S/Y ASTROLABE - SAMPLE MENU by Irving Gutierrez 

DAY 1

LUNCH

Thin tart with seasonal vegetables, eggplant caviar

Sea bass fillet, spinach pesto risotto.

Red fruit mascarpone cream, pistachio

DINNER

Apple and walnut goat's cheese aumônière

Red quinoa salad, poached salmon with fennel seeds.

Chocolate moelleux, tonca beans, vanilla ice cream

DAY 2

LUNCH

Caprese camembert di bufala salad.

Veal quasi, summer jardinière, green olive sauce.

Strawberry basil soup

DINNER

Pea and mint soup

Monkfish with chorizo and brown rice

Pineapple crumble with rum

DAY 3

LUNCH

Wasabi gazpacho, black sesame crouton.

Turbot fillet with lavender beurre blanc

Verbena yoghurt ice cream

DINNER

Samoussa surprise with truffle.

Parmesan-crusted cod Sardinian fregola

Orange blossom panna cotta

DAY 4

LUNCH

Shrimp with coriander, chef's guacamole.

Beef tenderloin tagliata, arugula salad

Lemon tartlet

DINNER

Mini pissaladière provençale

Coquillette ham gourmet cheese Dessert.

Cream puffs

DAY 5

LUNCH

Zucchini cigar with crab cakes

Beef carpaccio, sweet potato potatoes

Coupe de glace '' Simone ''(pistachio ice cream, flaked almonds, whisky cork)

DINNER

Tombé of leeks, crispy egg yolk with truffle.

Sea bream tartar with mango.

Tiramisu with pears

DAY 6

LUNCH

Red mullet and zucchini tartine with olive powder.

Langoustine ravioli with Thai broth

Breton sablé with raspberries

DINNER

Lobster cappuccino

Lobster tail poached in half-salt butter. Glazed vegetables

Chef cake (surprised)

DAY 7

LUNCH

Gravelax salmon with citrus cream

Butcher's cut rossini style and coffee. Darphin apple.

Fresh fruit palette with mint and lime.

DINNER

Cream of celeriac quail egg Porcini mushroom chunk

Lebanese kefta like a mousaka

Crème brûlé passion