CARTOUCHE

S/Y CARTOUCHE
Sample menu by Emanuele LANZONI

This is reflecting my cuisine style: simple, light, tide to the italian traditions, tasty but at the same time healthy by the use of international technics acquired during the years. Obviously this would be tailored according with the guest preferences.

BREAKFAST

All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits, yogurts.Eggs scrambles, fried, boiled or omelet, with spinach, mushrooms, ham. Plate of cheese, bacon and hamHomemade bread, brioche and cakes. Pancakes, crepes or bagels.

DAY 1 – SEASONAL

LUNCH
Chestnut flour Ravioli, filled with butternut squash,toasted hazelnut crispy sage
Turbot fillet "mugnaia » (creamy lemon,parsley,garlic and rosemary dressing) and roasted artichoke
Saffron "Pear Helene" white chocolate mousse puffed quinoa.

DINNER
Traditional vegetarianTuscany soup "Ribollita"
Red radish ricotta and walnuts crepes au gratin on spinach cream
Apple Tarte Tatin "chantilly" cream and cinnamon.

DAY 2

LUNCH
Vichyssoise cream chives, black truffle croutons and chicken jus
Gnocchi with "Broccoli's vegetarian Carbonara" sweet and caramelized onion
Cappuccino cake

DINNER
Filled and baked artichoke black garlic ,lemon and foie gras scallop.
Duck breast honey and orange laquered, wild fennel saffron and a hint of liquirice.
Mont Blanc

DAY 3

LUNCH
Marinaded king prawns spher , filled with Caribbean flavored avocado tartare
Fish ceviche « oriental leche de Bgre » with baby vegetables and sprouts
Baked Lobster vanilla’s hint and lime flavored with black garlic and local grilled vegetables
Caribbean Pavlova with white chocolate Rhum and vanilla mousse

DINNER
Caribbean Surf and Turf turkey baked vegetables
Ravioli curry and coconut lightly creamed & toasted pecan nuts with parsley Pesto
Lamb stew Rhum ginger and black eyed peas
Caribbean Lime Tarte with Vanilla and berries

DAY 4

LUNCH
"Trofie" pasta with red prawns sicilian pesto (pistachos,dry tomatoes,parsley and garlic) and green basil oil.
Marinated Tuna "caponata salad" (roasted eggplant,cherry tomatoes, onion pinenuts, basil) with arugula pesto
Peach ,mint , sechuan pepper and fruit passion salad.

DINNER
Greek "Fava" with marinated octopus ,sweet cherry tomatoes origano and capers.
Marinated Amberjack carpaccio(spicy sweet) soya mayonnaise and "bottarga"
Almond and Cherries tarte 

DAY 5

LUNCH
Green Gazpacho (cucumber, mint, avocado green apple) ginger, and raw vegetables crunchy salad
Cured spicy chicken breast, guacamole and yogurt,lime and chili sauce
Pineapple,mint and ginger salad

DINNER
Fish ceviche
Sea bass fillet in a clams lime sweet cherry tomatoes "guazzetto"(reduced fish stock)
Strawberries crunchy Cannolo filled with white chocolate mousse raspberries
fruit passion and madagascar pepper.

DAY 6 - VEGETARIAN
LUNCH
Butternut squash cream ,brown beans sunflower seeds and zucchini flower tempura
Roasted eggplant, hazelnut black garlic pesto and spinach cream.
Peach cooked in a saffron and lime sirup whit mint and strawberries salad

DINNER
Filled tomatoes with traditional Tuscany "Panzanella" basil and pinenuts pesto
Red beetrot "Ravioli" filled with spinach and pecan nuts Hummus on a quinoa and wasabi salad
Mango and vanilla

DAY 7 - JAPANESE
Sushi and Sashimi
Miso soup
Ramen
Chicken Yakitori
Soba

ITALIAN CLASSIC
MAIN COURSES :Amatriciana, Carbonara, Tomato basil and pecorino
Garlic oil and chili peppers on Parmigiano cream, Lasagne, Eggplant Parmigiana
DESSERTS : Tiramisu, Panna cotta, cannoli siciliani,  apple strude, brioche with chantilly, Rhum Babà