1st Class Yacht Charters
P.O. Box 306417, 5D-2 Estate Misgunst, St. Thomas, VI, 00803, USVI
(844) 522-3913 / (340) 774-5687
IPHARRA SAMPLE MENU


Sample menu
by Julien BRICHE

 Lunches
 
-Mini ratatouille of végétale , beetroot coulis , gel of carrots
-beef filet , soft polenta mascarpone , tartare of pea red wine réduction
-lemon soufflé

-lentilles salad , poched eggs, green asparagus .
-salmon half cooked, boulbourg with dice tomatoes and dill foarm.
-ananas infusion in vanille bourbob sirup , vanilla ice cream , fragment of strawberry.

-lentilles salad , poched eggs, green asparagus .
-salmon half cooked, boulbourg with dice tomatoes and dill foarm.
-ananas infusion in vanille bourbob sirup , vanilla ice cream , fragment of strawberry.

-white asparagus , hollandaise sauce crumble parmesan.
- duck filet cook with rosmary with red oignons compote, vitelote potatoes, .
-pécan nuts cake , crème anglaise , dry fruits

-tomato mozzarella original version with crispy bread
-chicken breast and sauted muschrooms in garlic oil, few leafes of salade and raddichio.
-fiadone ( cheese dessert and orange test) red fruits coulis

-haddock fish, mix céréales quinoa lentilles , sardinia sauce
-lamb filet served with sauted vegetebal and blueberries
-double chocolat mousse white and black

Dinners

-Cod fish in shallots confit , parmesan shortcrush pastry, aïoli
-lamb shoulder , red cabbage and xeres vinegar, red pepper coulis
- fondant Bananas riccota , mango coulis , coconut milk jelly.

-greek salade ( concomber , camembert cheese , olives , yogourt sauce , tomato and red oignons.
-tataki of tuna, wok végétable deglaced soja sauce and mix sesames seeds.
-Roasted abricot with hooney and brioche toasted

-tunisian salade ( quinoa , chickpea, orange segment, mint)
- Seabass slow cooked served on a caviar of zuckinni and eggplant purée.
-fondant black chocolat, white chocolate sauce.

-Seabrean tartare seasonned with lime, espelette pepeer olive oil and caviar Aquitaine.
-Beef sirloin and risotto , butternut coulis
-chistnut cake, peach coulis and rasberry jelly

-summer spings with leafes of Rice and dressing vinaigrette
-tartare of beef assaisonned ketchup worschesteire sauce and tabasco
-choice of ice cream, agrum crispy.

 

MORE TO COME


(844) 522-3913 / (340) 774-5687
http://www.1stClassYachts.com
Dennis@1cyc.com