AD ASTRA Fountaine Pajot 80 NEW FP 80

Breakfast

Mediterranean Frittata
A fluffy frittata made with fresh eggs, sautéed spinach, sun-dried tomatoes, Kalamata olives, and feta cheese. Seasoned with herbs like oregano and thyme.

Greek Yogurt Parfait
Creamy Greek yogurt, honey, fresh berries (such as strawberries, blueberries, and raspberries), and crunchy granola. Garnished with a drizzle of honey and a sprig of mint.

Mediterranean Shakshuka
A flavorful dish of poached eggs in a rich tomato and bell pepper sauce, seasoned with garlic,  paprika, and a touch of chili flakes. Served with crusty bread for dipping.

Avocado Toast
Slices of toasted artisanal bread topped with mashed avocado, seasoned with lemon juice, salt, and red pepper flakes. Garnished with cherry tomatoes, crumbled feta cheese, and a drizzle of extra virgin olive oil

Fresh Fruit Salad with Citrus Mint Dressing
A refreshing salad composed of a variety of seasonal fruits such as watermelon, melon, pineapple, grapes, and citrus segments. Tossed in a light dressing made with fresh mint, honey, and citrus juice.

Day 1

Lunch

Salad: Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, and Balsamic Glaze.
Starter: Grilled Shrimp Skewers with Mango Salsa.
Main Course: Pan-Seared Mediterranean Sea Bass with a Lemon-Herb Butter Sauce, served with Herbed Couscous and Grilled Zucchini.

Dessert: Mixed Berry Parfait with Greek Yogurt and Granola.

Dinner

Salad: Arugula and Prosciutto Salad with Shaved Parmesan and Balsamic Reduction.
Starter: Lobster Bisque with Chive Oil and Garlic Crostini.
Main Course: Beef Tenderloin with Wild Mushroom Ragout, Truffle Mashed Potatoes, and Roasted Brussels Sprouts.

Dessert: Chocolate Fondant with Vanilla Bean Ice Cream and Fresh Berries.

Day 2

Lunch

Salad: Mediterranean Chickpea Salad with Cherry Tomatoes, Cucumbers, Red Onions, Feta Cheese, and Lemon-Herb Vinaigrette.
Starter: Grilled Calamari with Cherry Tomato Relish.
Main Course: Pan-roasted halibut with Mediterranean Salsa Verde, served with Sautéed Spinach and Herb-Roasted Potatoes.

Dessert: Coconut Panna Cotta with Passionfruit Coulis.

Dinner

Salad: Baby Spinach Salad with Roasted Beets, Goat Cheese, Pecans, and Balsamic Reduction.
Starter: Seared Foie Gras with Fig Compote and Toasted Brioche.
Main Course: Herb-crusted veal with Red Wine Reduction, Truffle Risotto, and Grilled Asparagus.

Dessert: Tiramisu with Espresso Soaked Ladyfingers and Mascarpone Cream.

Day 3

Lunch

Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing.
Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger.
Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini.

Dessert: Mango Sorbet with Fresh Mint.

Dinner

Salad: Baby Kale Salad with Grilled Peaches, Burrata Cheese, Toasted Almonds, and White Balsamic Vinaigrette.
Starter: Lobster and Avocado Salad with Citrus Dressing.
Main Course: Roasted Duck Breast with Orange Gastrique, Sweet Potato Puree, and Sautéed Swiss Chard.

Dessert: White Chocolate and Raspberry Mousse with Pistachio Tuile.

Day 4

Lunch

Salad: Watermelon Salad with Feta Cheese, Mint, and Lime Vinaigrette.
Starter: Seabream Ceviche with mango, avocado, and cold pea soup.
Main Course: Grilled Black Cod with ink pure, pickle fennel and lemon aioli.

Dessert: Honey Semifreddo cinnamon ice cream.

Dinner

Salad: Arugula Salad with Prosciutto-Wrapped Figs, Goat Cheese, and Balsamic Glaze.
Starter: Langustine tartar with Yuzu, Black Truffle and Caviar.
Main Course: Herb-Crusted Lamb Chops with Mint Chimichurri, Potato Gratin, and Roasted Carrots.

Dessert: Dark Chocolate Mousse with Fresh Berries.

Day 5

Lunch

Salad: Greek Salad with Tomatoes, Cucumbers, Red Onions, Bell Peppers, Kalamata Olives, and Feta Cheese, dressed with Olive Oil and Red Wine Vinegar.
Starter: Grilled Octopus with Lemon and Olive Oil and black-eyed peas.
Main Course: Pan-Seared Sea Bass with Mediterranean Tomato Sauce, accompanied by Herb-Roasted Potatoes and Grilled Asparagus.

Dessert: Mixed Fruit Platter with Honey-Lime Drizzle.

Dinner

Salad: Mixed Greens with Roasted Pear, Blue Cheese, Candied Walnuts, and Champagne Vinaigrette.
Starter: Seared Scallops with Cauliflower Puree and Crispy Pancetta.
Main Course: Filet Mignon with Red Wine Reduction, peanut pure and sundried cherry tomato.

Dessert: Lemon Tart with Raspberry Coulis and Whipped Cream.

Day 6

Lunch

Salad: Baby green leaves with gorgonzola, grapes almonds and white lemon dressing.
Starter: Deep fryed avocado with casius cream and sweet chilly sauce.
Main course: John Dory with Bouillabaisse sauce and diced vegetables and shells.

Dessert: Yogurt cremeux with raspberry ice cream and mint.

Dinner

Salad: White and red cole with carrot, peanut, and sweet chilly dressing, crispy confit duck.
Starter: Mix of Maki rolls with crab, salmon, and vegetarian options.
Main course: Teriyaki-glazed salmon with vegetable stir-fry and aged soy sauce.

Dessert: Green Tea Matcha Ice Cream

Day 7

Lunch

Salad: Strawberry gazpacho with garlic bread and aged balsamic reduction.
Starter: Oysters with lemon pearls and tarama cream.
Main Course: Butternut Squash Risotto with sage and Parmesan cheese, garnished with toasted pine nuts.

Dessert: Homemade Lemon Sorbet.

Dinner

Salad: Crispy Panzanella Salad with Heirloom Tomatoes, capers and oregano
Starter: Beef carpaccio with Dijon mustard, pine nuts  and homemade balsamic mayonnaise
Main course: Paccheri pasta with shredded Pork, Demi glaze and Bechamel sauce.

Dessert: Avocado and Dark chocolate mousse with almonds.