Dione Star's 

The chef is happy to prepare meals tailored to guests requests, based on what has been available in the market. Emphasis is put on fresh ingredients, with simple but elegant presentation.

Lunch

Char grilled breast of chicken over Caesar salad with chunky tomato chutney

Wild mushroom risotto with truffle oil

Warm goat cheese salad with frambios dressing

Cous cous with char grilled lamb and mint

Individual frittatas

Penne pasta with summer salsa

Tartare of tuna with fresh herbs and mint vinaigrette

Anti-pasta platter; a selection of continental meats, cheeses, vegetables accompanied by dips and dressings

Fresh grilled tuna on a Nicoise salad with balsamic and herb dressing

Appetizers

Marinated carpaccio of scallops

Pan-fried shellfish, Provencal style

Tartare of beef with rocket, truffle oil, and Parmesan shavings

Tahitian marinated fish with coconut and lime

Carpaccio of veal with aubergine cream

Thai pumpkin soup swirled with a coconut samble

Bean sprout and shrimp pancakes

Dinner

Fillet of sole with asparagus veloute and mushrooms

Roast salmon and passion fruit butter

Pan- fried breast of duck and lime and honey sauce, with gingered potatoes and spaghetti of carrot and courgette

Grilled fillet of beef with garlic potatoes, rocket, oyster mushrooms and truffle oil.

Moroccan grilled chicken on a bed of lemon cous cous tossed with pistachios, cashews and grapes.

Roast noisette of lamb with char grilled Mediterranean vegetables

Balsamic chicken breasts with crispy mint and pine nuts accompanied by roasted onions and green beans.

Desert

Upside down mango tartlets

Citrus fruit salad with star anise syrup and candied orange zest

Orange profiteroles with bitter chocolate sauce

Exotic sorbet with raspberry coulis in tulip cups

Chocolate fondant with vanilla custard

Oeufs a la neige

Lemon crème brulle


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