Disney Wonder 2013 Alaska Menus

[DisneyKidsDad]

Does anyone have any 2013 Alaska MDR menus that they can post. Going next month and I was hoping to get a peek at them. :)

[ringmaster]

Would like this information too...anyone????

[DISNEY FANTASY]

Alaska Menus

Parrott Cay

SPECIALITY COCKTAILS

 

Blue Margarita

Tequila, Blue Curacao, Lime Juice and Sugar Syrup

 

Melon Mojito

Bacardi Rum, Midori, Lime Juice, Sugar Syrup, Mint Leaves and Soda Water

 

Banana Caribe

Myers’s Rum, fresh Banana, Pineapple Juice and Coconut Cream

 

 

APPETIZERS

 

St. Maarten Stack

Grilled Calabaza, Zucchini and Mozzarella with Tomato-Basil Vinaigrette

 

Island-Spiced Seared Ahi Tuna

Marinated in a Yuzu, Soy and Ginger Dressing served with fragrant Mushrooms and Fire-toasted Cuban Bread

 

Baked Crab Martinique

Jumbo Lump Crab baked in a creamy Cheese Sauce served with colorful Tortilla and Plantain Chips

 

Jamaican Marinated Chicken Tenderloins

In a sizzling spicy Jerk Sauce with a Chunky Blue Cheese Dressing

 

 

SOUPS AND SALADS

 

Cold Cream of Mango and Papaya

Flavored with Passion Fruit

 

Cream of Green Asparagus

With Crabmeat and Asparagus Tips

 

Parrot Cay Salad

Fresh tender Spinach tossed with sliced Red Onions, Mushrooms and a warm Bacon Dressing topped with crisp Bacon and a chopped Egg

 

West Indies Romaine Salad

Fresh crisp Romaine tossed with a creamy Romano Dressing topped with West Indies Spice-dusted Croutons

 

 

BREAD SELECTION

 

Warm Banana Bread

With a Banana Dip

 

 

MAIN COURSE

 

Mixed Grill

Grilled Beef Tenderloin Steak, Lamb Chop, Bacon Wrapped Sausage and Jumbo Shrimp on Mashed Potatoes, Asparagus and Grilled Tomato with a Cabernet Mushroom Sauce

 

Pan-Seared Grouper

With Baby Shrimp in Lemon Butter served with a Saffron-Herb Basmati Rice and Snow Peas

 

Caribbean Roasted Chicken

Half a chicken served with Mashed Sweet Potatoes, Corn Kernels and marinated Shallots with a Spice Glaze

 

Braised Jerk-Seasoned Pork Chop

Slow-braised Pork Chop served with a warm Curried Peach Relish and Cornmeal Cakes

 

Island-Spiced Grilled Rib-Eye of Beef

Topped with handmade spiced Butter, Corn on the Cob and Double-baked Potato

 

 

VEGETARIAN

 

St. Maarten Stack

Grilled Calabaza, Zucchini and Mozzarella with Tomato-Basil Vinaigrette

 

Cold Cream of Mango and Papaya

Flavored with Passion Fruit

 

West Indies Romaine Salad

Fresh crisp Romaine tossed with a creamy Romano Dressing topped with West Indies Spice-dusted Croutons

 

Glazed Portobello Mushrooms

With Brown Lentils and Parsley Sauce and Sun-dried Tomato Cream Drizzle

 

Pearl-Barley Cakes with Shallots, Leeks and Rosemary

Over Sauteed Julienne of Carrots, Root Celery and Leeks with a light Saffron Sauce

 

 

LIGHTER NOTE OFFERINGS

 

Shrimp and Avocado Salad

On fresh Field Greens, Water Chestnuts, Snow Peas, Corn Kernels and shredded Carrots with a Lemon-Mint Vinaigrette

 

Slow Roasted Chicken Breast

 

Grilled Grain-Fed Sirloin Steak

 

Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Parrot Cay Sweet Temptations

A trio of Creme Brulee Cheesecake, Lemon Meringue Pie and Chocolate S’More Vanilla Cake

 

Creme Brulee Cheesecake

Triple layer baked Cheesecake topped with Burnt Sugar Crust

 

French Toast Banana Bread

With Coconut Ice Cream and Caramel Sauce

 

Lemon Meringue Pie

On Kumquat Sauce

 

Chocolate S’More Vanilla Cake

Rocky Road style rich Chocolate Cake topped with Crackling Marshmallows served with Dulce de Leche Sauce

 

Ice-Cream Sundae

Cookies and Cream Ice Cream served with a Fudge Brownie bar, Whipped Cream and Chocolate Sauce

 

 

NO SUGAR ADDED DESSERTS

 

Pina Colada Bread Pudding

Served warm with Vanilla Sauce

 

Cheesecake

With Strawberries and Mint

 

Assorted Sugar-free Ice Cream

 

The Golden Mickeys

SPECIALITY COCKTAILS

 

