S/Y NEYINA 
Sample menuby Elsa GALILEA GARCIA

BREAKFAST
Boiled, scrambled eggs with, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

DAY 1
Tomatoes stuffed with tuna
Pissaladière
Strawberries with citrus fruit
Sea bream and mango tartar
Risotto with porcini mushrooms
Fromage frais, honey and walnuts

DAY 2
"Ajo-Blanco" cold soup with garlic and almonds
Sliced chicken Indian style, basmati rice
Fresh cherries

Toast with peppers, onions and baked eggplant
Salmon and broccoli flan
Pineapple and mint delight

DAY 3
Eggs stuffed with walnuts and blue cheese
Papillotes of scallops, avocado and coconut milk
Mocha French toast

Ratatouille tartar glazed with olive oil
Breaded leeks with ham on light cream
Banana flambé with rum

DAY 4
"Salmorejo" cold summer soup with tuna shavings
Sea bass carpaccio with ginger
Strawberries with yoghurt

Grilled green asparagus with lemon and parmesan
Roasted monkfish with capers on rocket salad
Exotic fruit salad

DAY 5
Russian salad
Baked guinea fowl with green beans
Raspberry, peach and pistachio tiramisu

Vegetarian Spanish tortilla with peppers
Eggplant, tomato and mozzarella lasagne
Strawberry milk shake

DAY 6
Seafood tagliatelle
Cod papillotes with spicy mango
Dessert TBA

Sushi variety
Ham and cheese croquettes with tomato salad
Watermelon "Bavaroise" with mint

DAY 7
Avocado and anchovy watermelon salad with yogurt sauce
Flank steak, mashed potatoes and Provençal tomatoes
Strawberry kiwi verrine

Spinach "pescador" soup
Mussels and black rice
Grilled watermelon and melon skewers

Sample menu by Roseany PEGARD

BREAKFAST
Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

APPETIZERS
Guacamole and corn tortilla
Tuna paste with crackers, Black and green tapenade
Salmon Verrine with cream cheese and lime
Aubergine caviar, Tzatziki with vegetables
Plate of cheese and Charcuterie
Olives and nuts , Houmous and pita bread
Shrimps grilled in garlic

STARTERS
Gravalax Salmon in Crusty basquet with lime juice
Salade Caprese in basilic sauce
Mahi- Mahi
Carpaccio with green papaya
Greek Salad with grilled aubergine
Lentil peas salad in lime and mustard sauce
Boulgour – Taboulé with fresh herbs and Quinoa
Shrimp Salad with mango

MAIN COURSES - LUNCHES
Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce
Caesar salad with crusty chicken
Tuna tartare with avocado and home made chips
Pasta salad with aubergine and olives in à la Napolitana
Grilled Shrimps Stick with chickpeas salad
Stuffed vegetables with potatoes gratin
Tahitian Tuna in coconut milk an rice

MAIN COURSES - DINNERS
Moqueca de Camarão( Brazilian special dish)
St Jacques grilled in vanilla butter and roasted potatoes
Grilled Octopus and chorizo risotto
Beef Roti with cheese soufflé and mushrooms sauce
Aubergine Parmegiana and Penne rigatte
Salmon in fruit passion sauce with sauted vegetable
Tuna Tataki in sesame crust and salted grilled potatoes

DESSERTS
Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble
Strawberry bavaroise, Tiramisu, Cream caramel, Pudding
Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake