Multi-Day Package
SUMMARY
Our Multi-day package offers a complete culinary experience, starting with hors d'oeuvres and ending with breakfast on the last day. We provide delicious, health-focused meals to make sure that your family has a delicious, nutritious, and energizing vacation. All of our meals are carefully crafted to keep your guests satisfied and ready for whatever adventures the following day may bring. We also offer local specialties and sauces to enhance the taste and presentation of each meal. Leave all the food preparation to us and enjoy your ski or yacht holiday.
Cost
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For guests on a ski vacation or yacht, we offer a 7-day menu of health and wellness-focused meals. We make sure that each meal is delicious and elegant, making sure that your guests are ready for the next day of skiing or yachting. For breakfast, energizing meals of fresh fruits and vegetables are provided, coupled with a source of protein such as eggs or avocado. For lunch, light yet filling meals such as veggie wraps and salads are available. In the evening, warm and nutritious dinners with roasted vegetables, lean proteins, and wholesome grains are prepared. To enhance the flavor of each meal, guests can enjoy local specialties or sauces.  Throughout the day, snacks are balanced and healthy. This package is perfect for a family that wants to leave the food to us and enjoy your vacation to the fullest.

Cost Analysis:
Our costs are based on two staff members working full time for all days for the ski/yacht holiday, 1 day for provisioning and 1 day for break down. This cost is tailored for up to 8 guests and can be adjusted to accommodate more guests or dinner parties, as needed. With our fully staffed team of experts, we guarantee that all of your culinary needs are met during your ski or yacht holiday.

Sample Days

Arrival day:
Hors d'oeuvre Ricotta, garlic, red bell pepper, and Italian spiced stuffed mushrooms with fresh basil, balsamic drizzle 
Dinner Gruyere and prosciutto topped chicken piccata served over a bed of linguine, thick-cut garlic bread, parsley, lemon zest 
Dessert Blueberry Pockets

Day 2:
Breakfast (All Breakfasts served with fresh pastries, fruit & greens smoothies and fruit platter)
Homemade southern biscuits and sausage gravy served with eggs to order
Lunch Crab cakes with lemon old bay aioli, cornbread and roasted loaded red potatoes Cocktail sauce and tartar sauce 
Hors d'oeuvre Caprese crostinis with balsamic glaze accompanied by Charcuterie board 
Dinner Seared salmon with honey garlic roasted carrots served over a bed of tri-colored quinoa and vegetable salad Dessert Strawberry Shortcake

Day 3:
Breakfast Omelets with your choice of fillings, country-style roasted potatoes (vegetable hash), bacon.
Lunch (Greek Power bowl) Grilled herb chicken served over orzo with cucumbers, tomatoes, tzatziki, feta, and shallots 
Hors d'oeuvres Spinach Artichoke Phyllo cups accompanied by Charcuterie board 
Dinner Peppercorn crusted Filet mignon served with a merlot cherry sauce ( or Au Poivre), Smashed potatoes and caramelized carrots 
Dessert Apple crisp a la mode 

Day 4:
Breakfast French toast and maple syrup with bacon, eggs to order, and breakfast smoothies 
Lunch (Taco Tuesday) Shrimp and Steak tacos served with all the fixing family style, chips, pico de gallo, guacamole, rice and Cilantro black beans Hors d'oeuvre Strawberry and brie Crostinis topped with fresh basil and balsamic glaze 
Dinner (Fish Dinner) Pan seared Blackened Grouper with asparagus, Mango salsa, lemon garlic white wine sauce and fresh garnish 
Dessert Berry crumble a la mode 

Day 5:
Breakfast Eggs Benedict served with roasted potatoes topped with green onions and a sprinkle of paprika
Served with fruit smoothies
Lunch Tuna Poke (tempeh) bowls served over brown rice with fresh vegetables and spicy wasabi aioli
Hors d'oeuvre Hot crab pinwheels accompanied by Charcuterie board 
Dinner 24 hr Beef short ribs, Au gratin potatoes (quinoa), Roasted vegetables, served with red wine reduction 
Dessert Tiramisu 

Day 6:
Breakfast Sweet potato hash with poblanos, tomato, black beans and broccoli, bacon, and toast eggs to order
Lunch Gorgonzola stuffed bison burgers LTOP, greek pasta salad, 
Hors d'oeuvre Goat cheese stuffed dates wrapped in bacon with spicy agave drizzle accompanied by Charcuterie board 
Dinner Garlic and herb-crusted French cut rack of lamb with confit new potatoes, asparagus, mint chimichurri, 
Dessert Cheesecake with raspberry coulis 
herb-crusted

Day 7:
Breakfast Sweet potato hash with poblanos, tomato, black beans and broccoli, bacon and toast eggs to order Breakfast smoothies 
Lunch Spiralized zucchini and beet salad with marinated chicken, olives, basil and pine nuts, dressed with a lemon vinaigrette, goat cheese 
Hors d'oeuvre Olive tapenade with crostinis accompanied by Charcuterie board
Dinner English teesside chicken parmo (Cauliflower steak) served with garlic roasted broccoli and carrots, Acorn Squash puree Dessert Personal key lime pies

Day 8:
Breakfast Spinach, mushroom, and queso fresco frittata served with avocado pico de gallo garnished with cilantro and lime aioli 
Lunch Sesame Ginger Tuna Tartare Served with freshly fried wonton crisps 
Hors d'oeuvre Shrimp Ceviche Served with citrus medley zest, freshly fried and himalayan salted tortilla chips, spicy sriracha aioli 
Dinner Duck Confit served with traditional french lentil ragout, sauteed kale, and croissants. 
Dessert Bananas Foster ala mode (vegan ice cream) 

Day 9:
Breakfast Quinoa breakfast bowls with spinach, eggs to order, tomatoes, avocado, potatoes 
Lunch Falafel and lamb skewers, grilled zucchini and squash, mediterranean couscous salad 
Hors d'oeuvre Baked berry brie wheels 
Dinner Seared Herb crusted pork tenderloin, smashed garlic and gruyere new potatoes, brown sugared carrots, applesauce 
Dessert Caramel, Date puree, and roasted peanut, ice cream bars with chocolate drizzle (Vegan Ice Cream)

Day 10:
Breakfast Fresh belgian waffles with blueberry infused maple syrup, breakfast sausage, eggs to order, fresh fruit and breakfast smoothies, (Pancakes if no Waffle maker) 
Lunch Black bean tortilla soup with roasted beet and goat cheese salad 
Hors d'oeuvre Fresh Bruschetta served with burrata over a french loaf crostini and balsamic glaze accompanied by a charcuterie board 
Dinner Traditional Beef Wellington (Portobello Wellington) , Maple glazed brussel sprouts with pancetta and gorgonzola, bordelaise sauce, roasted potatoes 
Dessert Cherry pineapple coconut cake a la mode 

Departure: Breakfast Avocado Toast with arugula egg and balsamic glaze. Served with a breakfast fruit smoothie 

Book Your Private Chef Now
At Chef It Up, we believe in providing delicious meals with the freshest ingredients for any occasion. Whether you're looking for private in-home chefs, catering services, or yacht chef services, Chef It Up has you covered. Contact us today to experience our delicious and expertly crafted cuisine!
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