A fabulous menu from Whisper's galley

Whisper's well known chef is ready to delight every palate with creativity and a fusion of flavors with worldwide inspiration. When you book a charter on Whisper, we'll help you design a custom menu that takes into consideration your preferences, dietary requirements and even your special cravings. Whether you long for alfresco breakfasts, picnic lunches by the beach, sumptuous multi-course gala dinners, or a little bit of everything, we're ready to please. Below is a sample five-day menu: 

Day One

Breakfast: Poached Egg Florentine with Parmesan Polenta
Lunch: Cioppino Fresh Baked Rosemary, Roasted Garlic Foccacia
Starter: Spinach, Almond Salad with a Warm Cherry and Pear Compote and Maple Vinaigrette
Dinner: Moroccan Braised Lamb Shanks and Toasted Israeli Cous Cous with Figs
Dessert: Chocolate Dipped Key Lime Jewels with a Coconut Anglaise

Day Two

Breakfast: Chai French Toast and Orange Compote
Lunch: Indian Curried Chicken Salad, Cucumber Salad and Caramelized Ginger
Starter: Seared Fois Gras with Sautéed Apples and Sauterne Sauce
Dinner: Honey, Fennel Pollen Glazed King Salmon with Braised Leeks and Beluga Lentils
Dessert: Bread Pudding with a Sweet Warm Bourbon Sauce

Day Three

Breakfast: Huevos Rancheros with Chipotle Skirt Steak
Lunch: Grilled Prawns and a Dill, Caper, Chickpea Salad
Starter: Scallops with a Roasted Red Pepper Coulis and Green Olive Tapenade
Dinner: Elk Filets with a Blueberry, Thyme Sauce and Herb Roasted Hassle Back Sweet Potatoes
Dessert: Earl Grey Creme Brûlée

Day Four

Breakfast: Sweet Potato Pecan Pancakes with a Blueberry Maple Syrup
Lunch: Seared Sea Scallops topped with Roasted Butternut Squash, Kale and Truffle Oil Salad
Starter: Yellow Beet, Leek and Pear Soup with a Gorgonzola Crostini
Dinner: Berkshire Pork Chops and an Apricot Masala Sauce
Dessert: Ginger Chocolate Molten Cakes and a Black Cherry Coulis

Day Five

Breakfast: Kale and Chèvre Cheese Fritta with Applewood Smoked Bacon and Skillet Potatoes. 
Lunch: Beef Filet Salad with a Black Olive Vinaigrette on a Bed of Arugula
Starter: Seared Duck Breast with a Watermelon and Feta Salad topped with Ginger and Blood Orange Dressing
Dinner: Baked Sea Bass covered with a Citrus Sabayon Sauce and a Toasted Pine Nut Red Quinoa
Dessert: Thyme Polenta Pound Cake glazed with a Rosemary Infused Honey and Sweet Summer Corn Ice Cream

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