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Tag Archives: yacht charter menu

Fine Dining De Rigueur on Luxury Yacht Charter

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“We’re considering a New England yacht charter for this summer.  Should we plan and budget to eat most dinners ashore at local hotspots and trendy restaurants?  

Thanks, Penny R.”

Photograph of a white bowl with ricotta and wild mushroom lasagne in the center, sitting in a red sauce. There are green sprigs on the right side of the lasagne.

Ricotta and wild mushroom lasagne entree

1-800 YACHTCHARTERS RESPONDS

Dear Penny,There are many elements of a yachting holiday that make the overall experience memorable.  First, a clean, luxurious yacht. Second, a professional crew. Third, a great destination, like New England.

However, you’ll be happy to know that fourth, the meals and the total dining experience you can enjoy onboard will also be part of your lasting memories!

 

DINING ON A YACHT?

The chefs on most yachts rival the very best chefs around the world, and the meals they create are nothing short of amazing!

 

AN EXECUTIVE CHEF RESPONDS

Peter Williams, the executive chef onboard the 191-foot motor yacht CARPE DIEM was kind enough to pass along some samples from his galley.  

ENTRÉES

For instance,

  • Wild mushroom, roast pumpkin, spinach & ricotta lasagne with a tomato nage  & parmesan wafer (photo above)
  • Warm salad of lamb, arugula, artichoke, goats curd, roasted red peppers & chick peas with vincotto drizzle
  • Home made three cheese ravioli tossed in a tomato Napoli & fresh basil
  • Natural oysters with watermelon, blood orange & basil salsa
  • Bbq baby octopus panzanella, green olives, fetta, roasted red pepper baby spinach with lemon dressing
  • Fetta, parmesan, tomato & basil quiche with artichoke, crispy pancetta and caramelized onion salad with balsamic tar drizzle

 

MAIN COURSES

For example,

  • Rock Lobster tossed in a bisque cream with green pea gnocchi finished  with crisp shaved fennel & chive salad
  • Wild mushroom, asparagus & jindi brie cheese risotto with pine nuts, cress tendrils, and red pepper jam drizzle
  • Crispy skinned salmon fillet on a baked cauliflower tian, asparagus, cress and tomato salad with pomegranate & citrus drizzle
  • Fricelli pasta tossed with roasted peppers, olives, pumpkin, spinach, crumbled fetta & pine nut oil
  • Caramelized Pork belly, sweet potato gnocchi, wilted greens with sage beurre noisette
  • Fresh local seafood spaghetti tossed with basil, garlic, tomato, spinach & olive oil with side of aioli
  • Gourmet home-made pizza
  • Pancetta, roasted pumpkin & olives topped with fresh arugala & fetta, tomato, roasted red pepper & basil
  • Chicken, prosciutto, camembert cheese with cranberry sauce & fresh avocado
  • Garlic & Thyme marinated Lamb fillet on a chick pea ragout with steamed broccoli & red wine au jus
  • Grilled  tuna fillet on a truffle scented mash potato, steamed green vegetables with olive salsa & citrus beurre blanc

 

DESSERTS

  • Crème Brule with macadamia biscotti & rhubarb compote
  • Sticky fig pudding with butterscotch sauce & fresh cream
  • Coverture chocolate torte with poached pear & candied pistachio
  • New York-style baked cheese cakes (for instance, Chocolate Oreo cheese cake, Saffron white chocolate cheese cake, Raspberry white chocolate cheese cake)
  • Banana passion fruit pavlova, double cream with espresso brittle
  • Jindi triple cream brie, pepper wafers, spices date and pine nut pate
  • Milk chocolate panna cotta, dark chocolate torte with strawberry & mint salsa

 

SALADS

  • Chicken & avocado Caesar with parmesan, garlic croutons, crispy bacon & home made dressing
  • Roasted pear, goats curd & arugala salad with orange vincotto dressing
  • Persian fetta, roasted pumpkin & baby spinach salad with quince vinaigrette & roasted hazelnuts
  • Grilled haloumi cheese, pine nuts, grape & spinach fattoush salad with preserved lemon dressing
  • Classic Greek salad, tomato, cucumber, roasted peppers, olives & fetta with lemon vinaigrette
  • Arugala, peppered mushroom & parmesan salad with Peter’s homemade balsamic dressing

 

BREAKFAST SPECIALS

  • Today’s oven fresh muffins: banana, blueberry, white chocolate & strawberry
  • Seven fruits fruit toast with honey & cottage cheese
  • Crispy bacon, scrambled eggs, oven roasted tomato & toast
  • Vanilla pancakes with fresh strawberries, maple syrup & cream
  • Corn & chive fritta with bacon, spinach, avocado salsa & balsamic glaze

WHAT IF WE WANT TO EAT LIGHT?

