LUNCH:

Tahitian Style St Jacques scallops

Curry Shrimp with Creole rice

Fruit skewer

 

Salad of green beans with Almonds

Quiche with spinach and goat cheese accompanied by Cesar salad

Passion fruit Mousse

 

Greek Salad

Honey lemon chicken breast

Mashed sweet potatoes

Banana-coconut composition in a glass cup

 

Japanese salad

Octopus accompanied by its seaweed salad           

Frosted exotic lemons

 

Pineapple cocktail

Semi-cooked tuna in sesame with mashed potatoes    

Raspberry granite

 

Gazpacho

Zucchini tart with parmesan rocket

Fresh pineapple passion

 

Tomatoes with pesto and capers

Greek mushrooms with tabbouleh

Strawberry soup

 

DINNER:  

Avocado Salad Smoked Duck Breast

Filet mignon with mustard sauce

Zucchini cake

Pear Almond Tart

 

Carpaccio of fresh Tuna

Spaghetti alle Vongole

Panna Cotta with red fruit coulis

 

Mouthfuls of Thai steam fish

Red Mullet salsa Verde and crispy vegetables

Chocolate fondant

 

Grilled peppers with anchovies and tomatoes

Smoked salmon with asparagus peas in risotto

Floating island Choco Freitz

 

Goat cheese Maki

Parmentier of duck confit

Chocolate mousse

 

Green papaya salad

Breaded snapper fillets with ratatouille

Tart with mango

 

Truffle with avocado

Swordfish creole sauce with crispy vegetables

Banana flambé