, ginger and chilli
Goujons of John Dory with lemon mayonnaise
Ratatouille and grana padano tart with black truffle shavings
Gnocchi of Swede with sautéed ceps with white truffle shavings
Shots of plum and amaretto soup
Chocolate and cranberry tarts
Apple and blackberry crumble

Autumn/Winter Menus 2008/2009

Entree

Pan seared scallops on cauliflower puree, with confit pumpkin lardons, candied bacon
Malaysian style Laksa with tiger prawns, crispy tofu and fresh egg noodle
Ragu of wild rabbit with homemade papadeli pasta
Twice cooked crispy tamarind pigeon with steamed bok choi and sambal coconut dressing
Tea smoked Helston oysters with Chinese jasmine wine and ginger dressing

Main

Pan fried duck breast with beetroot chutney, apple puree, celeriac rosti and blackberry jus
Loin of venison, braised red cabbage, bubble and squeak, port demi glaze
Homemade soft herb and potato gnocchi with wild mushrooms
Partridge stuffed with chestnuts, apricots and apple, served on soft polenta with Madeira jus
Breast of Guinea fowl with caramelised parsnips, creamed celeriac, buttered curly kale and honey and thyme jus lie

Desert

Pavlova with warm spiced pears and zabaglione
Hot chocolate fondant with clotted cream
Crumble of winter berries with vanilla ice cream
Stuffed baked apples with marzipan and candied fruits
Warm rhubarb soup with cinnamon mascarpone and honeyed shortbread fingers

Spring/Summer Canape Menus 2009

Smoked haddock and pea pasties
Filo parcel of wood pigeon, almond and cinnamon
Crab cakes with caper mayonnaise
Sumac spiced lamb kebabs with preserved lemon
Gravadlax of sea trout with horseradish cream on pumpernickel
Oysters with tomato and chilli salsa
Gazpacho in shot glasses
Oak smoked salmon on chive pikelets
Chinese soup spoons with crab, coriander and lemongrass
Smoked mackerel pate with garlic crostini
Warm tartlets of artichoke and asparagus
Filo parcel of smoked aubergine, fennel and feta
Chocolate and rum soaked cherry tartlets
Ceviche of scallops
Shots of strawberry soup

Spring/Summer Menus 2009

Entree

Vietnamese style chicken salad with hot and sour dressing
Risotto of fennel, calamari and chilli with steamed red snapper
Oysters tempura with wasabi cream and pickled Japanese radish
Wood pigeon wrapped in vine leaves with Persian feta, grapes and walnuts
Pork and pistachio terrine with fig chutney

Main Course

Crispy skinned cod with chorizo, chickpea, red peppers and herb mayonnaise
Roasted rump of lamb with a salad of asparagus, broad beans and fennel
Seared yellow fin tuna with with a black olive and petit herb salad
Baked lobster with green peppercorn and martini sauce
Poached sea trout in soy stock with soba noodle, shitake mushrooms and crispy tofu

Dessert

Strawberry soup with buttermilk panacotta
Poached stone fruits in green ginger wine with lemon mascarpone
Baked amaretti stuffed peaches with vanilla ice cream
Passion fruit and mango pavlova
Chocolate mousse with rum soaked cherries

 

Autumn/Winter Menus 2009/2010

Canapes
Morel and Asparagus vol au vents
Mini venison sausage rolls
Roast pumpkin, goats cheese and almond filo parcels
Curried quail eggs with coriander
Clams pickled in Chinese rice wine

Entree
Pastrami of cod with salad of tea smoked oysters, pickled cucumber, radish, chive and apple
White bean veloute with salsa verde and candied pancetta
Seared scallops wrapped in pancetta with gruyere crust
Watercress soup with crab ravioli, chive foam
Smoked ham hock terrine with fig chutney

Main
Chinese red braise of beef with mint, coriander and chilli salad
Thyme roasted quail with prosciutto and red wine lentils
Roasted pheasant with trompets and Madeira sauce
Coq au vin, dauphinoise of winter veg, wilted greens
Duck confit, bortolotti bean and saucisson casoulet

Dessert
Chocolate and chestnut self saucing pudding
Steamed lemon and pistachio puddings with passion fruit custard
Apple and yoghurt sponge with lemon panna cotta
Pear and walnut tart
Savarin with goats curd cream, rosemary honey syrup and pecans