S/Y OCEAN MED - SAMPLE MENU
 By Federico STEFANELLI

BREAKFAST

FRESH JUICES,SMOOTHIES,DETOX JUICES
WHITE YOGURTH,HOMEMADE MUESLI ,GRANOLA AND FRESH CROISSANTS
SEASONAL AND LOCAL FRUITS
EGGS,BACON ,CHEESE AND CHARCUTERIE

LUNCH

ST JACQUES SASHIMI WITHSEAWEED
CHAMPIGNON “CARPACCIO”WITH BABY SPINACH SAUCE AND PARMESAN CHEESE
“PENNE ALLA CARLOFORTINA”
RASPBERRIES “SEMIFREDDO”

ICED GAZPACHO SOUP WITH CUCUMER CURRY AND COCONUT MILK
VALERIAN SALAD WITH APPLE AND YOGURTH SAUCE
SUMMER”PARMIGIANA”
PEAR “SORBETTO”

SHRIMPS AND MANGO
“PULPO FEIRA”
“TROFIE ALLA GENOVESE”
STRAWBERRY“MILLEFOGLIE”

ARTICHOKES “ALLA ROMANA“
SUMMER “RATATOUILLE”
FENNEL ,ORANGE AND BLACK OLIVE SALAD
STRAWBERRY”SEMIFREDDO”

GAZPACHO WITH AVOCADE
SHRIMPS “CRUDITE’”
“SPAGHETTI ALLE VONGOLE”
“SALAME AL CIOCCOLATO”

“ST JACQUES GRATIN”
GRAVLAX SALMON SALAD WITH PINK POTATOES
“PACCHERI ALLA NORMA”
MELON ICED SOUP

DINNER

VALENCIAN FISH SALAD “ESGARRAET”
HOMEMADE RICOTTA GNOCCHI WITH SHRIMPS
ST PETER FISH FILET WITH AZAFRANE SAUCE
CHOCOLATE MOUSSE

MACKEREL FILET IN HOT ORANGE SAUCE
SAUTED ST JACQUES ON A SPINACH BROTH
LOW TEMPERATURE “BACALA” WITH ZUCCHINI SAUCE
PAVLOVA CAKE

ST JACQUES BROCHETTE WITH BACON
PURPLE “VELLUTE’ “WITH CELERY AND SALMON EGGS
SNAPPER WITH SHELL FISH
APPLE STRUDEL

BEEF “CARPACCIO”WITH BLACK TRUFFLE
“RISOTTO AI PORCINI”
CALF ROLL WITH MUSCHROOM AND ALMONDS
CHOCO-TIRAMISU’

VEGIE “RAVIOLI” WITH SUMMER VEGETABLES
RASPBERRIES,GOAT CHEESE AND BEET SALAD
SEABASS FILET NWITH THIME AND OLIVES
OVEN COOKED FIGS WITH ALMONDS AND BUTTER CREAM

CALF “INVOLTINI”WITH MOZZARELLA CHEESE AND OLIVES PATE’
YELLOW CURRY WITH TOFU AND CRUNCHY VEGETABLES
ROSSINI STYLE TENDERLOIN
CHEF ICECREAM “VIENNETTA”