RELENTLESS CHARTER MENU
A curated menu for your time aboard
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| DAY 1  â¢Â WELCOME ABOARD | |
| LUNCH | A fresh Caprese salad made with ripe tomatoes, creamy mozzarella, and a balsamic drizzle. Sopressata served with stuffed olives, small cornichons and almond, pistachio, cashew nuts. |
| DINNER | Pan-seared mahi-mahi placed over fragrant coconut rice, finished with bright and refreshing mango salsa which also contains peppers and cilantro. |
| DESSERT | Smooth, indulgent New York-style cheesecake bites. |
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| DAY 2 | |
| BREAKFAST | A refreshing selection of muesli with yogurt, fruits platter, followed by eggs muffins and vegetables. |
| LUNCH | A delicate arugula salad with juicy pear slices, toasted nuts, and bold blue cheese crumbles. Golden Brown Crustless Quiche Loraine. |
| DINNER | Tender baked salmon served with charred asparagus and crispy herb carrots. |
| DESSERT | Pineapple flambe with vanilla ice cream. |
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| DAY 3 | |
| BREAKFAST | Fruits platter, accompanied by pork or turkey sausages sauteed with mixed vegetables and chocolate muffins. |
| LUNCH | A colorful Mediterranean quinoa salad with olives, fresh herbs, cucumber, and lemon dressing. Cheese plate with grapes. |
| DINNER | Slow-cooked beef glazed with balsamic reduction, served on a bed of buttery potato puree and green salad with cherry tomatoes. |
| DESSERT | Organic Vegan Chocolate pudding garnish with raspberry and blueberry, |
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DAY 4 | |
| BREAKFAST | Muesli with yogurt, fruits platter, scrambled eggs with beacon and variety of veggies. |
| LUNCH | Fragrant rice pilaf with vegetables and herbs. Bulgogi Chicken Dumplings. |
| DINNER | Lobster tail in lemon butter garlic sauce served with green salad and roasted veggies. |
| DESSERT | Vanilla Coconut Cake. |
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| DAY 5 | |
| BREAKFAST | Muesli with yogurt, fruits platter, pouched eggs, tuna salad, selection of cheese and vegetables. |
| LUNCH | Traditional Greek salad with olives and feta, served with creamy hummus and warm pita bread. |
| DINNER | Chicken stuffed with spinach & ricotta, gnocchi and tomato salad. |
| DESSERT | Panna Cotta with raspberry fruits and raspberry chocolate. |
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| DAY 6 | |
| BREAKFAST | Fruits platter, smoked salmon with caprese on philadelphia cheese bedding, avocado and tomatoes, softly boiled eggs. |
| LUNCH | A fresh Niçoise-inspired salad with tuna, eggs, tomatoes, cucumber, olives on green salad. |
| DINNER | Flaky snapper served over lemon-infused rice, green beans heat on butter. |
| DESSERT | Chocolate mint ice cream with milk chocolate drops. |
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| DAY 7 | |
| BREAKFAST | Fruits platter, smoothie, fried eggs, beacon and veggies. |
| LUNCH | A warm and savory four-cheese quiche baked to golden perfection. Fresh green salad with fruits on the side. |
| DINNER | Buttery garlic shrimp served with rice and cherry tomatoes. |
| DESSERT | Italian Tiramisu garnish with mint. |
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| DAY 8  â¢Â DEPARTURE DAY | |
| BREAKFAST | Muesli with yogurt and fruits, smoothie, fried eggs, beacon and veggies. |
| SNACKS | Snacks before departure. |
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AFTERNOON SNACKS & SIGNATURE COCKTAILS
Served daily around 5 PM, featuring a selection of light bites accompanied by CREW signature cocktails.
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