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Specialty Restaurant Menus


DaveFr

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The friends we are cruising with in November on our TA recently returned from the April Hawaii cruise on the Summit. They brought me a copy of the A la Carte ($30 per person) and Exceptionnel ($57.95 per person) Menus from the Normandie Restaurant on the Summit. The menus at the specialty restaurants on all the M-Class ships are supposed to be identical. I've shown the included wine pairings for the Menu Exceptionnel. For French purists, the menu included appropriate accent marks but I left them out for ease of entry and because I was too lazy to spend the time to enter them :D



 

 

 

A LA CARTE MENU

 

 

STARTERS

 

VELOUTE DE HOMARD

A creamy lobster broth

 

SOUPE AUX POIVRONS ROTIS ET MOZZARELLA

A tangy full-flavored tomato and red pepper soup

 

SALADE CESAR

A classic; tossed and served at your table

 

TARTARE DE SAUMON ET THON EN TIMBALE

Timbale of tartare of fresh salmon and tuna seasoned with herbs,

sherry vinegar and olive oil

 

CAILLE FARCIE GELEE AU PORTO, SAUCE BOIS BOUDRAN

Breast of quail stuffed with a forcemeat of veal, chicken and pork,

accompanied by a warm confit of the legs

 

TIAN DE LEGUMES AU COULIS DE TOMATE

A composition of tomatoes, artichokes, eggplant, Zucchini and wild

mushrooms in a unique presentation

 

CUISSES DE GRENOUILLE AU CHABLIS

Tender frog legs served in Chablis wine sauce, garnished with oyster mushrooms

 

SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATE

Delicate warm goat cheese souffle served with a creamy sauce and tomato coulis

 

ESCALOPES DE FOIE GRAS, SAUCE CITRUS

Pan-fried minute foie gras presented with a fruity sauce and garnished with

orange segments

 

 

MAIN COURSES

 

NAVARIN DE SEBASTE D'ALSKA

Yellow-eye Rockfish with a lightly textured and mild-flavored meat

baked in an Alaskan amber beer sauce

 

SOLE DE DOUVRE MEUNIERE

One of the finest European fish, slowly cooked in lightly browned lemon

butter, sprinkled with parsley

 

SCAMPI FLAMBES

Prawns, wrapped in pancetta, flamed in Armagnac and plated

on a bed of rocket leaves

 

COQUILLES SAINT-JACQUES ET HOMARD ORIENTAL,

SERVIS AVEC SAUCE HOMARDINE

Pan-seared scallops and lightly cooked lobster tail complemented by a lightly

spiced sauce sented with Cognac on a buttered pak choi

 

MILLEFEUILLE DE LEGUMES GRILLES AVEC COULIS DE TOMATE

Delicate layers of puff pastry and grilled vegetables and enhanced

with coulis of tomato seasoned with fresh basil

 

FRICASSEE DE POULET AU PAPRIKA ET RELEVE A LA MOUTARDE

Pan-fried pieces of farm chicken flavored with paprika and mustard

 

MAGRET DE CANARD AVEC ANANAS ROTI ET CONFIT DE CITRON

Pan-fried breast of duck garnished with thin slices of pineapple and lemon confit

 

COTE DE VEAU NORMANDE

Tender milk-fed veal chop delicately sauteed with a light Calvados sauce

 

CARRE D'AGNEAU EN CROUTE

Rack of lamb coated with mushroom duxelles wrapped in puff pastry

and baked until golden

 

CHATEAUBRIAND (2 personnes)

Center-cut beef tenderloin grilled to your prefence, sliced into delectable

portions and garnished with fresh duck liver "Foie Gras", sauce Perigourdine

or Bearnaise with a complement of selected vegetables

 

 

CHEESE

 

SELECTION DE FROMAGES FRANCAIS SERVIS AVEC RAISINS,

POMMES ET PAIN AUX NOIX

A selection of fine French cheeses served with grapes, apples and

walnut bread

 

 

DESSERTS

 

SABAYON AU MARSALA

A fluffy delicate Marsala-flavored sabayon

 

SOUFFLE AU CHOCOLAT

The most classic and well-known light souffle

 

