Our chefs Menus
They taste as delicious as they look!
At Navtours, we know that eating is one of the greatest pleasures in life. That is why we attach so much importance to the quality of the dining experience offered on board. Our chefs will offer you healthy, fresh, diverse, tasty and inspired menus, using, as much as possible, local products and flavors.
A few days before your departure, your chef will send you a form in order to learn your food preferences: white or brown bread; tea, coffee or herbal tea; white wine and/or red: favorite juice beverages and cocktails; fish and/or meat; desserts—a little, a lot, or dessert lovers! This form also ensures that the chef can adapt his menu according to more specific dietary guidelines (vegetarian or vegan, gluten free, etc.) and be well informed of any allergies or food intolerance that some passengers may suffer from.
Example of menus available
Breakfast
- Apple crusade and frozen yogurt
- Fruit Tartare
- Chocolate banana French toast
- French Toast with fresh fruit and vanilla crème anglaise
- Oven French toast with pecans and maple syrup
- Cranberry Scone
- Ham and cheese crepes
- Egg and sausage breakfast sandwich
- Breakfast burrito
- Bruschetta with cottage cheese and fruit
- Muesli with fruit
- Grilled cheese nut bread and Swiss cheese
- Poached egg, duck rillettes and port wine demi-glace
- Prosciutto and asparagus omelet
- Smoked salmon bagel
- Scrambled egg and cheddar cheese pancetta
Lunch
- Celery root salad with chicken and coriander
- Gravlax salmon salad with lime
- Braised pork and cheese crepes
- Baked omelet with asparagus
- Seafood fricassee
- Scallops, guava and coconut milk tartare
- Shrimp Soup
- Salmon mousse and arugula salad with citrus
- Fried Shrimp, banana and papaya compote
- Spring roll with vegetables and mixed salad
- Hake braised with red onions and lime rice
- Fish burger with avocado sauce and peppers
- T-bone lamb with fresh mint pesto
- Tuna steak, avocado and coriander sauce
- Chicken Colombo
Appetizers
- Grouper rillettes
- Shrimp Cromesquis
- Patatas with garlic cheese sauce
- Arancini
- Mini pizza with prosciutto and arugula
- Half cooked tuna with cucumber and yogurt sauce
- Roulade of smoked salmon with green apples
- Fish escabeche with citrus emulsion
- Beef croquettes with tamari sauce
- Gazpacho with croutons in olive tapenade
- Minced lobster and potato puree with herbs
- Small glass of pickled tomatoes with fresh cheese mousse
- Tortillas with guacamole and crab meat
- Toast with marinated mushrooms
- Skewered shrimp with mango puree and peppers
- Bruschetta tomatoes and Serrano
Dinners
- Fish ceviche of the day with cilantro and lime
- Grouper fillet with tropical salsa
- Crab cake creamy pepper sauce salad and papaya christophines
- Sautéed shrimp and squid with aioli tomato confit
- Beef fillet, warm shallot vinaigrette and aged balsamic
- Watercress salad with feta cheese and marinated mushrooms
- Seared scallops, celery root puree, mango sauce and fresh basil
- Shrimp and chorizo kebab, bean stew, tomatoes and spinach
- Lobster, orange, coconut milk and mango ceviche
- Grilled tuna tomato and pepper salsa
Desserts
- Banana flambé with dark rum
- Peking ginger and lime
- Roasted pineapple with vanilla and rum
- Chocolate and dried fruits Cassata
- Tropical fruit Sabayon
- Pancakes flambéed with pineapple
- Bahamian rum cake
