VSV’s menus are simply delicious. Each meal is inspired by a destination. We build our menus around the objective of satisfying the most discriminating palates. Before your trip, you’ll receive a form to ascertain your food preferences and whether you have any food allergies or intolerances. The form also covers beverages, both alcoholic and non alcoholic, we’ve selected for your enjoyment. We carefully prepare everything from breakfast, snacks and lunches to cocktails, appetizers, main courses and desserts on board, and the presentation is a banquet for the eyes, too.
SAMPLE MENU
Cocktails and meals are a key component of any dream vacation. They evoke sitting backand delighting in the moment. Mealtime is granted special attention aboard our boats. From breakfast under the sun to dinner under stars, we always strive to transform each meal into a moment of pure bliss.
For a slight additional fees, we can also develop specific menus for special needs (menus without gluten, vegetarian, paleo).
We also know that you will want to sample some of the local restaurants and eateries to experience the full local flavour. As a result, your itinerary includes at least two meals ashore during your stay. The fees for the restaurants are not include in your initial package.
RECIPE OF THE MONTH
From the VSV cookbook
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ARAGULA, PEAR AND PARMESAN SALAD ROLLED IN PROSCIUTTO
BREAKFAST
Fruit juice, bowl of granola accompanied by our surprise oatmeal cake
Basket of baked goods (berry bread, muffins, croissants)
Porridge and ricotta pancake, three-melon salad
Assorted fruit, ham and cheese
Mexican-style scrambled eggs
Mini strata and multigrain toast
Chocolaty orange French toast
LUNCH
Vegetable juice, Lebanese-style roasted zucchini and pepper salad
Pasta Cacio e Pepe (cheese and pepper pasta)
Niçoise couscous, Island-style chicken wrap
Vegetarian spinach pizza with garden salad
Taco with avocado and grilled corn salad
Eggplant and sundried tomato rigatoni
COCKTAIL
Cool cocktails (Pain Killer, Sea Breeze, Pina Colada, White Sangria, Margarita, etc.)
Antipasti and prosciutto
Side dish of red pepper and vegetable dip
Cheese straws, olive focaccia
Black olive spread, goat cheese and pesto canapés
Toasted pita chips and hummus, salsa, guacamole and tortillas, assorted nuts
Praline and brandy topped camembert
DINNER (appetizer and main course)
Zucchini vichyssoise
Raspberry brie green salad
Tomato and mango salad
Romaine salad with grilled pear and blue cheese
Zucchini and tomato tian
Poached salmon topped with fine herb sauce
Penne with shrimp and grilled red pepper
Flank steak marinated Mediterranean-style and topped with chimichurri sauce
Chicken cacciatore
Mahimahi fillet in mango coulis and Caribbean salsa
SIDE DISHES
Yucca fries
Boureki (Cretan zucchini and potato pie)
Tomato and herb stuffed chayote
Coconut milk rice, ginger beans
Herb-flavoured sweet potatoes, white wine braised leek
DESSERTS
Berry clafouti tart with almonds and honey
Rum flambéed bananas
Chocolate fudge
Key lime pie
Coffee, selection of black and herbal teas
QUOTE: “Fantastic adventure, incredible food. I’m hooked on sailing! » (Bruno C.)
