S/Y NAMASTE Sample menu by Caroline Jorgensen
LUNCHES
Chilled Heirloom Tomato Soup with Parmesan Fritter and a Dollop of Rocket pesto. Chargrilled Scallops “SAKU”on a creamy gnocchi wok with mussels, scampi & saffron.
Sesame seed crusted ahi seared tuna served with Polynesian style dipping sauce made from Ginger, Garlic & Oyster sauce, along with a Cucumber Glass Noodle salad.
Poke Bowl
Raw Ahi Tuna marinated with ponzu Dressing, served on layers with edamame, carrots, cucumber, avocado, crispy onions, tomatoes & seaweed salad topped with a siracha dressing.
King size Swedish Shrimp Sandwich
Shrimps boiled with beer, anise seeds & dill, chilled then tossed on a sourdough slice of bread along with home made dill mayonnaise, half a medium boiled egg, salad topped with caviar.
Swedish gravlax
Home cured salmon, served with Dill Stewed Potatoes,
Traditional Swedish Mustard sauce, pickled cucumbers & mustard seeds.
Goat cheese salad
Arugula Salad served with Panko fried Goat cheese,
Honey Roasted Walnuts, Water melon & Balsamic Truffle dressing.
Baja Style Fish Tacos
Beer Battered Freshly Caught Fish, served in a Corn tortilla along with a Jalapeño,
Cilantro Avocado dressing, Mango salsa & Cabbage lime salad.
Mascarpone & Salvia Chicken Roll Up
Served with a almond potato pure, garlic roasted cherry tomatoes & deep fried capers.
Pulled Pork Bahn Mi
Ginger & hoisin roasted Pulled pork, served in a French baguette with pickled vegetables, jalapeños & coriander mayonnaise.
Buddha Bowl Vegan
Garlic roasted pumpkin & cauliflower tossed in a quinoa & pesto salad, crispy tofu with toasted sun- flower seed, served with a dollop of cashew “sour cream”.
CANAPES
Smoked salmon and caviar blinis with horseradish crème fraiche
Crab and Pork Crispy Spring Rolls with Nuom Champagne Dipping Sauce.
Baked Camembert with Focaccia croutons
Swedish Lamb Meatballs, served with Lingon Berry relish in a traditional Swedish Brown sauce.
Coconut shredded prawns with Wasabi & Chilli Mayonnaise.
Orange marinated Scallop topped with Champagne Foam.
Swordfish Mini skewer in a Mojito dressing.
Lobster Mango Salad in Cilantro Sauce on Cucumber Rounds with Chives
Mini Asian Beef Tartar served in a Crispy Wonton Cone
Chilli & Feta Cheese Dip served on a Garlic & Parsley slice of Bread Guacamole & pico de gallo with corn tortillas (Vegan)
Falafel with coriander tahini dressing (Vegan)
Mini truffle Mac and cheese balls (Can be made Vegan or normal)
STARTERS
Chilli Grilled Scallops Served with my own Créme Trilogy on Horseradish, Carrot and Asparagus
Wagyu Beef Tartare With Shaved Foie Gras
Beef tartare with shallots, capers & truffle tarragon mayonnaise.
Tartar of Tuna
Seasoned with Citrus & Mirin, on a bed of Avocado, Sesame seeds,
Deep Fried Onions & a smoked Ponzu Soya Dressing.
Lobster Bisque Served with a Homemade Aioli and Home Made Fresh Bread
Toast Skagen
Shrimps boiled in Beer, Anise & Dill, Chilled then Tossed with Red onion,
Chopped Dill, Horseradish & Mayonnaise. Topped with caviar.
Creamy Parmesan Soup with fresh Basil & Truffle Served with a Wild Boar Chorizo skewer.
Tuna Tataki
Wasabi Crusted Ahi tuna, Seared & Served on a Sake & Soy Sauce dressing, Cilantro foam,
Crispy Wontons & topped with an Avocado Sauce.
Zucchini “lasagna” (Vegan)
Zucchini and roasted cherry tomato lasagna, layered with macadamia “ricotta” truffle oil & pistachio pesto.
MAIN COURSES
Fresh Catch Of The Day
Grilled catch of the day on garlic roasted vegetable bed, sweet potato puree topped with fresh spinach and spicy cilantro
Herb Crusted Rack Of Lamb
on Chanterelle Risotto, topped with Hazelnut tossed Green Beans and Red Wine butter
Tuscan Wild Boar Ragu
On a bed of home made gnocchi along with shaved parmesan & mushroom crisp
Lime Seared Tuna Filet
on French green salad with Grilled Baby Potatoes, Crispy Croutons, Garlic Grilled Gambas and Sar- dine Aioli.
Fish & Seafood Soup
Fruits from the sea simmered in a broth from Lobster, Cognac & Cream, Served with White Wine braised Carrots and Parsnips.
Grilled Veal Filet
Roasted Jerusalem Artichoke, Artichoke Pure, Buttered Chanterelles Served with a Port & Dark Choco- late Sauce
Seafood Minestrone My Way
Lobster, King Crab, Scallop & Cockles simmered in a Tomato base soup, along with Artichoke and Parmesan ravioli.
Portobello Mushroom Ravioli (Vegan)
Portobello, Tofu, asparagus & parsley stuffed ravioli in a miso truffle broth With shaved truffles & cashew parmesan.
Homemade Red Wine Pappardelle
Burnt butter sage sauce with crispy pig cheeks & pecorino.
Sushi Platter
Seared Yellow Fin Tuna Feng Pesto Nigiri Tiger prawn Maki
Lobster cocktail in mustard miso dipp Pork gyoza dumplings
TOM KHA GAI Chicken Dumplings Soft Bun Pork Belly
Salmon Nigiri Tuna Tataki Miso Soup
Sea Weed Salad Hamachi Carpaccio
DESSERTS
Lavender Creme Brule Served with homemade Blue Berry Ice Cream & Lavender Syrup
White Chocolate & Lime Cheesecake Served with Mango Sorbet
Warm Chocolate Truffle Served with Italian Vanilla Ice Cream
Chocolate Trio
Chocolate & Orange Mousse, Lava Cake & White Chocolate Ganache
Selection Of Cheese Served with Candied Almonds, Fig & Champagne Marmalade.
Coconut Creme Brule (Vegan)
Brownies & Ice Cream (Vegan)
Gluten Free vegan brownies, hazelnuts & ice cream made of cashews & almonds. |