Port To Vino
Luxury Crewed Yacht Charter

From Viera’s Galley
 

BREAKFAST
Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
› CHEF’S CHOICE EGGS BENEDICT
Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce
› SMOKED SALMON BAGEL
Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges
› SHAKSUKA
Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
› CINNAMON FRENCH TOAST
Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
› AVOCADO TOAST WITH EGG
Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad
› FLUFFY OMELETTE
Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
› BANANA PROTEIN HOMEMADE PANCAKES
Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey

LUNCH
› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger
› BALSAMIC GRILLED CHICKEN SALAD
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia
› BEEF BAHN MI
Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce
› DECONSTRUCTED SALAD NICOISE
Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
› THAI NOODLE SALAD WITH GRILLED CHICKEN
Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts
› TURKEY WRAP WITH SALAD
Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
topped with basil and toasted pine nuts
› SWEET & STICKY BBQ PORK RIBS
Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter

APPETIZERS
› VEGETABLE CRUDITÉS WITH HUMMUS
Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread
› TUNA CARPACCIO
Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette
› SUMMER CHARCUTERIE BOARD
Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread
› BAKED CAMEMBERD
Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey
› CEVICHE
Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
› FRENCH SAVOURY TART
Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese
› PULLED PORK CREAM CHEESE SPREAD
Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers
 

DINNER STARTERS
› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil
› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard
› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo
› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil
› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce
› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.
› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins

MAIN
› CHILI LIME MAHI MAHI
Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side
› PORK TENDERLOIN
Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side
› CREAMY PRAWN LINGUINE
Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
› THAI RED COCONUT CURRY
Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts
› HERB-CRUSTED SNAPPER
Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side
› FILLET MIGNON WITH CARAMELIZED ONION
Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side
› CHICKEN & VEGETABLE SKEWERS
Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney

DESSERT
› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,
› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
› COFFEE CREME BRULEE, passion fruit coulis, raspberries & co􀆯ee beans
› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries
› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt