SAMPLE MENU
TOP FIVE II
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 1
LUNCH Quinoa and Cilantro Soup --Iranian Black Caviar --Greek Salad Baked Ricotta, Spinach, Seeds and Edamame --Sesame seared Asparagus Miso-Glazed Chicken Breast Sea Bass Ceviche with Jalapeno Dressing --Pimm’s Panna Cotta with Strawberry Consumme and Mint Glass
DINER Pad Thai Noodle Salad Papaya and Radish Slaw Rice Paper Rolls with Mango BBQ Coconut King Prawns Chicken Larb --Thai Green Chicken Curry Vegetable Jungle Curry Coconut Pandanus Rice --Watermelon Cheesecake with Lemon Sorbet
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 2
LUNCH Mixed Bruschetta, Fig, Stracchino, Tomato & Charred Red Peppers Tomato, Cucumber and Radish Salad with Yoghurt Dressing Quinoa and Spinach Tabbouleh --Herb Whole roasted Chicken Roast Pumpkin with Sage and Walnut Baked Sea Bass Fillets, Sautéed Spinach, Cherry Tomato, Pistachio --Lemon Tart
DINER Zuppa del Contadino --Black King Fish Carpaccio with Lemon Oil Aubergine Parmigiana Lardo di Colonatto with Homemade Focaccia Buffalo Mozzarella with Fig and Hazelnut Dressing Tomato and Herb Salad --Char grilled, Sous Vide Octopus with Caponata USA Black Angus Beef Fiorentina with Jus Tagliatelle con Tartufo Polenta Chips --Tiramisu
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 3
LUNCH Baja Fish Tacos --Wild Rice and Vegetable Salad with Jerez Vinaigrette Baby Spinach, Cherry Tomato, Pine Nut and Fetta Salad --Steamed Scampi with Garlic and Vermouth Griddled Piri Piri & Lemon Chicken, Marinated Mediterranean Vegetables --Tropical Fruit Selection
DINER Homemade Sesame Milk Bread Miso Soup --Cucumber and Wakame Seaweed Salad Chai Soba Noodle and Vegetable Salad Steamed Edamame Beans with Sea Salt ‘O’ Torro Tuna Sashimi Akami Tuna Sashimi Chicken Yakitori Cured Salmon Fillet Tempura Prawn Maki King Crab Maku Spicy Tuna Maki Salmon and Avocado Uramaki --Miso Black Cod Fillets Seared Japanese Wagyu Beef with grilled Oyster Mushroom --White Chocolate Sphere, Lemon, Matcha Macaron and Sesame Sablè
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 4
LUNCH Tiradito of Sea Bass with Leche Do Tigre Quinoa, Sweet Potato, Mange Tout and Kale Salad Tomato, Cucumber, Radish and Iceberg Lettuce Salad --Black Mussels in Thai Red Curry Sauce Pizza Margherita with Truffle Snap Peas with Lemon and Almonds --Rustic Chocolate Cake, Salted Caramel
DINER Caramelized Pumpkin Soup --Sautéed Calamari with Lemon and Herbs Radicchio Crouton, Green Tomato, Fig and Walnut Salad Eminence Fattoush Salad --Oven Whole baked Sea Bass Turkey Scaloppini Chermoula roasted Baby Carrots Charred Asparagus with Hers and Garlic --Dark Chocolate Galice, Coconut Ice Cream and Cinder Toffee
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 5
LUNCH Steamed Edamame Beans Sautéed Calamari with Lemon and Herbs Fennel and Citrus Salad Persian Cucumber Salad with Cumin Yoghurt White Asparagus, poached Egg and Truffle Pecorino --Baked Salmon Fillet with Miso Sauce --Lemongrass Panna Cotta with Sesame Shortbread and Raspberry Sorbet
DINER Pistachio Soup --Caesar Salad Kale Tabbouleh Spiced Chickpea, Cucumber, Lentil and Avocado Salad Fig, Ricotta and Hazelnuts en Croute Octopus Carpaccio with Lemon Oil --Roasted Aubergines with Pickle Dressing Roasted Yams with Pink Peppercorns and Labneh Potato and Celeriac Latkes Slow roasted Shoulder of Lamb Dover Sole with Lemon Butter --Textures of Chocolate
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 6
LUNCH Beetroot Dip with Toasted Ciabatta Iceberg Lettuce and Green Tomato Salad Chickpea, Quinoa and Soybean Salad --Beef Eye fillet, Porcini Mushroom, caramelised Shallots, Jus Baked Red Snapper Fillet, Snake Beans, Lemon, Almond, Sauce Vierge Spaghetti Vongole --Carrot Cake with Cream Cheese Icing and Vanilla Ice Cream
DINER Crispy Egg with Truffle Mayonnaise and Caviar --Langoustine Crudo with Lemon Oil and Finger Lime Kingfish Carpaccio with Jalapeno Dressing Summer Tomato with Buffalo Mozzarella, Basil and Pepita Radicchio with Roast Fennel, Hazelnut and Figs Roast Butternut Squash with Quinoa, Baby Spinach and Almonds --Roast Armenian Vegetables Salt baked Tyrrhenian Sea Bass with Lemon Butter Lamb Roulade with roasted Baby Carrots and Pan Juices --Vanilla Parfait with Shortbread
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m) | SAMPLE MENU
DAY 7
LUNCH Pumpkin, Ginger and Coconut Soup --Lobster Rolls --Green Tomato Carpaccio Eminence Fattoush Salad --Roasted Baby Beetroots with Balsamic and Labneh Peking Style Sous Vide Chicken Chilled Alaskan King Crab with Wasabi Mayo and Wakame --Chocolate Fondant
DINER Hamachi Sashimi with Yuzu Purée, Fennel, Jalapeno and Dill Crunchy Egg Noodle with Tofu, Shoots, Mango and Avocado Pork & chicken dumplings Crispy Prawns in the shell --Steamed Patagonian Toothfish with Bok Choy and Sesame Peking duck in 2 courses; Steamed Pancakes & San Choy Bao --Vanilla Crème Brûlée with Shortbread
YACHT FOR CHARTER | TOP FIVE II | 200’ 2” (62.00m)