S/Y CARTOUCHE  
SAMPLE MENU by Denis GUEMENE

CANAPES

Smoked salmon, cottage cheese and rocket rolls
Herbs Devilled Eggs
Whipped Blue Cheese and Pear Crostini
Fried Stuffed Olives
Prosecco and Maple-Glazed Pigs in Blankets
Pea and Mint Croustades
Roasted Grape and Goat's Cheese Toasts
Easy Beetroot, Walnut and Stilton Blinis
Ham and cheese straws with aioli
Sesame Prawn Balls
Spiced Tortilla Chips with Festive Houmous
Chicken Katsu skewers
Smoked strout and pea vol-au-vents
Mini Parma ham veggie tarts
Spicy Saba and guacamole cones
Crispy prawns with sweet chilli dip

 

BREAKFAST

Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread
Selection of pastries (fresh muffins)
Fresh juice and smoothies – Hot selection
Eggs your way
Bacon, sausages, avocado, spinash
Crepes or pancakes with toppings of your choice.

DAY l

LUNCH

Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower
Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots
Mango sticky rice rolls and coconut custard.

DINNER
Dive scallops carpaccio, caviar de Neuvic, oyster leaf
Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce
Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream

DAY 2

 LUNCH

Organic pineapple tomatoes, fresh cashews, pesto and burrata
Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream
Raspberry mille feuilles and verbena ice cream

DINNER

Celeriac soup; poached egg, chives oil and crispy Belotta ham
Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam
Chocolate coolant, organic apricots coulis and praline ice cream

DAY 3

LUNCH

Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger
Unagi and chicken Yakitori with white cabbage salad
Strawberry cheesecake and chocolate cream

DINNER

Wild salmon Belly and crab meat ball, crispy spicy noodle
90 days Shabi beef chuck square cut, beef and sima glaze,
Square potatoes fondant and mustard salad
Roasted red apple tart with salted caramel sauce and vanilla ice cream

DAY 4

 LUNCH

MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.
Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.
Melon soup, pistachio crispy cake and mascarpone mousse

DINNER

Vegetarian Kebab satay with peanut sauce
Vegetarian Korean Japchae
Vegan dark chocolate and roasted almond tard, red blueberry ice cream

DAY 5

 LUNCH
Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds
Salad of sea asparagus, mussels, soft boiled egg,
Creamy seaweed mussel juice
Fruity Panacotta

DINNER

Beetroot and gin curred salmon, variety of pickles, coriander foam
Waygu beef tartar, cress sauce, pine nut and garlic flower
Banana variations

DAY 6

LUNCH

Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumble
Turbot, Mash potatoes, veal stock, chips
Tiramisu original

DINNER

Broccolis fritters, eggplant caviar, feta AOP, figua oil
Lamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuce
Goldy lemon tart