Typical menus served on board, only seasonal fresh ingredients are used, so seasonal variations would happen Mediterranean Small plates • Roasted eggplant & feta dip • Persley tabbouleh • Fried root vegetables with chermoula • Chopped salad with roasted chicken • Turkish fava with grilled squid Main courses • Seafood coucous paella • Lima bean spread with cumin & herbs • Red wine risotto • Roasted cod with dried tomatoes and olive tapenade • Entrecote vigneronne Side dishes • Minted pilaf • French fries with sauce béarnaise • Lentil & bulgur pilaf with green & yellow squash • Carrot purée • Green salad with sauce moutarde Deserts • Tiramisu with chestnuts • Apricot – bulgur pudding cake with custard sauce • Cherry clafoutis • Green yogurt cheesecake with cognac poached figs • Italian hazelnut cookies • Pomegranate poached pears East Yachting, Naval Architecture & Design Page 1 Typical menus served on board, only seasonal fresh ingredients are used, so seasonal variations would happen Ottoman Small plates • Talaş Böreği with roasted pepper dipping • Eggplant salad, onions and basil • Wine leaves stuffed with spicy rice with olive oil • Tomato salad with fresh herbs and fried calamari • Artichoke with pea purée and mustard sauce Main courses • Grilled loin of lamb with roasted quince, red cabbage salad and peanuts • Clove flavoured grilled meatballs with steamed eggplant, pistachio nuts and goat cheese • Grilled sea bass with vegetables and tomato sauce • Whiting with lemon dill sauce • Chicken with tarragon and cream sauce Side dishes • Rice with onions, nuts, diced liver and currants • Lakerda – cured fish in olive oil • Circassian chicken • Marsh samphire with tartar sauce • Cucumber and yogurt dip • Mücver - deep fried shredded zucchini, eggs and vegetables Deserts • Ginger crème caramel • Bitter chocolate cake • Chilli pepper and red wine poached pear with mastic ice-cream & sugar floss • Crispy baklava with quince purée and kaymak • Lor cheese, mulberry syrup and cumin shortbread East Yachting, Naval Architecture & Design Page 2 Typical menus served on board, only seasonal fresh ingredients are used, so seasonal variations would happen Vegetarian Small plates • Quinoa, beet, aragula salad • Black bean & veggie baked tostadas • Savory rice & cheese cake with spinach, roasted red peppers • Vegetarian cabbage rolls • Roasted broccoli hummus Main courses • Captain's special vegetarian quiche • Black bean patties with avocado & tomato salsa • Portobello – Mushroom Burger • Spinach Börek / Spanakopita • Eggplant parmigiana Side dishes • Aragula pesto • Asparagus risotto • Braised onions with leeks • Cauliflower purée • Celery root mash Deserts • Vegan banana apply chunk bread • Chef's special carrot cake • Deep-dish cookie pie • White chocolate cheesecake with compote (seasonal) • Lemon tart with summer berries and blackcurrants East Yachting, Naval Architecture & Design Page 3 .