Catamaran Celestine

SAMPLE MENU

DAY BREAK
Pancake Trio – Plain, blueberry, and chocolate pancakes.

Crêpes – Served with lemon, salted butter caramel, or homemade chocolate.

Caramelized French Toast – Served with chocolate or tonka bean sauce.

Homemade “Grandma Janine” Brioche – Served with mango–coconut compote.

Banana Cake – Served with Madagascar vanilla.

Chia Pudding – With mango and caramelized coconut.

Crispy Waffles

Freshly Baked Chouquettes

Creamy Porridge – Oat or coconut porridge with fresh fruits and honey.

Greek Yogurt Bowl – With thyme honey, citrus, and sweet-savory granola.

Matcha Chia Pudding – With fresh raspberries and toasted coconut.

Creamy Scrambled Eggs – Served with lemon labneh and fresh herbs.

Eggs Benedict

Salmon & Avocado Toast – Served on a crispy waffle.

Crispy Potatoes – With confit vegetables, poached egg, and cheese mousse.

Creamy Coral Lentil Soup – Served with poached eggs and smoked salmon.

Johnny Cake – With confit vegetables, slow-cooked egg, and rocket espuma.

Herb Soufflé Omelet – With crunchy vegetables.

Savory Parmesan Waffle – Served with poached egg and roasted vegetables.

Crispy Chickpeas – With avocado, melting vegetables, egg, and fresh herb salad.

MIDDAY
Lightly Smoked Beef Tataki – Served with infused oil and aged Parmesan.

Crispy Feta – With grilled watermelon, sesame, and mild ponzu.

Warm Burrata – With roasted nectarines, pistachio, and basil.

Soy–Honey Glazed Chicken – With crunchy ginger–lime salad.

Crispy Shrimp – With red cabbage, green mango, and sriracha mayonnaise.

Revisited Vitello Tonnato

Charred Vegetable Salad – With whipped feta and lemon dressing.

Lobster Salad – With fresh fruits, avocado, vegetables, and mango vinaigrette.

Niçoise Salad – With marinated salmon.

Beet Carpaccio – With marinated feta, honey–sesame, and crispy feta.

Buffalo Mozzarella – With heirloom tomatoes and prosciutto.

Greek Salad

HORS D’OEUVRES
Chilled Cucumber Velouté – With smoked yogurt and green oil.

Heirloom Tomatoes – With strawberries, burrata, and white balsamic.

Open Vegetable Ravioli – Served in a clear broth with fresh herbs.

Beet Carpaccio – With raspberry and whipped fresh cheese.

Vegetable Ceviche – With coconut–lemongrass leche de tigre.

Chilled Corn Soup – With coriander and mild chili.

Roasted Vegetables – With black tahini and toasted seeds.

Tomato Tarte Tatin – With burrata chantilly and basil crumble.

Asparagus Folies

MAIN
Roasted Beef Fillet – Served with red wine shallot jus and potato gratin.

Spaghetti alle Vongole

Roasted Chicken – Served with reduced jus and confit vegetables.

Stuffed Pasta – Filled with confit beef and mozzarella.

Crispy Chicken – Served with lemon Greek yogurt and grilled vegetables.

Asian-Style Marinated Salmon – Served with roasted vegetables.

Chef-Style Chicken Parmigiana

Slow-Cooked Veal – Served with light jus and lemon risotto.

Nobu-Style Sea Bass – With mushroom risotto and vegetables.

Roasted Duck Breast – Served with mild pepper or fruit sauce.

Premium BBQ Beef & Poultry – Served with modern homemade sauces.

Caribbean-Style Grouper – With vegetables and sweet potato gratin.

DESSERT

Lunch Desserts
Pineapple Carpaccio – With hibiscus syrup and coconut ice cream.

Raspberry Tartlet  – With pistachio cream.

Chocolate Mousse – Classic or tonka bean.

Strawberry–Champagne Soup – With lemon sorbet.

Mango Tartare – with fresh mint and crispy tuile.

Mango–Coconut Panna Cotta

Saint-Honoré

Selection of Ice Creams & Mignardises

Dinner Desserts
Citrus Fruits – With olive oil crumble and ice cream.

Poached Peach – With verbena and lemon granita.

Intense Dark Chocolate Mousse – With olive oil and fleur de sel.

Lime-Infused Rice Pudding – With coconut crumble.

Roasted Banana – With salted butter caramel.

Fromage Blanc – With red berries and hibiscus granita.

Roasted Pineapple – With coconut sorbet.

Paris-Brest

Red Berry Pavlova

Vanilla Crème Brûlée