The choice is yours!  You plan your menu with your chef.   Vegetarian?  No problem.  Kosher?  Absolutely.   Low cholesterol?  Certainly!  You decide what you want to eat.  If you decide to have the same delicious homemade pizza every night, it’s your choice!  This is YOUR vacation!  You can be as decadent as you want with menus and snacks. Your wish if your crewmembers’ command!

HOW DO I PLAN MY YACHT CHARTER WITH YOU?

Just call us at 1-800 Yacht Charters or contact us online at https://www.1800yachtcharters.com/book-now-contact-us/ TODAY!

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New Strategy to Halt Lionfish Invasion – Eat ‘Em!

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Lionfish photograph. The fish is swimming toward the left of the screen. The blurred background is coral rock on a bed of sand.

We see great menus on Caribbean yacht charter boats, but we’re not sure this next recipe hits with yacht charter chefs:

Florida marine conservationists have a simple “recipe.”   They say, EAT the lionfish!

With few natural predators, Lionfish rapidly spread throughout the Caribbean and Atlantic waters.  They voraciously prey on local fish, shrimp, and crab populations across the region and in Florida.  Lionfish are a huge risk to world-famous coral reefs of the south.

Bahamas yacht charter clients constantly see these venomous creatures.  

The Key Largo-based REEF conservation organization released “The Lionfish Cookbook.”  It is a  collection of 45 recipes to combat the red lionfish.

With no government funds available to provide bounties or removal programs, conservationists hope to create a commercial demand for the fish.

“It’s absolutely good eating — a delicacy. It’s delicately-flavored white meat, very buttery,” boasts Lad Akins.  He is the director of special projects for the Reef Environmental Education Foundation. Akins authored the cookbook along with professional chef Tricia Ferguson.

Researchers believe that Hurricane Andrew caused Red Lionfish to invade Florida waters in 1992.  During that year, an aquarium broke and at least six fish spilled into Miami’s Biscayne Bay.

The cookbook not only shares useful tips on collecting, handling, and preparing lionfish, but also provides expert background on its ecological impact.

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Are you ready to explore the Caribbean and taste some delicious lionfish menu items?  Click https://www.1800yachtcharters.com/book-now-contact-us/ to start planning your vacation with 1-800 Yacht Charters. 

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Yacht Charter Vacations: How is the Food?

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Photograph of a white plate with gourmet meal in the center, surrounded by swirled syrup around the meal.

 

CHARTER QUESTION MOST ASKED

Some clients choose a vacation on a crewed catamaran in the Caribbean.  Other clients choose a static event on a MIPIM yacht in Nice, France.  The question we are most often asked is, “How is the food?”

We have over 30 years’ experience in the luxury mega yacht charter industry.  We honestly answer questions about the food with a resounding, single word, “amazing!”

The reason that private yacht charter vacation food is so amazing is quite simple.  With the largest yachts in the world competing for a handful of clients, the onboard meals and presentation is critical. It must rival the fare of the finest 3-star Michelin restaurants.

THE SCENARIO

Wake up on your Monaco Grand Prix Yacht in Monte Carlo. A full day of sightseeing and F1 racing awaits you.  You are hungry!   Step into the galley and ask the chef what meals he or she has planned for the day.

We asked that of Chef Selina Stansfield onboard 180 foot superyacht MARIE.  She responded with this decadent, Race Day sample dinner menu.

 

Photograph of a table covered in miniature key lime pies in parfait cups with cucumber slices on the edges. The table is covered with a white tablecloth.  There are green key limes between the parfait cups.

DINNER

Salad of balsamic marinated Italian figs with mozzarella di buffalo.
Grilled Mediterranean Sea Bass, macadamia nut pesto, asparagus risotto.
Slow-baked hazelnut meringues with Valhrona chocolate mousse.

 

 

 

Do you like privacy, picturesque settings, and gourmet food?  Does your dream vacation include these items?  If so, contact a charter specialist at 1-800 Yacht Charters today. Book now here at https://www.1800yachtcharters.com/book-now-contact-us/

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