DINE ORION

YOUR PERSONAL CHEF

Consumed with sailing, hospitality and cooking, Vanessa has been successfully working in the tourism sector for 15 years.

 

Talented and creative, she adores cooking and always looks for fresh healthy local produce whenever possible. Vanessa derives her culinary inspiration from extensive travelling throughout the world and enjoys creating elegantly prepared dishes rich with flavours and fresh ingredients. Her passion for making guests happy and an extensive background in tourism make your vacations onboard ORION an experience of a lifetime. 

BREAKFAST

Fruit-yogurt-granola bowl

Fresh orange juice with banana and blueberries

Orion muffin with flaxseeds and lemon zest

Ricotta pancakes with blood orange segment, toasted almond, choice of maple syrup, orange marmalade, Nutella

Eggs benedict, Curry-Hollandaise sauce, french green beans and applewood smoked bacon

Potato frittata, chives, caramelized onions, manchego cheese

LUNCH

Grilled chicken salad, roasted beets, baby butter greens, baby butter greens, radishes and yellow lentils in grain mustard dressing

Local cut cod and chips, grilled lemon, herb mayonnaise

Lamb Sugo with homemade gnocchi or fresh pasta of the day, lemon zest and pecorino cheese

Seafood salad with papaya, avocado and mix greens, a lemon dressing

Shrimp-salmon cakes, wild rice, arugula Garni, champagne sauce, black sea salt

Steak salad with french green beans, radishes, white asparagus, truffle vinaigrette

APPETIZERS

Carpaccio of bison, shiitake mushrooms, shaved carrots, truffle oil

Parsley and spinach soup, garlic croutons

Crudite platter, radishes, Japanese cucumbers, carrots

Ahi tartar, creme fresh, crostini

DINNER

Olive oil poached salmon, roasted fingerling potatoes, lentils, mustard sauce

Filet mignon, grilled asparagus whipped horseradish foam, fries

Crudo of yellowtail and salmon seaweed salad, watermelon radish, ginger-lime dressing

Grilled eggplant with goat cheese, radishes, parsley, vine tomatoes and balsamic vinaigrette

Tomato salad with burette cheese fried shallot rings, micro basil in red wine vinaigrette

Seared Ahi Tuna, herb lemon mignonette cherry tomatoes and grilled fennel

DESSERT

Rum Fudge Pie

Apple Tarte Normande

Key Lime Pie Cheesecake

Raspberry Panna Cotta 

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