SUNLINER X
SUNLINER X SAMPLE MENU
Day 1
Lunch
- Seafood salad and Lebanese cucumber remoulade. Mango and Yellow Pepper Coulis
- Pan-seared Duck Magret, pea puree and young spinach salad with a purple mustard duck jus
- Marinated strawberries and creamy lemon mascarpone
Dinner
- Seasonal vegetable terrine and greens
- Roasted monkfish, eggplant caviar and crunchy shaved fennel, thyme and tomato broth
- Pistachio and raspberry Ile Flottante
Day 2
Lunch
- Local farmer’s vegetable gazpacho
- Pan-seared sea scallops, crushed potatoes and herb salad
- Coco and mango panna cotta
Dinner
- Ham and parsley terrine with a Port and shallot chutney
- Steamed striped sea bass, prima vera carnarolli risotto
Day 3
Lunch
- Tuna tartar and creamy spicy avocado
- Pan-seared beef Rib-eye steak, cocotte of young vegetables, green peppercorn jus
- Mixed berry Mille Feuilles
Dinner
- Classic lobster bisque with croutons
- Roasted veal tenderloin, green asparagus and morels
Day 4
Lunch
- Stuffed zucchini blossom and heirloom tomato salad
- Roasted rack of lamb, local vegetable ratatouille, Savory and lamb jus
- Fresh fruit stuffed watermelon and lime sorbet
Dinner
- Pan-seared tuna steak, herb Taboule and sweet pepper coulis
Day 5
Lunch
- Poached asparagus and organic egg Parfait with Hollandaise sauce
- Pan-seared filet of sea bream, sweet and sour eggplant, cured lemon coulis
- Watermelon tartar and mango sherbet
Dinner
- ‘Catch of the day’ fish ceviche, fresh coriander and lime
- Roasted beef Tenderloin, rosemary fingerling potatoes and a Port jus
- Twice-baked chocolate soufflé with pistachio ice cream
Day 6
Lunch
- Candied beetroot, goat cheese and walnuts and lambs-leaf salad
- Poached cod, sweet peas à la Française, bacon coulis
- Fruit Bavarois and freshly baked madeleine
Dinner
- Homemade duck leg confit, creamy polenta with a cherry and duck sauce
Day 7
Lunch
- Warm octopus salad with coco beans, tomato and lemon – herb dressing
- Crispy crab cakes, crunchy vegetables and light tartar sauce
Dinner
- Tomato and mozzarella thin tart, seasonal leaves and basil oil
- Braised filet of turbot, Provencal vegetable bayaldi with a lemon and olive jus
- Fruit capriccio, vanilla ice cream and a sweet basil coulis