New Year’s Day Lunchat Oceana RestaurantStarters, Salads and antipastoWe start with an experience of differenttastes and textures created <strong>in</strong> our medleyof simple, but creative starters. Delicatecrisp salad, an assortment of mar<strong>in</strong>atedvegetables, various seafood, shellfishand meat will complement the flavour ofhomemade terr<strong>in</strong>es, compound salads andcured fish delicacies variety of flavouredoils and dress<strong>in</strong>gs prepared to enhanceyour selectionSoupBouillabaisse flavoured with cognac,old cheese crouteJerusalem artichoke veloute with trufflemushroom briochePastaLobster and prawn ravioli with dicedsalmon, cherry tomato, basil salsa rosaL<strong>in</strong>gu<strong>in</strong>e with rabbit confit, caramelisedroasted pumpk<strong>in</strong>, pistachio pesto creamOrecchiette with roasted artichoke,mushroom, basil salsa rosa, baby rocketleaves, prov<strong>in</strong>cial sauceEntreesPan-fried roulade of salmon with seafoodmousse, prawn saffron fish veloutéMedallions of fillet of pork mar<strong>in</strong>ated <strong>in</strong>cum<strong>in</strong> and orange, ragout of chestnut,shallots and parsnip, Noilly Prat sauceGrilled lamb cutlets glazed with Roquefort,fruity spicy couscous, thyme lamb jusButtered button mushroom cooked<strong>in</strong> garden herb butterRoasted Mediterranean vegetables flavouredwith thyme, a light garlic tomato saucegrat<strong>in</strong> dauph<strong>in</strong>oise potatoesCarveryRoasted Angus sirlo<strong>in</strong> of beef with asoft foie gras crust, symphony of beancompote, whole gra<strong>in</strong> mustard jusMoroccan TableRoasted peppers with capers, feta cheese,lemon oilRoasted artichokes with g<strong>in</strong>ger honey dress<strong>in</strong>gHot spicy prawns with corianderPan-fried baby squid with corianderturmeric dress<strong>in</strong>gM<strong>in</strong>i fish cakes with cucumber saladFried chicken liver with orange and roastedhazelnut dress<strong>in</strong>gToasted bruschetta with anchovies,crushed eggs with cum<strong>in</strong> and mayoRoasted chicken with cucumber, tomatosalad <strong>in</strong> a pitta pocketMeat balls <strong>in</strong> tomato sauce, feta cheeseSpicy couscous with aromatic shellfish brothRoasted pumpk<strong>in</strong> salad with pumpk<strong>in</strong> seedsCouscous with dry fruit, roasted nutsMonkfish and Grouper Tag<strong>in</strong>e with dicedpotato, cherry tomato, black olives, lemon,garlic, paprikaChicken tag<strong>in</strong>e with green olives, dates,roasted almonds, preserved lemon, roastedgarlic, c<strong>in</strong>namon peas with artichoke, friedonion, lemon, diced tomato, cum<strong>in</strong>Cheese tableParmigiano, Gorgonzola, Mozzarella, Brie,Cheddar, Peppered Feta, Stilton, PepperedGozo cheese, biscuits, fried tortilla, galletti,sesame sticks, French sticks, celery grapesDesserts and pastriesAllow our pastry chef to offer you a variety oflight and classical desserts and seasonal cut fruitsCoffee & Petit Fours¤ 85.00 per person | ¤ 40.00 children 6-12
New Year’s Day LunchPortomaso 2013Starters, Salads and antipastoWe start with an experience of differenttastes and textures created <strong>in</strong> our medleyof simple, but creative starters. Delicatecrisp salad, an assortment of mar<strong>in</strong>atedvegetables, various seafood, shellfishand meat will complement the flavour ofhomemade terr<strong>in</strong>es, compound salads andcured fish delicacies variety of flavouredoils and dress<strong>in</strong>gs prepared to enhanceyour selectionSoupJerusalem artichoke veloute with trufflemushroom briochePastaLobster and prawn ravioli with dicedsalmon, cherry tomato, basil salsa rosaOrecchiette with roasted artichoke,mushroom, basil salsa rosa, baby rocketleaves prov<strong>in</strong>cial sauceCarveryRoasted Angus sirlo<strong>in</strong> of beef with asoft foie gras crust, symphony of beancompote, whole gra<strong>in</strong> mustard jusCheese tableParmeggiano, Gorgonzola, Mozzarella,Brie, Cheddar, Peppered Feta, Stilton,Peppered Gozo cheese, biscuits, friedtortilla, galletti, sesame sticks, Frenchsticks, celery grapesDesserts and pastriesAllow our pastry chef to offer you a varietyof light and classical desserts and seasonalcut fruitsCoffee & Petit Fours€EntreesPan-fried roulade of salmon with seafoodmousse, prawn saffron fish veloutéMedallions of fillet of pork mar<strong>in</strong>ated <strong>in</strong>cum<strong>in</strong> and orange, ragout of chestnut,shallots and parsnip, Noilly Prat sauceGrilled lamb cutlets glazed with Roquefort,fruity spicy couscous, thyme lamb jusRoasted Mediterranean vegetablesflavoured with thyme, a light garlic tomatosauce grat<strong>in</strong> dauph<strong>in</strong>oise potatoes¤ 60.00 adults | ¤ 25.00 children 6-12
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