Pegasus IX
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Pegasus IX SAMPLE MENU


Sample Menu Chef Elizabeth Lee All meals are served with freshly baked bread At the end of every lunch all meals are served with the option of home made ice cream, frozen yogurt or sorbet. Day 1: Lunch Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and shaved celery with summer salsa finished with a pampadom crisp Dinner 1st course truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle Borolo reduction 2nd course Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction. 3rd course Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel, meringue kisses, and mint Day 2: Lunch Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon, tomatoes, green beans, and sous vide poached egg topped with a coral tuile. Dinner 1st course Tuna tataki served with a cucumber flower, pepper concasse and sesame vinaigrette 2nd course Black miso cod served on a bed of sticky rice with Asian vegetable sautŽ, pickled cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens, and coriander flower. 3rd course Mango and basil panna cotta served in a glass with dragon fruit skewers and mint Day 3: Lunch Deconstructed Lobster ÒRussian saladÓ, with new potatoes, peas, carrots, and crispy chorizo on a bed of arugula served with a dijonnaise and parm crisp. Dinner 1st course Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised cipollini onions 2nd course Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a porcini reduction. 3rd course Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and strawberry confit. Day 4: Lunch Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry tomatoes, grilled vegetables, fresh herbs, and balsamic reduction. Dinner 1st course smoked sous vide brick of salmon on a bed of pickled red onion and arugula with herbed crme cheese and lemon wedge 2nd course Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato sauce, asparagus, shaved courgette and micro greens. 3rd course Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with vanilla cookie crust, black pepper ice cream, and peanut brittle. Finished with raspberries and pistachio Day 5: Lunch (fish) Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato salsa, arugula, and avocado feta crumble. Dinner 1st course Citrus infused lobster salad finished with a Lobster bisque and micro herbs 2nd course Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi- glace. 3rd course sous vide crme brulee served with sous vide peach, dehydrated star fruit, crme anglaise and strawberry caviar Day 6: Lunch Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion with charred asparagus, and micro greens. Dinner 1st course tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and seared tuna with a shitake crust 2nd course Curry scented poached Caribbean lobster tail atop a potato croquette finished with asparagus, coconut poached cabbage, micro coriander and coral tuile. 3rd course Tahitian vanilla cake with an almond crust finished with dehydrated candied crab apple, star fruit and berry parfait. Day 7: Lunch Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired with a caper infused potato salad, caramelized onion, roasted red pepper green leaf salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise olives, and reduced balsamic glaze. Dinner 1st course sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM reduction, caramelized onion, toast points and pear 2nd course Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with chanterelle mushrooms and fresh truffle. On the side have freshly baked rolls, roasted carrots, and steamed broccoli. Served with French onion jus and demi glace. 3rd course new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark chocolate mirror glaze and raspberry lyo with dark chocolate curls and coriander flower Day 8: Sous Vide mango and Brie stuffed organic chicken breast paired with a fresh Greek salad, baby arugula seared Halim, and a light oregano vinaigrette

Infinity Yacht Charters
1 (800) 664-6049 / 1 (604) 714-0288
http://www.infinityyachts.com
info@infinityyachts.com