M/Y SORANA II
SAMPLE MENU by Sophie LIARD

BREAKFAST

 Tea/coffee/hot chocolate - Fruit juice

Pancakes/crepes/chocolate or lemon muffins

Bacon/ham/cheese/yogurt - Scrambled eggs

Fresh or toasted bread - Butter, jams, honey, Nutella

Platter of sliced fruit

 

DAY 1

LUNCH

Tomatoes, buffalo mozzarella, and basil pesto

Angus beef with mascarpone sauce and a trio of julienned vegetables

Chocolate mousse

DINNER

Caesar salad

Tuna tartare with ginger sweet potato purée

Lime sorbet with whipped cream

DAY 2

LUNCH

Breaded Camembert with fig jam

Octopus carpaccio with mango and vegetable patties

Tiramisu

DINNER

Pumpkin soup

Veal escalopes with lemon and zucchini flan

Tarte Tatin and bourbon vanilla ice cream

DAY 3

LUNCH

Melon flower with ham

Milanese risotto and fried shrimp with chili pepper

Coconut rocher

DINNER

Zucchini, artichoke, and pine nut carpaccio

Beef skewers with cilantro and cumin carrot mousseline

Chocolate banana spring rolls

DAY 4

LUNCH

Warm goat cheese salad

Lasagna Bolognese with green vegetables

Panna cotta with red berries

DINNER

Foie gras ravioli with truffle emulsion

Tuna tataki with sesame sauce, edamame and wakame

Passion fruit cheesecake

DAY 5

LUNCH

Cherry tomato tatin with thyme

Tartiflette in a cone

Watermelon melon with mint

DINNER

Pea soup with coppa crumble and Parmesan

Sea bream in panko, Creole sauce and plantain gratin

French toast with salted butter caramel

DAY 6

LUNCH

Guacamole salad and cod rillette

Chicken curry and green papaya gratin

Pineapple carpaccio

DINNER

Panzanella (salad, cucumber, tomatoes, croutons, smoked marlin, etc.)

Taradito and Madras rice

Lemon meringue pie

DAY 7

LUNCH

Greek salad

Healthy burger (homemade buns, mayonnaise) and baby potato skewers

Rice pudding and cardamom jelly

DINNER

Carrot, cumin, and cives tartlet

Salmon, leek lasagna and green vegetables

Rum-flambed bananas