Catamaran Frenchwest

   Sample Menu

Sample Menu by Angella Gamer

STARTERS

Seared Scallops in a Garlic and Parsley , deglazed in grapefruit juice.

Shrimp tempura with coconut and sweet and sour sauce

Gazpacho of red and yellow tomatoes with cucumber vinegar and homemade sesame breadsticks

Butternut velouté with coconut foam and toasted nuts

Cucumber rolls with tuna rillettes, mini prawn and chorizo kebab, garlic and turmeric mayonnaise

Prawn bisque fish soup style, garlic croutons and saffron Rouille sauce

Grec salade with feta, olives, cucumber, beetroot, quail eggs and pomegranate dressing and smoked ham

Warm goat cheese salad, mix of salad sprouts, green apples, red cabbage,
toasted corn, carrot, pine nuts and vinaigrette.

Italian seafood salad with squids, shrimps, mussels ,
calamari on a lemon , garlic, parsley dressing and paprika oil.

LUNCH

Marinated tuna tartar with avocado mousse,
Espelette pepper, spring oignons , sesame seeds and wasabi chantilly.

Caprese salad: mozzarella di buffala, pesto basil, black tapenade,
Parme’s ham and homemade thyme focaccia.

Marinated beef kebabs, candied garlic and tabbouleh with fresh herbs

Crab salad with avocado, crab cake, beetroot, quail eggs,
grilled sweetcorn, grapefruit vinaigrette and lemon mayonnaise.

Tender egg plant lasagna with parmesan tiles, grilled pine nuts, arugula in basil dressing

Chicken or shrimps spring rolls

Salad with caramelised soya burned salmon, crunchy sesame.

Buffet lunch…

DINNER

Langoustines and scallops risotto cooked in fish jus.

Ballotines of chicken stuffed with mushrooms and walnuts, tagliatelle zucchini

Assortment of sushi and maki. With tuna, salmon, prawns and a wakame salad.

Veal with tomatoes, olives and smoked paprika slow cook and homemade gnocchi

Spicy chicken saté, crunchy peanuts, grilled asparagus and zucchini flowers

Curry spicy Thai soup with lime, lemongrass, kaffir, ginger, chicken stock, red oignon, fresh ginger & jasmin rice.

Beef in pistachio crust, confided garlic.
Reduced broth, mustard seed sauce on a bed of carrot mousseline with cumin seeds

Roasted pork, roasted fennel, caramelized pearl onions, potato gratin and gravy.

Spinach, ricotta and mint ravioli with green herbe juice

DESSERTS

Fig tatin and salted butter caramel

Lemon meringue tarte

Homemade chocolate sorbet, crispy hazelnuts and vanilla shortbread cookies.

Choux crunch filled with pistachio or lemon mousse.

Apple, apricot crumble with cinnamon almond biscuit

Mango melba, red fruit coulis, grilled almond and vanilla chantilly

Pavlova revisited with passion fruit, lime and strawberry strawberry glaze

Chocolate fondant and vanilla custard

Lemon and vanilla cheesecake with raspberry coulis