Avant Premiere

Absolut Vanilla, Peach Nectar, Triple Sec, Sour Mix and Sparkling Wine

 

Golden Dream

Malibu Rum, Vodka and Mango Puree

 

Award

Mango and Peach Puree, fresh Chiquita Banana and Vanilla Ice Cream

 

 

APPETIZERS

 

Prosciutto with Chilled Honeydew

Ribbons of Cured Ham over Sweet Melon

 

Crispy Cheese Ravioli

Breaded envelopes served with Tomato Concasse and Lemon Zest

 

Spiced Asparagus and Citrus Delight

Cold Asparagus with juicy segments of Orange and Grapefruit sprinkled with Alminds laced with Five-Spice Vinaigrette

 

Caramelized Bay Scallops

Served on a Leek and Sun-dried Tomato Risotto

 

 

SOUPS AND SALADS

 

Broccoli and Maytag Blue Cheese Soup

Topped with crushed Walnuts

 

Sangria Bisque

Chilled Fruit Puree lightly flavored with Red Wine

 

Salad of Mixed Baby Greens

With sliced Pears, Pistachios and Apple Cider Vinaigrette

 

Crispy Romaine and Chicory Leaves

With Smoked Turkey, Avocado, Tomatoes, chopped Eggs and Chives with a Roquefort Cheese Dressing

 

 

BREAD SELECTION

 

Fresh Baked Rosemary Potato Loaf

Rosemary and Garlic Oil Dip

 

 

MAIN COURSE

 

Grilled Ginger-Lime Swordfish Steak

With Jasmine Rice, Braised Swiss Chard and Red Pepper Coulis

 

Jumbo Shrimp and Porcini Mushroom Tagliatelle

With a Garlic-Porcini Mushroom Cream Sauce topped with Parmesan Shavings

 

Oven-Roasted Duckling

With Onion, Apple and Marjoram Stuffing, Snow Peas, Glazed Carrots and a dark Cherry Glaze

 

Oven-Roasted Tom Turkey Breast

With Green Beans, Sweet Mashed Potatoes, Rosemary Stuffing, Giblet Gravy and Cranberry Relish

 

Yachtsman Steakhouse Grilled NY Strip

Hand selected from USDA Choice Angus Beef with marinated Green Asparagus, Oven-Baked Potato topped with Herb-Garlic Butter

 

 

VEGETARIAN

 

Spiced Asparagus and Citrus Delight

Cold Asparagus with juicy segments of Orange and Grapefruit sprinkled with Alminds laced with Five-Spice Vinaigrette

 

Crispy Cheese Ravioli

Breaded envelopes served with Tomato Concasse and Lemon Zest

 

Salad of Mixed Baby Greens

With sliced Pears, Pistachios and Apple Cider Vinaigrette

 

Potato Gnocchi

In a creamy Cheese Sauce with toasted Pine Nuts and Pesto Sauce

 

Sweet-and-Sour Tofu

Garnished with Brown Rice and sauteed with Bell Peppers and Pineapple

 

 

LIGHTER NOTE OFFERINGS

 

Smoked Duck Breast Salad

Frisee, Lollo Rosso, Radicchio Leaves with Walnuts and Shredded Apples topped with Smoked Duck Breast and a creamy Lemon Dressing

 

Grilled Grain-Fed Sirloin Steak

 

Slow Roasted Chicken Breast

 

Oven Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Golden Mickey Sweet Temptations

A trio of Creme Brulee, The Golden Chocolate Award and Raspberry Cheesecake

 

Tahitian Vanilla Bean Creme Brulee

With Honey infused Raspberries

 

The Golden Award

Milk Chocolate Mousse, Chiffon Cake with Ganache

 

Baked Apple and Blueberry Pithiviers

Apple and Blueberry with Almond Cream in a puff Pastry served warm with Cider Cream

 

Triple Strawberry Sundae

Strawberry Smoothie over Strawberry and Dulce de Leche Ice Cream with Chocolate and Strawberry Sauce with Macadamia Nuts

 

 

NO SUGAR ADDED DESSERTS

 

Baked Pear Tart

Puff Pastry Shell topped with Vanilla Cream and Pears with a Light Rum Sauce

 

Raspberry Cheesecake

With Raspberry Sauce

 

Assorted Sugar-Free Ice Cream

 

Triton's French Dinner

SPECIALITY COCKTAILS

 

Cosmopolitan L’Orange

Grey Goose L’Orange, Grand Marnier, Cranberry Juice and a dash of Lime Juice

 

The Royal

Sparkling Wine, Creme de Cassis and Peach Schnapps

 

Imagination

Baileys Irish Cream, Tia Maria, Vanilla Ice Cream and a dash of Grenadine

 

 

APPETIZERS

 

Duck Confit

Salted and Slow-Cooked Duck, Dried Prunes, Candied Walnuts, Chicory and Mixed Leaves with Apple Walnut Dressing

