a forwarding note on sample menus:

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Keep in mind that my pallet/taste and cooking styles definitely lean towards Mediterranean Food with hints of my global travel inspirations. I am well versed and open to any cuisine, as most good chefs are onboard a yacht. We have to be?!

Even though the boss might prefer you sticking to simple Italian/Mediterranean cuisine, which is absolutely fine. The flip side being when you try running a successful charter program where you serve a multitude of guests with vastly different backgrounds, wanting to explore food from all over.

That’s where a great chef steps in, creating a happy medium to cover all the bases to serve every individual guests needs.

So keep the above in mind when browsing the sample menus, all of which below can be altered to fit the needs of anyone stepping onboard; not least but especially when it comes to allergies and slight to strict dietary requirements.

 

PS: When looking at the structuring of menu’s, this too is just a general guideline. While some prefer maxed out breakfast, with plated lunches and dinners. Others like it smaller, more subtle or heftier at lunch followed by lighter dinners vice versa. I myself tend to go the route of family style lunches, almost Spanish plates in style. With fresh hearty salads, home made dressings, daily fresh baked sourdough bread, well cooked light proteins and heaps of condiments, pickles, ferments, sauces and all of which are made by me never processed or store bought, unless requested!