GASTRONOMY FOR FOODIES

Showcasing Regional Cuisine Aboard Our Ecoventura Yachts

AUTHOR Ecoventura

This week, we are excited to showcase the delicious regional cuisine and ecuadorian food you will experience while on an Ecoventura cruise.

Our Chefs have worked hard to design each meal we serve on board, and are proud to have created dishes that uniquely highlight Ecuadorian food and the flavors of the region including Peru, Mexico, Spain, the Caribbean and Asia. We believe food is a vital component of travel when it comes to understanding the culture, history and traditions of a country. As such, we ensure Ecoventura passengers are provided with the best our region has to offer with emerging talent and flavors.

You will be tempted with flavors and ingredients from the region; three meals daily and two snacks served after each land excursion. Below are sample menus offered on board all Ecoventura vessels – our newest luxury yacht, the MV ORIGIN, and our first class sister yachts, the Eric & Letty:

BREAKFAST MENU

AVAILABLE DAILY

Platter of freshly sliced locally grown tropical fruit

Freshly squeezed local fruit juice

Cereal bar with Granola, Oatmeal, Bircher Muesli & yogurt

Assortment of Breads, Butter & Jams

Eggs made to order

Selection of cold meats & cheese

Freshly brewed Ecuadorian Coffee

Herbal and Black Teas

Hot Chocolate from Ecuadorian Cocoa

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M O N D A Y

Old fashioned pancakes with wild blackberry sauce

Traditional Eggs Benedict

Hash Brown potatoes & sausage

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T U E S D A Y

Fluffy Banana Muffins – au natural

Eggs en Cocotte with Asparagus or smoked salmon

Ecuadorian Green plantain dumplings

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W E D N E S D A Y

Nutella stuffed Crepes

Ham & cheese Omelet

Spinach & Ricotta Pastry Puffs

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T H U R S D A Y

Waffles with maple syrup

Eggs Florentine

Bacon potato hash

. . .

F R I D A Y

Spanish Tortilla

Braised Pork Muffins

Yuca Dumplings with cheese

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S A T U R D A Y

French Toast

Ham & Cheese Roulade

Corn cakes “Arepas” stuffed with cheese

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S U N D A Y

Crepes filled with Blackberries & cream cheese

Scrambled eggs “Perico style” with onion, tomato & peppers

Traditional Quiche Lorraine

LUNCH BUFFET

AVAILABLE DAILY

Assortment of breads, Natural & D’Hotel Butter

Salad Bar with tomato, cucumbers, carrots, Olive Oil & vinegar dressing

Platter of Freshly sliced Tropical Fruit

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SUNDAY • ITALIAN INSPIRED MENU

Mixed greens with marinated tomatoes and herb dressing

Tuna Tartar Tapenade

Chicken Roulade, Basil Prawn Brochettes, Baked Polenta, Caponata

Tiramisu

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MONDAY • CARIBBEAN INSPIRED MENU

Spinach and sweet corn salad with Yogurt dressing

Roquefort Cheese Salad with pears and walnuts, red wine reduction

Fisherman’s Stew

“Ropa Vieja” shredded Beef, Jamaican Jerk Chicken

White rice and black beans, Grated vegetables

Banana Tart

. . .

TUESDAY• PERUVIAN INSPIRED MENU

Grilled Octopus & Seafood cocktail

Salad bar with Brava dressing,

Fried green plantain slices and Grilled chulpe corn

Shrimp & Chicken Brochette, Galapagos style lobster

Boiled potatoes with cheese Peruvian style

Lemon Meringue Pie

. . .

WEDNESDAY• COASTAL ECUADOR INSPIRED MENU

Avocado salad with vinaigrette dressing,

Cauliflower and bacon salad, fresh coriander Lemon aioli

Fried Sweet Plantains and Green Plantains Sal Prieta Seasoning

Green Plantain Dumpling Soup “Bola de Verde”

Shellfish rice, Pork Carnitas, Potato dumplings with roasted peanut sauce

Hominy with eggs and sausage

Caramel Flan

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THURSDAY• MEXICAN AMERICAN INSPIRED MENU

Caesar Salad, Pico de Gallo, citrus vinaigrette, grated cheese

Guacamole with sour crème, Corn and wheat flour tortillas,

Stuffed Chili, Minced chicken and beef,

Chicken Fajitas, Fried bean short stew, Red sauce

Apple Pie

F R I D A Y • ECUADOR ANDEAN INSPIRED MENU

Creole salad, Grated carrots and cabbage salad, herb vinaigrette

Potato Soup “Locro de Papa”

Chicken stew, Fish Casserole

Yellow Rice, Fried Sweet Plantains

Pear & Almond Tart

. . .

