DOÑA LOLA. 40m Westport, 2003 CHEF MENUS

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Emerald Rodgers
5 years ago
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He has spent over 32 years refining his skills and broadening his range of cuisines by working all over the world in many famous

2 P a s c a l N a t i e r Head Chef on board Doña Lola Pascal was raised in Paris surrounded by restaurants and a culture of fine dining. He has spent over 32 years refining his skills and broadening his range of cuisines by working all over the world in many famous restaurants. He decided to move into the yachting industry to showcase his skills and provide a more personal and enjoyable dining experience. Pascal enjoys fitness, music and the arts. Your taste buds will be tickled by Pascals exquisite flavours.

3 D A Y 1 Tomatoes, Buffalo mozzarella with fresh pesto and arugula salad Halibut filet roasted with parmesan crumble and Sicilian caponata Plate of fresh fruits or sorbet Scallops salad with grape fruit and cherry tomatoes with Hazelnut perfume Beef filet mignon, green peppercorn sauce and potatoes galettes Homemade tiramisu

4 D A Y 2 Asparagus salad with smoked salmon and mesclun salad Barbecue sausages/beef /chicken served with potatoes and vegetables Crepes Gazpacho served with condiments Sea bass filet with white butter sauce and fettuccini Raspberry tarter and red fruit coulis

5 D A Y 3 Stone crab with tartar sauce and salad nicoise Grilled rib eye steak with béarnaise sauce and fresh vegetables Panna cotta Homemade foie gras with onion marmalade and brioche Breast of duck with lemon and honey sauce and fingerling potatoes Apple tart with salt caramel butter

6 D A Y 4 Greek salad Grilled lobster with sauce vierge and vegetables New York cheesecake Truffle risotto Breast of chicken stuffed with mushrooms and red wine sauce Chocolate mousse

7 D A Y 5 Cantaloupe salad with Italian prosciutto Salmon cooked with soja sauce and almonds, fried rice and vegetables fruits /sorbets Miso soup Sushi, Sashimi Pear tartelette

8 D A Y 6 Squid fried with garlic and parsley, mesclum salad Branzino filet, green olives and cherry tomatoes sauce and mashed potatoes Brownies and ice cream Artichokes salad with old parmesan and balsamic vinegar Lamb shoulder cooked 7 hours, gnocchi and vegetables Tarte tatin with sour cream

9 D A Y 7 Jumbo shrimp salad Grilled tuna with vegetables Key lime pie Asparagus soup (cold) Veal loin shops with fried mushrooms, soft polenta Chocolate (volcano) cake cook outside and soft inside vanilla ice cream

10 Builder: Westport Naval Architect: William Garden Interior Design: Pacific Custom Interiors LOA: 39.6m Beam: 8.1m Draft: 1.9m Guests: 10 guests in 4 double and 1 twin cabin Cruising Speed: 20 knots Consumption: 465 Lph Tenders: 30 Intrepid with 2 Yamaha 250 hp engines 16 Novurania with 1 Yamaha 115 hp engines Flag: Jamaica Class / MCA: MCA Compliant Wifi: Throughout Toys: 2 Seadoo Bombardiers 1500 cc Full complement of scuba and snorkel equipment 2 x Bladefish Sea Jet 5000 Turbo Underwater Scooter DPV for either diving or snorkeling 2 x 3 person Airhead G-force towable tubes 1 x 2 person Airhead Matrix towable tube 1 x Large (8-10person) inflatable floating island 2 x Wakeboards 1 x Kneeboard 1 x Slalom waterski Set of good waterskiis with optional training spacers 2 x Stand Up Paddleboards Assortment of beach toys and games Charter Rates MYBA Terms 120,000/week High/Low Season (Mediterranean) $ 120,000/week High/Low Season (Caribbean) Captain Adam Crooks plus 6 crew

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