MERIDIAN ADVENTURE – Aegean Coast

THE GLOBAL GALLEY MENU
CONTINENTAL BREAKFAST

Start the day with our wide selection of cereals, fruit platters, seasonal berries and
assortment of yoghurts. We also have a variety of cheeses, cold cuts, smoked salmon,
perfectly soft boiled eggs and a delicious selection of pastries, croissants and muffins.

COOKED BREAKFAST
Accompanying the magnificent Continental Breakfast we also have Cooked Breakfast options available.
Choose from eggs done in 3 ways: Scrambled, Fried or Eggs Benedict.
All served with either crispy bacon or perfectly grilled beef sausages.

LUNCH
Thai Style Tuna Fishcakes served with a Carrot, Apple and Raisin Salad and a Sweet Chilli Dipping Sauce.
Accompanied with a warm Potato Salad and a Red Cabbage Slaw.
Chicken Parmigiana served with Oven-Baked Chunky Chips and a Crisp Salad of Sugar Snaps,
Green Peppers, Red Onion and Romaine Lettuce.
Herb Crusted Fish Fillets accompanied with Roast Mediterranean Style Vegetables,
Ratatouille and a Crisp Spinach and Frissée Lettuce Salad.
Wholesome Crustless Spinach, Mushroom and Feta Quiche and a Crustless Bacon,
Cheese and Tomato Quiche. Accompanied with Hasselback Potatoes, a Mixed Leaf
and Avocado Salad, Olives and Cucumber.
Gourmet Toasted Burger topped with Tomato, Bacon, Avocado, Pesto and Pickles.
Accompanied by Oven Baked Chips and an Arugula, Parmesan Salad.
Slow Braised Beef Steaks in a Red Wine, Tomato Sauce, accompanied with a Herb Butter
Couscous, Steamed Broccoli, Yellow Peppers and a Carrot, Cucumber Salad with Feta and Olives.
Crispy Panko Crumbed Fish, with Homemade Tartare Sauce, Chunky Chips and a Fresh Garden Salad.
Homemade Beef Lasagne, with Fresh Garlic Bread, an Arugula, Parmesan Salad and a
Cherry Tomato, Cucumber Salad.
Fresh Rolled Chicken and Tuna Wraps, with a Potato Bake and a French Bean,
Sun-Dried Tomato Salad.
Mediterranean Lamb Kebabs, served with Pesto Pasta, Roast Corn on the Cob, Beetroot, Feta,
Olives, a Mixed Leaf Salad and Tzatziki.

STARTERS
Smoked Salmon on a “Cucumber Bruschetta” with Sour Cream, Capers, Lemon and Mini Croutons.
Spiced Chickpeas with a Chilli, Avocado, and Sesame Seed Salad.
Smoked Fish Mousse served on a bed of Celery, Cucumber, Green and Red Peppers.
Peach and Goat’s Cheese Salad, with Arugula, Toasted Almonds and a Honey Balsamic Dressing.
Beetroot, Carrot and Orange Salad with Toasted Sesame Seeds and a Basil, Mint Yoghurt Dressing.
Green Gazpacho – Chilled Cucumber and Almond Soup.
Toasted Coconut Prawns with a Herb, Avocado and Mango Salad.
Vegetable and Brie Tartlet, served with a Balsamic Red Onion Jam.
Honey Soy Prawns with a Sesame, Black Bean, Guacamole Salad.
Refreshing Red Gazpacho Soup.

DINNER
Tender and juicy Chicken with a Portobello Mushroom Sauce, Sautéed Vegetables and White Wine Infused Lentils.
Rosemary Infused Rack of Lamb served with Creamed Spinach, Roast Pumpkin and Carrots.
Massaman Curried Sirloin Steak served with Basmati Rice and Roasted Red Peppers.
Lemon Fish with a Creamy Green Vegetable Linguine.
Fish en Papillote – Fish steamed in a Baking Paper Parcel with White Wine and a Mediterranean
Red Pepper Sauce, accompanied with Carrots, Green Peppers, Zucchini, Celery and Spring Onions.
Baked Lemon, Ginger and Soy Sea Bass, on a Spiral of Stir Fried Noodles with Mixed Vegetables and Sesame.
Peppered Beef Steak with Red Wine Sauce, served with Creamy Mashed Potatoes and Green Vegetables.
Roasted Salmon and Cherry Tomatoes, served on a bed of Green Pea Puree and Orzo.
Confit Duck, with a Smooth Butternut Puree, Sweet Roasted Parsnips, Broccoli and a Port Wine Sauce.
Fragrant Harissa and Herb Butter Chicken on Crushed Potatoes and Broccoli, served with an
Arugula, Orange and Pomegranate Salad.

DESSERTS
Roast Nectarine with Mixed Berry Ice Cream.
Raspberry Sorbet with Fresh Mango and Mint.
Lemon Posset.
Coconut & Orange Cheesecake.
Raspberry, Apricot & Peach Crisp.
Tiramisu.
Lemon Mousse.
Red Wine, Orange and Cinnamon Slow Poached Pear