MOUSSE MASCARPONE DE CITRON AVEC UN SORBET

SUCRE PARFUME AU BASILIC

Refreshing lemon mousse on a crisp shortbread accompanied by freshly

churned sorbet

 

GANACHE RICHE AU CHOCOLAT ET AL LA BANANE,

CREME GLACEE A LA NOIX DE COCO

A melting mousse of chocolate and banana complimented

with an exotic coconut ice cream

 

DESSERTS GOURMANDS PREFERES DE MICHEL ROUX

A selection of six of Mr. Rous's mouth-watering desserts

 

DUO DE CHOCOLAT ET DE CREME BRULEE

A combination of two delicate flavors, chocolate and creme brulee

 

SELECTION DE CREMES GLACEES ET SORBETS

Freshly churned Ice Creams and Sorbets

 

 

 

 

MENU EXCEPTIONNEL

 

 

VELOUTE DE HOMARD

A creamy lobster broth

Semillon, White Vendimia, Murrieta's Well, Livermore Valley, 2000

 

or

 

SOUPE AUX POIVRONS ROTIS ET MOZZARELLA

A tangy full-flavored tomato and red pepper soup

Sauvignon Blanc, Delatite Winery, Victoria Australia, 2004

 

 

SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATE

Delicate warm goat cheese souffle served with a creamy sauce and tomato coulis

Sauvignon Blanc, Cakebread Cellars, Rutherford, Napa Valley, 2002

 

or

 

ESCALOPES DE FOIE GRAS, SAUCE CITRUS

Pan-fried minute foie gras presented with a fruity sauce and garnished with

orange segments

Piesporter Goldtropchen Riesling, Spatlese, Leonard Kreusch, 2003

 

 

GRANITE DE FRUIT DE LA PASSION AU RUM BLANC

A delightful refreshing intermezzo of Granite of passion fruit and white rum

 

 

FILET DE SOLE SOUFFLE MOUSSE D'HOMARD

Filets of sole filled with a light lobster mousse gently poached

and served with a mandarin sauce

Chardonnay, Mersault, Louis Jadot, Burgundy, 1998/2001

 

or

 

CARRE D'AGNEAU EN CROUTE

Rack of lamb coated with mushroom duxelles wrapped in puff pastry

and baked until golden

Chateau Monbousquet, Grand Cru, 2001

 

 

ASSIETTE DE TROIS FROMAGES SERVIS AVEC RAISINS,

POMMES ET PAIN AUX NOIX

A selection of three cheeses served with grapes, apples and walnut bread

Fonseca "Late Bottled Vintage Port"

 

 

SOUFFLE AU CHOCOLAT

The most classic and well-known light souffle

Royal Tokaji Blue Label 5 Puttonyos

 

or

 

DESSERTS GOURMANDS PREFERES DE MICHEL ROUX

A selection of six of Mr. Rous's mouth-watering desserts

Muscat de Beaume de Venise, M. Chapoutier, Rhone Valley, 2000

 

 

CAFÉ ET PETITS FOURS

Coffee and Petits Fours

 

 

 

After typing up these menus, I'm getting very hungry and can't wait until November to sample some of the dishes. They sound great.

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We have eaten there twice and I would go back in a heartbeat. The goat cheese souffle was out of this world. Be prepared to eat a lot as the portions are larger. The Lamp chops Wellington style were 3 good sized chops. I tried the Michel Rous gourmand desserts and they were larger than I thought they would be and couldn't finish it.

 

The Caesar salad is made tableside and they describe each ingredient as they add it. My cousin heard them say "anchovy paste" and refused to eat it after she had ordered it.

 

We decided to try the "wine-tasting" menu next time. I will not eat all day before I go there again.

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Dave: When you get on board, go straight to the Specialty Restaurant and book a reservation for the first night. They typically have only 12-40 guests all evening long on the first night the you will enjoy the experience.

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Dave: When you get on board, go straight to the Specialty Restaurant and book a reservation for the first night. They typically have only 12-40 guests all evening long on the first night the you will enjoy the experience.
Thanks for the information. Our friends also mentioned dining in the Specialty Restaurant the first night.
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  • 5 months later...

