SAMPLE MENU OF M/S AURUM SKY

Indulge in a culinary journey crafted to complement the luxury of your yachting experience, where every dish celebrates flavors inspired by the sea.
Prepared with love by your chef, Dušan Lazor

WELCOME SNACKS
Champagne Seafood canapé Vegetarian canapé
Cured meat products canapé “hedgehogs” with cheese and fruit Shrimp salad with coconut in lemon Seafood salad
Dalmatian prosciutto Local cheese from island Pag

BREAKFAST(s)
Natural orange juices Smoothie with fruit/vegetable
Croissant mix Muffins, pancakes, waffles
Mix fruits
Toast, white bread, integral bread, Cornflakes, oatmeal, cereal mix
Different eggs variations
Natural yogurt, fruit yogurt, cacao, tea, ice tea, coffee Cheese, mix salami, Dalmatian smoked ham

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DAY 1st

Lunch
FRESH ADRIATIC OYSTERS
with lemon zest, balsamic vinegar pearls and micro herbs
BUTTERNUT PUMPKIN CREAM SOUP
crispy rye bread, cream cheese mouse, micro herbs
TERIYAKI-INFUSED SALMON FILET
with couscous, fennel salad and pickled red onion
LEMON TART
with fresh berries

Dinner
BURRATA CAPRESE
burrata cheese with cherry tomatoes, arugula, pesto Genovese and finest Croatian olive oil
TRUFFLE RAVIOLI
fresh ravioli pasta stuffed with ricotta cheese and truffles in truffle sauce
BEEF TENDERLOIN
with cauliflower puree, grilled asparagus, and red wine sauce
CHOCOLATE SPHERE
With dark chocolate mousse, sour cherries, and hot sour cherry sauce

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DAY 2nd

Lunch
SEA BASS CARPACCIO
with lemon zest, fresh radishes, black and white toasted sesame seeds, and micro herbs
SAFFRON RISOTTO
with smoked salmon, chives, and crispy parmesan cheese
TUNA STEAK
served with carrot puree, edamame beans, pickled ginger, and crispy rice noodles
PANNA COTTA
with fresh strawberries, strawberry sauce, and crispy dried strawberries

Dinner
FOIE GRAS PATE
served on toast with hazelnut crumble and blackberry jam
CAULIFLOWER AND CHEDDAR CHEESE SOUP
sprinkled with spicy walnuts
STUFFED CHICKEN
sous vide chicken breast stuffed with cream cheese and chives, rolled in bacon, served with baked potatoes and zucchini cream sauce
WHITE CHOCOLATE CUP
with peanut butter mousse, peach compote, and vanilla ice cream

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DAY 3rd

Lunch
TUNA TARTARE
served with avocado mouse, orange segment and oyster sauce, sesame oil and soya sauce emulsion
PAN-FRIED SCALLOPS
served with crispy bacon, granny smith apple, and hollandaise sauce
SEA BASS FILET
on baby spinach salad with pickled vegetable salsa
RASPBERRY CHEESECAKE

Dinner
BEEF TARTARE
classic beef tartare served with toast and butter
BAKED CAMEMBERT CHEESE
on a toasted brioche bun with honey and hazelnuts
RACK OF LAMB
sous vide rack of lamb with hummus, grilled corn, and lamb sauce
CHOCOLATE LAVA CAKE
served with vanilla ice cream

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DAY 4th

Lunch
SUSHI
spicy tuna roll with wakame salad, salmon and cream cheese roll, sea bass sashimi
ADRIATIC LOBSTER
poached, halved and oven-baked Adriatic lobster infused with garlic butter, fresh parsley and flaky salt
GRILLED OCTOPUS
served on turmeric-flavored rice, with cherry tomato and black olives tapenade
CRÈME BRULEE
vanilla crème brulee with fresh berries

Dinner
BLUE CHEESE SALAD
iceberg salad with blue cheese, fresh grapes, spicy walnuts, and blue cheese dressing
SPINACH RAVIOLI
green ravioli stuffed with ricotta cheese and spinach in cream sauce with parmesan cheese
RIB EYE STEAK
dry-aged rib eye steak served with potato mash, caramelized red onion chutney and Dijon mustard
TIRAMISU

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DAY 5th

Lunch
SEAFOOD SALAD
octopus, clams, mussels and calamari seasoned with lemon juice, olive oil, salt and fresh parsley, with lamb’s lettuce salad, radishes and fennel
SHRIMP PASTA
homemade pasta from the island of Korcula with shrimp, white wine and parmesan cheese
BRUDET
traditional Croatian seafood stew in tomato sauce served with polenta
ALMOND SEMIFREDDO

Dinner
GREEN GAZPACHO
cold soup made of cucumber, avocado, green bell peppers with Greek yoghurt
MELANZANE ALLA PARMIGIANA
eggplant rolls with tomato sauce, fresh basil, parmesan and mozzarella cheese
DUCK BREAST
sous vide duck breast served with sweet potato puree, asparagus and orange sauce
CHOCOLATE TART

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DAY 6th

Lunch
SEAFOOD CANAPE
small, bite-sized portions of seafood served on a base such as crackers, crostini, or toasted bread
BLACK RISOTTO
Traditional dish with cuttlefish, olive oil, white wine and parmesan
GRILLED SHRIMP
Grilled shrimp with a variety of vegetables
DALMATIAN „ROZATA“
Traditional Croatian creamy custard dessert with a caramelized sugar topping

Dinner
FRENCH CAKE
French cake with 5 toppings
GREEN GNOCCHI
Green gnocchi with turkey and pistachio
ROASTED LAMB
Roasted lamb with potatoes and vegetables
TRADDITOINAL APPLE STRUDEL

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DAY 7th

Lunch
CHEESE SELECTION
selection of locally sourced cheeses, including the premium sheep cheese of Island Pag, cow cheese, olives and premium olive oil
SAFFRON RISOTTO
Risotto with vegetables and saffron
TUNA STEAK
Grilled (Dorada, tuna, salmon, swordfish) with vegetables
CARROT CAKE
Orange cold cream/Healthy Carrot cake

Dinner
DALMATIAN PLATE
Dalmatian prosciutto with a selection of local cheese from the island Pag
SPRING ROLLS
Spring rolls with vegetables and chicken
DALMATIAN „PAŠTICADA“
Long, slow-cooking beef with homemade gnocchi
FRITULE
Traditional doughnuts "fritule" with chocolate