hammybee
October 17th, 2007, 08:58 PM
Here's one that Middle-aged mom posted:
Main Dining Room Dinner Menu Selection
Appetizer:
Carpaccio of Seared Ahi Tuna
with a spiky papaya ginger relish and fried ginger chips
Captain's Antipasto Plate
Italian terrine, thinly sliced dried bresaola beef, dry-cured coppa pork and moist paper-thin prosciutto, served with robust Sicilian-style roasted vegetables
Soups and Salads:
Ketchikan Smoked Seafood Chowder
a variety of plump and tender seafood in a smoky flavored cream, topped with oyster crackers
Wild Native Alaskan Berry Blend
with strawberries, blueberries, and raspberries, topped with tangy lime sorbet
Northwest Gourmet Greens
topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomato and fresh orange segments
Entrees:
Thyme Roasted Venison Fillet with Red Onion
served with poached figs, crisp summer vegetables and creamy polenta
Klondike Style Halibut
local-style wine-marinated Alaskan halibut baked with sour cream, sprinkled with crumbs, served with asparagus tips and chive mashed potato
Desserts:
Chocolate Mousse in Basket
a classic French mousse, voluptuously smooth yet light
Rustic Pear Galette
a hand-formed tart topped with a juicy pear nestled in an almond cream and sprinkled with crunchy sliced almonds
Captain's Gala Dinner Menu
Appetizers:
Glacier Bay Salmon Cake
a delicate mixture of northwest salmon with celery, onion, and sherry wine, served with whole grain mustard sauce
Pate en Croute
a coarse blended pate made of chicken and pistachio, served with a classic Cumberland sauce
Soups and Salads:
French Onion Soup
Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyere cheese
Salad of Arugula and Frisee
with William pear, key lime and passion fruit vinaigrette
Entrees:
Fillet of Beef Wellington
tenderloin of beef topped with a duxelle of duck liver and mushrooms, wrapped in puff pastry and baked to a golden brown, served on a mirror of Madeira sauce with a medley of green asparagus, baby carrots and croquette potatoes
Almond Crusted Fresh Wild Salmon with Leek and Lemon Cream
baked with a crunchy crown of sliced almonds and served with a leek-cream sauce, sauteed baby carrots, zucchini ribbons and red bell pepper
Desserts:
Chocolate Souffle
French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce
Double Strawberry Cheesecake
a luscious blend of low fat cream cheese, fresh egg and sugar, served with a shimmery fresh strawberry sauce
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hammybee
October 17th, 2007, 09:03 PM
Here is a room service menue from twinkletoes:
Here's the room service list from our Z cruise this past Feb. :)
Zuiderdam Room Service=Available 24 hours:
Smoked Atlantic Salmon - pickled red onion, capers & cream cheese
Mesclun Garden Greens - tomato, cucumber, alfalfa sprouts & blue cheese crumbles
Triple Decker Club Sandwich - sliced turkey, ham, bacon, tomato & lettuce served on toated bread of your choice
All American Hamburger - broiled 1/4 pound beef patty on a sesame bun with dill pickle & coleslaw - add cheddar or Swiss cheese
Open faced Omelet - ham & cheese or vegetables
Selection of assorted cheese with crackers
Apple tart with whipped cream
Chocolate cake with raspberry sauce
A plate of chocolate chip cookies with a glass of milk
Fruit salad - selected fruits in season
Available from 12 noon until 10 PM:
Appetizers & Soups:
Bay shrimp cocktail with cocktail sauce
Smoked Atlantic Salmon
French onion soup baked with Gruyere cheese
Soup of the day
Salads:
Mesclun Garden Greens
Chef salad - mixed greens, ham, salami, swiss cheese, turkey, hard boiled egg - choice of Italian or blue cheese dressing
Caesar salad - tossed with Caesar dressing, croutons & parmesan - add bay shrimp or grilled chicken breast
Sandwiches & Burgers:
All are served with a choice of potato salad or potato chips
Triple decker club sandwich
Broiled California chicken breast sandwich on multi=grain bread with avocado & honey mustard sauce
Grilled tuna melt - tuna salad & Swiss cheese on rye bread with pickle spear
Thai Vegetarian wrap - eggplant, bamboo shoots, bean sprouts & cilantro rolled with rice & grees curry sauce in a tomato tortilla
Steak sandwich - sirloin steak on sourdough bread sauteed with onion & bell pepper
All American Hamburger
Entrees:
Seared salmon steak - dill-lime fusion, broccoli florets, carrot batonnet & country mashed potatoes
Penne Primavera - tossed in marinara sauce with Italian roasted vegetables - add grilled chicken breast
Pizza:
margarita (tomato sauce & cheese)
Pepperoni
Vegetarian (mushroom & bell pepper)
Desserts:
Apple tart
Chocolate cake
Creme caramel surrounded in berry compote
Fruit jello
fruit salad
Vanilla ice cream with chocolate sauce
Selection of assorted cheese with crackers
Last edited by twinkletoes4445 : August 27th, 2007 at 10:37 PM.
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hammybee
October 17th, 2007, 09:07 PM
Here is a 7 day menu from twinkletoes: (The Menu can vary ship to ship, season to season.)
DAY ONE
WELCOME DINNER Sat
Freshly Baked Bread
Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf
APPETIZERS
Caribbean Fresh Fruit Medley
Sweet melon, papaya and pineapple accented with minted lemon yogurt
Avocado, Tomato and Crab Salad
Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche
Italian Prosciutto
Thinly shaved air-dried Parma ham with sweetly fresh honeydew melon fan
Steamed Mussels with Ginger, Garlic, Saffron and Lemon Grass
Quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread
SOUPS AND SALADS
Broadway Basil Tomato
Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini
Island Pepper Pot
Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic
Chilled Blueberry Soup
With a touch of crème de cassis and Champagne
Baby Spinach with White Mushrooms
Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles
Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Farfalle Pasta with Smoky-Grilled Portobello Mushroom
Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp basil.
Grilled Mahi Mahi with Roasted Corn Salsa and Plantains
Served alongside orange-infused black bean rice with fresh corn coulis and cilantro
Island Seafood Curry
Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice
American Prime Rib of Beef au Jus
Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato
Ginger Grilled Half Chicken and Mangoes
Served with roasted Caribbean yams and pesto sautéed yellow and green zucchini with garlicky red bell pepper.
Roast Rack of Pork au Jus
Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash
Eggplant Cannelloni Parmigiano
Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto
ALTERNATIVE CUISINE
Seared Chicken Breast or Grilled Salmon Fillet or Grilled Sirloin Steak
Baked potato with sour cream, chives and bacon bits upon request.
Vegetables of the day: French Green Beans and vichy carrots
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Our Pastry Chef’s Signature Chocolate Cake
A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade
Coconut Blanc Manger
Light and airy coconut mousse with tropical fruit salsa
Viennese Apple Strudel
The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce
NO SUGAR ADDED DESSERT
Strawberry Mousse
Featherlight mousse of strawberry flavor
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Praline and Cream Ice Cream
Passion fruit sorbet
Low Fat Frozen Cookies and Cream Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla or Triple Chocolate
Mango Sundae
A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY TWO
CAPTAIN’S WELCOME GALA DINNER Sun
Freshly Baked Bread
Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf
APPETIZERS
Mélange of Tropical Fruit
Drizzled with a cilantro balsamic maple reduction
Jumbo Shrimp Cocktail
Plump chilled shrimps with a zingy American cocktail sauce
Pâté de Foie Gras
Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear
Caribbean Island Fish Cake
A tender mixture of mild wahoo with celery, onions, chiles and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce
SOUPS AND SALADS
French Onion Soup
Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese
Shrimp Bisque
A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons
Chilled Mango Gazpacho
Our master chef’s unique and incomparably refreshing version of a classic gazpacho
Salad of Arugula and Frisee
With William pear, key line and passion fruit vinaigrette
Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Fettuccine Frutti Di Mare
Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley
Steamed Alaskan King Crab Legs
In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes
Oven Roasted Rack of Lamb
Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin
Fillet of Beef Wellington
Tenderloin of beef topped with a duxelles of ham, mushrooms and duck liver, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes
Grilled Caribbean Rum-Glazed Salmon Fillet
A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and fingerling potatoes
Oven Roasted Rack of Lamb
Rubbed with Dijon mustard and garlic herb crumbs, service with Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin
Five Spice Duck in a Dried Cherry & Port Wine Sauce
Served on a medley of balsamic flavored and potato pancake
Piccata of Vegetables
A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous
ALTERNATIVE CUISINE
Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak. Baked potato with sour cream, chives and bacon bits upon request.
