Valinor - Winter

A sampler from Jelena’s Galley aboard Valinor

DAY 1

Breakfast

Tropical Fruit Platter-  A vibrant selection of fresh, seasonal island fruits including papaya, pineapple, and mango, garnished with a hint of mint

Freshly Baked Cinnamon Rolls- Warm, soft cinnamon rolls with a light glaze, served fresh from the oven

Ham & Cheese Breakfast Tortilla- Fluffy scrambled eggs, savory ham, and melted cheese wrapped in a soft tortilla, lightly toasted 

Lunch

Mortadella & Mozzarella Focaccia- Focaccia bread, layered with thinly sliced mortadella, fresh mozzarella, and a hint of pistachio pesto, served warm

Appetizer

Mini Quiche Quatro-  A selection of bite-sized quiches, great for sharing

Dinner

Grilled Octopus- grilled octopus served with roasted root vegetables (carrots, beets, and parsnips) and a drizzle of lemon-garlic aioli, garnished with fresh herbs.

Dessert

Panna Cotta with Red Fruit Compote- Smooth panna cotta  topped with a fresh red fruit compote of raspberries, strawberries, and a hint of citrus.

DAY 2

Breakfast

Assorted Mini Croissants-Freshly baked, flaky mini croissants

Seasonal Fruit Platter-A vibrant assortment of local fruits, including tropical mango, pineapple, and kiwi

Savory Egg Muffins-Light and fluffy egg muffins filled with spinach, cheese, and ham, served warm 

Lunch

Grilled Chicken & Quinoa Salad-marinated grilled chicken with quinoa, tossed with vegetables, avocado, and a citrus vinaigrette, finished with feta and salad seeds.

Appetizer

Homemade Tuna Spread with Crostini-A smooth and creamy tuna spread made with olive oil, capers, and lemon zest, served with crisp crostini 

Dinner

Shrimp & Zucchini Risotto-Creamy risotto infused with white wine and Parmesan, delicately folded with sautéed shrimp and zucchini, finished with a touch of lemon zest and fresh herbs.

Dessert

Cheesecake- A smooth, creamy cheesecake

DAY 3

Breakfast

Pain au Chocolat-Freshly baked, buttery pastries filled with rich, dark chocolate, served warm. Coconut Chia Creamy coconut chia pudding- topped with fresh tropical fruit and a sprinkle of toasted coconut flakes.

Bacon & Cheese Omelette- omelette filled with crispy bacon and melted cheese

Lunch

Poke Bowl-Sushi-grade tuna marinated in soy sauce, sesame, and ginger, served over a bed of jasmine rice with avocado, edamame, carrots, peppers, mango, and a sprinkle of toasted sesame seeds, finished with a spicy meyo.

Appetizer

Bacon-Wrapped Jalapeño Poppers- Creamy jalapeños stuffed with cream cheese and wrapped in crispy bacon.

Dinner

Filet mignon with mashed potatoes-grilled ribeye steak served with creamy mashed potatoes and a rich red wine reduction sauce.

Dessert

Classic Crème Brûlée -A velvety vanilla custard with a perfectly caramelized sugar crust.

DAY 4

Breakfast

Breakfast Croissant-Warm, flaky croissant filled with ham, cheese and arugula

Tropical Fruit Platter-A vibrant display of seasonal fruits such as pineapple, papaya, kiwi, and berries

Scrambled Eggs & Bacon-Lightly scrambled eggs served with crispy bacon and a side of cherry tomatoes.

Lunch

Shrimp Tacos-Grilled shrimp wrapped in soft tortillas, topped with fresh mango salsa, avocado, and slaw.

Appetizer

Tomato & Basil Bruschetta-Crispy toasted baguette slices topped with ripe cherry tomatoes, fresh basil, and a drizzle of extra virgin olive oil, finished with a hint of balsamic reduction.

Dinner

Fish en Papillote- fish baked in parchment with a medley of julienned vegetables, garlic, lemon, and olive oil.

Dessert

Fried Bananas with Rum & Sugar-Crispy fried bananas caramelized in a rich rum and sugar sauce, served with a scoop of vanilla ice cream and a sprinkle of cinnamon.

DAY 5

Breakfast

Avocado Bagels- bagels topped with creamy avocado, a sprinkle of chili flakes, and a drizzle of olive oil.

Freshly Blended Smoothies- A refreshing blend of tropical fruits, Greek yogurt and protein powder. Fried Eggs & Hashbrown Potatoes-Crispy hashbrown potatoes with fried eggs

Lunch

Chicken Pesto Pasta- Al dente pasta tossed with grilled chicken, basil pesto, cherry tomatoes, and a sprinkle of Parmesan cheese.

Appetizer

Grilled Brie with Jam-Warm, gooey brie cheese grilled to perfection, served with a selection of crackers and a sweet jam.

Dinner

Slow-Cooked Beef with Gnocchi-Tender, slow-braised beef served with pillowy gnocchi in a rich red wine reduction.

DessertChocolate Chip Cookies-Warm, freshly baked chocolate chip cookies with a touch of sea salt.

DAY 6

Breakfast

Breakfast Sausages & Waffles-Savory breakfast sausages served alongside fluffy waffles with butter and maple syrup.

Crispy Bacon & Boiled Eggs- cooked boiled eggs served with crispy bacon.

Granola and Greek Yogurt

Lunch

Thai Chicken Lettuce Wraps-Spiced ground chicken served in crisp lettuce cups, topped with chopped peanuts and a sweet chili sauce.

Appetizer

Fresh Guacamole with Plantain Chips-Creamy avocado guacamole with lime and cilantro, served with crispy, golden plantain chips.

Dinner

Blackened Mahi-Mahi with Sweet Potatoes-Spicy blackened mahi-mahi fillets served with sweet potatoes and a lemon garlic sauce.

Dessert

Peanut Butter Bars-Rich, homemade peanut butter bars with a layer of dark chocolate, served chilled

DAY 7

Breakfast

Salmon & Cream Cheese Bagels-Smoked salmon and tangy cream cheese layered on a bagel.

Pancakes- Pancakes served with maple syrup, fresh berries, and a dusting of powdered sugar.

Scrambled Eggs- scrambled eggs served with crispy bacon.

Lunch

Lamb Chops with Roasted Nectarines- Herb-marinated lamb chops served with roasted nectarines and arugula.

Appetizer

Charcuterie Board-A selection of cheeses, cured meats, olives,  served with  crackers and bread.

Dinner

Pasta Bolognese- Beef Bolognese sauce served over fettuccine, finished with freshly grated Parmesan and a sprinkle of basil.

Dessert

Lava Cake-A decadent chocolate lava cake with a warm, gooey center, served with a scoop of vanilla ice cream.