Starlight
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 55 Ft / 16.8 m |
| Beam | 29.5 Ft / 9.01 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Lagoon |
| Built - Refit: | 2017 |
| Cruising Speed | 7 kt |
| Dinghy | Highfield Ultra Light 470 |
| Dinghy HP | 50 HP |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
STARLIGHT LAGOON 560
BREAKFAST
-Cheese and meat platter
-Eggs (boiled, scrambled, omelette etc.)
-Oat
-Croissants
-Milk, coffee, tea, juices
-Cereal
-Fruits
-Pancakes
-Bread
-Honey and jam variety
-Vegetables
APPETIZERS
-Cauliflower sauté with beurre noisette hollandaise sauce, burned spring onion,lola lettuce,radish and pickled onion rings
-Salmon gravlax with cucumber, orange hearts and orange glaze
-Beef carpaccio with beef tartare
-Zucchini carpaccio
-Greek spreads (‘’tzatziki’’ , ‘’tirokafteri’’ Greek fish-roe dip etc,)
-Traditional stuffed grapes leaves with rice and herbes
-Fried zucchini sticks
-Pan-fried pork
-Vegetable pies
-Mussels on steam
-“Kagianas”
SALADS
-Greek salad
-Ntako salad
-Green bean salad with hazelnuts
-Grilled or boiled vegetables
-Potato salad
-Tuna salad
-Beetroot salad
-Caprese
-Rocket and spinach salad
-boiled seasonal greens
MAIN COURSES
-Scallops saute,fennel,tomato puree and safran sauce
-Mushroom cream soup with black lentils, mushroom oil and mushroom sauté
-Chicken breast with mushroom puree, asparagus sauté and sage sauce
-Fish fillet with chorizo crumble,zucchini and milk sauce with aromatic oil
-Pork tenderloin with glazed baby carrots, celery root puree and carrot sauce
-Rib eye with asparagus ,corn,glazed baby potatoes and red wine sauce
-Risotto milanese with shrimps
-Tagliatelle with salmon ,zucchini,carrots,salmon roe and sauce with vodka ginger and lemongrass
-Traditional Greek stuffed vegetables
-Fresh fish
-Variety of shellfish