LONE STAR Yacht Charter

Light & Fresh Dishes

• Chicken quinoa salad – honey-soy chicken strips with sesame seeds over warm quinoa, aubergine, onion, mozzarella and green peppers.
• Sea Bass carpaccio – cured slivers of sea bass with leeks, capers and cornichons.
• Salmon, dill & leek tartlet – served with buttered new potatoes and green vegetables.
• Plaice goujons – crumbed plaice strips with homemade tartar sauce and leafy salad.
• Minestrone soup – Italian vegetable soup with pancetta lardons and parmesan croutons.

Comfort & Grill-Style Lunches

• Homemade gourmet burgers – beef patties on toasted buns with greens, pesto, guacamole, cream cheese and pineapple; served with paprika potato wedges.
• Thai appetizers – turmeric fish cakes and pork & vermicelli spring rolls with tamarind and sweet salsa dips.
• Goats cheese pithivier – warm pastry parcel with courgette, apple & walnut salad.

Day 1

• Watercress velouté – creamy watercress soup with soft-poached quail eggs.
• Fillet of steak – rosemary and pepper marinated beef fillet with caramelized onion and red wine reduction, creamy mashed potato and grilled vegetables.

Day 2

• Thai green curry – mildly spicy clam and mussel curry with stir-fried vegetables, coconut milk, green spice base and rice, topped with cherry tomatoes.

Day 3

• Best end of lamb – served with dauphinoise potatoes, aubergine purée, ratatouille and Madeira jus.

Day 4

• Pea & mint risotto – with baked cod and parmesan crisp.
• Mango chicken – griddled chicken breast with mango sauce, roasted Mediterranean vegetables and couscous.

Day 5

• Pickled haddock – cured haddock and carrots with fried potato and bacon, leaf salad and bacon crumb.

Day 6

• Pan-seared scallops – on cauliflower purée with spiced roasted cauliflower and crispy quail eggs.
• Beef stroganoff – sautéed beef slow-cooked with mushrooms, aubergine, red wine and cream, served with penne pasta.

Day 7

• Roast duck breast – pink duck with crispy skin, beetroot and chickpea salad.
• Smoked salmon pasta – linguine with creamy white wine sauce, capers and parmesan.
• Chicken breast – grilled chicken with sweetcorn “à la Françoise” and sautéed potatoes.

• Blood orange posset – traditional creamy set dessert with a tangy citrus twist.
• Mille feuille – layered sweet pastry with vanilla cream and raspberries.
• Key lime pie – sweet, tart pie with crunchy biscuit base.
• Pain perdu – brioche French toast with summer berry compote and vanilla ice cream.
• Raspberry mousse – light mousse in a chocolate teardrop with fresh berries.
• Chocolate hazelnut negus – chocolate sponge and mousse, ganache, cocoa nib tuile and pistachio ice cream.
• Almond & pear tart – frangipane and poached pears on sweet flaky pastry.

Snacks

Menu focuses on composed plates; lighter dishes and canapés can be created on request.

Chef’s Style & Influences

Mediterranean-influenced, seafood-forward cuisine with refined French technique and occasional Thai-inspired flavors.