Day 1

Lunch

• Seafood salad and Lebanese cucumber remoulade. Mango and Yellow Pepper Coulis

• Pan-seared Duck Magret, pea puree and young spinach salad with a purple mustard duck jus

• Marinated strawberries and creamy lemon mascarpone

Dinner

• Seasonal vegetable terrine and greens

• Roasted monkfish, eggplant caviar and crunchy shaved fennel, thyme and tomato broth

• Pistachio and raspberry Ile Flottante

Day 2

Lunch

• Local farmer’s vegetable gazpacho

• Pan-seared sea scallops, crushed potatoes and herb salad

• Coco and mango panna cotta

Dinner

• Ham and parsley terrine with a Port and shallot chutney

• Steamed striped sea bass, prima vera carnarolli risotto

• Chilled local fruit soup

Day 3

Lunch

• Tuna tartar and creamy spicy avocado

• Pan-seared beef Rib-eye steak, cocotte of young vegetables, green peppercorn jus

• Mixed berry Mille Feuilles

Dinner

• Classic lobster bisque with croutons

• Roasted veal tenderloin, green asparagus and morels

• Chocolate financier

Day 4

Lunch

• Stuffed zucchini blossom and heirloom tomato salad

• Roasted rack of lamb, local vegetable ratatouille, Savory and lamb jus

• Fresh fruit stuffed watermelon and lime sorbet

Dinner

• Lobster Caesar salad

• Pan-seared tuna steak, herb Taboule and sweet pepper coulis

• Lemon tart

Day 5

Lunch

• Poached asparagus and organic egg Parfait with Hollandaise sauce

• Pan-seared filet of sea bream, sweet and sour eggplant, cured lemon coulis

• Watermelon tartar and mango sherbet

Dinner

• ‘Catch of the day’ fish ceviche, fresh coriander and lime

• Roasted beef Tenderloin, rosemary fingerling potatoes and a Port jus

• Twice-baked chocolate soufflé with pistachio ice cream

Day 6

Lunch

• Candied beetroot, goat cheese and walnuts and lambs-leaf salad

• Poached cod, sweet peas à la Française, bacon coulis

• Fruit Bavarois and freshly baked madeleine

Dinner

• Curry crab egg cocotte

• Homemade duck leg confit, creamy polenta with a cherry and duck sauce

• Pistachio crème Brulee

Day 7

Lunch

• Warm octopus salad with coco beans, tomato and lemon – herb dressing

• Crispy crab cakes, crunchy vegetables and light tartar sauce

• Homemade Baked Alaska

Dinner

• Tomato and mozzarella thin tart, seasonal leaves and basil oil

• Braised filet of turbot, Provencal vegetable bayaldi with a lemon and olive jus

• Fruit capriccio, vanilla ice cream and a sweet basil coulis