Inspiration Menu

Does anyone have a menu while sailing on the inspiration?

 

Inspiration - August 2004

Dinner Menu - Day 1

 

 

Starters and Salads

SC Tropical Fruits Marinated with Lime Juice and a Touch of Tequila

Hickory-Smoked Alaskan Salmon

Grilled Satay of Chicken Tenderloin

Beef and Barley Soup With Diced Root Vegetables

Crema Di Funghi Selvatica

SC Gazpacho Andalouse

Mixed Garden and Field Greens

SC Hearts of Romaine Lettuce with Cherry Tomatoes

 

 

Main Courses

Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms

SC Catch of the Day: Broiled Fillet of Market-Fresh Fish

Sweet and Sour Shrimp

Supreme of Chicken A La Greque

Rack of New Zealand Spring Lamb Dijonnaise

Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce

V Madras-Style Vegetable Curry

 

 

Desserts and Cheeses

SC Orange Cake

Guava Cheese Napoleon

Decadence of Chocolate

Black Forest Gateau

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 2

 

 

Starters and Salads

SC Fantasy of Tropical Fruit Berries

Mississippi Delta Prawns

Ragout of Wild Mushrooms

NS West Indian Roasted Pumpkin Soup

Strawberry Bisque

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Trennette Putanesca

Ancho Honey-Basted Fillet of Fresh Pacific Salmon

Broiled Lobster Tail with Melted Butter

SC Whole Roasted Quail Filled with a Delicate Herb Stuffing

Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus

V Grilled Brochettes of Fresh Garden Vegetables

 

 

Desserts and Cheeses

SC Banana Gateau

Swedish Almond Chocolate Cake

Passion Fruit Indulgence

Cherries Jubilee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 3

 

 

Starters and Salads

SC Prosciutto and Melon

Tender Hearts of Tropical Palm and California Artichokes

Lobster Bisque

Escargots Bourguignonne

Black Bean Soup

Chilled Cucumber Soup

Mixed Garden and Field Greens

SC Hearts of Iceberg Lettuce

 

 

Main Courses

Penne Mariscos

SC Broiled Fillet of Chilean Sea Bass with Truffle Butter

Grilled Paillard of Young Turkey Harlequin

Jerked Pork Loin

Roast Leg of New England Spring Lamb with a Rosemary Reduction

Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin

V Baked Herb Polenta

 

 

Desserts and Cheeses

SC Marbled Kahlua Cheesecake

Key Lime Pie

Chocolate Souffle

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 4

 

 

Starters and Salads

SC Grilled Baby Vegetables

Cherrywood-Smoked Breast of Long Island Duckling

Duet of Gratinated Mussels and Shrimp Provencale

SC Cream of Sun-Ripened Tomatoes with a Touch of Gin

Won Ton Soup

Chilled Cream of Lyches

Mixed Garden and Field Greens

Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots

 

 

Main Courses

Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips

Pan-Seared Fillet of Sole Meuniere

Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea

Broiled Cornish Game Hen with Black Cherry Salsa

SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal

Tenderloin of Beef Wellington

V Black Bean and Vegetable Enchiladas

 

 

Desserts and Cheeses

SC Coconut Cake

Old Fashioned Apple Pie

Tiramisu

Chocolate Tres-Leches

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 5

 

 

Starters and Salads

SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella

Alaskan Snow Crabmeat Cocktail

Southwestern-Style Egg Roll

French Onion Soup

Corn Chowder Maryland

SC Asparagus Vichyssoise

Mixed Garden and Field Greens

Curly Endive and Thinly Sliced Cucumbers

 

 

Main Courses

Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar

Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette

Coquilles St. Jacques

SC Supreme of Chicken, Carnival-Style

Veal Parmigiana

Filet Mignon with California Cabernet Sauce and Gorgonzola Butter

V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese

 

 

Desserts and Cheeses

SC Lemon Cake

Strawberry Cheesecake

Chocolate Mousse

Hazelnut Creme Brulee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 6

 

 

Starters and Salads

SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce

Heat-Cured Atlantic Salmon

Etouffee of Langoustine

Game Consomme with Juniper Berries and Aged Sherry

Cream of Garden-Fresh Broccoli and Wisconsin Cheddar

SC Chilled Zucchini Soup

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Penne Siciliana

SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette

Grilled Black Tiger Jumbo Shrimp

Pepper-Seared Long Island Duckling

Chateaubriand with Sauce Bearnaise

V Assorted Fresh Vegetable Princess

 

 

Desserts and Cheeses

SC Tropical Fruit Platter

Baked Alaska

Amaretto Cake

Dutch Apple Pie

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 7

 

 

Starters and Salads

SC Chilled Supreme of Fresh Fruit with Peach Schnapps

An Arrangement of Louisiana Tiger Prawns

Smoked Chicken Fillets

American Navy Bean Soup

Gumbo Creole

Mango Cream

Mixed Garden and Field Greens

SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives

 

 

Main Courses

SC Fettuccine Tossed in a Mushroom Cream

Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline

Delice of the Ocean, Newburg-Style

Oven-Roasted Tom Turkey

Seared Medallion of Pork with a Porcini Sabayon

Tender Roasted Prime Rib of American Beef Au Jus

V Zucchini and Eggplant Parmigiana

 

 

Desserts and Cheeses

SC Poached Williams Pear

Grand Marnier Souffle

Chocolate Fudge Cake

Cappuccino Pie

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are are prepared with Sweet'n Low or NutraSweet instead of sugar.

V - Vegetarian Entrees

thank you very much.

 

Inspiration - August 2004