This is a sample of Chef Ben’s menu, one that he used on many yacht charters, cooking for celebrities in the Mediterranean Sea. Anything can be customized to suit your tastes, and please only read this as an example. His cuisine changes with the seasons, to keep his career as a private chef new and exciting.
breakfast
Eggs Benedict – The chef’s own Hollandaise sauce served over
poached eggs, Canadian bacon & savory muffins.
Pancakes – The chef will make any pancake you please.
Smoked salmon souffle – Smoked salmon & baked eggs.
Greek omelette – Spinach, cherry tomatoes, garlic & feta.
French Toast – Brioche, crispy bacon, fresh berries & maple syrup.
* All breakfasts are accompanied with cut fresh fruit & pastries.
lunch
Seared Ahi tuna – Bean sprouts & red pepper salad, wasabi mash & sesame sauce
Grilled chicken filets – Cajun rice, mango salsa & crispy plantains.
Shrimp and zucchini risotto – diced tomato herb salad, sesame bread sticks, olive & caper tapenade.
Lobster salad – cucumber and tomato herb relish, garlic crustini & citrus mayonnaise.
Fish Napoleon – tomato broth, garlic herb salsa, grilled eggplant & peppers
Grilled filet mignon salad – mixed greens, cherry tomatoes, chevre & balsamic sauce
Seafood soup – mussels, calamari, clams, tomato, saffron, water cress salad & pizza wedge
* Everything accompanied with fresh bread and a light dessert.
appetizers
Salmon carpaccio – fresh herbs & cucumber
Lentil salad – crispy pancetta, fig balsamic glaze
Twisted Japanese salad – tempura of shrimp & ponzu sauce
Gazpacho – red cabbage swirl & mustard ice cream
Nori appetizer – spider rolls, crunchy salmon rolls & spicy tuna,
Calamari salad – grilled, almond pesto
Heirloom tomato salad – wholewheat croutons & buffalo mozzarella
entrees
Pesto roasted rack of lamb – leek and parmesan risotto & baby vegetables
Grilled filet mignon – potato rosti, roasted asparagus & red wine molasses reduction
Roasted lobster and shrimp – celeriac fondant, zucchini tian & parsley sauce
Almond encrusted fillet of halibut – roasted cherry tomato vegetable medley
Pork tenderloin – mixed grilled mushrooms, haricot vert & whole grain mustard sauce
Veal and apricot medallions – potato and spinach puree & walnut sauce
Roast airline chicken – broccoli and cannolini stuffed & veal jus
desserts
Blueberry creme brulee – blueberry sorbet
Pineapple filo pouch – chilled vanilla cream sauce
Strawberry & lemon mousse
Fruit parfait – mixed berries
Honey panacotta – honey ice cream, candied walnuts
Lemon & marscapone tower
Individual apple tarts – cool vanilla custard sauce
Chocolate souffle – rum soaked strawberries and cream