SAMPLE MENU

SY GRAND BLEU VINTAGE (Med. 2009)

Day one Lunch

Bagnetta millefeuille with vine cherry tomato petals

Slow cooked seabass with a Ceviche sauce and a sauté of shreded snow peas

Crispy apple and Ginger baby rolls served with an apple and cinamon velouté

Dinner

Tiger prawns and fresh peas in a kafir lime perfumed coconut soup

Grilled veal noisettes on a sweet potato disc with pancetta and sage jus

Raspberry crème brulée

Day two Lunch

Avocado in shape with fresh crab claw, Lenotre style

Steamed scorpion fish in papillotte with saké soy  sauce served with portobello mushrooms and french beans

Strawberry meringue basket

Dinner

Grilled peach and arrugula salad with roasted pecans

Frenched chicken breast filled with roasted almonds and spinach with a light lemon and tarragon cream

Classic banofee pie with a chocolate love cherry

Day three Lunch

Classic Ceasar salad with toasted croutons and crispy Basque jabugo papers

Variation of lobster tails hot and cold

Spicy fruit salad with an iced macaron

Dinner

Scorpion fish carpaccio with green sprigs and Asian beans

Grilled beef fillet served with parmesan potato roses and roasted asparagus tips

Feuilletté of summer berries and Grand Marnier ice cream

Day four Lunch

Artichoke hearts salad with soft poached egg and a lemon grass herby sabayon

Nobu Japanese style seafood paella

Blue berries basket with vanillia ice cream

Dinner

Baby spinach leaves with rocket and grilled goat cheese, thyme flower émulsion

Crispy skin poussin drenched with  Yuzu spicy lemon sauce served with parsley potatoes

Truffled chocolate mousse and a special cherry

Day Five Lunch

Fresh fig salad with melon & Serrano

Silky beetroot risotto with zuchini flowers and wrapped prawns

Caramelised mango and pine apple, chaud-froid

Dinner

Mediterranean grilled vegetables and sautéed girolles with a rocket pesto

Herb and pistachio crusted rack of lamb served with whipped potatoes and a Rosemary, galanga jus

Pear Tatin with mignardises and butterscotch sauce

Day six Lunch

Spinach and fetta parcels served with a wall nut grainy vinaigrette

Spaghetti a la Volonge with wrapped Tiger prawns and a herby wine sauce

Newzealand style pavalova with kiwi and strawberry, topped with a lemon dressing

Dinner

Ocean gaspacho with a crispy brunoise of  raw vegetables and a few roasted almonds

Grilled duck breast on a parismash blinis served with a spicy caramelised sauce

Summer fruit soufflé with Malibu ice cream

Day seven Lunch

Deluxe pasta salad with spinach, shaved parmesan, grilled tomato and toasted pine nuts

Mediterranean sole fish meunière with spicy shiso ponzu served with a pomme château and turned vegetables

Plum wine tagliatelles with a passion fruit bavarois

Dinner

Ricotta and caramelized onions, tart with smoked salmon with a mesclum salad and balsamic dressing

Gril led veal  fillet with sauce béarnaise served with a vegetable tower

Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce