BLUE VELVET Yacht Charter

• Smoked Salmon Green Salad
• Chicken, Mushroom and Risotto
• Smoked Salmon & Prawns Tagliatelle – tomato, fresh herb and cream sauce
• Baked Fresh Fish – lemon and parsley, with oven baked rosemary and garlic potatoes
• Medallions of Pork Fillet – sautéed with oranges and Metaxa brandy
• Garganelli – with smoked salmon and vodka
• Homemade Tzatziki
• Greek Salad – feta cheese, onion, tomatoes, peppers, extra virgin olive oil
• Mousakas – layered casserole with potatoes, eggplant and meat
• Pastitsada – braised beef, pork or rooster in spicy cinnamon tomato sauce, usually with rigatoni
• Sofrito – veal steak slow cooked in white wine, garlic and herb sauce
• Psarosoupa – fish soup with potatoes, onions, celery and various spices
• Kolokithokeftedes – crispy courgetti balls with feta, zucchini and fresh mint

• Grilled Vegetables – balsamic cream, garlic and virgin olive oil
• Risotto with Mushrooms – with truffle oil
• Beef – mashed sweet potatoes and parmesan flakes
• Pappardelle with Beef Tagliata – spearmint and galotyri of Epirus
• Smoked Salmon in Nuts Crust – with grilled vegetables
• Risotto – shrimps, salmon, cherry tomatoes and katiki
• Greek Souvlaki – pork on a stick with oregano and lemon juice
• Shrimp Saganaki – baked with feta, fresh tomato sauce and parsley
• Shrimps Pasta – butter, light tomato sauce, garlic, parsley
• Stuffed Squid – cheese, tomato, garlic, basil and virgin olive oil
• Steamed Mussels – garlic, parsley and white wine
• Feta Psiti – baked Greek cheese with sliced tomato, green pepper and olive oil
• Spanakopita – spinach pie with feta, onion, butter and olive oil

• Tiramisù
• Chocolate Soufflé – with vanilla ice cream
• Cheesecake
• Fresh Fruits – with whipped cream

No specific snacks were listed in the provided menu content.

Chef’s Style & Influences

Greek classics with Mediterranean seafood, olive oil, herbs, and a few Italian-inspired dishes.