KIMATA Yacht Charter Catamaran

BREAKFAST

Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt

SALADS

Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers

APPETIZERS

King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce

MAIN DISHES

Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce

DESSERTS

Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue