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Philip Darmon Menus.
Here is a small selection of daily menus. It is food that I enjoy eating and of course, enjoy cooking.
Day One
Breakfast
-Platter of Tropical Fruit with Natural Yoghurt
-Assorted French Pastries with Conserves
-Poached Eggs with Roesti Potato, Wilted Spinach &
Hollandaise Sauce
Lunch
-Barbecued Maine Lobster Tails with a Pink Grapefruit,
Arugula, Leek, & Almond Salad
-Salad of Green Beans with Feta, Kalamata Olives & Olive Oil
-Marinated Lamb Cutlets with a Roasted
Vegetable Cous Cous Salad
-Pasta Salad with Smoked Mackerel, Red Onions,
Capers & a Lemon Mayonnaise
---
-Pear & Frangipane Tart with Pistachio Ice Cream
Dinner
Jerusalem Artichoke Soup with Morels & Parsley Oil
-
Braised Beef Cheek with a Grilled Zucchini Cake,
Gorgonzola, & a Red Wine Shallot Jus
-
Poached Peach with Star Anise, Vanilla Mascarpone
& Almond Biscotti
Day Two
Breakfast
-Platter of Tropical Fruit with Natural Yoghurt
-Assorted French Pastries with Conserves
-Scrambled Eggs with Smoked Salmon, Roe & Chives
Lunch
-Warm Salad of Duck Confit, Roasted Sweet Potato, Glazed Orange, Chicken Livers, Arugula & Sherry Vinegar
-Vine Ripened Tomatoes with Mozzarella, Basil &
Extra Virgin Olive Oil
-Platter of Marinated Vegetables, Prociutto, Salamis, Manchego, Regiano Parmigiano, Olives & Flatbread
-Grilled Jumbo Shrimp Salad with Bean Sprouts, Scallions,
Kaffir Lime, Cilantro & Peanuts
---
-Chocolate Ganache Tart with Raspberries & Clotted Cream
Dinner
Chicken & Shitake Ravioli with Ginger, Chili
& a Soy Beurre Blanc
-
Grilled Mahi Mahi with Slow Roasted Tomatoes, Green Beans, Artichokes, Garlic Confit & Arugula Pesto
-
Pineapple Tart Tatin with Coconut Sorbet
Day Three
Breakfast
-Platter of Tropical Fruit with Natural Yoghurt
-Assorted French Pastries with Conserves
-Ham & Gruyere Omelette with Grilled
Portobello Mushrooms
Lunch
-Seafood Platter including Oysters, Stone Crabs, Maine Lobster, Jumbo Shrimp, Moules Mariniere, Tempura Scallops, Salt & Pepper Squid. Served with Citrus & Assorted Dipping Sauces
-Arugula & Parmesan
-Greek Salad
---
-Lemon Meringue Pie
Dinner
Foi Gras Terrine with Toasted Brioche & Accoutrement
-
Herb Crusted Lamb Rack with Pumpkin Gnocchi, Tomato Braised Green Beans & a Balsamic Glaze
-
Soft Centred Chocolate Pudding with Raspberries
& Vanilla Bean Ice Cream
Day Four
Breakfast
-Platter of Tropical fruit with Natural Yoghurt
-Assorted French Pastries with Conserves
-House Baked Beans with Irish Bacon, Poached Eggs &
Grilled Sourdough
Lunch
-Seared Tuna Nicoise Salad
-Malaysian Chicken Satays with Peanut Sauce
-Baby Spinach Salad with Crisp Prociutto, Croutons & Egg
-Roasted Beetroot Salad with Goats Cheese,
Asparagus & Arugula
-
-Chocolate & Pistachio Torte with Vanilla Cream
Dinner
Seared Yellowfin Tuna with Black Olive
and Petite Herb Salad
-
Grilled Spatchcock with a Warm Potato, Fennel &
Almond Salad & a Garlic & Lemon Dressing
-
Lemongrass & Palm Sugar Panna Cotta with
Orange & Chili Caramel
Of course bread is baked daily and a selection of hor dourves are served before dinner.
My skill level is high which allows me to adapt to new and varied requests quickly. I have been professionally cooking for nineteen years and have always taken pride in my guests or customers culinary happiness.
Bon Appetite.