Ecoventura’s cuisine will redefine your expectations of dining at sea, and introduce you to the flavorful tastes of Ecuador.
Swiss oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Mixed berry pancakes
Eggs perico style
Benedictin eggs
Hash browns
Red sausages
Scrambled eggs
Bircher oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Blini stuffed with cream cheese and pineapple jam
Eggs en cocotte with spinach and smoked salmon
Ecuadorian plantain mash (tigrillo)
Crispy bacon
Scrambled eggs
Swiss oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Crepes stuffed with nutella
Cheese and ham Omelette
Puffed pastry filled with cottage cheese and spinach
White sausages with sauteéd vegetables
Scrambled eggs
Bircher oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Traditional pancake with maple syrup
Poached eggs florentine
Green plantain dumplings with Cheese
Crispy bacon
Scrambled eggs
Swiss oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Yuca dumplings stuffed with cheese
Fried eggs
Fritada
Frankurt sausage
Scrambled eggs
Bircher oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
French Toast
Puff pastry, ham and cheese roulade
Spanish omelette
Crispy bacon
Scrambled eggs
Swiss oatmeal + granola /musli/sweet cereals
Natural yogurt + fruit flavored yogurt
Orange Juice + fresh fruit juice
Coffee, tea, milk (Whole, skim, lactose free), hot Chocolate, soy and almond milk
Assortment of breads
Platter of fresh seasonal fruits
Platter of cheese and hams
Crepes stuffed with blackberry jam and cottage cheese
Eggs perico style
Quiche lorraine
Ecuadorian sausage “longaniza”
Scrambled eggs
LATIN
Cold Appetizer
Blue cheese salad with pears and walnuts
Spinach and sweet corn salad
Creamy herb yogurt dressing
Red wine vinaigrette
Salad bar
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Ecuadorian fishSoup
Main Course
Roast beef with vegetables
Jamaican jerk chicken
Accompanying
White rice and black beans
Cauliflower and broccoli casserole
Dessert
Banana bread pudding
Platter of fresh tropical fruit
AMERICAN BBQ
Cold Appetizer
Seafood salpicon
Cole slaw
Creamy cheese dressing
Chimichurri sauce
Salad bar
Fried green plantain slices/chullpi corn
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
BBQ Glazed pork loin
Main Course
Chicken breast and fish of the day
Hamburgers and hot dogs: Sauces and topping bar
Accompanying
Baked Potatoes with sour cream and bacon
Grilled Vegetables
Dessert
Lemon meringue pie
Platter of fresh tropical fruit
ECUADORIAN
Cold Appetizer
Lima bean and green bean salad with tomatoes, carrots, beet and onions
Creole avocado salad
Citrus vinaigrette
Fresh coriander and lemon mayonnaise
Salad bar
Fried sweet plantains and green plantains with salprieta seasoning
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Chicken sancocho with cassava and green plantains
Main Course
Seafood in coconut sauce
Ecuadorian braised pork dish
Accompaniments
Llapingacho / Peanut Sauce
Mote pillo/ Ecuadorian Sausages
Dessert
Caramel flan
Platter of fresh tropical fruit
MEXICAN
Cold Appetizer
Pico de gallo
Ceasar dressing
Citrus vinaigrette
Guacamole / Crème fraîche
Salad bar
Corn-Wheat tortillas
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Quesadillas stuffed with vegetables
Main Course
Grilled minced chicken and beef
Chicken fajitas
Accompaniments
Fried beans
White rice
Desserts
Apple strudel
Platter of fresh tropical fruit
GRILL
Cold Appetizer
Hearts of palm salad
Shrimp ceviche
Marinated mixed vegetable salad
Cucumber and avocado salad
Salad bar
Fried green plantain slices/Chullpi corn
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Grilled Beef
Main Course
Grilled prawns and Fish
Basil and lemon chicken breast
Accompaniments
Mixed vegetables
Pesto Baked Ecuadorian chauchas potatoes
Desserts
Chocolate cake, tangerine bavarois, shots of macerated fruits
Platter of fresh tropical fruit
OPEN
Cold Appetizer
Chef’s salad
