BLACK SWAN

Sample Menu

SAMPLE OF MENU M/V BLAC SWAN

Our menu is designed to bring you delicious, simple pleasures while you soak up the beauty of the sea.

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BREAKFAST

     BUFFET STYLE    
Country ham, cheese, turkey, salami, quinoa, wild smoked salmon Crispbread, toast, freshly baked sourdough bread
Vegetable selection ( carrot, cucumber sticks, olives, cherry tomatoes---)

Freshly squeed juice, smoothies, Croissants, marmalade, butter, honey,
Fruit salads, fresh berries, Greek yogurt, nuts and seeds muesli, granola, flakes Viennoiserie selection
Crapes

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DAY 1st

LUNCH

STARTER
Brioche bread with marinated langoustine, lemon
and asparagus

MAIN COURSE
Grilled sea bass fillet with fermented cauliflower puree, roasted cauliflower with hazelnuts and chives oil

DESSERT
Coffee creme brulee with passion fruit cocktail

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Beef cube with beetroot glaze, caviar, mustard creme and herb crust

SOUP
Smoked Jerusalem artichoke soup with brown butter foam

MAIN COURSE
Deer sirloin with cheese polenta, juniper berries sauce, and burnt carrots

DESSERT
Kiwi and pineapple ragu with cottage cheese and condensed milk ice cream

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DAY 2nd

LUNCH

STARTER
Homemade pasta with salsa, olive oil and shrimp

MAIN COURSE
Beef cheeks, potato puree with truffles, wine sauce and sauteed celery

DESSERT
Chocolate souffle, vanilla cream, and fresh fruits

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Grilled red pepper filled with eggplant and cream cheese

WARM APPETIZER
Scallops with parsnip and orange gel

MAIN COURSE
Sea bream roll, zucchini, and pistachio sauce

DESSERT
Meringue with matcha tea, lemon ganache,e and honey ice cream

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DAY 3rd

LUNCH

STARTER
Italian salad with burrata, cherry tomatoes and basil

MAIN COURSE
Gnocchi alla carbonara

DESSERT
Tiramisu

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Great amberjack ceviche with cucumber sauce, wasabi emulsion, algae, and marinated ginger

WARM APPETIZER
Lemon risotto with mussels and parsley oil

MAIN COURSE
Dry aged roast beef steak, roasted asparagus with sesame, bearnaise sauce

DESSERT
Chocolate brownie cubes with yogurt and thyme mousse, raspberry gel and liquorice sponge

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DAY4th

LUNCH

STARTER
Sashimi tuna with spring onions, horse radish and herbs

MAIN COURSE
Grilled chicken breast with teriyaki sauce and creamy buckwheat porridge

DESSERT
Sacher cake with whipped strawberry cream

DINNER

GREETINGS FROM THE KITCHEN
SOUP
French onion soup with garlic croutons

WARM APPETIZER
Homemade ravioli filled with ricotta cheese, chives and walnuts, Parmigiano and sage sauce and apple puree

MAIN COURSE
Salmon fillet fried in kadaif, sweet potato puree, honey fish sauce, and potato chips

DESSERT
Milky rice with apricot and pumpkin seed oil ice cream

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DAY 5th

LUNCH

STARTER
Anchovy canapes

MAIN COURSE
Deep-fried pork with sauteed porcini mushrooms, porcini sauce and marinated green cabbage

DESSERT
Vanilla panna cotta, chocolate crumble and candied kumquat

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Beef tartare, dried egg yolk, whipped butter and pickled red onion

WARM APPETIZER
Creamy polenta, grilled octopus, smoked ricotta foam and fresh dill

MAIN COURSE
Native lobster, spiced carrot, and verbena sauce

CHEESE COURSE
Collection of various cheeses with caramelized walnuts and pear cream

DESSERT
Crepes Suzette

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DAY 6th

LUNCH

STARTER
Guacamole, dried cherry tomatoes, focaccia

MAIN COURSE
Duck breasts, carrot puree with star anis, orange sauce

DESSERT
Chocolate cremeux, puff pastry, lemon grass cream

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Beef tataki, citrus-soy sauce, cream cheese

WARM APPETIZER
Foie gras, brioche, cognac sauce and caramelized shallots

MAIN COURSE
Roasted guinea fowl, chili brussels sprout, light beurre blanc and fresh truffles

DESSERT
Roasted figs, cottage cheese and lardo

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DAY 7th

LUNCH

STARTER
Creamy quinoa, Mediterranean vegetables, and cheese crisp

MAIN COURSE
Steamed fish filet, roasted leek and dark fish sauce

DESSERT
Candied fruit bowl, fresh mint and creme anglaise

DINNER

GREETINGS FROM THE KITCHEN
STARTER
Saint-Jacques carpaccio, lemon mayo, chives sponge and black olives powder

WARM APPETIZER
Profiterole filled with creamy eggplant on top of barley soup

DESSERT
Raspberry sorbet with sparkling wine and lime foam

MAIN COURSE
Sweetbreads with tempura fried skimp, white wine sauce and green beans