MENU

Chef Robin Benoit
A sample of the dishes Benoit offers for your enjoyment on board Wild Tigris.  Actual menus will be tailored to suit your preferences and the availability of ingredients in the ports visited.

BREAKFAST
Smoothies, freshly squeezed juices, local fruit of the season
Yogurt, muesli (homemade granola), breakfast cereals
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Freshly baked croissants & breads served every morning
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French toast, omelettes, cooked breakfast to order
Island coffee, choice teas from around the world

LUNCH
Starters
Lobster salad
Mixed field greens with apples and ‘vinaigrette de bateau’
Seafood quiche

Main course
 Steak with sautéed shallots
Homemade pizzas
Spanish tortilla (hearty potato omelette)

Dessert
Tarte au pomme (apple pie in the French style)
Gateau au chocolat
Bananas flambé

DINNER
Starters
Prawn croustade
(shrimp served in a pastry shell)
Tomato & mozzarella salad with fresh basil
Moroccan tabbouleh
Individual cheese soufflés

Main course
Catch of the day
Tournedos Rossini, duchesse potatoes
Swordfish provençale, ratatouille
Seared duck breast à la framboise (tart raspberry sauce)
Kefta tagine, fragrant rice with almonds
(Moroccan seasoned slow cooked lamb and vegetables)

Dessert
Chef’s selection of cheeses
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Crème caramel
Vanilla cream gateau with fruit
Iles flottantes
(Meringue clouds floating in rich, creamy custard)
Tart Tatin
(The classic upside down caramel/apple pastry)

DRINKS
White and red wines from the yacht’s well stocked ‘cellar’
Local and international beers
Champagne – French, of course
Cocktails – our speciality