Vegetables of the Day: roasted red bell peppers and steamed broccoli
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Master Chef Rudi’s Double Strawberry Cheesecake
A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce
Passion Fruit Crème Brulee
Silky custard cream slightly flavored with passion fruit under a thin caramel crust
Key Lime Souffle
With vanilla tequila-sauce
Flambé Crepes Suzette
Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream
NO SUGAR ADDED DESSERT
Lemon Mousse
Feather-light mousse of lemon flavor
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Rocky Road Ice Cream
Strawberry Sorbet
Low Fat Frozen Chocolate Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla or Cookie Dough
Hot Chocolate Fudge Sundae
A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY THREE DINNER Mon
Freshly Baked Bread
Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf
APPETIZERS
Watermelon Cocktail
Basted with a fresh orange mint syrup
Sweet Tomato and Fresh Mozzarella
Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade
Oysters Rockefeller
The all-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad
Duck and Black Bean Quesadilla
Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa
SOUPS AND SALADS
Grandma’s Chicken Noodle Soup
Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles
Caribbean Corn Chowder
A subtly spiced island favorite combining cream of corn with bell peppers, chiles and tarragon
Chilled Apple Vichyssoise
With a kick of apple brandy, sprinkled with tiny diced Granny Smith apples
Californian Gourmet Greens
Topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments
Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Blue Cheese
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Mushroom Ravioli
Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato
Black Pepper Crusted New York Sirloin Steak
Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato
Island Spikey Grouper with Black Bean Puree
On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, bacon and shallot
Braised Lamb Shanks
In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes
Roasted Game Hen with Sage Walnut Sauce
With mellow savory cabbage, baby carrots and tangy cranberry gnocchi
Caribbean Island Style Paella
An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers
Leek and Broccoli Flan
Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato
ALTERNATIVE CUISINE
Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak
Bakes potato with sour cream, chives and bacon bits upon request
Vegetables of the Day: Fresh Spinach – Grilled Kissed Tomato
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Chocolate Avalanche Cake
“Boulders” of chocolate-drenched cake enriched with a fudge sauce
Tiramisu
Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder
Berries of the Forest Crisp
Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream
Peach Flambé
Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur
NO SUGAR ADDED DESSERT
Almond Fruit Cake
An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Pistachio Ice Cream
Raspberry Sorbet
Low Fat Frozen Vanilla Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla
Pear Belle Hélène Sundae
A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY FOUR
DUTCH TOUCH DINNER Tues
Freshly Baked Bread
Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread
APPETIZERS
Sailors’ Fruit Cocktail with Orange Curaçao
A bright array of fresh fruit spiked with Dutch liqueur
Antilles Shrimp Cocktail
A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce
Chef’s Dutch Country Pâté
A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad
Vol-au-Vent with Chicken
Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs
SOUPS AND SALADS
Island Chicken Gumbo
A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings
Dutch Green Pea Soup
Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage
Chilled Three Berry Minestrone
A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet
Chiffonade of Bibb Lettuce with Tuna
Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg
Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Ziti with Prosciutto and Lemon Olive Oil
Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots
Black Cod Fillet Meunière
Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot sticks and minted new potatoes
Nasi Goreng
Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana
Dutch Favorite—Brisket of Beef with Hodgepodge
Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes
Home Style Roast Turkey
Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes
Braised Osso Buco
