Sample menuWritten to the vessel
French menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Tender Bouchot mussels from Brittany steamed in a rich sauce of Roquefort cheese, cream, white wine, and aromatic herbs.
Finely chopped Limousin fillet, seasoned with capers, onions, and herbs, topped with a raw egg yolk and shaved black truffle.
Fresh baby spinach sautéed with shallots, combined with nutty Gruyère cheese, enveloped in a buttery, flaky pastry crust.
Seared, herb-crusted bluefin tuna, soft-boiled eggs, heirloom tomatoes, green beans, Niçoise olives, and anchovies, tossed in a Dijon mustard vinaigrette.
Bresse Gauloise chicken slowly braised in a robust red Burgundy wine, with pearl onions, button mushrooms, thyme, and bay leaf.
Whole branzino sustainably sourced from the Mediterranean, grilled to perfection with crispy skin, served with marinated shaved fennel and parsley salad.
Delicate ravioles filled with Comté AOP cheese, faisselle, butter, and parsley, gently poached and served with a white truffle cream sauce.
A 30-day dry-aged Charolais ribeye, grilled to preference, accompanied by crispy golden pommes frites.
Ripe tomatoes, sweet green peppers, onions, and Piment d'Espelette, gently sautéed and enriched with beaten eggs.
A creamy potato gratin made with thinly sliced potatoes baked in milk or cream, with a hint of garlic.
Tender French green beans sautéed with toasted almonds and a hint of lemon.
Young, tender vegetables gently simmered in a light vegetable broth, finished with butter and fresh herbs.
An airy, baked chocolate dessert that rises to a delicate, puffed dome, with an intense chocolate flavor and light, melt-in-the-mouth texture.
A silky vanilla custard topped with a layer of caramelized sugar.
Chef Jose Collado
Senior Sous Chef