Seasonal dessert from this weeks menu, frozen strawberry mousse topped with raspberry jelly, served with Italian meringue, fresh berries, dehydrated strawberries, chocolate soil & creme fraiche sorbet.
Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.
Bouillbaisse is a classic french fish stew from Marseille usually served in a deep bowl, on the Rosa we serve all the components laid out on a plate so they can be seen clearly, then at the table we pour the thick rich sauce onto the plate which brings the dish alive in front of…
A new new dessert aboard the Rosa this season, a tempered chocolate filled with chocolate, hazelnut & almond praline at the bottom, covered with a milk chocolate mousse, served with chocolate coated cherries, fresh cherries, kirsch soaked griottines cherries hazelnut caramel spears, chocolate soil & a cherry sorbet.
Canapes from the welcome aboard last week on the Rosa, tomato gazpacho in little glasses & a cheese brûlée topped with wild asparagus tips. Every week we have a welcome aboard with a selection of canapés & Champagne ! Smoked salmon roulade with creme fraiche, lime & corriander with a tomato & goats cheese croustade.