The Menu

Yachts International - - On -

Baked fried rice cakes with tuna and scal­lops, zuc­chini foam, wasaBi, lemon purée, sprouts, pis­ta­chios and shred­ded seaweed

GinGer shrimp and Gar­den salad with av­o­cado-lime vinai­Grette, red Bell pep­per mousse, parme­san foam, toma­toes, radishes and or­anGe fil­lets

soy-Braised sea Bass fil­let with pearl Bar­ley, edamame-or­anGe purée, wa­ter­cress, Bal­samic-Glazed Beet­root, cu­cum­Ber naGe, to­Bico wasaBi, car­rots with dill, and enoki mush­rooms

white cho­co­late and poppy-seed par­fait with clemen­tine mousse, manGo-Bal­samic re­duc­tion, cho­co­late soil, fresh Berries, Grapes, ma­cadamia nuts, candied or­anGe, and mint vanilla ap­ple­sauce I’m al­ways evolv­ing my dishes. If I don’t like some­thing in a recipe or dur­ing the prepa­ra­tion, I might change it. If some­thing feels wrong to me, I make it right. My greatest re­ward is when a guest says, ‘That dish was amaz­ing.’ I love hear­ing that.”

For char­ter in­for­ma­tion: churchilly­achts.com or any char­ter bro­ker

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