A sampler from Jelena’s Galley aboard Eldamar
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.
