ADRIATIC TIGER (Lagoon 620) Yacht Charter

Starters

• Mediteranian zucchini rolls – sun-dried tomatoes and feta cheese
• Beetroot hummus – on protein bread
• Mini focaccia – figs and prosciutto
• Tuna pate – in sesame tartlets
• Mediteranian fresh figs and prosciutto salad
• Bruschetta – feta cheese, cherry tomatoes and basil
• Cream of carrot & coconut soup – with mint oil
• Smoked salmon & dill crepes rolls
• Cheese platter
• Salata Caprese
• Fish soup – with zucchini and rice
• Burrata – with fermented pears and smoked salmon
• Tuna & beans salad – served in tortilla cup
• Marinated mozzarella trio
• Raw cucumber mediteranian style bruschetta
• Marinated anchovy salad – with orange and pomegranate

Vegetarian/Vegan Dishes

• Mushroom and broccoli quiche
• Buddha bowl – veggies and tofu in peanut butter sauce
• Roasted pumpkin, bell peppers and chickpeas salad – sun-dried tomato dressing
• Baked sweet potato bites – vegetables bolognese and mozzarella
• Fit salad – avocado, carrot, chickpeas and pesto
• Sweet potato, tofu and pesto lasagna
• Pumpkin, carrot, lentils and coconut milk curry – with rice
• Vegan Caesar salad – with cashew cream cheese
• Sweet potato burger
• Asian style salad – tofu, orange and carrot puree
• Meaty mushroom and veggies wrap
• Eggplant & zucchini parmigiana
• Tofu and grilled veggies skewers – quinoa salad and lime sauce

Seafood Dishes

• Black risotto – with wine gel and parmiggiano
• Grilled fish filets – warm potato dill salad
• Warm octopus salad – potato, arugula and cherry tomatoes
• Traditional fish casserole – parsley, white wine and tomatoes
• Squid stew – with polenta
• Baked white fish fillets – baby potatoes, asparagus and veloute sauce
• Scampi “buzara” style – with grilled polenta
• Rich Niçoise salad – tuna, olives, baby potatoes and tomatoes
• Tagliatelle – prawns & zucchini with dill sauce
• Tuna steak – cubed potato & beetroot, served on swiss chard puree
• Mediterranean fish “en papillote” – julienne style vegetables
• Grilled swordfish steaks – caper sauce with vegetables
• Spaghetti – prawns in orange & saffron sauce

Meat Dishes

• Beef tagliata – arugula, cherry tomatoes, Grana Padano shavings and aceto reduction
• Chicken “bonbon” rolls – basil infusion sauce and sweet potato puree
• Parmesan chicken – light greek yoghurt sauce and potato wedges
• Sweet and sour chicken nuggets – with rice
• Pork medallions – glazed carrots, cherry tomatoes and broccoli
• Asian style chicken – vegetables and noodles
• Chicken baked in cornflakes – with salad
• Veal steaks – gravy, cauliflower puree and grilled vegetables
• Apricots & chicken risotto
• Mushrooms and pancetta gnocchi – arugula and parmigiano

• Melba peaches – peaches cooked in wine, raspberry puree and vanilla ice cream
• Moist gluten-free orange cake – with wild berries coulis
• Freshly baked wild fruits strudel
• Chocolate mousse – blueberry coulis and peaches
• Chia pudding – in 3-layers
• Chocolate avocado brownie
• Raspberry semifreddo
• Banana & peanut butter cake
• Healthy vegan chocolate delicacy
• Raw raspberry cheesecake
• Chocolate ganache tart – mascarpone and fresh fruits
• Tiramisu modification
• Raw superfood bars
• Carrot cake – with white chocolate cream
• Grilled figs – goat cheese and rosemary honey
• Vanilla & strawberry cream cups

No specific snack menu items were listed in the provided sample menu.

Chef’s Style & Influences

Mediterranean-led cooking with seafood, fresh produce, light sauces, and occasional Asian-inspired flavors.