M/Y Boomerang IV

Sample Menu by Chef LETTY

Appetizer

Raw red tuna à la polynésienne

Shrimps tartare serve on tost with black garlic butter

Sauvory pie with anchovies and fresh mint

Aubergine parmigiana

Quail eggs served on on mixed salad, real balsamic vinegar from Modena and Vacche Rosse parmisan chesse.

Pheasant paté on warm bread

Pasta

Prawn risotto with lime and Madagascar vanilla

Spaghetti with sea urchin eggs

Fusilli (pasta) with aubergine, ricotta and confit cherry tomatos

Paccheri (pasta) with red tuna, pachino tomatoes, Pantelleria capers and olive taggiasche (small olives from Liguria)

Spaghetti Pasquale (prawns, curry and tomato)

“Mad hatter” risotto (shellfish saffron and burrata cheese)

Prawn moqueca

Ravioli Maremma style (from Tuscany) with courgette and gorgonzola cheese

Calamarata pasta with octopus sauce.

Spaghetti alla Carbonara or Amatriciana

Main course

Tin foil wrapped fish, baked in the oven with greens

Calamari skewers and crustacean Molise style.

Mackerel fillets with grilled peppers

Sole fish cooked with vodka, lemon and toasted almonds.

Baked monkfish with thin potato slices.

Scottadito di agnello (lamb Roma style) with artichoke tempura.

Stuffed calamari ripieni with sweet and sour baby spinach salad

Dessert

Pavlova with strawbwrries gcooked in raspberry vinegar.

Tiramisu

Apple crumble with hot custard with Tahaiti vanilla.

Crepes suzette

Summer tart with red berries.

During aperitif

Schiacciata mediterranea  (white flatbread pizza)

Zonzelle (small balls of fried bread dough) served with ham, salame, cheese, etc

Small codfish meatballs.

Courgettes fried chips

Small calzoni