SAMPLE MENU

Chef Emma Fraysse

 Breakfast

 Quasart special blend rich, roast coffee, international teas,
Selection of juices, fresh seasonal fruit
Assorted baked-on-board pastries, specialty fruit jams
Full cooked breakfast - English or American style
 

Lunch

A professionally trained French chef, Emma is happy to create a menu customized to accommodate her guests’ personal preferences.  While her speciality is Mediterranean, her repertoire includes Caribbean Creole cuisine as well as French classics.  A special treat is the French bread she bakes every day.

Dinner

 Royal aubergine caviar
Glazed roasted duck breast stuffed with foie gras
Gratin of zucchini
Crème brulée

Blue fin tuna tartare on a bed of salad greens
Prime rack of lamb
French beans, roast potatoes with rosemary.
Bananas flambé créole (with rum sauce)

Beef Carpaccio
Home made gnocchi in Gorgonzola sauce with spinach and pine nuts
Tiramisu

 ‘Caesar Salad of the sea’ with grilled marinated swordfish steak
Beef filet in Roquefort sauce
Potatoes parmentier (puréed) with sautéed mushrooms
Mango tarte tatin

 Salad topped with baked goat cheese
Grilled salmon in coconut milk and sun dried tomatoes
Individual caramelized apple tarts, caramel ice cream