Le Grand Bogavant

• Dining Seating for 8
• Special Diets Accommodated

SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter 

BREAKFASTS

- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.

SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.

LUNCH

- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes

- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin

FISH AND SEAFOOD

*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes

- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce

DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream

Captain Oscar Recarey grew up in Coruna, Galicia Spain and since an early age he had a special connection with the sea – following his father who was a merchant captain. Oscar is multi-lingual and is fluent in English, French, Italian and Portuguese and has a working knowledge of German. He began his professional yachting career in Mallorca in 2013 first as a marine mechanic, and as he gained experience, he obtained his captain’s license. Oscar has worked on a variety of charter and private yachts and has experience captaining both motor and sailing yachts throughout the Mediterranean. In his free time, he is an avid fisherman, and enjoys bike riding and scuba diving. He is an extremely competent captain and has practiced a very meticulous maintenance routine on all the yachts he has worked on. He takes great pride in the appearance and presentation of yachts under his command to ensure the highest standard for the guests and owner. Oscar has a positive attitude and delightful personality, and is very enthusiastic and responsible in all his work.

Larissa Ortiz earned a Bachelor’s degree in Journalism, a Masters in Digital Marketing, and has hotel and hospitality training. Prior to her yachting career she worked in software sales, as reservations manager in a hotel and as head hostess in a busy restaurant where she also organized large group dining events. She started working on deck on sailing yachts and then moved to motor yachts where she handled interior detailing, provisioning and guest care. With silver service training she advanced to the chief stew position on motor yachts up to 93 meters. By assisting her chefs, she learned cooking skills and oversaw the preparation of healthy crew meals, guest snacks, and provisioning. She is a total team player and problem solver – calm under pressure - and always maintains a positive and humble attitude. Larissa has a meticulous attention to detail and keen sense of guest comfort or needs.