This week, we are excited to showcase the delicious regional cuisine and ecuadorian food you will experience while on an Ecoventura cruise.
Our Chefs have worked hard to design each meal we serve on board, and are proud to have created dishes that uniquely highlight Ecuadorian food and the flavors of the region including Peru, Mexico, Spain, the Caribbean and Asia. We believe food is a vital component of travel when it comes to understanding the culture, history and traditions of a country. As such, we ensure Ecoventura passengers are provided with the best our region has to offer with emerging talent and flavors.
You will be tempted with flavors and ingredients from the region; three meals daily and two snacks served after each land excursion. Below are sample menus offered on board all Ecoventura vessels – our newest luxury yacht, the MV ORIGIN, and our first class sister yachts, the Eric & Letty:
BREAKFAST MENU
AVAILABLE DAILY
Platter of freshly sliced locally grown tropical fruit
Freshly squeezed local fruit juice
Cereal bar with Granola, Oatmeal, Bircher Muesli & yogurt
Assortment of Breads, Butter & Jams
Eggs made to order
Selection of cold meats & cheese
Freshly brewed Ecuadorian Coffee
Herbal and Black Teas
Hot Chocolate from Ecuadorian Cocoa
. . .
M O N D A Y
Old fashioned pancakes with wild blackberry sauce
Traditional Eggs Benedict
Hash Brown potatoes & sausage
. . .
T U E S D A Y
Fluffy Banana Muffins – au natural
Eggs en Cocotte with Asparagus or smoked salmon
Ecuadorian Green plantain dumplings
. . .
W E D N E S D A Y
Nutella stuffed Crepes
Ham & cheese Omelet
Spinach & Ricotta Pastry Puffs
. . .
T H U R S D A Y
Waffles with maple syrup
Eggs Florentine
Bacon potato hash
. . .
F R I D A Y
Spanish Tortilla
Braised Pork Muffins
Yuca Dumplings with cheese
. . .
S A T U R D A Y
French Toast
Ham & Cheese Roulade
Corn cakes “Arepas” stuffed with cheese
. . .
S U N D A Y
Crepes filled with Blackberries & cream cheese
Scrambled eggs “Perico style” with onion, tomato & peppers
Traditional Quiche Lorraine
LUNCH BUFFET
AVAILABLE DAILY
Assortment of breads, Natural & D’Hotel Butter
Salad Bar with tomato, cucumbers, carrots, Olive Oil & vinegar dressing
Platter of Freshly sliced Tropical Fruit
. . .
SUNDAY • ITALIAN INSPIRED MENU
Mixed greens with marinated tomatoes and herb dressing
Tuna Tartar Tapenade
Chicken Roulade, Basil Prawn Brochettes, Baked Polenta, Caponata
Tiramisu
. . .
MONDAY • CARIBBEAN INSPIRED MENU
Spinach and sweet corn salad with Yogurt dressing
Roquefort Cheese Salad with pears and walnuts, red wine reduction
Fisherman’s Stew
“Ropa Vieja” shredded Beef, Jamaican Jerk Chicken
White rice and black beans, Grated vegetables
Banana Tart
. . .
TUESDAY• PERUVIAN INSPIRED MENU
Grilled Octopus & Seafood cocktail
Salad bar with Brava dressing,
Fried green plantain slices and Grilled chulpe corn
Shrimp & Chicken Brochette, Galapagos style lobster
Boiled potatoes with cheese Peruvian style
Lemon Meringue Pie
. . .
WEDNESDAY• COASTAL ECUADOR INSPIRED MENU
Avocado salad with vinaigrette dressing,
Cauliflower and bacon salad, fresh coriander Lemon aioli
Fried Sweet Plantains and Green Plantains Sal Prieta Seasoning
Green Plantain Dumpling Soup “Bola de Verde”
Shellfish rice, Pork Carnitas, Potato dumplings with roasted peanut sauce
Hominy with eggs and sausage
Caramel Flan
. . .
THURSDAY• MEXICAN AMERICAN INSPIRED MENU
Caesar Salad, Pico de Gallo, citrus vinaigrette, grated cheese
Guacamole with sour crème, Corn and wheat flour tortillas,
Stuffed Chili, Minced chicken and beef,
Chicken Fajitas, Fried bean short stew, Red sauce
Apple Pie
F R I D A Y • ECUADOR ANDEAN INSPIRED MENU
Creole salad, Grated carrots and cabbage salad, herb vinaigrette
Potato Soup “Locro de Papa”
Chicken stew, Fish Casserole
Yellow Rice, Fried Sweet Plantains
Pear & Almond Tart
. . .
