S/Y SYLENE
Sample menu by Joanna BELLON

BREAKFAST
Variety of tea, coffee, chocolate
Freshly squeezed juices & smoothies 
Greek yogurt with wild honey & homemade granola 
Vibrant seasonal fruit platters 
Artisanal French cheeses & fine charcuterie                        
Smashed avocado bacon toast on sourdough 
Eggs Benedict & poached eggs made to order
Homemade crêpes & pancakes with fresh berries

DAY 1

 LUNCH
Burrata & Tomatoes (Fresh raspberries, wild arugula, homemade basil pesto)
Salmon Poke Bowl (Mango, avocado, radishes, seasoned sushi rice)
Coconut & Mango Panna Cotta (Fresh mango coulis, toasted coconut flakes)

DINNER
Fennel Salad (Sweet orange segments, black olives, citrus drizzle)
Pan-Seared Local Fish (Crushed herb potatoes, baby summer vegetables)
Classic Vanilla Crème Brûlée (Caramelized sugar crust, fresh berries)

DAY 2

LUNCH
Shrimp Spring Rolls (Light ginger and sweet chili dipping sauce)
Chicken Caesar Salad (Crispy bacon chips, soft-boiled egg, Parmesan)
Pastéis de Nata (Served warm with a dusting of fine cinnamon)

DINNER                                                                                         
Leeks Vinaigrette (Lemon thyme, toasted walnuts, organic egg yolk)
Braised Lamb Shank (Velvety carrot purée, butter-glazed greens)
Oven-Roasted Peaches (Vanilla bean ice cream, crunchy praline topping)

DAY 3

LUNCH
Tuna Tataki (Sesame crust, Asian cabbage slaw, fresh coriander)
Chicken Brochettes (Wok-sautéed crispy vegetables, jasmine rice)
Limoncello Tiramisu (Light, citrus-infused Mediterranean twist)

DINNER
Tomato Gazpacho (Chilled summer fruits, microgreens, virgin olive oil)
Langoustine Linguine (White wine, garlic, cherry tomato reduction)
Lebanese Cream (Orange blossom syrup, crushed pistachios

DAY 4

LUNCH
Greek Salad (Premium block feta, heirloom tomatoes, wild oregano)
Vietnamese Bo Bun (Rice vermicelli, lemongrass beef, fresh garden herbs)
Chocolate Fondant (Served warm with vanilla bean ice cream)

DINNER
Green Asparagus (Grilled with shaved Parmesan, ricotta-pistachio sauce)
Grilled Prime Rib (Rich Gratin Dauphinois, garlic-sautéed green beans)
Almond Fruit Tartlet (Vanilla pastry cream, seasonal fresh fruits)

DAY 5

LUNCH
Homemade Maki Board (Tuna-mango- avocado & salmon-cream cheese roll)
White Fish Ceviche (Citrus-cured fish, red onion pickles, fresh chili)
Coffee Tiramisu (Mascarpone cream, espresso-soaked savoiardi)

DINNER
Sea Scallops (Seared scallops, green pea emulsion, bacon shards)
Daube Niçoise (Slow-cooked beef stew, pillowy handmade gnocchi)
Trianon Chocolate Cake (Rich, layered chocolate mousse cake, fresh chantilly)

DAY 6

LUNCH
Pesto Orzo Salad (Toasted hazelnuts, zucchini, wild arugula)
Pan-Seared Salmon Pavé (Lemon-herb jasmine rice, tender green vegetables)
Strawberry Puff Pastry (Flaky puff pastry, light vanilla chantilly, strawberries)

DINNER
Wild Shrimp Salad (Citrus segments, avocado, red onion, caviar lime)
Southern French Lasagne (Rich meat ragù, velvety béchamel, crisp greens)
New York Cheesecake (Baked creamy cheesecake, backyard red berry coulis)

DAY 7

LUNCH
Mediterranean Tapas (Chicken tenders, vegetable tempura, artisanal mezzé)
French Beef Tartare (Hand-cut beef, rich sabayon, wild roquette, fries)
Fruit Mousse (Light, airy seasonal fruit, fresh mint syrup)

DINNER
Bass Ceviche (Chilled sea bass, citrus caviar, red onion pickles)
Grilled Local Lobster (Garlic-parsley butter, wild rice blend, summer greens)
Traditional Tarte Tatin (Caramelized apple tart, vanilla bean ice cream)