Beija Flore

Hors d’œuvres

Gaspacho

Salmon tartare with dill

Pistou soup

Pissaladière (onion tart)

Mixed vegetables

Fresh tuna tartare

Salmon carpaccio

Scallop carpaccio

Tapenade canapés

Crudités with basil dip

Courgette terrine

Crab terrine

Starters

Caesar salad

Mixed salad with fresh vegetables

Tomato mozzarella salad

Salmon and avocado salad

Coleslaw

Courgette salad with pine nuts

Farfalle pasta and prawn salad

Tangy salad (prawns, kiwi…)

Smoked trout and spinach salad

Three-pepper tart

Marinated peppers

Houmous and crudités

Beautiful seafood platter

Main courses

Grilled sea bream with thyme

Dentex baked « en papillote »

Herb-roasted salmon

Sea bass on a bed of onions and fresh tomatoes

Gilt-head bream with girolle mushrooms and parsley

Filet of beef with Porcini mushrooms

Rack of lamb with thyme

Veal Milanese

Leg of lamb with garlic sauce

Beef cooked in red wine with shallots

Lamb tagine with almond with truffled mashed potatoes

Desserts

Red fruit gratin

Chocolate fondant

Crème brûlée

Crème caramel

Nougat glacé

Red fruit tart

Coffee with selection of mignardises (Café gourmand)

Tiramisu

Selection of ice cream

Throughout the day a selection of prepared, in-season fruit are available (watermelons, melons, red fruits, mangos, kiwis, peaches, abricots, grapes, etc.)

Menu suggestion 

Lunch

Mixed vegetables with a fresh herb sauce

Mixed salad (avocado cream, smoked salmon, prawns)

Herb-roasted salmon fillet with an aubergine and courgette gratin

Cheese platter

Tiramisu and red fruit verrine

Dinner

Seared scallop salad on a bed of leeks, lemon mascarpone mousse and rocket

Rack of lamb with thyme, creamy garlic sauce, gratin dauphinois/potatoes dauphinoises and green salad

Cheese platter

Chocolat fondant, vanilla ice cream, whipped cream and fresh red fruits