S/Y SYLENE

SAMPLE MENU by Lou SACCHETTI

 

STARTERS

Crisp fennel salad

Green apple, cucumber, rocket Light Asian-style vinaigrette

Fresh and confit tomato tartare Creamy burrata, extra virgin olive oil

Red cabbage and beetroot salad Pickled red onion, pomegranate Beetroot

Deconstructed salmon and avocado tartare

Poke-style, sesame and citrus dressing

Stuffed bell pepper, cucumber, herbs, garlic, tomato, goat cheese

Chilled zucchini gazpacho sheep's milk cheese, toasted croutons

Green asparagus panna cotta, Parmesan, crispy Grison beef

Carrot bavarois with cumin Sheep's milk cream, fresh coriander

Tahitia-style marinated raw fish Lime, coconut milk, fresh herbs

Scallop carpaccio Spiced avocado cream Lemon and vanilla gel

 

MAIN COURSES

Seared tuna with a crisp cereal coating, served with crunchy seasonal vegetables

Braised Milanese-style meat with delicate aromatic notes

Dorade ceviche with yuzu, coconut milk

Grandma's creamy chicken in a skilly cream sauce with green beans

Slow-braised pork with velvety sweet potato puree and a reduced juice

Roasted sea bass fillet seared fillet accompanied by vegetable rosette

Fresh pasta carbonara

Beef ribeye pre-cooked at 50°C and finished on the plancha served with oven-roasted potatoes

Pork tenderloin topped with chorizo Juice and cauliflower puree

Sesam crusted tuna

Aspargus risotto with Creamy risotto enhanced topped and slow-reducted oxtail juice

Roasted dorade with sage butter with Provencal ratatouille

Traditional fresh Bolognese pasta

Tender octopus served with seasonal vegetables and roasted pepper emulsion

Herb-crusted salmon with lemon and capers with pilaf rice cooked in coconut wates

 

DESSERTS

Classic Tiramisu

Creme brulee

Rasberry panna cotta

Silky panna cotta with a delicate rasberry couIis

Refreshing sorbet with zesty lemon finish

Fresh seasonal red berries macerated

Deconstructed lemon tiramisu

Roasted apricots with Corsican goat cheese

Chocolate zucchini cake (Low calorie)

Chocolate mousse with whipped cream Light

Tarte Tropezienne

Soft brioche filled with rich, creamy custard.

Crisp tart with fresh rasberries and a hint of basil

 

BREAKFAST

Eggs: Scrambled, fried, poached, or hard-boiled

Muffin with poached egg, bacon and cheddar

French toast, Assorted pastries.

Choice of coulis, Seasonal fruit salad

Squeezed juices, hot beverages and ginger-lemon shot

Yogurt bowl with fresh fruits, oats, chocolate, and honey

Toast with smoked salmon and avocado