CORAGGIO Yacht Charter Motor Boat

Menu 1

Day 1
Breakfast: Avocado toast with scrambled eggs.
Lunch: Grilled chicken salad with mixed vegetables.
Dinner: Baked salmon with asparagus and mashed potatoes.

Day 2
Breakfast: Fruit smoothie with yogurt and granola.
Lunch: Chicken wrap with lettuce, tomato, and avocado.
Dinner: Whole wheat pasta with tomato sauce and turkey meatballs.

Day 3
Breakfast: Spinach and cheese omelette.
Lunch: Quinoa salad with grilled chicken.
Dinner: Fish tacos with yogurt sauce and guacamole.

Day 4
Breakfast: Oatmeal pancakes with fresh fruits.
Lunch: Lentil soup with vegetables.
Dinner: Curry chicken with brown rice.

Day 5
Breakfast: Greek yogurt with nuts and honey.
Lunch: Tuna salad with avocado and tomato.
Dinner: Grilled chicken breast with asparagus and quinoa.

Day 6
Breakfast: Whole wheat toast with peanut butter and banana.
Lunch: Smoked salmon wrap with spinach and cream cheese.
Dinner: Chicken enchiladas with green sauce and rice.

Day 7
Breakfast: Protein smoothie with fruits and spinach.
Lunch: Chickpea salad with tomato, cucumber, and olives.
Dinner: Grilled beef steak with sweet potato mash and asparagus.

MENU 2

Day 1
Breakfast: Avocado toast with smoked salmon and poached eggs.
Lunch: Lobster salad with lemon vinaigrette and fresh herbs.
Dinner: Beef steak with red wine sauce, truffle mashed potatoes, and
grilled asparagus.

Day 2
Breakfast: Butter croissant with serrano ham and brie cheese.
Lunch: Mushroom soup with crispy bacon and truffle oil.
Dinner: Pistachio-crusted salmon with asparagus risotto and orange
sauce.

Day 3
Breakfast: Spinach and goat cheese crepes with homemade tomato
sauce.
Lunch: Shrimp salad with avocado, mango, and cilantro-lime
vinaigrette.
Dinner: Duck breast with orange sauce, sweet potato puree, and
sautéed asparagus.

Day 4
Breakfast: Egg, spinach, and gruyere cheese tartlets.
Lunch: Seafood soup with mussels, shrimp, and calamari.
Dinner: Lamb loin with mint sauce, carrot puree, and sautéed green
beans.

Day 5
Breakfast: Ricotta and blueberry pancakes with mixed berry sauce.
Lunch: Smoked salmon salad with avocado, cucumber, and dill
dressing.
Dinner: Grilled sea bass fillet with lemon risotto and steamed
asparagus.

Day 6
Breakfast: Stuffed French toast with hazelnut cream and caramelized
banana.
Lunch: Asparagus soup with crispy Iberian ham and white truffle oil.
Dinner: Pork tenderloin with mushroom sauce, gratinéed mashed
potatoes, and grilled asparagus.

Day 7
Breakfast: Shrimp, spinach, and feta cheese omelette.
Lunch: Grilled chicken salad with caramelized walnuts, goat cheese,
and raspberry vinaigrette.
Dinner: Beef Wellington with truffle mashed potatoes and sautéed
asparagus.

Menu 3

Day 1
Starter: Salmon tartare with avocado and soy sauce.
Main Course: Beef steak with red wine sauce, truffle mashed potatoes,
and grilled asparagus.
Dessert: Chocolate tart with mixed berries and whipped cream.

Day 2
Starter: Beef carpaccio with arugula, Parmesan cheese, and truffle oil.
Main Course: Lobster risotto with asparagus and lemon butter sauce.
Dessert: Vanilla crème brûlée with caramelized fruits.

Day 3
Starter: Lobster salad with avocado, mango, and cilantro-lime
vinaigrette.
Main Course: Pistachio-crusted salmon with asparagus risotto and
orange sauce.
Dessert: Lemon meringue tart with a cookie crust and toasted
meringue.

Day 4
Starter: Foie gras with apple compote and brioche bread.
Main Course: Duck breast with orange sauce, sweet potato puree, and
sautéed asparagus.
Dessert: Chocolate soufflé with raspberry sauce and vanilla ice cream.

Day 5
Starter: Fresh oysters with mignonette sauce and lemon.
Main Course: Grilled sea bass fillet with lemon risotto and steamed
asparagus.
Dessert: Seasonal fruit tart with pastry cream and fruit glaze.

Day 6
Starter: Grilled scallops with cauliflower puree and white truffle oil.

Main Course: Pork tenderloin with mushroom sauce, gratinéed mashed
potatoes, and grilled asparagus.
Dessert: Classic tiramisu with coffee and cocoa powder.

Day 7
Starter: Shrimp ceviche with avocado and plantain chips.
Main Course: Beef Wellington with truffle mashed potatoes and
sautéed asparagus.
Dessert: Molten chocolate fondant with a liquid center and vanilla ice
cream.