Standard Menu for Private Gulet Charter Turkey

Standard Menu – Weekly Sample Standard Menu

With our passion for food, we know that every meal is an essential part of your time with SAILNSTAY. 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 the specialty dishes that they want to share with you. You can customize our Menus to suit your special requests, religious preferences, and health / dietary requirements; please do not hesitate to ask.

Breakfast (Throughout the week excluding Day 1)

Consists of 2 types of the following items: cheese, jam, honey, olives, and Freshly Baked bread. Boiled or scrambled egg or omelette. Sausage, salami, tomato, cucumber, cornflakes, muesli, milk, yogurt, fruit, coffee, and tea.

Tea-Time (Throughout the week excluding Day 1)

Also with our Standard Menu every day at Teatime we will serve Tea Coffee and biscuits.

After Dinner

Every evening after dinner you will be served seasonal fruit plates or desserts.

DAY 1

Dinner:
Fresh fish (sea bass or sea bream) served with spaghetti, broccoli appetizer, fried potatoes, and green rocket salad.

DAY 2

Lunch:
Green beans with olive oil, yoghurt semizotu (yoghurt with fresh watercress), meyhane pilav (bulgar with vegetables) and Salad.

Dinner:
BBQ meatballs, grilled vegetable, roasted potatoes, Rice with vegetables, acili enzyme (traditional spicy paste), red cabbage coleslaw and Salad.

DAY 3

Lunch:
Creamy Mushroom Penne, Shakshuka (Fried Vegetables in a Tomato Sauce), Carrot Yogurt Dip with a Fresh Seasonal Salad, Yoghurt and Salad.

Dinner:
Firinda tavuk (Oven-baked chicken), Mushroom saute, Spinach Appetizer with Yogurt, Rice with vegetables, and Salad.

DAY 4

Lunch:
Karniyarik (Turkish Stuffed Eggplant), Cacik (yoghurt with cucumber), Rice with vegetables, Celery Salad with Yogurt

Dinner:
Fresh fish (sea bass or sea bream) served with broccoli, Baked Potato, Mucver (courgette patty) with Rocket Salad, Spaghetti.

DAY 5

Lunch:
Pasta with sauce, Slow Cooker Beef Vegetable Stew, Cacik (yoghurt with cucumber) served with Salad.

Dinner:
BBQ Meat and Chicken shish kebab, Rice with vegetables, Grilled Stuffed Kapia Pepper, Karnibahar kizartmasi (cauliflower fried in batter) and Salad.

DAY 6

Lunch:
Sauteed Mushrooms with Garlic, Turkish Manti, Baked Spaghetti, pickles and Kasik Salad (finely chopped mixed salad)

Dinner:
BBQ Steak entrecote, Mash Potato, Steamed Vegetables, Pumpkin Tarator Salad.

DAY 7

Lunch:
Shakshuka (Fried Vegetables in a Tomato Sauce), Pasta with curry sauce, Haydari dip/meze with Salad.

Dinner:
Fresh fish (sea bass or sea bream) served with Calamari, Russian Salad, Spaghetti, Pumpkin Mucver and Salad.