HARUN Yacht Charter Motor Boat

BREAKFAST BUFFET STYLE

On the aft deck, we will serve our homemade breakfast to share
Fresh squeezed juice, coffee, black or herbal tea
Homemade breads
Fresh cheeses, roasted halloumi, crispy beacon and smoked salmon
Scrambled egg, boiled egg, omelette, any eggs of your choice
Big fresh vegetables salad some local salty cheese, lemon and some olive oil
Tomatoes, cucumber, green and red peppers 
Yogurt, granola and fresh local fruits
Fruit preserves, honey and some croissant

BREAKFAST TABLE STYLE
Fresh squeezed juice, coffee, black or herbal tea
Homemade breads 
Fruit preserves, honey and some croissant
Green salad 
Finely chopped cucumber and tomato salad 
Eggs benedict poached egg on a toasted bread and hollandaise sauce
with any of your favorite toppings, crispy bacon/smoked salmon/spinach nutmeg and cream
Mediterranean bell pepper, grilled onion and potato frittata 
Shaksuka Sunny side up eggs on a bell peppers tomato sauce
Chocolate chips/berries pancakes
French toast, crème fresh and lemon zest

LUNCH

Starters
Roasted Goat Cheese, on crostini topped with grilled red peppers and tuna
Green Lettuce Salad, summer radishes, lemon honey vinaigrette and shaved parmesan 
Tomatoes Salad, sweet cherry tomatoes, homemade semi dried tomato, fresh basil and 
cherry vinaigrette 
Langoustine Ceviche, olive oil, squeezed lemon and parsley
Octopus Salad, Spanish smoked pimenton, lemon juice
Grilled Calamari, tomato, and fennel salad
Main course
Roasted Whole Salmon, sautee baby potatoes and asparagus
Big Bowl of Seafood, shallot, white wind and butter sauce 
Grilled Fillet of Lamb, in Asian Style with wasabi and potatoes puree
Escalope de Veal, with penne basilica and tomatoes
Sweets
Fruit Salad, orange syrup and whipped cream
Cheesecake, with strawberry and chocolate sauce
Ice-cream Balls, home made
Mint tea

DINNER

Starter
Mussels and Shrimps, coconut cream, lemon grass and ginger 
Fish Tartar with Caviar, with butter sauce
Onion Leaf stuffed with lamb and pine nuts, beef and Jenifer berry sauce 
Sea Scallops Salad, with roasted pumpkins
Cauliflower, potato and bacon salad, fresh roasted garlic aioli
Blue Crab Bisque, pastis and saffron 
Main
Truffle Potato Gnocchi, mushrooms and caviar
Grilled Halved Lobster, saved asparagus and almond salad
Braised Ox Tail Ravioli, grilled spring onion and leeks, brown stock reduction sauce
Minute Steak, baked potatoes fresh sliced coleslaw salad
Pork Belly, lentils, carrot and celery ragout
Braised Cod in miso
Sweets
Ginger Pannacotta, with lemon cookies
Dense Chocolate Cake, cream fresh ,berries and mint
Strawberries, balsamic vinegar and basil
Crème Brulee, vanilla classic
Tarte Tatin, vanilla ice cream