SATURDAY • EUROPEAN INSPIRED MENU

Russian Salad, Parsley Mayo, stuffed Tomatoes,

Mixed Ceviche

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Fried sliced Green Plantains, Popcorn, Chulpi corn

Beef Stroganoff, Shrimp & Yellow corn casserole,

Spring Rice, Fried Green Plantain

Caramel Millefeuille (Puffed pastry)

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CASUAL LUNCH SERVED ON THE SUN DECK

Hearts of Palm Salad

Shrimp Ceviche

Chilled Cucumber and Yogurt soup

Beef Tournedos, Spring Onions with Asian Sauce

Grilled Prawns, Basil and Lemon Chicken Breast

Mixed Vegetables, Potato Savory Cake

Figs & Cheese, Bread Pudding

DINNER MENU

S U N D A Y

Ecuadorian “Encebollado” with fresh sliced tuna, onions, yucca chips, corn, tomato & cilantro

or Fennel salad with red bell pepper reduction and timbal of dried fruit & nuts

Grilled Octopus Basque style served with roasted peppers & sautéed potatoes

or Braised lamb served with green beans, mashed potatoes, asparagus and mint sauce

Chocolate Biscuit Coulant

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M O N D A Y

Spinich & garlic confit stuffed raviolis in marinara sauce

or Salmon carpaccio, cucumber, avocado, tomatoes drizzled with creamy lemon dressing

Prawn Bisque

Sea Bass in peanut sauce served with glazed carrots and onion

or Turkey breast Roulade with gravy, Quinoa croquettes, vegetable medley

Crème Brulee

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T U E S D A Y

Spiced Filet of Duck Breast served with sweet potato confit in a citrus sauce

or Tabbouleh salad with toasted Pita & garlic sauce

Grilled vegetable tomato soup with pesto

Pork tenderloin in Garlic confit with glazed apply chutney, sweet potato pure

or Grilled Langostino in garlic aioli, vegetables Papparedelle, fresh basil salad with cherry tomatoes

Opera Cake

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W E D N E S D A Y

Grilled Prawns with fresh coriander Gremolatta grilled tomatoes

or Zucchini Ratatouille stuffed with black olive tapenade

Fisherman’s Stew

Grilled Salmon in dill sauce with white carrot puree, sautéed asparagus

or Braised pork ribs with homemade barbecue sauce, sweet potato mash

Bananas Foster

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T H U R S D A Y

Mushroom Risotto stuffed with goat cheese & truffle oil

or Trilogy of Peruvian “Causas” Shrimp, Octopus, Squid

Potato leek soup “locro de papa” with Avocado

Beef Loin with herb butter served over Fettucine Arrabbiata

or Crab encrusted Wahoo over sautéed Spinach and saffron sauce

Naranjilla “Lulo” Cheesecake

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F R I D A Y

Grand Mariner marinated Melon wrapped in Prosciutto

or Eggplant Parmesan

Bouillabaisse

Pistachio crusted Mahi-Mahi, Vegetable Provencal and spiced Lima bean puree

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or Grilled Duck with pears in red wine balsamic reduction, Pumpkin puree

Mixed berries panna cotta

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S A T U R D A Y

Korean Barbeque ribs with hoisin sesame seed sauce, vegetable salad

or Sushi rolls

Peruvian style tuna with teriyaki “Tacu Tacu” & sautéed vegetables

or Langostino poached in citrus butter served with Grecian vegetables and chips

Passion Fruit Mousse

VEGETARIAN DINNER MENU

S U N D A Y

Apple and dried fruit and nuts in a cream Mixture,

Fennel salad with Red Bell pepper reduction.

Gluten tomato stew / sauteed potatoes and foil roasted bell peppers.

Quinoa Pudding

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M O N D A Y

Tomato Carpaccio

Vegetables Soup

Gluten with peanut sauce, yucca croquettes and vegetable salad

Pistachio Custard

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T U E S D A Y

Tabbouleh Salad served with Crispy Pita Bread and garlic sauce.

Pumpkin soup with coconut milk and feta cheese.

Couscous with Tahini and vegetable stew

Chocolate Cake

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W E D N E S D A Y

Zucchinis stuffed with ratatouille and black olive tapenade.

Onion Soup and spinach.

Chana Masala / Arab rice

Banana Flambe

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T H U R S D A Y

Peruvian vegetarian causas trilogy

Chinese Soup

Pumpkin curry with creamy quinoa

Carrot Cake

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F R I D A Y

Eggplant Parmesan

Tomato Soup

Seitan Wellington with mushroom risotto

Baklava

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S A T U R D A Y

Sushi Rolls

Sauteed Gluten with Pineapple and vegetables served with white rice.

Apple crumble