HIGHJINKS Yacht Charter

Day 1

• Tagliata Salad – green salad with smoked ostrich fillets; lightly spicy dressing with avocado and lime
• Gondolas with cottage cheese, prosciutto, and anise
• Goat cheese balls – with herbs and grated peppers
• Lamb de samples
• Baby potatoes – with citrus juice and rosemary, baked in the oven

Day 2

• Salad – lettuce and orange in parmesan “nest”; sweet paprika, honey, garlic, and orange juice dressing
• Mini pizza – with seafood
• Sardines – wrapped in vine leaves
• Spaghetti – with crawfish or lobster

Day 3

• Green salad – arugula, spinach and pomegranate
• Mini pies – with herbs
• Stuffed vine leaves – with rice
• Carrot balls – with honey
• Caramelized pork fillet
• Potatoes “oftes” – local way of cooking

Day 4

• Salad – with smoked chicken, chili sauce and lime
• Eggplant mousse
• Meatballs
• Stuffed chicken roll – with vegetables
• Mashed sweet potatoes

Day 5

• Nicoise Salad
• Different types of tapas
• Humus – with basil
• Falafel
• Stuffed cutlets – with feta cheese
• Potatoes – with rosemary, garlic, chili and curry; baked in the oven

Day 6

• Salad – black-eyed peas, spring onions, colored peppers and oregano
• Eggplants – with mozzarella, basil and balsamic
• Fried cheese (saganaki)
• Fish with salt crust
• Mussel risotto

Day 7

• Salad dakos – tomato, feta cheese, caper and oregano
• Elephant beans – with tomato sauce
• Kagianas – fried eggs with tomato
• Grilled lamb chops
• Steamed vegetables – with asparagus

Day 1

• Green salad – with mango and papaya
• Napoleon grilled vegetables – with mastelo cheese (local cheese)
• Stuffed mushrooms – tomato, pancetta, and parmesan cheese
• Beef escalope – tomato sauce, mushrooms, baby carrots, white wine, white Egyptian rice

Day 2

• Greek Salad
• Chickpeas balls
• Tzatziki
• Anthotiros (local cheese) – with herbs, baked in the oven
• Grilled baby chicken – with honey and herbs
• Sweet potato puree

Day 3

• Green salad – with salmon, avocado, anise and lime
• Shrimps – tomato sauce, chili and Roquefort; baked in the oven
• Mini burgers – with seafood
• Fish roe salad
• Grilled local fish – sea bass, sea bream etc.
• Red rice – in broth of herbs

Day 4

• Salad – arugula, cherry tomatoes and cottage cheese
• Carpathian mushroom
• Zucchini balls
• Split peas
• Pasta – smoked salmon, cherry tomatoes and red wine

Day 5

• Potato salad (Greek traditional) – pancetta, spring onions and pickles
• Stuffed zucchini flowers
• Spicy cheese salad
• Grilled red sweet peppers – with balsamic and herbs
• Stuffed wild boar roll – with cheese and asparagus
• Mushroom risotto

Day 6

• Greek Salad
• Gruyere – with honey and four peppers
• Traditional cheese pies
• Stuffed cherry tomatoes – with mozzarella and basil
• Pasticcio
• Green beans – with tomato sauce

Day 7

• Salad – with shrimp and noodles
• Baby squid – in marinade
• Grilled shrimp – marinated with lime and ginger
• Crab salad
• Sea bass – with olives, caper, and basil
• Wild rice – in broth of fish

*All kinds of breads served at meals are handmade.

Day 1

• Fried pineapple – with mascarpone, liqueur and maple syrup
• Cheesecake – with wild cherries

Day 2

• Ravani
• Ice cream – mastic flavor and rose water
• Crème brulee “Catalana” – with buffalo milk

Day 3

• Baklava of Lebanon
• Truffles – with goji berries and dates

Day 4

• White halva – with strawberries and peaches
• Mille Feuille – with feta and anthotiros cream

Day 5

• Galaktoboureko – local sweet
• Panna cotta – with wild cherry syrup

Day 6

• Profiterole
• Chocolate mousse

Day 7

• Orange pie
• Chocolate pie

No standalone snacks section is provided in the source menu.

Chef’s Style & Influences

Mediterranean and Greek-inspired menus with seafood, herbs, citrus, and classic pastries.