CEO 3

DAY 1 

LUNCH Cold Appetizers Fresh String Beans Casserole in Olive Oil (Zeytin Yağlı Taze Fasulye)      

   Purslane in Yogut Sauce (Yoğurtlu Semizotu)     

   Fava     

   Mixed Green Salad with Cheese (Karışık Peynirli Salata) 

Warm Appetizers Turkish pastrami, vegetables, cheese wrapped in filo pastry and fried.    (Paçanga Böreği)       

Main Dish  Grilled Lamb Chops with Red Wine Sauce 

Dessert   Seasonal Fruits 

DINNER Cold Appetizers  Eggplant Salad    Artichokes in Olive Oil    Sushi    Seaweed Bean Salad (Deniz Börülcesi)     

Avocado Salad Warm Appetizers Pan Calamari    Grilled Shrimp 

Main Dish  Grilled Fish (Lagos, Sea Bass, Sea Bream)  (Lağos, Levrek, Çupra)

Dessert   Creme Caramel 

DAY 2 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.

LUNCH Cold Appetizers Eggplant Salad    Carrots in Garlic Sauce (Havuç Taratör)     

   Kabak Kalye (Pumpkin Kalye)    

   Chicken Salad Chef’s Salad  Warm Appetizers Şefır Pai (I could not translate this one) 

Main Dish  Chicken Wrap with Curry Sauce 

Dessert   Fruit Salad 

DINNER Cold Appetizers Humus    Stuffed Eggplant (İmam Bayıldı)    

   “Albanian Liver” Dish (Arnavut Ciğeri)     

   Stuffed Green Peppers in Olive Oil    Caesar Salad Warm Appetizers Potato Croquettes (Patates Kroket) 

Main Dish  Grilled Sirloin Steak with Mushroom and Pepper Sauce 

Dessert   Souffle  

DAY 3 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.

LUNCH Cold Appetizers Pumpkin Zucchini Patties (Kabak Mücver)    

Spicy Tomato Spread    Beetroot Salad (Pancar Salata)    Leeks in Olive Oil (Zeytinyağlı Pırasa)      

   Tuna Fish Salad Warm Appetizers Spaghetti Bolognese 

Main Dish  Casilyas (Chicken or Meat) 

Dessert   Ice Cream 

DINNER Cold Appetizers Red Beans with Olive Oil  (Zeytinyağlı Barbunya Pilaki)    

   Achovies in Sauce (Soslu Hamsi)    Octopus Salad    Yogurt Dip with Garlic (Haydari)   

       Fish Salad    Shepherd’s Salad 

Warm Appetizer Fried Mussels (Midye Tava) 

Main Dish  Fish 

Dessert   Baked Walnut Halwa (Fırında Helva Cevizli)      

DAY 4 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently. 

LUNCH Cold Appetizers Russian Salad     

   Beet Tartar (Pembe Sultan)     

   Tart Broccoli in Olive Oil    Salad Warm Appetizers Feta Cheese wrapped in filo pastry, fried (Sigara Böreği)     

Main Dish  Stuffed Chicken (Tavuk Dolma) 

Dessert   Peach Melba 

DINNER Cold Appetizers Eggplant Dish with Olive Oil (Zeytinyağlı Patlıcan Kalya)    Bean Salad (Piyaz)     

   Mixed Fried Vegetables with Yogurt Sauce (Yoğurtlu Karışık Kızartma)    Cauliflower in Olive Oil    Cabbage Salad 

Warm Appetizers Cheese Patties (Kaşar Pane) 

Main Dish  Tandoori Lamb (Kuzu Tandır) 

Dessert   Tiremisu      

DAY 5 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.

LUNCH Cold Appetizers Okra in Olive Oil (Zeytinyağlı Bamya)       

   Sour Cauliflower (Karnıbahar Ekşileme)    Lentil Patties (Mercimek Köftesi)    Swiss Chard with Olive Oil (Zeytinyağlı Pazı)     

   Salad 

Warm Appetizer Stuffed Mushrooms 

Main Dish  Grilled Turkish Meatballs 

Dessert   Banana Split 

DINNER Cold Appetizers Smoked Salmon    Zucchini Onion Patties (Soğan Mücver)    Artichokes with Beet in Olive Oil (Zeytinyağlı Pancarlı Enginar)     

   Tuna Fish Spread    Shrimp Salad    Salad 

Warm Appetizer Octopus Stew 

Main Dish  Steamed Fish 

Dessert   Baklava   

DAY 6 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.

LUNCH Cold Appetizers Sour Green Beans with Olive Oil (Zeytinyağlı Taze Fasulye Ekşileme)    Italian Salad    Pumpkin Salad with Yogurt    Stuffed Roasted Peppers (Közde Biber Sarması)    Salad 

Warm Appetizer Tagliatelli Fettucini 

Main Dish  Pizza 

Dessert   Baked Rice Pudding (Sakızlı Muhallebi) 

DINNER Cold Appetizers Spinach in Olive Oil    Stuffed Flower Zucchini (Kabak Çiçeği Dolması)     

   Beef Carbaryo    Celery Spread (Kereviz Taratör)    Salad 

Warm Appetizer Mushroom Balls (Mantar Pane)    Grilled Hellim Cheese    Main Dish  Tenderloin Steak 

Dessert   Revani      

DAY 7 

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.

LUNCH Cold Appetizers Chicken Salad    Mushrooms in Olive Oil    Fried Cauliflower    Poached Egg Dish (Çılbır)     

Purslane Salad (Semiz Otu Salatası) Salad 

Warm Appetizer Eggplant with White Cheddar Cheese    Turkish Ravioli served with Yogurt (Mantı)     

Main Dish  Crisy Chicken (Çıtır Tavuk) 

Dessert   Fresh Seasonal Fruit 

DINNER Cold Appetizers Potato Salad    Red Beans with Olive Oil  (Zeytinyağlı Barbunya Pilaki)    Calamari Salad    Shrimp Cocktail    Crab Salad    Green Salad 

Warm Appetizers Stuffed Calamari    

Shrimp in a Pan      

Main Dish  Fresh Fish Salted and Baked in Flame (Tuzda Balık)     

Dessert   Chocolate Mousse  

DAY 8

Breakfast is a Rich Traditional Turkish Breakfast. There is also a 5 o’clock tea time served with baked pastry, cake types. Please note that the photos are for representation only and chef on board the gulet may prepare differently.