If you go to the Speciality Restaurant on the first night, you miss out on meeting your table guests though.

 

For me I think I would try and book that restaurant when the next day is a sea day, since if we partake of the wine pairings, I am not sure I will be able to get out of bed the next day.

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On the Connie the menu was a bit different. I beleive they have been changing these menu's a little more often and/or may have a few different menu's they cycle through. For example on the Connie last Saturday we had Steak Diane (wonderful!) but no Chateaubriand. Some other dishes were different as well.

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Visited Specility Dining twice last week on Infinity. Menu was a little different. Steak Diane and Salmon were on menu. Agree goat cheese souffle was excellent. Book early to get your prefernce. Catain Club members can reserve for 1 evening starting 60 days before departure.

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Have never had a bad experience with the goat cheese souffle (I will be sorely disappointed if it isn't up to par this time), but I have had the chocolate souffle four times so far, and once it was just not good. Terribly overcooked and dry, which was a shame. I didn't ask them to bring another, since it probably would have taken quite awhile to make another one. Also, the service was so gracious that I really didn't want to offend! If anyone has the Murano menu specifically, I would love a peek, since I know there seem to be changes from ship to ship.

 

Thanks!

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Dave

 

Am I reading this right? There are only 2 Main Entrees on the Exceptional Menu? Fish & Lamb? If so, that hardly seems like a deal to me with the extra $58.00 for a glasss of wine with each course. If I am reading it wrong please advise where the other entrees are listed.

 

Thanks.

 

Q

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I was disappointed in the goat cheese souffle, but it was probably a matter of expectation. When I hear the word "souffle", I think light and airy. The goat cheese souffle is dense and heavy and not at all what I would call a "souffle". Perhaps another word - custard, perhaps - would be more appropriate...

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Dave

 

Am I reading this right? There are only 2 Main Entrees on the Exceptional Menu? Fish & Lamb? If so, that hardly seems like a deal to me with the extra $58.00 for a glasss of wine with each course. If I am reading it wrong please advise where the other entrees are listed.

 

Thanks.

 

Q

Q,

 

Unless pricing has changed very recently, the poster who said that the charge for the Exceptional Menu was $30 + $57.95 = $87.95 pp was not correct. On the Millennium, the a la carte menu costs $30 and the Exceptional Menu costs an additional $27.95 for a total of $57.95.

 

The Exceptional Menu limits each course to two choices. I don't know if substitutions are allowed. The a la carte menu is a four-course menu. The Exceptional Menu has six courses plus five glasses of wine. I believe the portion size of each course on the Exceptional Menu is smaller.

 

Hope this helps. See you on the TA.

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Q,

 

Unless pricing has changed very recently, the poster who said that the charge for the Exceptional Menu was $30 + $57.95 = $87.95 pp was not correct. On the Millennium, the a la carte menu costs $30 and the Exceptional Menu costs an additional $27.95 for a total of $57.95.

 

The Exceptional Menu limits each course to two choices. I don't know if substitutions are allowed. The a la carte menu is a four-course menu. The Exceptional Menu has six courses plus five glasses of wine. I believe the portion size of each course on the Exceptional Menu is smaller.

 

Hope this helps. See you on the TA.

 

 

Thanks, Dave for clearing this up! We have reservations made for the Olympic DR but I think we will stay with just ordering a cocktail or two! Besdies I want to have more than 2 choices for the main entree!

 

See you soon - about 16 days! Whoo hoo!

 

Faith:D :D

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Thanks, Dave for clearing this up! We have reservations made for the Olympic DR but I think we will stay with just ordering a cocktail or two! Besdies I want to have more than 2 choices for the main entree!

 

See you soon - about 16 days! Whoo hoo!

 

Faith:D :D

 

If you go with the regular menu (rather than the wine-pairing "menu exceptional"), you will have many more choices for main entree. You can always order whatever wine you like rather than going with the pairings.

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If you go with the regular menu (rather than the wine-pairing "menu exceptional"), you will have many more choices for main entree. You can always order whatever wine you like rather than going with the pairings.

 

 

Thanks, Drew. I guess all of you have been "around the pike" so I value your experience.

 

I appreciate you taking the time to respond.

 

:D :)

 

Faith

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