Sample menuWritten to the vessel
Italian menu — for a private table aboard M/Y Luminance
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Thinly sliced Chianina beef tenderloin, drizzled with a light lemon vinaigrette, topped with arugula and shaved Parmigiano-Reggiano.
Fresh Gambero rosso, the Sicilian prawns are finely diced and marinated with capri lemon zest and thyme, served atop avocado slices.
Slices of ripe capri tomatoes layered with fresh Napoli buffalo mozzarella, basil leaves, and a drizzle of homemade balsamic reduction.
Crispy fried risotto balls stuffed with a medley of Tuscan wild mushrooms and Napoli mozzarella, served with marinara sauce.
Grilled T-bone steak from Chianina cattle (Fierli Farm), seasoned with garlic and rosemary and sea salt, cooked over red-hot coals, traditionally served rare.
Sigola Sea bass fillet from north west of Sardinia, oven-baked with aromatic herbs and served with a Sicilian lemon-caper sauce.
Layers of breaded and fried Benica aubergine slices baked with tomato sauce, mozzarella, and Parmigiano-Reggiano until golden and bubbly.
A delectable Italian-inspired dish featuring tender Modenese chicken breasts from Emilia Romana simmered in a rich, velvety sauce infused with sun-dried tomatoes, garlic, spinach, and Parmesan cheese.
A vibrant stew of sautéed Frosinone peppers, onions, and San Marzano tomatoes, seasoned with herbs.
Thinly sliced zucchini, fried until golden, then marinated in a mixture of chardonnay vinegar, garlic, and fresh mint. A Neapolitan dish offering a refreshing and tangy flavor.
Dish combines the rustic comfort of traditional polenta with the luxurious aroma and flavor of truffles, resulting in an indulgent side.
Sautéed chicory greens cooked with garlic and chili flakes in olive oil. This Roman specialty provides a slightly bitter and spicy contrast, perfect for balancing richer main courses.
Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with Valrhona cocoa powder.
Silky smooth panna cotta topped with a mixed berry compote for a touch of sweetness and tartness.
Chef Jose Collado
Senior Sous Chef · M/Y Luminance