S/Y SYLENE
SAMPLE MENU by Laurie Mouret

BREAKFAST 

Hot drinks, Fresh juice and Smoothie. Plate of Fresh Fruit
Pancakes, Crepes, Waffles
Eggs (fried, omelette, Scrambled, poched…) Cheese and charcuterie Board
Avocado Toast, Benedict Egg …
Yogourt, Fresh bread, marmelade, caramel, chocolate spread Cake

DAY 1

LUNCH

Mixed tomatoes, Burrata, honey roasted peaches and rosemary
Spaghetti Alle Vongole
Red fruit Tiramisu

DINNER

Sea Bass carpaccio, grapefruit, soya sauce, red onions pickles, persil oil, Espelette Pepper
Roasted Tuna, trio of coloured puree, vegetable, herbs sauce,
Strawberry, mascarpone and crunchy biscuit

DAY 2 

LUNCH

Shrimp tartare, and flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime and olive oil
Cod, pistachio and peanut crumble, sweet potato puree, green vegetables, carrot sauce
Fruits Pavlova

DINNER

Antipasto plate (grilled octopus with paprika, chorizo, grilled vegetables, pesto)
Risotto with pea, chorizo and seafood, langoustine bisque
Chocolate lava cake, yogourt ice cream

DAY 3

LUNCH

Salmon gravlax, whipped cream with herbs and citrus fruits
Filet Mignon, carrots with miso, gratin dauphinois
Brioche perdue, salt caramel and cream

DINNER

Sashimi, roll and sushis
Salmon Teriyaki style, wok vegetables, coconut rice
Apple and Mango crumble, fruit sorbet

DAY 4

LUNCH

Mezze plate (Tzatziki, eggplant caviar, feta casserole, honey, oregano, olives)
Pariada of roasted fish and seafood, sauce vierge, french ratatouille
Chocolate Mousse

DINNER

Perfect egg, parmesan cream, hazelnuts
BBQ party (meat and fish skewer), side buffet
Crepes Suzettes, orange sauce, Cointreau

DAY 5

LUNCH

Tomato gazpacho, garlic toast, grilled coppa, tomato variation and tomato chutney
Whole red mullet, pea puree, broccoli, sauce Beurre blanc
Poached pear, cardamom, cinnamon and chocolate

DINNER

Spring rolll and samosa
Chicken supreme with spices, apricot, ginger, carrot and semolina
Orange blossom crème brûlée

DAY 6

LUNCH

Leek vinaigrette, egg, fried leeks
Lobster tail, beurre maitre d’hôtel, citrus quinoa salad
Cheese cake Mango and passion fruit

DINNER

Salad with roasted figs, feta and honey, roasted hazelnuts, arugula and balsamic vinegar
Italian beef tartare, capers and dried tomatoes, parmesan fries, raw vegetable
salad Lemon and meringue tart revisited 

DAY 7

LUNCH

Stuffed mussels and pan-fried mussels
Slow-cooked octopus, new potatoes and puttanesca tomato puree
Apricot and peach compote, coconut cream and pistachio whipped cream

DINNER

Shared buffet of tapas and desserts