Farout Cabin Cruise Menu
AdultDaily
Weekly
Breakfast: Cottony Pancakes – Fried sausage – Boiled egg – Cheddar cheese – Olive Selections – Jam Selections (Cherry, apricot, quince, etc.) – Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea selections
5 O'clock Tea (Throughout the week excluding Day 1) We will also serve tea, coffee, and biscuits daily at Teatime.
You will be served seasonal fruit plates or desserts every evening after dinner.
Lunch: Fresh green beans with olive oil – Rice of wheat grains with aubergine, fresh green pepper, and tomato sauce (Traditional tavern rice) – fresh purslane with garlic yogurt – Seasonal salad
Dinner: Grilled seabream – Spaghetti – Potatoe salad with mixed greens – Steamed broccoli salad with olive oil – Reddish shell bean salad – Roasted pepper and onion – Fresh rocket – green seasonal salad – Seasonal fresh fruit selections.
Lunch: Stuffed green pepper, aubergine, and zucchini with olive oil ( traditional Dolma)—Pasta with tomato sauce—Diluted yogurt enriched with garlic, mint, and diced cucumber (Traditional Caciki/Tzatziki)—Seasonal Salad.
Dinner: Grilled chicken shish – Rice of wheat grains with fresh peas – Mushroom sauteed – Mashed chickpeas with tahini (Houmous) – Roasted purple cabbage mixed with yogurt, olive oil, and lemon – Roasted pepper and onion – Mixed salad with tomato, cucumber, pepper, onion, and parsley - Seasonal fresh fruit selections.
Lunch: Stuffed green pepper, aubergine, and zucchini with olive oil ( traditional Dolma) – Pasta with tomato sauce – Diluted yogurt enriched with garlic-mint and diced cucumber (Traditional Caciki/Tzatziki)- Seasonal Salad.
Dinner: Grilled meatballs – Dry beans marinated with olive oil, onion, parsley, and lemon served with egg/Haricon Bean Salad (Traditional Piyaz) – Finely chopped tomato, pepper, onion and chili pepper/Hot spicy tomato dip (Traditional Acılı Ezme) – Roasted aubergine, pepper and onion – Barley noodle salad(Grain Shaped Macoroni) – Salad with finely chopped tomato, cucumber, pepper, plenty of olive oil and lemon – Fresh seasonal fruits.
Lunch: Fried fresh pepper and aubergine marinated with olive oil, onion, garlic, and tomato paste (Traditional Saksuka) – Pasta mixed with cheese – Yogurt flavored with mint, butter, garlic, and white cheese (Traditional Haydari) – Salad
Dinner: Grilled sea bream – Baked potato – Zucchini fritter mixed with fresh herbs (Traditional Mucver) – Roasted fresh red pepper marinated with olive oil and lemon – Cheese flavored with olive oil, green herbs, and garlic – Roasted pepper and onion – Green salad – Seasonal fresh fruit selections.
Lunch: Split Aubergines with meat filling tomato, onion, parsley, and garlic – Pasta with cream – Fried potato – Mixed salad
Dinner: Grilled(BBQ) chicken shinbone – Rice with vegetables – Roasted purple cabbage – Lentil balls – Carrot salad with potato – Roasted pepper and onion - Mixed salad with tomato, cucumber, pepper, onion, and parsley - Seasonal selection of fresh fruits.
Lunch: Zucchini – Spaghetti – Cauliflower with yogurt – Russian salad with mixed vegetables and mayonnaise - Fresh Green Salad
Dinner: Grilled lamb skewer – Rice of Wheat Grains-Potato puree with butter –– Aubergine sauteed with pepper, garlic, parsley, and butter ( Traditional Babagannus )– Zucchini paste – Roasted pepper and onion - Salad with finely chopped tomato, cucumber, pepper, plenty of olive oil and lemon – Seasonal selection of fresh fruits.
Lunch: Reddish shell bean sauteed with olive oil, onion, and tomato-Traditional Ravioli(meat pasty) - Zucchini Hash Browns(Traditional Mucver) – Yogurt - Salad