Queen Eleganza
Queen Eleganza SAMPLE MENU
Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.
LUNCH
Starters:
- Grilled Halloumi Cheese with Grilled Peach and Putanesca Salsa
- Bruschetta with Sundried Tomato Olive Tapenade and Rukola
- Goat Cheese Praline with Cucumber Chimichurri
- Antipasti
- Caesar Salad with Parmesan, Bacon, and Crouton
- Caprese with Tomato, Mozzarella, Basil Pesto, and Aceto Crème
- Beetroot with Feta Mousse and Crushed Walnuts
- Quiche Lorraine with Fresh Frisée Lettuce and Sour Cream Chives Dip
Salads:
- Oliviers Salad
- Octopus Salad
- Quinoa Salad
- Seafood Salad
- Caesar Salad
- Roasted Paprika Salad
- Caprese
- Coleslaw
- Greek Salad
- Pickled Mackerel Salad
- Chef Salad
- Asparagus Salad
- Beetroot Salad
- Tuna Flakes Salad
- Glass Noodle Salad
- Pasta Salad
- Antipasti
- Potato Salad
- Variation of Fresh Salad with Dressings
Main Courses for Lunch:
- Turkey Roulade with Cranberries, Potato Pumpkin Mash, Broccolini
- Shepherd's Pie
- Chicken Curry or Lamb Curry with Steamed Jasmine Rice, Papadum, Mango Chilli Chutney
- Chicken Breast in Creamy Brandy Sauce, Thyme Potatoes, Variation of Mushrooms
- Beef Bourguignon
- Beef Roulade
- Beef Stracceti with Ceps Mushrooms and Fries
- Bangers and Mash
- Crispy Pork Belly with Mustard Jus, Creamy Savoy Cabbage, Roasted Potatoes
- Braised Veal Breasts, Bacon Green Beans, Rosti Potatoes
- Roasted Veal Hip in Green Pepper Sauce, Prosciutto Chips, Cauliflower Puree, Green Asparagus
- Breaded Escalope of Pork with Warm Potato Salad, Cranberry Jam
- Fish and Chips, Green Pea Mash, Tartar Sauce, and Malt Vinegar
- Seafood Paella
- Crispy Fried Calamari with Tomato Coriander Salsa and Herb Lemon Mayonnaise
- Seafood Black Risotto
- Salmon with Fries and Broccoli
- Fish Tempura, Soy Ginger Sesame Sauce, Steamed Jasmine Rice
- Monkfish with Mussel Ginger Lemongrass Broth, Udon Noodles
- Cod in Lemon Caper Sauce, Butter Potato, and Vegetables
- Fillets of Sea Bass with Dalmatian Side Dish (Swiss Chard and Potatoes)
- Fish Curry
- Black Tiger Prawns with Citrus Risotto
- Red Mullet with Bouillabaisse
- Poached Fish with Pommery Mustard Sauce and Parsley Potatoes, Sautéed Spinach
- Octopus with Couscous
Desserts:
- Panna Cotta with Berry Sauce
- Apple Pie
- Cherry Pie
- Banana Bread
- Koh Dessert with Pastry Cream
- Strawberry Mousse with Fresh Marinated Fruits
- Chocolate Mousse
- Tiramisu
DINNER MENUS:
1st Course:
- Smoked Salmon Tartar, Crème Fraîche Mousse, Burned Cucumber Dill Rolls, Buckwheat Cracker
- Vitello Tonnato
- Prosciutto, Melon, Aceto Balsamic Crème, Arugula
- Burned Mackerel Ceviche with Fennel, Avocado Crème, Baby Radishes
- Beef Carpaccio with Arugula and Parmesan
2nd Course:
- Saffron Risotto with Black Tiger Prawn
- Tempura of Salmon in Nori with Wakame Salad and Teriyaki Sauce
- Seared Scallop, Almond Couscous, Champagne Citrus Beurre Blanc
- Cream of Leek Soup, Roasted Sunflower Seed
- Chanterelle Soup, Chunks of Chanterelles
- Lemongrass, Coconut Soup
- Lobster Bisque
3rd Course:
- Veal Tenderloin, Nduja Jus, Parsnip Puree, Confit Cherry
- Veal Cheeks, Red Wine Jus, Potato Puree, Root Vegetables
- Beef Fillet with Glazed Veal Sweetbreads, Potato Gratin, Variation of Baby Vegetables
- Beef Sirloin, Asparagus (White or Green), Pommes Anna, Bearnaise Sauce
- Supreme of Guinea Fowl (Chicken Ballotine) Creamy Brandy Sauce, Variation of Sautéed Mushrooms, Potato Truffle Mash, Sautéed Green Peas
4th Course:
- Chocolate Soufflé
- Nougat Parfait
- Crème Brûlée with Raspberry Ice Cream
- Koh Dessert with Pastry Cream and Marinated Peach
- Raspberry Mousse with Pistachio Financier
Slip Aweigh Charters Inc.