Bahamas Yacht Charters by Sneed Charters

Pegasus IX Yacht Charters
Sneed Yacht Charters.

(800) 581-7130 / (561)459-5316
Pegasus IX
Pegasus IX SAMPLE MENU


Sample Menu Chef Elizabeth Lee

All meals are served with freshly baked bread
At the end of every lunch all meals are served with the option of home made ice cream,
frozen yogurt or sorbet.

Day 1:
Lunch
Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and
shaved celery with summer salsa finished with a pampadom crisp

Dinner
1st course
truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle
Borolo reduction

2nd course
Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted
cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction.

3rd course
Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry
confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel,
meringue kisses, and mint

Day 2:
Lunch
Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon,
tomatoes, green beans, and sous vide poached egg topped with a coral tuile.

Dinner
1st course
Tuna tataki served with a cucumber flower, pepper concasse and sesame vinaigrette

2nd course
Black miso cod served on a bed of sticky rice with Asian vegetable sautŽ, pickled
cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens,
and coriander flower.

3rd course
Mango and basil panna cotta served in a glass with dragon fruit skewers and mint

Day 3:
Lunch
Deconstructed Lobster Russian salad, with new potatoes, peas, carrots, and crispy
chorizo on a bed of arugula served with a dijonnaise and parm crisp.

Dinner
1st course
Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised
cipollini onions

2nd course
Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served
with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a
porcini reduction.

3rd course
Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and
strawberry confit.

Day 4:
Lunch
Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry
tomatoes, grilled vegetables, fresh herbs, and balsamic reduction.

Dinner
1st course
smoked sous vide brick of salmon on a bed of pickled red onion and arugula with
herbed crme cheese and lemon wedge

2nd course
Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato
sauce, asparagus, shaved courgette and micro greens.

3rd course
Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with
vanilla cookie crust, black pepper ice cream, and peanut brittle. Finished with
raspberries and pistachio

Day 5:
Lunch (fish)
Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato
salsa, arugula, and avocado feta crumble.

Dinner
1st course
Citrus infused lobster salad finished with a Lobster bisque and micro herbs

2nd course
Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted
heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi-
glace.

3rd course
sous vide crme brulee served with sous vide peach, dehydrated star fruit, crme
anglaise and strawberry caviar

Day 6:
Lunch
Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion
with charred asparagus, and micro greens.

Dinner
1st course
tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and
seared tuna with a shitake crust

2nd course
Curry scented poached Caribbean lobster tail atop a potato croquette finished with
asparagus, coconut poached cabbage, micro coriander and coral tuile.

3rd course
Tahitian vanilla cake with an almond crust finished with dehydrated candied crab
apple, star fruit and berry parfait.

Day 7:
Lunch
Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired
with a caper infused potato salad, caramelized onion, roasted red pepper green leaf
salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise
olives, and reduced balsamic glaze.

Dinner
1st course
sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM
reduction, caramelized onion, toast points and pear

2nd course
Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with
chanterelle mushrooms and fresh truffle. On the side have freshly baked rolls, roasted
carrots, and steamed broccoli. Served with French onion jus and demi glace.

3rd course
new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark
chocolate mirror glaze and raspberry lyo with dark chocolate curls and coriander
flower

Day 8:
Sous Vide mango and Brie stuffed organic chicken breast paired with a fresh Greek
salad, baby arugula seared Halim, and a light oregano vinaigrette

 


Sneed Yacht Charters.