GULET PACHA SUMMER MENU SAMPLE

1

Ceviche à la Chef - marinated Dorada with lime juice, yellow peppers, red onion, capers, rucola, cherry tomatoes in a lime and olive oil dressing

Filet of Black Grouper – Catch of the day - in a shrimp sauce lying on a baby spinach bed, grilled polenta with black truffle

Crême brulée

2

Octopus salad on fresh radish with aceto balsamico and olive oil dressing

Vegetable puree with white truffle and Filet Seabass marinated with basil.

Poppy seed  revisited Tiramisu

3

Our Chef specialty – Black Risotto with grilled shrimps and green peas

Tataki tuna Filet in a reduction of Capers and Anchovies sauce with al dente steamed vegetables from the market.

Panna Cotta in vanilla emulsion on a jelly fruit forest

4

Fresh scampi with a corn salad, tapioca, avocado and sweet cherry tomatoes, on a pomegranate, lime and olive oil dressing

Grilled Salmon belly with Tagliatelle and grilled red gambas

Cheesecake with scrambled pistachio powder and cherry dressing

5

Filet of Red Snapper – Catch of the day – cooked on steam, with black rice, a selection of local fresh vegetables spiced with Curcuma

Lava Cake with yuzu or sorbet ice cream and Strawberry sauce

6

Marinated anchovies à la Chef – with truffle Pecorino cheese and French Caviar

Stuffed Squids rapped in prosciutto and mozzarella di Buffala on a bedding of grilled asparagus

Pears marinated in lime and poached in Champagne with a reduction of walnut cream and wine Chateau

7

Ricotta cheese ravioli with benedict egg yolk sauce and black truffle

Glazed beef tournedos – grilled tenderloin, with orange marmalade, lemon juice, onion and garlic, leaf beet from the market and grilled potatoes as a side dish.

Figs cooked in red wine and orange reduction, backed on fresh cottage cheese with an emulsion of almond and Mandarina.