SATURDAY • EUROPEAN INSPIRED MENU
Russian Salad, Parsley Mayo, stuffed Tomatoes,
Mixed Ceviche
Fried sliced Green Plantains, Popcorn, Chulpi corn
Beef Stroganoff, Shrimp & Yellow corn casserole,
Spring Rice, Fried Green Plantain
Caramel Millefeuille (Puffed pastry)
. . .
CASUAL LUNCH SERVED ON THE SUN DECK
Hearts of Palm Salad
Shrimp Ceviche
Chilled Cucumber and Yogurt soup
Beef Tournedos, Spring Onions with Asian Sauce
Grilled Prawns, Basil and Lemon Chicken Breast
Mixed Vegetables, Potato Savory Cake
Figs & Cheese, Bread Pudding
DINNER MENU
S U N D A Y
Ecuadorian “Encebollado” with fresh sliced tuna, onions, yucca chips, corn, tomato & cilantro
or Fennel salad with red bell pepper reduction and timbal of dried fruit & nuts
Grilled Octopus Basque style served with roasted peppers & sautéed potatoes
or Braised lamb served with green beans, mashed potatoes, asparagus and mint sauce
Chocolate Biscuit Coulant
. . .
M O N D A Y
Spinich & garlic confit stuffed raviolis in marinara sauce
or Salmon carpaccio, cucumber, avocado, 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, vegetable medley
Crème Brulee
. . .
T U E S D A Y
Spiced Filet of Duck Breast served with sweet potato confit in a citrus sauce
or Tabbouleh salad with toasted Pita & garlic sauce
Grilled vegetable tomato soup with pesto
Pork tenderloin in Garlic confit with glazed apply chutney, sweet potato pure
or Grilled Langostino in garlic aioli, vegetables Papparedelle, fresh basil salad with cherry tomatoes
Opera Cake
. . .
W E D N E S D A Y
Grilled Prawns with fresh coriander 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, sweet potato mash
Bananas Foster
. . .
T H U R S D A Y
Mushroom Risotto stuffed with goat cheese & truffle oil
or Trilogy of Peruvian “Causas” Shrimp, Octopus, 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
. . .
F R I D A Y
Grand Mariner marinated Melon wrapped in Prosciutto
or Eggplant Parmesan
Bouillabaisse
Pistachio crusted Mahi-Mahi, Vegetable Provencal and spiced Lima bean puree
or Grilled Duck with pears in red wine balsamic reduction, Pumpkin puree
Mixed berries panna cotta
. . .
S A T U R D A Y
Korean Barbeque ribs with hoisin sesame seed sauce, vegetable salad
or Sushi rolls
Peruvian style tuna with teriyaki “Tacu Tacu” & sautéed vegetables
or Langostino poached in citrus butter served with Grecian vegetables and chips
Passion Fruit Mousse
VEGETARIAN DINNER MENU
S U N D A Y
Apple and dried fruit and nuts in a cream Mixture,
Fennel salad with Red Bell pepper reduction.
Gluten tomato stew / sauteed potatoes and foil roasted bell peppers.
Quinoa Pudding
. . .
M O N D A Y
Tomato Carpaccio
Vegetables Soup
Gluten with peanut sauce, yucca croquettes and vegetable salad
Pistachio Custard
. . .
T U E S D A Y
Tabbouleh Salad served with Crispy Pita Bread and garlic sauce.
Pumpkin soup with coconut milk and feta cheese.
Couscous with Tahini and vegetable stew
Chocolate Cake
. . .
W E D N E S D A Y
Zucchinis stuffed with ratatouille and black olive tapenade.
Onion Soup and spinach.
Chana Masala / Arab rice
Banana Flambe
. . .
T H U R S D A Y
Peruvian vegetarian causas trilogy
Chinese Soup
Pumpkin curry with creamy quinoa
Carrot Cake
. . .
F R I D A Y
Eggplant Parmesan
Tomato Soup
Seitan Wellington with mushroom risotto
Baklava
. . .
S A T U R D A Y
Sushi Rolls
Sauteed Gluten with Pineapple and vegetables served with white rice.
Apple crumble
