Queen Eleganza

MOTOR YACHT

Private Crewed Yacht

'Queen Eleganza' is a Motor Yacht, accommodating up to 34 guests, available for crewed charter.

Step Aboard & Explore Queen Eleganza

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

LUNCH

Starters:

Salads:

Main Courses for Lunch:

Turkey Roulade with Cranberries, Potato Pumpkin Mash, Broccolini
Shepherd's Pie
Chicken Curry or Lamb Curry with Steamed Jasmine Rice, Papadum, Mango Chilli Chutney
Chicken Breast in Creamy Brandy Sauce, Thyme Potatoes, Variation of Mushrooms
Beef Bourguignon
Beef Roulade
Beef Stracceti with Ceps Mushrooms and Fries
Bangers and Mash
Crispy Pork Belly with Mustard Jus, Creamy Savoy Cabbage, Roasted Potatoes
Braised Veal Breasts, Bacon Green Beans, Rosti Potatoes
Roasted Veal Hip in Green Pepper Sauce, Prosciutto Chips, Cauliflower Puree, Green Asparagus
Breaded Escalope of Pork with Warm Potato Salad, Cranberry Jam
Fish and Chips, Green Pea Mash, Tartar Sauce, and Malt Vinegar
Seafood Paella
Crispy Fried Calamari with Tomato Coriander Salsa and Herb Lemon Mayonnaise
Seafood Black Risotto
Salmon with Fries and Broccoli
Fish Tempura, Soy Ginger Sesame Sauce, Steamed Jasmine Rice
Monkfish with Mussel Ginger Lemongrass Broth, Udon Noodles
Cod in Lemon Caper Sauce, Butter Potato, and Vegetables
Fillets of Sea Bass with Dalmatian Side Dish (Swiss Chard and Potatoes)
Fish Curry
Black Tiger Prawns with Citrus Risotto
Red Mullet with Bouillabaisse
Poached Fish with Pommery Mustard Sauce and Parsley Potatoes, Sautéed Spinach
Octopus with Couscous

Desserts:

DINNER MENUS:

1st Course:

Smoked Salmon Tartar, Crème Fraîche Mousse, Burned Cucumber Dill Rolls, Buckwheat Cracker
Vitello Tonnato
Prosciutto, Melon, Aceto Balsamic Crème, Arugula
Burned Mackerel Ceviche with Fennel, Avocado Crème, Baby Radishes
Beef Carpaccio with Arugula and Parmesan

2nd Course:

3rd Course:

Veal Tenderloin, Nduja Jus, Parsnip Puree, Confit Cherry
Veal Cheeks, Red Wine Jus, Potato Puree, Root Vegetables
Beef Fillet with Glazed Veal Sweetbreads, Potato Gratin, Variation of Baby Vegetables
Beef Sirloin, Asparagus (White or Green), Pommes Anna, Bearnaise Sauce
Supreme of Guinea Fowl (Chicken Ballotine) Creamy Brandy Sauce, Variation of Sautéed Mushrooms, Potato Truffle Mash, Sautéed Green Peas

4th Course: