MISS STEPHANIE
SAMPLE MENU
YACHT FOR CHARTER | MISS STEPHANIE | 138' (42.09m) | SAMPLE MENU
DAY 1
BREAKFAST
Freshly baked pain au chocolat with rich dark chocolate
Eggs Benedict with lobster, hollandaise, and fresh herbs
Avocado toast with poached eggs, chili flakes, and microgreens
Fresh fruit platter with exotic fruits (mango, kiwi, passion fruit)
LUNCH
Heirloom tomato tartare with burrata and basil oil
Grilled prawns with citrus salad and avocado purée
DINNER
1st Course
Truffle risotto with wild mushrooms and parmesan crisps
2nd Course
Pan-roasted duck breast with cherry compote, fondant potatoes, and wilted spinach
Dessert
Lemon verbena panna cotta with raspberry gelée and almond tuile
DAY 2
BREAKFAST
Buttery croissants with almond cream filling
Spinach and feta quiche with a side of mixed greens
Smoked salmon bagels with cream cheese, capers, and red onion
Fresh fruit platter with berries and figs
LUNCH
Seared scallops with pea purée and crispy pancetta
Watermelon and feta salad with mint and balsamic reduction
DINNER
1st Course
Chilled gazpacho with crab meat and avocado mousse
2nd Course
Herb-crusted lamb loin with ratatouille, polenta, and rosemary jus
Dessert
Dark chocolate soufflé with pistachio ice cream
DAY 3
BREAKFAST
Freshly baked scones with clotted cream and strawberry jam
Asparagus and smoked gouda omelette
Crab cakes Benedict with lemon hollandaise
Fresh fruit platter with pineapple, pomegranate, and berries
LUNCH
Octopus carpaccio with lemon, olive oil, and micro herbs
Warm quinoa salad with roasted vegetables and tahini dressing
DINNER
1st Course
Burrata with roasted beets, arugula, and hazelnut vinaigrette
2nd Course
Grilled halibut with saffron velouté, asparagus, and fingerling potatoes
Dessert
Passion fruit tart with coconut sorbet
DAY 4
BREAKFAST
Danish pastries with raspberry and cream cheese
Eggs Florentine with spinach and hollandaise sauce
Fresh oysters with mignonette sauce
Fresh fruit platter with citrus fruits and lychees
LUNCH
Tuna tataki with ponzu sauce, avocado, and sesame seeds
Grilled peach and burrata salad with arugula and prosciutto
DINNER
1st Course
Wild mushroom consommé with truffle oil and chive blossoms 2nd Course
Beef tenderloin with red wine reduction, truffle
mashed potatoes, and baby vegetables
Dessert
Vanilla bean crème brûlée with fresh berries
DAY 5
BREAKFAST
Brioche French toast with caramelized apples and whipped cream
Shakshuka with spicy tomato sauce and poached eggs
Lobster omelette with gruyère and chives
Fresh fruit platter with tropical fruits
LUNCH
Roasted butternut squash soup with sage and brown butter
Salad of frisée with lardons, poached egg, and mustard vinaigrette
DINNER
1st Course
Foie gras torchon with fig chutney and brioche toast
2nd Course
Sea bass with fennel purée, roasted artichokes, and citrus beurre blanc
Dessert
Chocolate and raspberry mille-feuille with mascarpone cream
DAY 6
BREAKFAST
Freshly baked éclairs with vanilla custard filling
Spinach and mushroom frittata
Smoked trout with horseradish cream and rye bread
Fresh fruit platter with exotic berries
LUNCH
Grilled calamari with chimichurri and charred lemon
Watercress and pear salad with gorgonzola and walnuts
DINNER
1st Course
Lobster bisque with tarragon and cognac
2nd Course
Veal osso buco with saffron risotto and gremolata
Dessert
Poached pear with vanilla bean sauce and almond biscotti
DAY 7
BREAKFAST
Freshly baked madeleines with lemon zest
Prosciutto and melon with mint and balsamic glaze
Eggs Royale with smoked salmon, hollandaise, and chives
Fresh fruit platter with starfruit, kiwi, and berries
LUNCH
Seared tuna niçoise salad with quail eggs, green beans, and olives
Burrata with grilled figs, arugula, and honey vinaigrette
DINNER
1st Course
Beetroot and goat cheese terrine with walnut vinaigrette
2nd Course
Roasted quail with chestnut stuffing, baby carrots, and port reduction
Dessert
Tarte Tatin with caramelized apples and vanilla ice cream
“...Everything was absolutely wonderful and beyond our expectations...My guests and I could not have been more pleased!...”