SOPHIE BLUE | 1998

Regional Cuisine Menu:

DAY 1 - Italian
Lunch
Chicken Milanese
Spaghetti
with cherry vine tomatoes and basil
Marinated red peppers
with buffalo mozzarella
Limoncello sorbet
Dinner
Antipasti
Seabream
with baked Tuscan style vegetables
Figs with mascarpone and honey
✻
DAY 2 - Greek
Lunch
Beef koftas with tzatziki
Greek salad
Grilled Mediterranean vegetables
with halloumi
Greek yoghurt with honey and pistachio
Dinner
Grilled langoustines
with burnt lime and roast garlic
Baked white fish
with tomato and kalamata olives,
with crispy zucchini and baked potatoes
Baklava

DAY 3 - Japanese
Lunch
Sashimi of tuna and salmon
with dipping sauce
Selection of sushi with wasabi,
ginger and soy
Snow pea and edamame salad
Yuzu lemon crush
Dinner
Miso soup
Seabass with shiitake mushrooms,
bok choy and fragrant rice
Matcha Swiss roll
✻
DAY 4 - Mexican
Lunch
Jalapeno poppers
Chicken quesadilla
Nachos with guacamole
and sour cream
Churros with dulce de leche
Dinner
Aztec soup
Ceviche
Devilled shrimp
Caramel flan

DAY 5 - Indian
Lunch
Aloo tikki chaat
Prawn marsala curry
Fragrant rice
Gulab jamun
Dinner
Onion bhajis and dips
Lamb bhuna with roti
Toasted coconut ice cream
✻
DAY 6 - Thai
Lunch
Thai fish cakes
with dipping sauce
Green curry
Papaya salad
Sticky coconut rice
Dinner
Grilled chicken satay
Khao soi with crispy noodles
Lemongrass cream
with Thai basil

DAY 7 - Vegetarian
Lunch
Date and goats cheese salad
Grilled field mushrooms,
sourdough with green beans,
garlic and parsley
Baked apples with quince
Dinner
Cherry vine tomato soup
with crème fraiche and basil
Courgette linguini
with chilli and lemon
Raspberry gratin

Second Sample Menu:

DAY 1
Lunch
Sea-bream with citrus fruits
Char grilled broccoli
with chili, garlic and lemon
Couscous and mograbiah
with oven dried tomatoes
Granny Smith apple sorbet
Dinner
Grilled lobster tail
with garlic and soft herbs
Marinated heirloom tomatoes
French beans and mangetout
with hazelnut and orange
Raspberry & Champagne gratin
✻
DAY 2
Lunch
Sea bass fillets with sauce vierge
Char grilled asparagus and courgette
Wild rice with soft herbs
Watermelon granita
Dinner
Spicy tuna tartar, wanton crisps,
creme fraiche and wasabi
Velvet pork loin with ginger,
sushi rice and pickled vegetables
Stir fried shiitake and tender stem broccoli
Matcha roll

DAY 3
Lunch
Roast chicken with saffron,
hazelnuts and honey
Mixed grains and sourdough, soft herbs
Roasted cauliflower and pomegranate salad
Manuka honey and mascarpone mousse
Dinner
Salad of white crab, fennel, and apple
with curried mayonnaise
Turbot with Chef’s tartare sauce,
with lettuce and crispy potatoes
Glazed vanilla marshmallow
with lemon curd raspberry salad and oatmeal
✻
DAY 4
Lunch
Seafood and shellfish platter
Marinated heirloom tomatoes with burrata
Chargrilled vegetables
Lemon sorbet with wild strawberries
Dinner
Caviar and Blinis
Oysters
Cote le Boeuf
with Truffle Potato puree, Garlic scented
Spinach, Sauce Béarnaise
Valrhona Chocolate Fondant
with Vanilla Bean Ice Cream

DAY 5
Lunch
Crispy squid with marinated tomato salad,
lemon and chilli mayonnaise
Roasted butternut squash, farro and kale
Shaved asparagus and hazelnut
Carrot cake
Dinner
Grilled langoustines with burnt lime
and roasted garlic & lime mayonnaise
Seabass with crab,
roasted fennel and orange
Passionfruit souffle
✻
DAY 6
Lunch
Grilled rosemary scallops
Roasted cauliflower with tomato,
dill & capers
Fregola salad
Pomegranate
& mascarpone mousse
Dinner
Grilled squid, fennel
and apple salad
Seabream with orange
and rosemary butter
Chocolate truffle
with pistachio ice cream

DAY 7
Lunch
Grilled chicken with lemon
and black pepper
Date and goats cheese salad
Marinated Mediterranean vegetables
Mango sorbet with passionfruit and kiwi
Dinner
Scallops with sweet potato
and wild mushroom salsa
Seabass with braised fennel,
orange and crab
Chocolate brownie
with chocolate sauce and raspberries