Dinner Menu

SUNDAY

  • Ecuadorian “encebollado” with fresh sliced tuna, onions, yuca chips, corn, tomato, and cilantro or
  • Fennel salad with red bell pepper reduction and timbale of dried fruit and nuts
  • Grilled octopus Basque-style served with roasted peppers and sautéed potatoes or
  • Braised lamb served with green beans, mashed potatoes, asparagus, and mint sauce
  • Chocolate biscuit coulant

MONDAY

  • Spinich-and-garlic confit-stuffed ravioli in marinara sauce or
  • Salmon carpaccio, cucumber, avocado, and 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, and vegetable medley
  • Crème brûlée

TUESDAY

  • Spiced filet of duck breast served with sweet potato confit in a citrus sauce or
  • Tabbouleh salad with toasted pita and garlic sauce
  • Grilled vegetable tomato soup with pesto
  • Pork tenderloin in garlic confit with glazed apply chutney and sweet potato pure or
  • Grilled langostino in garlic aioli, vegetables pappardelle, and fresh basil salad with cherry tomatoes
  • Opera cake

WEDNESDAY

  • Grilled prawns with fresh coriander and 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 and sweet potato mash
  • Bananas Foster

THURSDAY

  • Mushroom risotto stuffed with goat cheese and truffle oil or
  • Trilogy of Peruvian “causas” shrimp, octopus, and 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

FRIDAY

  • Grand Marnier–marinated melon wrapped in prosciutto or
  • Eggplant parmesan
  • Bouillabaisse
  • Pistachio-crusted mahi mahi, Provençal vegetables, and spiced lima bean puree or
  • Grilled duck with pears in red wine balsamic reduction and pumpkin puree
  • Mixed berries panna cotta

SATURDAY

  • Korean barbeque ribs with hoisin sesame seed sauce and vegetable salad or
  • Sushi rolls
  • Peruvian-style tuna with teriyaki Tacu Tacu (beans and rice) and sautéed vegetables or
  • Langostino poached in citrus butter served with Grecian vegetables and chips
  • Passionfruit mousse

Travel the Galapagos Islands as Few Others Will

Regardless of which itinerary you select, you'll be voyaging in the most comfortable and luxurious yacht operating in the Galapagos today. For more information on booking one of our premium Galapagos yacht cruises, call and speak with an agent today at 800-633-7972. We're happy to address any specific inquiries you may have, and we look forward to seeing you on one of our upcoming tours.

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