NEYINA Yacht Charter

Day 1

• Tomatoes stuffed with tuna
• Pissaladière
• Sea bream and mango tartar
• Risotto with porcini mushrooms

Day 2

• Ajo-Blanco – cold soup with garlic and almonds
• Sliced chicken (Indian style) – with basmati rice
• Toast with peppers, onions and baked eggplant
• Salmon and broccoli flan

Day 3

• Eggs stuffed with walnuts and blue cheese
• Papillotes of scallops – avocado and coconut milk
• Ratatouille tartar – glazed with olive oil
• Breaded leeks with ham – on light cream

Day 4

• Salmorejo – cold summer soup with tuna shavings
• Sea bass carpaccio – with ginger
• Grilled green asparagus – lemon and parmesan
• Roasted monkfish – capers on rocket salad

Day 5

• Russian salad
• Vegetarian Spanish tortilla – with peppers
• Eggplant, tomato and mozzarella lasagne

Day 6

• Seafood tagliatelle
• Cod papillotes – with spicy mango
• Sushi variety
• Ham and cheese croquettes – with tomato salad

Day 7

• Avocado and anchovy watermelon salad – with yogurt sauce
• Spinach “pescador” soup
• Mussels and black rice

Main Courses (Lunches)

• Oven baked wild bar – ginger and lime; sautéed vegetables, potatoes, green sauce
• Caesar salad – with crusty chicken
• Tuna tartare – avocado and home made chips
• Pasta salad – aubergine and olives, à la Napolitana
• Grilled shrimps stick – with chickpeas salad
• Stuffed vegetables – with potatoes gratin
• Tahitian tuna – coconut milk and rice

Day 5

• Baked guinea fowl – with green beans

Day 7

• Flank steak – mashed potatoes and Provençal tomatoes

Main Courses (Dinners)

• Moqueca de Camarão – Brazilian special dish
• St Jacques – grilled in vanilla butter with roasted potatoes
• Grilled octopus – with chorizo risotto
• Beef Roti – with cheese soufflé and mushrooms sauce
• Aubergine Parmegiana – with penne rigatte
• Salmon – in fruit passion sauce with sauted vegetable
• Tuna tataki – sesame crust and salted grilled potatoes

Day 1

• Strawberries with citrus fruit
• Fromage frais – honey and walnuts

Day 2

• Fresh cherries
• Pineapple and mint delight

Day 3

• Mocha French toast
• Banana flambé – with rum

Day 4

• Strawberries with yoghurt
• Exotic fruit salad

Day 5

• Raspberry, peach and pistachio tiramisu
• Strawberry milk shake

Day 6

• Watermelon “Bavaroise” – with mint
• Dessert TBA

Day 7

• Strawberry kiwi verrine
• Grilled watermelon and melon skewers

Desserts

• Panna cotta – red fruit coulis
• Chocolate mousse
• Apple and pineapple crumble
• Strawberry bavaroise
• Tiramisu
• Cream caramel
• Pudding
• Passion fruit mousse
• Banane flambée – with vanilla ice cream
• Lime cream delice
• Creamy coconut cake

Appetizers

• Guacamole – with corn tortilla
• Tuna paste – with crackers
• Black and green tapenade
• Salmon verrine – cream cheese and lime
• Aubergine caviar
• Tzatziki – with vegetables
• Plate of cheese and charcuterie
• Olives and nuts
• Houmous – with pita bread
• Shrimps – grilled in garlic

Starters

• Gravalax salmon – in crusty basquet with lime juice
• Salade Caprese – in basilic sauce
• Mahi-Mahi
• Carpaccio – with green papaya
• Greek salad – with grilled aubergine
• Lentil peas salad – lime and mustard sauce
• Boulgour – taboulé with fresh herbs and quinoa
• Shrimp salad – with mango

Chef’s Style & Influences

Mediterranean-focused menus with Spanish and French-Italian cues, plus tropical fruit and sushi touches.