Dinner Cruise

Half-smoked salmon fillet heart, avocado, mango and coriander

French-style cream of seafood and peas with crab meat

South-West region duck foie gras, truffled and cep mushroom condiment

White and green asparagus served warm, Maltese sabayon sauce

Fillet of sea bass, artichokes and spring onions with a crayfish and samphire coulis

Beef tournedos, confit shallots, mashed potatoes with morel mushrooms and Bordelaise sauce

Duck fillet, pan-seared foie gras, first harvest vegetables and sherry jus

Spirit of a raspberry and orange cheesecake

Fondant chocolate nougatine

Crunchy summer berry macaron

Apricot and vanilla vacherin cake