7th heaven Yacht Charters

7th heaven SAMPLE MENU

BREAKFAST

LUNCH

SNACKS

DINNER

DESSERT

MON

Breakfast Starter: Chilled Grapefruit Segments with mint sugar and pomegranate seeds.

Breakfast Main: Truffle & Fine Herb Omelet with Gruyère and Lemon-Hollandaise.

Lunch Starter: Muhammara (Roasted Red Pepper & Walnut Dip) with toasted flatbread.

Lunch Main: Chermoula-Marinated Grilled Chicken.

Side: Saffron-infused Pearl Couscous with dried cranberries.

Mozzarella , Proscuitto and Pickled Peach

Dinner Starter: Warm Octopus Carpaccio with smoked paprika oil and micro-greens.

Dinner Main: Lavraki (sea bass) Plaki

Side: Salt-Baked Baby Potatoes and Shaved Fennel & Orange Salad.

Baklava Cigars

TUE

Breakfast Starter: Greek Yogurt Parfait Shot with honey and crushed pistachios.

Breakfast Main: Toast with Smoked Salmon, Avocado, and Pickled Red Onions.

Lunch Starter: Crispy Zucchini Fries with a light lemon-tahini dip.

Lunch Main: Grilled Halloumi and Peach Summer Salad. Side: Toasted Pine Nut & Wild Arugula Salad with a balsamic glaze.

Almond Briwat with Gold

Dinner Starter: Pan-Seared King Oyster Mushrooms with garlic and parsley persillade.

Dinner Main: Ravioli with Saffron.

Side: Garlic-Roasted Broccolini and a Light Truffle Potato Mash.

Loukoumades

WED

Breakfast Starter: Ginger-Infused Pineapple Carpaccio with lime zest.

Breakfast Main: Strapatsada on sourdough.

Lunch Starter: Yellowtail Sashimi with a ponzu-ginger dressing. Lunch Main: Steak Salad with Fennel, Corn, and Smoked Sweet Paprika.

Side: Crispy Sweet Potato Wedges with a lime-cilantro dip

Watermelon steak with feta cheese and white wine vinegare

Dinner Starter: Burrata with Basil Oil and blistered cherry tomatoes.

Dinner Main: Cod with Black Olive Oil Beurre Blanc.

Side: Wilted Baby Spinach and a Creamy Cauliflower Purée

Dark chocolat and Cardamom Tart

THU

Breakfast Starter: Warm Chia Pudding made with coconut milk and topped with mango.

Breakfast Main: Simuline Bread with Cream Cheese, Amlou, and Eggs with Salted Beef.

Lunch Starter: Tempura Asparagus with a light soy dipping sauce.

Lunch Main: Pan-Seared Scallops & Bottarga. Side: Lemon-Herb Orzo with fresh parsley.

Dakos bites : mini barleyrusks topped with chopped tomatoes and feta

Dinner Starter: Chilled Tomato & Strawberry Gazpacho (acidic and bright).

Dinner Main: Beef Stifado.

Side: Homemade Vegetable Crisps and a Radish , Cucumber Slaw.

Bougatsa

FRI

Breakfast Starter: Fresh Fig Wedges (or seasonal fruit) with a drizzle of argan oil.

Breakfast Main: Hashbrown with Zucchini and Tomato Concassé.

Lunch Starter: Baked Camembert with honey and walnuts. Lunch Main: Slow-cooked Beef Mrouziya with Greek Pita. Side: Taktouka (Moroccan roasted pepper and tomato dip)

Briwate with fetta and spinach and Shrimps

Dinner Starter: Crispy Calamari with a lime-zest aioli.

Dinner Main: Monk Fish à la Marocaine.

Side: Glazed Heirloom Carrots and Cumin-Spiced Chickpeas

Kataifi with Ganache Chocolate Patate Douce

SAT

Breakfast Starter: Mini Berry Smoothie Bowl with hemp seeds. Breakfast Main: Sfakianopita (Thin Cretan Pancakes filled with Goat cheese and drizzeled with Thyme & Honey )

Lunch Starter: Chilled Pea & Leek Velouté (served in a small espresso cup).

Lunch Main: Greek Salad with Grilled Chicken Breast.

Side: Marinated Kalamata Olives and warm Homemade Focaccia.

Tiramisu Soft French Crépes

Dinner Starter: Scallops St. Jacques (lightly gratinéed with herbs).

Dinner Main: Arni Me Patates.

Side: Red Wine Jus Mushrooms and Dauphinoise Potatoes.

Ekmek Kataifi

SUN

Breakfast Starter: Passion Fruit & Papaya Salad with a hint of chili lime.

Breakfast Main: Sirniki with Jam and Sour Cream

Lunch Starter: Smoked Duck Breast with a pomegranate reduction.