CELAVIE Yacht Charter Catamaran

Breakfast

Served in addition to a fresh fruit platter, fresh bread and pastries, meat and cheese platter, and yoghurt and muesli parfaits. 

Poached eggs served on top of smashed avocado on sourdough toast with feta and chilli 

French Toast with either greek yoghurt and mixed berry compote or with crispy bacon and sautéed mushrooms 

Omelettes with bacon, Swiss cheese and tomatoes or spinach red onion and goats cheese

Sesame bagel topped with smoked salmon, scrambled eggs and chives 

Eggs Benedict: poached eggs balanced on top of an English muffin with crispy prosciutto and spinach, drizzled with hollandaise sauce. 

Parmesan potato hash with sausages, crispy bacon, roasted cherry tomatoes and fried eggs

Crepes made to order with a selection of both sweet or savoury fillings 

Lunch

Classic Chicken Caesar Salad with Fresh Warm Dough Sticks 

Warm lobster, new potatoes, green bean and radicchio salad with basil pesto dressing

Teriyaki steak with Noodle Salad with Crisp Vegetables and a Chilli Soy Dressing

Caribbean Jerk Chicken with Caramelised Chilli Pineapple, Mixed Wild Rice and Warm Three Bean Salad

Burrata, Prosciutto, Tomato, griddled Nectarines and Rocket Salad with Basil Pesto, Toasted Pine Nuts and Freshly Baked Rosemary and Sea Salt Focaccia

Fresh Tuna Rainbow Poke Bowl 

Red Snapper en Papillote baked with Potato Puttanesca 

Starters

Mushroom and Squash Rotolo with a Red Wine Shallot Sauce

Octopus Carpaccio with Lemon and Watercress Royale

Smoked Salmon Mousse with Homemade Oatcakes and Pickled Cucumber Baked Fillet of Flounder, Lemon Pearl Barley Risotto with Kale Pesto 

 Citrus Fresh Artichoke Salad with Parmesan Shavings 

Chicken Liver Parfait with Freshly Baked Brioche

Three Cheese Souffle with Beetroot Relish

Seared Scallops with Asparagus and a Beurre Blanc Sauce 

Dinner

Fillet of Sea Bream in Ginger Beurre Blanc with Rosti Potatoes  

Slow Roasted Pork Belly with Cauliflower Puree, Bejeweled Glazed Carrots and a Red Wine Jus 

Sirloin Steak with Green Peppercorn Sauce, Pont Neuf Potatoes and a Green Bean, Shallot and Hazelnut Warm Salad   

Confit Duck with Curried Lentils and Parsnip Foam  

Pan Fried Mahi Mahi with Parmentier Potatoes, Wilted Spinach and Crab Bisque Foam Iced Blueberry Parfait with 

Herb Crusted Rack of Lamb with a Watercress Pomme Puree and Root Vegetable Fricassee 

Dessert

Apple Tart Tatin with Cinnamon and Pecan Ice Cream 

Dark Chocolate Fondant served with Whipped Vanilla Cream 

Vanilla Coffee Panna Cotta with Iced Coffee Ice Cream and Apricot Compote

Lemon Custard Tart with Redcurrant Sorbet and Chocolate Soil

White Chocolate Bavarois with Passion Fruit Sauce 

Blueberry Jelly and Macarons 

Raspberry Cheesecake with Meringue Shards and Berry Coulis