MDR Menu for Formal Nights on the Star

[luvSClake]

We will be sailing on the Star in August, RT from Seattle. Can anyone tell me what the menu in the MDR is for each night? I have read that we will have 2 formal nights, one on Sunday after we leave and then another on

Thursday after departing Ketchikan. I'm not sure if we will participate in both formal nights, but will definitely do one. Any suggestions? Thank you

[lor74]

The 2nd formal night is the standard menu on all their ships, which includes lobster and short ribs, among a few other selections which I am sure others can fill in

[sherryf]

First Formal Night:

 

Appetizers

Applewood Smoked Duck Breast

with a cranberry-blackberry relish and baby green salad

Stilton Mousse and Waldorf Salad (V)

fluffy cheese mousse enhanced with sour cream and apple & celery slaw

Crabmeat and Monterey Jack Quiche

baked in satiny pie crust and served with charred red pepper salsa

 

Soups and Salads

French Onion Soup baked with Gruyere cheese, croutons

Creamy Asparagus Soup with salmon dumplings

Chilled Sweet Corn and Potato Soup

flavored with jalapeno, shredded basil and smoked croutons

Butter Lettuce, Curly Endive, Radicchio, and Arugula Salad choice of homemade and low fat dressings

 

Signature Pastas

Farfalle alla Rustica bowtie pasta with tender veal, morel mushrooms and green peas in cream sauce

 

Main Courses

Pan-Seared Barramundi Steak with Chive and Mustard Seed Butter Sauce

over melted leeks with green asparagus and ??

Shrimp Daniele broiled tiger shrimp….???

Roasted Cornish Game Hen with Pan Jus

on a bed of potato and mushroom ragout with pea pods

Grilled Medallions of Beef Tenderloin with Madeira-Truffle Demi-Glace

an array of glazed carrots, pattypan & zucchini squash, almond croquettes

Slow-Roasted Butterflied Leg of Lamb with Mint Vinaigrette

On a bed of French fava beans and lyonnaise potatoes

Crustless Spinach & Potato Flan with Spicy Tomato Sauce (V)

asparagus spears, zucchini batons, cherry tomatoes and roast potatoes

 

 

Second Formal Night:

 

Appetizers

Tian of Crab, Scallop, Shrimp poached seafood layers with duo of caviar, papaya dressing

Thai Wraps with Cucumber and Bean Sprouts (V)

grilled spring onions and silky tofu in rice paper, seasoned chili and rice wine vinaigrette

Escargots Bourguignon glazed with shallot, parsley and garlic butter

 

Soups and Salads

Chicken and Vegetable Petite Marmite

double chicken broth with carrots, celery, turnip and zucchini

Roasted Tomato Cream Soup (V)

brioche croutons and basil pesto swirl

Goat Cheese and Apple Soup with Grape Tempura (V)

chilled goat cheese, honey and yogurt cream with crispy grapes

winning dish of the 3rd annual Bacardi bartender & chef cruise competition awarded to Princess Cruises

Belgian Endive, Boston Lettuce and Tomato (V) choice of homemade and low-fat dressings

 

Signature Pastas

Ravioli di Vitello in Salsa di Funghi Porcini veal ravioli in creamy porcini mushroom sauce

 

Main Courses

Pan Fried Filet of Rockfish

served over creamy potato and leek ragout, truffle oil

Broiled Lobster Tail and King Prawns with Lemon Butter Fondue

paired with a side of grilled asparagus and rice pilaf

Roasted Farm-Raised Pheasant “Forestiere”

served with gravy, sautéed mushrooms, pearl onions, crisp bacon and rissole potatoes

Red Wine Braised Beef Short Ribs

hearty vegetables and whipped potatoes

Filet of Beef Tenderloin Wellington with Truffle-Madeira Demi-Glace

spinach flan, glazed carrot and duchesse potatoes

Rollatine Ripiene con Zucca, Mascarpone e Noci (V) baked crepes filled with roasted pumpkin, mascarpone and walnuts, thyme-cream sauce