Cabin Cruise Classic Menu

FAROUT CABIN CRUISE'S MENU

Cabin Cruise - Weekly Menu Sample
With our passion for food, we know every meal is an important part of your time with Farout. We want you to enjoy the highest quality of fresh local products.

Due to the ever-changing seasons, availability of Produce, port location, and kitchen amenities, all our Menus are changeable. Our highly trained chefs also have specialty dishes that they will want to share with you. Our Menus can be customized to suit your special requests, religious preferences, and health / dietary requirements; please do not hesitate to ask.

FAROUT CABIN CRUISE MENU

Daily Breakfast (Throughout the week excluding Day 1)
Consists of 2 types of the following items: freshly baked bread, cheese, jam, honey, olives, boiled/ scrambled egg, or omelet, sausage, salami, tomato, cucumber, cornflakes, cereals, milk, yogurt, fruit, coffee, and tea.

5 O'clock Tea (Throughout the week excluding Day 1)
We will also serve tea, coffee, and biscuits daily at Teatime.

Daily After Dinner
You will be served seasonal fruit plates or desserts every evening after dinner.

DAY 1
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.

DAY 2
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.

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.

DAY 3
Breakfast: French toast – Potato salad with mixed greens – Salami – Cheddar cheese – Olive Selections – Jam Selections (Cherry, apricot, quince, etc.) – Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea selections.

Lunch: Sauteed mixed fresh vegetables with tomato sauce– Buttery rice pith fresh sweetcorn – Roasted carrot mixed with yogurt and lemon – 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.

DAY 4
Breakfast: Omlett fried with butter – Fried sausage with tomato paste - Cheddar cheese – Black olive – Green olive – Cherry jam – Apricot jam – Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea assortments.

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.

DAY 5
Breakfast: Turkish pancake with cheese (Traditional Gozleme) – Fried sausage with tomato sauce - Cheddar cheese – Olive Selections – Jam Selections (Cherry, apricot, quince, etc.) – Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea 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.

DAY 6
Breakfast: Egg sauteed with butter, tomato, and pepper – Potato salad with mixed green herbs - Cheddar cheese – Olive Selections – Jam Selections (Cherry, apricot, quince, etc.)- Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea selections.

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.

DAY 7
Breakfast: Deep fried rolls with cheese filling (Spring Rolls) – Salami - Cheddar cheese – Olive Selections – Jam Selections (Cherry, apricot, quince, etc.) –– Fresh tomato – Fresh cucumber – Honey – Butter -Nutella – Freshley brewed black tea – Herbal tea selections.

Lunch: Reddish shell bean sauteed with olive oil, onion, and tomato-Traditional Ravioli(meat pasty) - Zucchini Hash Browns(Traditional Mucver) – Yogurt - Salad