Sailing Yacht Wonderful

Presented below is a typical week of the cuisine that you will find on "Wonderful".  Do you dare to indulge?  Relax and let someone else do all of the cooking, we promise you will enjoy.  Elizabeth, your chef, takes pride in her work, if you have any particular menu preferences, diets, or specialty items you would like her to purchase feel free to contact her to organize your dream gourmet vacation.

Breakfast will be designed to your specialty preferences daily.

Lunch

Sautéed tiger shrimp poached in a white wine cream broth on a bed of Parmesan couscous and baby arugula with cherry tomatoes, shaved cucumber, and burnt lemon.

All lunches are served with freshly baked bread and an assortment of sorbets to cleanse the palate and cool the mind, tongue, and body. 

Dinner

1^st course

Roasted carrot and Brie shooters paired with rock shrimp fritters dusted with smoked sea salt and coriander chiffonade.

2^nd course

Seared Bangkok rubbed Ahi tuna on a bed of home made gnocchi in a champagne broth dusted with red pepper confetti de-shelled edamame and baby shitakes finished with an arugula whip. 

3^rd course

Star anise and cinnamon glazed pear tartlets with mascarpone honey sorbet and a cocoa stick.

Lunch

Breast of chicken stuffed with Brie and mango wrapped in prosciutto on a bed of mesclun greens summer salsa and a honey Dijon vinaigrette.

Dinner

1^st course

 Tuna ahi po speckled with garlic sesame in a cucumber shell paired with baby arugula drizzled with lemon olive oil and a mango salsa.

2^nd course

Seared Muscovy duck breast rubbed in five spice towering on sweet potato croquettes with baby bok choy pumpkin crisps and a sweet chili star anise glaze.

3^rd course

Wonderful cheesecake layered with fresh mango and served with a passion fruit coulis and mint ice.

Lunch

Smoked salmon crepes stuffed with herbed cream cheese red pepper salsa with fresh arugula drizzled with a citrus infused beurre blanc complemented with a organic greens and pea shoot salad.

Dinner

1^st course

Chunky gazpacho served in a shot glass paired with a mango sorbet palate cleanser on a spoon.

2^nd course

Jerk rubbed Chilean sea bass on a coconut infused polenta round with asparagus tips smashed plantain and mango papaya salsa with a tamarind balsamic glaze.    

3^rd course

Chocolate truffles dusted with pecans and coconut finished with a mixed berry sorbet and fresh mint.

Lunch

Baked Italian flatbreads with smoked chicken, goat cheese, and roasted vegetables served with mixed greens and a balsamic glaze.

Dinner

1^st course

Seared diver scallops tiered in an asparagus emulsion with a quenelle of caviar drizzled with lemon olive oil and crème fraiche.

2^nd course

48 hour marinated pork tenderloin impregnated with herbed goat cheese on new potato manchego hash with chili infused green beans roasted honey glazed carrots crispy leeks drizzled with a pork au jus.  

3^rd course

Espresso panna cotta with vanilla pod and a flowering clove

Lunch

Curry dusted diver scallops pan seared on a bed of pistachio tabouli with baby arugula complemented with an herb feta Greek salad lemon hummus and home made baked tortillas.

Dinner

1^st course

Lentil Rissoles pan seared served with a dollop of riata ovendried tomato and balsamic glaze.

2^nd course

Blackened mahi mahi on a bed of coconut rice with a black bean aromatic vegetable sauté scented with cumin finished with a sweet corn foam and fried coriander to garnish.

3^rd course

White chocolate soufflés finished with a robust cranberry glaze coconut espuma and ginger twirl.

Lunch

Lobster tail prepared sous vide cooked to perfection and served on a bed of organic greens with Israeli couscous herbed vegetable sauté mango and beet vinaigrette.

Dinner

1^st course

Lump crab tossed in a light vinaigrette served in a martini glass with an avocado whip poached quail egg and sweet corn sorbet with wafer thin ciabatta crisps.

2^nd course

7 hours of roasted lamb on a bed of garlic mash with roasted root vegetables and a demi-glace.

3^rd course

Cinnamon infused apple layered cake drizzled with caramel and served with vanilla custard.

Lunch

Seared tuna nicoise salad on new potato salad with green beans poached quail eggs herbed greens and caper berries.

Dinner

1^st course

Peking duck confit wrapped in a coriander crepe with shaved cucumber and scallion finished with an oyster glaze and crème fraiche.

2^nd course

Poached lobster rondelles on a bed of homemade asparagus ricotta ravioli with asparagus tips and mango pear salsa finished with sweet pea foam.

3^rd course

Molten lava chocolate cakes dusted with vanilla scented sugar served with a quenelle of vanilla parfait and a lavender crisp.