SY Freedom
7 Day menú
Day1
Lunch
Layered smoked salmon and crayfish Charlotte, served with a chive cream sauce
Classic pork filet mignon in a mustard sauce served with fresh homemade tagliatelle
Fresh strawberries marinated in amaretto and fresh chopped mint with vanillia ice cream
Dinner
Canapés
Mille feuille of sauteed wild mushrooms with a garlic cream and fresh herbs
Roast rack of new zealand lamb with a Rosemary and honey jus served with vegetables of the day and gratin dauphinois
Classic creme bruleé
Day2
Lunch
Italienne buffet
Homemade pizza
Bruschetta of tomatoes and warm goat´s cheese
Melon with parma ham
Caprèse salad
Penne pasta salad with wild asparagus, fresh figs and cherry tomatoes
Black risotto
Tiramisu
Dinner
Canapés
Homemade foie gras¨ au torchon ¨stuffed with caramelised Apple and rolled in roasted almonds , served with a sweet wine reduction
Wild seabass cooked in a salt crust and served with a selection of vegetables and saffron rice
Cheese board with crackers and grapes
Day3
Lunch
Chicken skewer marinated with five spices and served with oriental couscous, mint and yogurt dip
Carrot cake with a cream cheese frosting
Dinner
Red thai spicy prawn soup with flat egg noodles and freshly chopped coriander
Ovenbaked salmon pave in sesame seeds, red pepers coulis
Poire belle hélène (poached pears, vanillia ice cream, roasted almonds and chocolate sauce)
Day 4
Lunch
Gazpacho Andaluz (cold soup: tomato, cucumber, green peppers, garlic and olive oil)
Moules mariniere (mussel in White wine , garlic butter and fresh parsley)
Dinner
Asiatic buffet
Selection of sushi
Fresh Salmon and tuna
American roll with crab
Vegetarian
Selection of fresh and fried spring rolls with tiger prawns, chicken, pork
Noodle pad thai
Tiger prawns with pineapple
Cantonese pork ribs
Bean sprout salad
Egg fried rice
Day 5
Lunch
Salad Campagnarde (bacon, roast herbed new potatoes, poached eggs)
Cepes mushroom risotto with a parmesan tuile
Fresh exotic fruit salad
Dinner
Fresh raviolis stuffed with lobster , green asparagus and goat´s cheese with a coriander sauce
Ribeye steak cooked as you like it served with a selection of sauce (red wine, mustard, green peppercorn) and duchesse potatoes
Tempting chocolate fondant with a pistachio ice cream and mint sauce
Day 6
Lunch
Homemade chicken parfait with a red onion & orange marmelade and warm buttered toast
Seabream in papillote with white wine, lemongrass and red chilli
Selection of ice cream and fruit sorbet with mignardises
Dinner
Canapés
Chilled cream carrot soup with cinnamon
Crispy duck magret cooked pink and served with a berries and honey sauce
Classic Apple tart tatin served warm with creme fraiche and vanilla ice cream
Day 7
Lunch
Selection of quiche
Tomato salad
Caesar salad
Chicken and avocado salad
Melon with port wine
Dinner
Whole camembert ovenbaked with cognac and persillade and homemade bread
Crispy prawns in chinese tempura with a sweet chilly sauce
champagne and lime foam
Beef filet rossini (filet, pan fried slice of foie gras, truffles and port sauce)
Fruit sushi plate
Mignardises