darcy24 Posted July 19, 2010 #1 Share Posted July 19, 2010 Does anyone have menus and/or patters from Sapphire, Mexican Riviera cruise? thanks! Link to comment Share on other sites More sharing options...
Working 2 Cruise Posted July 19, 2010 #2 Share Posted July 19, 2010 Does anyone have menus and/or patters from Sapphire, Mexican Riviera cruise?thanks! It was the same as this on my May Mexican Riviera cruise... Enjoy! Always Available Pasta Shells in Marinara Sauce with Broccoli, Capers, and Olives with Wok-Friend Chicken Strips Fettuccine Alfredo Shrimp Cocktail Caesar Salad Seared Salmon Cutlet Broiled Chicken Breast Grilled Beef Filet Medallions Artisan Cheeses with Walnut Bread and Grapes Sweet and Nutritious Fruits -------------------------------------------------------------------------------------- Sailaway Dinner SATURDAY – MAY 1 Appetizers Lobster and Seafood Pate, Dill-Mustard Sauces Melon Trio with Port and Mint Crispy Hand-Rolled Vegetable Spring Rolls Soups and Salads Tortellini and Spinach Soup with Parmesan Sprinkle Creamy Porcini Mushroom Soup Frozen Rum-Infested Pina Colada Soup, Pineapple DOts Watercress, Red Radish, and Iceberg Lettuce Entrees Pan-Fried Barramundi Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes Hawaiian Luau Pork with Apricot Drippings Slow-Roasted 5 Star Prime Rib of Beef Slow-Cooked Texas Chili with Sour Cream Moroccan Vegetable Ragout with Pita Bread and Red Oak Leaf Salad -------------------------------------------------------------------------------------- Captain’s Welcome Dinner SUNDAY – MAY 2 Appetizers Smoked Barbarie Duck Breast with Cassis Vinaigrette Grapefruit and Kiwi Crabmeat Quiche with Roasted Chili Mayonnaise Soups and Salads Herbed Chicken and Wonton Soup, Spring Onions Creamy Asparagus Soup, with Salmon Dumplings Chilled Yogurt and Tamarind Soup, Lemon Zest Butter Lettuce, Curly Endive, Radicchio, and Arugula Entrees Skillet-Fried Halibut with Swiss Chard Sauteed Shrimp Newburg with Shellfish Cream Roasted Cornish Game Hen with Mushroom and Potato Ragout Grilled Mignons of Beef Tenderloin with Madeira-Truffle Demi-Glace Pork Roast with Crackling and Homemade Apple Sauce Vegetable Fritters on Paprika Cream Sauce -------------------------------------------------------------------------------------- Italian Dinner MONDAY – MAY 3 ULTIMATE BALCONY DINNER Appetizers Herb and Sea Salt Marinated Seafood Antipasto, Lemon Mayonnaise Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon Eggplant Parmigiana with Basil-Tomato Sauce Soups and Salads Pasta e Fagioli Red Bean Soup Dusted with parsley Parmesean Rustic Vegetbale minestrone, Pesto Crouton Nippy Peach Soup with Sparkling Prosecco Mixed Greens and Baby Spinach with Crisp Bacon Bits Entrees Sauteed Saltimbocca of Turbot with Parma Ham and Sage Gamberi alla Fra Diavolo (Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice) Classic Veal Scaloppine in Marsala Sauce Brasato di Manzo al Barolo (Beef Pot Roast Braised in Barolo Wine) Pan-Fried Breaded Chicken Cutlet with Mushroom and Fontina Melt Baked Zucchini with Ceese and Onion Stuffing -------------------------------------------------------------------------------------- French & Mediterranean Dinner TUESDAY – MAY 4 Appetizers Mesquite Smoked Chicken Breast Fruit Kebabs with Lavender-Honey Cream Escargots Bourguignon Glazed with Garlic-Herb Butter Soups and Salads French Onion Soup Sealed with Cheese Crouton Roasted Pumpkin and Turnip Cream Soup with Basil Ice-Cold Cucumber Soup with Mint, Browned Almonds Mesclun Greens, Daikon Radish Juliennes and Baby Tomatoes Entrees Fried Orange Roughy on Griddled Fennel with Pernod Cream Sauce Sauteed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce Roasted Duck a l’Orange Cordon Bleu-Style Veal Scaloppine with Swiss Cheese and Ham Beef and Andouille Sausage Jambalaya Leek and Ricotta Cheese Tart -------------------------------------------------------------------------------------- Chef’s Dinner Menu WEDNESDAY – MAY 5 Course One Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad Twice Baked Goat’s Cheese Souffle, Garlic Sabayon Course Two Mushroom Cream Soup, Madeira-Marinated Sun-Blushed Tomatoes Boston Lettuce Tossed in Shallot Dressing Course Three Strawberry and Thyme Infused Lemon Sorbet, Thyme Sprig Course Four Griddled Seabass on Braised Belgian Endive Poached Alaskan King Crab Legs with Drawn Butter Seared Pork Tenderloin with Cocoa Spice Rub, Natural Jus Herb-Roasted Pink Rack of Superior Lamb Course Five English Stilton with Crisp Leek Hay Menage a Trois Chilled Mini Rasberry Panna Cotta (Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist) Course Six Coffee or Tea with homemade Mignardises -------------------------------------------------------------------------------------- Captain’s Gala Dinner THURSDAY – MAY 6 Appetizers Crab, Scallop, and Shrimp Salad Vegetable Pate with Baby Greens Asparagus with Tomato and Italian Bacon Soups and Salads Chicken and Vegetables in Fortified Broth Roasted Tomato Cream Soup, Brioche Croutons Ice-Cold Peach and Mango Smoothie with Dried Apricots Belgian Endive, Boston Lettuce and Tomato Entrees Pan-Fried Filet of Rockfish Broiled Lobster Tail and King Prawns with Lemon Butter Roasted Pheasant in Pan Juices with Carmaelized Shallots Beef Tenderloin Wellington Red Wine Braised Beef Short Ribs Baked Crepes with Roasted Pumpkin and Walnut Mascarpone -------------------------------------------------------------------------------------- Landfall Dinner FRIDAY – MAY 7 Appetizers Poached Seafood and Avocado Watermelon and Feta Cheese Creamed Chicken, Sweetbreads, and Mushrooms in Puff Pastry Case Soups and Salads Philadelphia Pepper Pot Soup Double Beef Consomme with Mini Choux Buns, Scallions Chilled Curried Pumpkin Cream Soup Grilled Vegetables with Chives and Hearts of Romaine Lettuce Entrees Broiled Freshwater Barramundi Seared Sea Scallops Roasted Tom Turkey with All Trimmings New York Cut Strip Steak with Green Peppercorn Sauce All-American Meatloaf with Mushroom Gravy and Mashed Potatoes Eggplant Fritters with Fried Rice Link to comment Share on other sites More sharing options...
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