SAMPLE OF MENU M/V BLAC SWAN
Our menu is designed to bring you delicious, simple pleasures while you soak up the beauty of the sea.
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BREAKFAST
BUFFET STYLE
Country ham, cheese, turkey, salami, quinoa, wild smoked salmon Crispbread, toast, freshly baked sourdough bread
Vegetable selection ( carrot, cucumber sticks, olives, cherry tomatoes---)
Freshly squeed juice, smoothies, Croissants, marmalade, butter, honey,
Fruit salads, fresh berries, Greek yogurt, nuts and seeds muesli, granola, flakes Viennoiserie selection
Crapes
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DAY 1st
LUNCH
STARTER
Brioche bread with marinated langoustine, lemon
and asparagus
MAIN COURSE
Grilled sea bass fillet with fermented cauliflower puree, roasted cauliflower with hazelnuts and chives oil
DESSERT
Coffee creme brulee with passion fruit cocktail
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Beef cube with beetroot glaze, caviar, mustard creme and herb crust
SOUP
Smoked Jerusalem artichoke soup with brown butter foam
MAIN COURSE
Deer sirloin with cheese polenta, juniper berries sauce, and burnt carrots
DESSERT
Kiwi and pineapple ragu with cottage cheese and condensed milk ice cream
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DAY 2nd
LUNCH
STARTER
Homemade pasta with salsa, olive oil and shrimp
MAIN COURSE
Beef cheeks, potato puree with truffles, wine sauce and sauteed celery
DESSERT
Chocolate souffle, vanilla cream, and fresh fruits
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Grilled red pepper filled with eggplant and cream cheese
WARM APPETIZER
Scallops with parsnip and orange gel
MAIN COURSE
Sea bream roll, zucchini, and pistachio sauce
DESSERT
Meringue with matcha tea, lemon ganache,e and honey ice cream
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DAY 3rd
LUNCH
STARTER
Italian salad with burrata, cherry tomatoes and basil
MAIN COURSE
Gnocchi alla carbonara
DESSERT
Tiramisu
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Great amberjack ceviche with cucumber sauce, wasabi emulsion, algae, and marinated ginger
WARM APPETIZER
Lemon risotto with mussels and parsley oil
MAIN COURSE
Dry aged roast beef steak, roasted asparagus with sesame, bearnaise sauce
DESSERT
Chocolate brownie cubes with yogurt and thyme mousse, raspberry gel and liquorice sponge
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DAY4th
LUNCH
STARTER
Sashimi tuna with spring onions, horse radish and herbs
MAIN COURSE
Grilled chicken breast with teriyaki sauce and creamy buckwheat porridge
DESSERT
Sacher cake with whipped strawberry cream
DINNER
GREETINGS FROM THE KITCHEN
SOUP
French onion soup with garlic croutons
WARM APPETIZER
Homemade ravioli filled with ricotta cheese, chives and walnuts, Parmigiano and sage sauce and apple puree
MAIN COURSE
Salmon fillet fried in kadaif, sweet potato puree, honey fish sauce, and potato chips
DESSERT
Milky rice with apricot and pumpkin seed oil ice cream
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DAY 5th
LUNCH
STARTER
Anchovy canapes
MAIN COURSE
Deep-fried pork with sauteed porcini mushrooms, porcini sauce and marinated green cabbage
DESSERT
Vanilla panna cotta, chocolate crumble and candied kumquat
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Beef tartare, dried egg yolk, whipped butter and pickled red onion
WARM APPETIZER
Creamy polenta, grilled octopus, smoked ricotta foam and fresh dill
MAIN COURSE
Native lobster, spiced carrot, and verbena sauce
CHEESE COURSE
Collection of various cheeses with caramelized walnuts and pear cream
DESSERT
Crepes Suzette
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DAY 6th
LUNCH
STARTER
Guacamole, dried cherry tomatoes, focaccia
MAIN COURSE
Duck breasts, carrot puree with star anis, orange sauce
DESSERT
Chocolate cremeux, puff pastry, lemon grass cream
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Beef tataki, citrus-soy sauce, cream cheese
WARM APPETIZER
Foie gras, brioche, cognac sauce and caramelized shallots
MAIN COURSE
Roasted guinea fowl, chili brussels sprout, light beurre blanc and fresh truffles
DESSERT
Roasted figs, cottage cheese and lardo
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DAY 7th
LUNCH
STARTER
Creamy quinoa, Mediterranean vegetables, and cheese crisp
MAIN COURSE
Steamed fish filet, roasted leek and dark fish sauce
DESSERT
Candied fruit bowl, fresh mint and creme anglaise
DINNER
GREETINGS FROM THE KITCHEN
STARTER
Saint-Jacques carpaccio, lemon mayo, chives sponge and black olives powder
WARM APPETIZER
Profiterole filled with creamy eggplant on top of barley soup
DESSERT
Raspberry sorbet with sparkling wine and lime foam
MAIN COURSE
Sweetbreads with tempura fried skimp, white wine sauce and green beans