Russian salad
Parsley aioli
Chef’s vinaigrette
Salad bar
Fried green plantain slices/Chullpi corn/popcorn
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Mixed ceviche
Main Course
Garlic shrimp
Peruvian – style lomito saltado
Accompaniments
Waffle fries
Spring vegetables
Desserts
Strawberrie short cake
Platter of fresh tropical fruit
Cold Appetizer
Fresh italian salad
Marinated tomato salad
Fine herbs dressing
Balsamic vinaigrette
Salad bar
Assorted bread basket
Maître d’Hôtel butter
Hot Appetizer
Dips: Hummus, Baba Ganoush, Romesco with Flatbread
Main Course
Chicken cacciatore
Garlic prawns
Accompaniments
Baked polenta
Vegetables of the day
Desserts
Tiramisú
Platter of fresh tropical fruit
Amuse Bouche
Appetizer
Spiced filet of duck served with
sweet potato confit and citrus grapes sauce
or
Tartlets filled with apple and brie sauce,
lettuces bouquet and balsamic reduction
Soup
Roast Pumpkin cream with goat cheese
and toasted pumpkin seeds above crouton
Main Course
Pork tenderloin in garlic confit sauce with glazed apples
chutney, sweet potato purée and sautéed veggies in almond butter
or
Grilled prawn in garlic aioli, vegetables pappardelle
with almond, curry rice and confit tomatoes
Dessert
Brownie with caramel sauce and caramelized nuts
Amuse Bouche
Appetizer
Grilled prawns with cilantro gremolata, accompanied
by roast tomatoes, basil and black olives in puff pastry tartlet
or
Ratatouille – Steam shaved veggies with black
olives tapenade and red bell pepper sauce
Soup
Ecuadorian seafood corn chowder
Main Course
Beef fillet, Truffle “chaucha” potatoes,
asparagus and tamarind chimichurri
or
Grilled “brujo” fish in dill sauce with
white Carrot purée and sautéed asparagus
Dessert
Banana foster
Amuse Bouche
Appetizer
“Guariche” Crabcake served with
capper sauce
or
Fresh-mushroom risotto with
goat cheese and truffle oil
Soup
Potato leek soup with avocado
Main Course
Pork pancetta in guava and spiced pineapple
barbecue sauce accompanied by baked sweet potatoes purée
or
Grilled grouper fish accompanied by ripe
plantains purée with peanut butter, vegetables and citrus sauce
Dessert
Mille-feuille with diplomat cream and berries
Amuse Bouche
Appetizer
Ravioli stuffed with spinach and roasted garlic served in
marinara sauce, toasted nuts, pesto and blue cheese mousse
or
Trout Carpaccio, cucumber, avocado, cappers
with passion fruit dressing
Soup
Prawn bisque
Main Course
Corvina in seafood sauce accompanied by sautéed
vegetables, toasted – coconut rice patty and green
plantain croutons
or
Chicken supreme stuffed with raisins and nuts, accompanied
by almond curry cous-cous, shaved veggies and apple sauce
Dessert
Crèeme brûlée
Amuse Bouche
Appetizer
Ecuadorian “Encebollado” with fresh sliced tuna, onions,
yucca chips, ground green plantain and corn, tomato, and
coriander
or
Crunchy polenta, tomato jam, roasted
fennel and parsley alioli
Main Course
Grilled octopus basque-style served with roasted peppers
sauce, garlic alioli, crispy chick peas and sautéed “chaucha” potatoes
or
Tournedos of beef in mustard sauce, accompanied by mashed
potatoes with garlic confit, glazed carrots, sautéed spinach and teriyaki sauce
Dessert
Tiramisú
Amuse Bouche
Appetizer
Sushi rolls (California, Philadelphia, Galapagos)
or
Asian vegetable salad
Main Course
Tuna tataki with teriyaki sauce, moro (rice and
beans) and sautéed vegetables
or
Galapagos prawn poached in citrus butter
served with spinach and noissete potatoes
Dessert
Lemon cheescake with toffee and chocolate sauce
Amuse Bouche
Appetizer
GGrand marnier–marinated melon
wrapped in prosciutto
or
Eggplant parmesan, blue cheese mousse,
fig confit and basil pesto
Soup
Tomato soup cream with roasted cherrys and fried bread
Main Course
Duck with pear in red wine, balsamic reduction,
pumpkin purée and lemon verbena dressing
or
Pistachio-crusted mahi mahi, provençal vegetables,
and spiced lima bean purée with spiced butter
Dessert
Apple crumble