S/Y BREIZ’ILE - SAMPLE MENU
by Camelia BENABDALLAH

BREAKFAST
Egg-bacon, sausages, scrambled, mushrooms, fried-egg,
Brioche, muffins, yoghurt, fresh fruit, Tea, coffee, chocolate and milk

LUNCH

Salmon tartare with passion fruit
Coconut rum chicken
Exotic sorbet assortment

Shrimp tempura with wazabi mayonnaise
Thaï basil sesame, cashew chicken with coconut rice
Exotic fruit salad in soho

Chickpeas salad
Tunisian style tuna bricks
Khobz tounes

Codfish croquettes with dog sauce
Mahi-Mahi fillet with passion fruit sauce, vegetable
Hot and cold pineapple

Sicilian Bruschetta
Napolitan meat balls (polpettes)
Tiramisu

Avocado, grapefruit, papaya and lime oil
Caribean stew and its rice timbale (lamb)
Bananas flambéed with rum

Pissaladière niçoise with anchoivies and onions
Baked fish piece with ratatouille
Lavender créme brûlée

DINNER

Parmigiana eggplant
Linguine with clams
Caprese cake

Zucchini salad with parmesan chips
Vegetable dolma
Tatin apple

Tuna mango and avocado Poke Bowl
Shakshouka with vegetables and herbs
French crêpes flambed with rum

Indian style samoussa
Chicken cho-mein with stir-fried vegetables
Tapioca pearls with coconut milk and bananas

Tomato gazpacho, garlic toast
Provençal aïoli with cod/lobster or prawns
Chocolate fondant

Avocado, grapefruit, papaya and lime oil
Sweet potato gnocchi and vegetables
Gluten-free crumble

Skewers of kefta
Baked fish with potato and vegetable
Namoura or Gold Baklawa