Sample Menu M/Y MOANNA I by Sonia de RADA DIZ

Breakfast

All breakfasts are served with tea, coffee, freshly made juice, cereals, pastries, cheese, meat, yoghourt and fruits.
A variety of breads, honey, butter and jams. eggs, bacon and beans when requested.

Fried eggs on a crispy corn tortilla with avocado, black bean Mexican mousse and homemade tomato sauce.

Full English breakfast - Fresh homemade bread bacon roll with fried egg and mushrooms.

French omelette with young mimolette cheese - Omelette made of julienne potatoes and Granny Smith apple.

Brioche stuffed with caramelized onions and apple and pork English sausage.

Appetizers

Smoked salmon and cream cheese crostinis - Assortment of French cheeses.

Roasted baby potatoes filled with salmon roe and sour cream.

Assortment of French local pates. - Stuffed figs with goat cheese and Parma ham.

Grilled portobello mushrooms with tomato and basil filling. - Cheese pinwheels.

Starters

Thai Sirloin beef salad.

Thin slices of Salmon loin marinated in salt and spiced with dill, with sour cream and salmon roe crouton.

Thai salad of mango, avocado, prawns and cherry tomatoes.

Burrata, seasonal figs and Parma ham salad.

Niçoise salad.

Salmon tartar with avocado and Asian dressing. Assortment of tempura with Japanese sauce.

French mussels with cream saffron sauce and julienne vegetables.

Clams in Italian white wine broth.

Foie with duo of fruit jam and French baguette crostini. Fish Mousseline “Arlequin” with beurre blanc sauce.

Salad of pear roast with gorgonzola, peanuts and caramelized onion.

Quiche Lorraine with broccoli and bacon. White peaches and goat’s cheese salad.

Main Courses

Wild Mediterranean seabass with a savory and tangy Thai broth, lemongrass and coconut rice.

Duck breast with orange sauce, carrots and sweet potatoes mousseline.

Tart of feta, artichoke and grilled tomatoes with Provencal herbs, young spinach and roasted pecan nuts salad.

Filet mignon with mushroom sauce and fried potatoes “Pont-neuf”.

Stuffed pork filet with spinach, pine nuts and feta cheese, grilled bok choy and rosemary baked potatoes.

Fussion scallops with an exotic green beans and mint salad dressed with tamarind sauce.

Pork Chops “Charcutière”, potatoes Dauphine and spinach “a la Catalana”.

Spanish potato tortilla with Waldorf salad.

Ossobuco Milanese with mashed potatoes and roasted carrots.

Beef burgers with French fries.

Sole filet “à la Dieppoise”.

Tom yum chicken Thai soup with jasmin rice.

Lamb chops deluxe with fresh herbs crust and potato truffle mousseline with demi-glaçe.

Monkflish American stile with squid tagliatelle and roasted vegetables.

Desserts

Panna Cotta with cherry reduction - Crême brulée - Tarte tatín.

Sacher torte with grilled apricots and vanilla ice cream.Raspberry mousse - Lemon limoncello sorbet.

Bayleys semifreddo with crispy almond Florentines and chocolate ganache.
Tart of freshly baked figs in aged aceto di Modena and caramelized peanuts.

Pears in red wine with spices and vanilla ice cream.

Japanese strawberry shortcake.

Lemon and meringue cake. - Banana Fosters with a twist.
Tart of custard and strawberries - Chocolate lava cake with wild berries sauce.