An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with lemon garlic finish. Served on a mushroom risotto
Creole Style Cheese Manicotti
With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese
ALTERNATIVE CUISINE
Grilled Salmon or Seared Chicken Breast or Grilled Sirloin Steak
Baked potato with sour cream, chives and bacon bits upon request
Vegetables of the Day: Green beans and steamed carrots
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Dutch Apple Slice
Sweet crust topped with cinnamon apple and crumble
Chocolate Mousse in a Basket
A classic mousse made of Dutch chocolate, voluptuously smooth yet light
Caribbean Rum Cake
Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce
Flambé Bananas Foster
Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and sprinkling of crème de banana
NO SUGAR ADDED DESSERT
Chocolate Profiteroles
Feather light cream puffs filled with sugar-free chocolate custard
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Rocky Road Ice Cream
Pineapple Sorbet
Low Fat Frozen Chocolate Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla or Cookie Dough
Raspberry Sundae
A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY FIVE
MASTER CHEF’S DINNER wed
Freshly Baked Bread
Baguette Rolls – Black Forest Rolls – Sour Dough Bread
APPETIZERS
Pineapple with Berries
Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a baby pineapple shell
Dialogue of Salmon Tartare with Avocado
Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa
Hazelnut Golden Crusted Brie
Ripe wedge of Brie rolled in crushed hazelnuts and breaded. Served with a cinnamon-spiced apple-cranberry compote
SOUPS AND SALADS
Lobster Bisque
Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream
Oxtail en Croûte
Slowly simmered soup of hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid
Gourmet Garden Greens in Tomato Shell
Selected baby greens with julienned peppers, enoki mushrooms and bell pepper confetti, drizzled with honey mustard dressing
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Tagliatelle with Roasted Chicken and Portobello Mushroom
Tossed in olive oil and lemon cream
Sautéed Shrimps “Provencal”
With garlic, tomato concasse, florets of crisp tender broccoli and sticky rice
Duck Breast a l’Orange
The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce
Pot Roast of Beef
Served with grilled tomato, broccoli florets and home style mashed potatoes
Grilled Lamb Chops with Oregano and Apple Chutney
Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin
Apricot Glazed Salmon with Soya and Garlic Splash
Served with green asparagus and saffron scented new potatoes
Wild Mushroom Strudel
Forest mushrooms, spinach and feta cheese rolled in puff dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.
Daily Alternatives
Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak
Baked potato with sour cream, chives and bacon bits upon request
SWEET DELIGHTS
Grand Marnier Soufflé
Sweetened foamy egg white and flour baked to lofty heights and served with vanilla rum sauce
The Master Chef Rudi’s ‘Premiere’
A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries
NO SUGAR ADDED DESSERT
Chocolate Pudding
Light and still rich chocolate pudding
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Cinnamon Ice Cream
Raspberry Sorbet
Low Fat Heath Bar Yogurt
No Sugar Added Ice Cream
Vanilla or Fudge Track
Butterscotch Sundae
A mound of vanilla ice cream draped in a golden cloak of butterscotch and whipped cream
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY SIX
CAPTAIN’S GALA DINNER
Freshly Baked Bread
Baguette Rolls – Zucchini Bread – Sour Dough Bread
APPETIZERS
Celebration of Fruit Cocktail
A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam
Captain’s Antipasto Plate
Duck pâté, thinly sliced dried bresaola beef, dry-cured capollo pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad
Trio of Salmon with Prawns and Pearls of the Ocean
A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish
Escargots Bourguignon
Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread
SOUPS AND SALADS
Butternut Squash and Apple Soup
Golden as the harvest moon, with a snappy apple cider accent
Dos Frijoles – Cuban Specialty
Spicy, full-bodied two bean soup with a zesty twist of orange
Chilled Strawberry Bisque
Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream
Golden Harvest Salad
A tangle of gourmet greens with a honey pear Brie crostini
Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Spaghetti Puttanesca
Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano
Surf and Turf
5- oz lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Grilled green asparagus, carrot battonets and rice pilaf.
Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa
This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted eggplant and a pesto risotto
Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit
Tender supreme of chicken dripped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish service on a bed of vegetable spaghetti with sweet potato pancake
Slow Roasted Rack of Veal
On an earthy bed of Calvados-spiked forest mushroom ragoût with fresh herbs, basil-scented mashed potatoes and colorful stir-fried vegetables
Curried Vegetable Cutlet
Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy
ALTERNATIVE CUISINE
Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak
Baked potato with sour cream, chives and bacon bits upon request
Vegetables of the Day: Grilled green asparagus and carrot batonnetes
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Baked Alaska
Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce
Mango Coconut Banana Strudel
Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream
NO SUGAR ADDED DESSERT
Individual Baked Alaska
Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Strawberry Ice Cream
Raspberry Sorbet
Low Fat Frozen Heath Bar Crunch Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla or Fudge Track
Peach Melba Sundae
A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY SEVEN DINNER
Freshly Baked Bread
Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread
APPETIZERS
Orange and Caramelized Pink Grapefruit Cocktail
Surrounded by a glistening tequila-spiked ratatouille of assorted fruits
Grilled Portobello and Ricotta Crostini
Served with juicy oak-smoked chicken breast
Norwegian Style Gravlax
Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread
Thai Crispy Spring Roll
On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping
SOUPS AND SALADS
Famous Italian Wedding Soup
Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs
Bahamian Conch Chowder
Creamy-chunky island-style chowder topped with a rainbow of roasted peppers
Chilled Avocado and Smoked Salmon
Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro
The Greek Salad
Crisp chopped romaine showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber
Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb
Classic Caesar Salad
Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons
ENTREES
Tagliatelle with Asparagus and Fresh Mozzarella
Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes
Roasted Striploin of Beef
Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and broccoli with western style fried potatoes
Parmesan Crusted Chicken Breast
With honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried pea pods
Roast Pork Tenderloin with a Mushroom and Green Peppercorn Sauce
Served with spaetzle, fresh spinach, sautéed cherry tomatoes in pesto and potato cheese tartin
Roast Leg of Lamb with Minted Gravy
Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley
Farmer Harvest Pot Pie
A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust
ALTERNATIVE CUISINE
Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak
Baked potato with sour cream, chives and bacon bits upon request
Vegetables of the Day: Roasted vegetables and steamed broccoli
Indicates Master Chef Rudi Sodamin's Signature Dish
SWEET DELIGHTS
Opera Cake
A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache
Rhubarb Strawberry Semi-Fredo
Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange sauce
Apple and Cranberry Cobbler
Sweet-spiced compote baked under a tender golden biscuit crust and served with vanilla ice cream
Pineapple Flambé
Glistening slices of pineapple simmered with a dark rum caramel sauce
NO SUGAR ADDED DESSERT
Strawberry Shortcake
Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit
ICE CREAM, SORBET AND FROZEN YOGURT
Vanilla or Butter Pecan or Vanilla Bean Ice Cream
Lemon Sorbet
Low Fat Frozen Strawberry Yogurt
No Sugar Added Ice Cream
No Sugar Added Vanilla or Triple Chocolate
Strawberry Sundae
A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch
DELIGHTFUL ALTERNATIVES
Sliced Fresh Fruit Plate
Assorted Cheese Plate
A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
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