MENU IDEAS

                        STARTERS

Millefeuille of grilled eggplant and tomatoes with mozzarella and basil.

 Arugula and grilled salmon salad, citrus vinaigrette.

 Shortbread tartlets with parmesan and Provençal vegetables, and its mesclun salad. 

Grilled peppers, stuffed with cherry tomatoes and mozzarella and fresh pesto.

 Velouté of porcini mushrooms with cinnamon, royal coffee with coffee salt and crunchy chanterelle salt 

Thin tart with zucchini, bush and herb salad. Salmon tartare on a bed of lamb's lettuce salad. 

Salad of green vegetables, prawns and grilled almonds. 

Green asparagus and smoked duck breast, parmesan shavings.

 Seared prawns with passion fruit, crunchy vegetable julienne.

 Shortbread tartlets with parmesan, and tian of vegetables and basil from the garden. 

Pan-fried scallops with lamb's lettuce and Granny Smith apple salad. 

Pan-fried scallops, on a mini-ratatouille and pesto. 

The royal mussels, pumpkin cream from Provence Lobster salad with oranges and grapefruit.

 Pan-fried prawns, tomato and mango tartare. Tuna and mango carpaccio Gambas, julienned vegetables and lemongrass broths

 Grapefruit and lime sea bass tartare and squid ink tuile. 

Sushi, maki, Californian roll

                            DISHES 

Roasted guinea fowl flavored with Madagascar vanilla, sweet potato cakes.

 Guinea fowl supreme, crushed earth potato with wasabi, ginger sauce.

 Chicken fricassee with roasted potato and bacon. 

Lemon butter sea bream fillet, green vegetables.

 Pork tenderloin with pepper sauce and steamed apple. 

Veal stir-fry with olives and creamy polenta. 

Sea bass steak, mini ratatouille and fresh basil butter from the garden. 

Duck breast with orange sauce, caramelized carrot with cumin. 

Sea bream fillet with olives, cherry tomatoes and virgin herb sauce. 

Tagine-style lamb stew and seasonal vegetables. 

Cod back in eggplant dress, orange pepper coulis.

 Scallops seared with kumbawa lemon, creamy carrot puree.

 Roast rack of lamb with rosemary juice and vegetables. 

Filet of St. Peter's, oven-roasted sweet potato, pistachio and basil sauce. 

Roasted monkfish medallion with bacon, candied tomatoes and pesto. 

Pan-fried beef tenderloin with its truffle potato gratin.

 Farm duck breast, shallot sauce.

                              DESSERTS 

Mini brownies, vanilla ice cream, red fruit coulis. 

Red fruit crumble. 

Vanilla and blackcurrant poached pear, coffee fondant 

Tiramisu with red fruit or classic -or- Tiramisu with lemon cream and vanilla and lime whipped cream.

 Panna cotta with almond milk, in a glass and red fruits

 Warm pecan pie and vanilla ice cream. 

Cheesecake, lemon, raspberry or white chocolate.

 Lemon tart, speculos crust, red fruits. 

Fruit salad and its champagne sabayon. 

Red fruit delight (plain biscuit, red fruit mousse, raspberry compote, red fruit mirror) 

Rum baba, chestnut cream, vanilla whipped cream 

Key lime: Lime mousse in a dark chocolate cage. 

Praline tartlet / Pie shell, praline, vanilla whipped cream, red fruits. 

Sugar and hazelnut paste base garnished with praline, vanilla whipped cream and decoration with red fruits.