 

Chilled Jumbo Shrimp

White and Green Asparagus, Micro Greens and Lemon-Dill Dressing with Horseradish Cream

 

“Prince Eric’s” Escargot Gratinee

Herb-marinated Snails with finely chopped Mushrooms topped with Garlic Butter

 

Applewood Smoked Bacon and Wild Mushroom Tart

With creamy Leeks

 

 

SOUPS AND SALADS

 

“Chef Louis” French Onion Soup

With Gruyere Cheese Crouton

 

Tomato and Basil Soup

Rich blend of Tomatoes, fresh Basil and Cream

 

Avocado-Citrus Salad

With Iceberg and Radicchio Leaves and an Orange Vinaigrette

 

Market Green Salad

Cherry Tomato, Cucumbers, Peppered Goat Cheese and a Raspberry Vinaigrette

 

MAIN COURSE

 

Three-Cheese Lobster Macaroni

Lobster Meat, Gruyere and Cheddar Cheese Sauce tossed with Tubular Pasta with a Parmesan Wafer

 

Triton’s Seared Sea Bass

Topped on a Mushroom Herb Risotto, Sweet Onion Marmalade and garnished with a Potato Crisp

 

Crispy Roasted Duck Breast

With braised Napa Cabbage and Potato Cake with Pomegranate Jus

 

Slowly Braised Lamb Shank

With Creamy Polenta and Portobello Mushroom in a Red Wine Sauce

 

Aged Angus Grilled Beef Tenderloin

On Olive Oil-smashed Potatoes, Bacon-wrapped Green Beans and a Mustard Madeira Sauce

 

VEGETARIAN

 

Tomato and Basil Soup

Rich blend of Tomatoes, fresh Basil and Cream

 

Avocado-Citrus Salad

With Iceberg and Radicchio Leaves and an Orange Vinaigrette

 

Market Green Salad

Cherry Tomato, Cucumbers, Peppered Goat Cheese and a Raspberry Vinaigrette

 

Porcini Mushroom-Stuffed Pasta in a Vegetable Broth

Topped with Watercress, shaved Parmesan Cheese and Paprika Oil Drizzle

 

Grilled Marinated Tofu, Roasted Zucchini, Eggplant and Red Peppers

On Israeli Couscous with a Lime-Cilanto Drop

 

LIGHTER NOTE OFFERINGS

 

Grilled Farm-Raised Chicken Breast Salad

Romaine Lettuce, Herbed Croutons, Cherry Tomatoes and a Creamy Parmesan Dressing

 

Slow Roasted Chicken Breast

 

Grilled Grain-Fed Sirloin Steak

 

Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Triton’s Sweet Temptations

A trio of Creme Brulee, Chocolate Mousse and Praline Petite Choux

 

Creme Brulee

With Seasonal Berries

 

Brioche and Panettone Pudding

Orange flavored bread pudding served warm with Toffee Sauce

 

Grand Marnier Souffle

With Grand Marnier Vanilla Sauce

 

Chocolate Mousse

A silky Chocolate Mousse with Brandy-marinated Cherries

 

Ice Cream Sundae

Served with Vanilla Ice-Cream, Praline Petite Choux, Chocolate Sauce and a Hazelnut Croquants

 

NO SUGAR ADDED DESSERTS

 

Seasonal Fruits

With Sugar-free Cookies

 

Chocolate Cheesecake

With Whipped Topping

 

Assorted Sugar-Free Ice Cream

 

Animator's Palate Show

 

SPECIALITY COCKTAILS

 

Artist's Impression

Absolut Vanilla, Frangelico, Passion Fruit Puree and Orange Juice

 

Renaissance

Absolut Vodka, Triple Sec, Raspberry Puree, Lime Juice and Sparkling Wine

 

True Colors

Captain Morgan, Creme de Banana and Orange Juice topped with Strawberry Puree

 

 

APPETIZERS

 

Ahi Tuna Tartare

With Caviar, Chives and Wasabi Cream

 

Wild Mushroom Risotto and Porcini Twist

Served with Parmigiano-Reggiano

 

Sesame-Flavored Rock Shrimp and Caramelized Onion Cheesecake

With Asian Barbecue Sauce and topped with Micro Greens

 

Roma Tomato and Portobello Mushrooms on Polenta Cake

With Monterey Jack Cheese and Red Curry Coconut Marinara

 

 

SOUPS AND SALADS

 

Baked Potato and Cheddar Cheese Soup

With Bacon Bits and Chives

 

Creamy Butternut Squash Soup

Garnished with Chives and drizzled with Sour Cream

 

Confetti Tomato Salad

With Tomatoes, Bell Peppers, Olive Oil, Jerez Vinegar and Herb Dressing

 

Smoked Salmon and Trout with Goat Cheese Salad

On Baby Greens with Toasted Almonds and a Cranberry-Balsamic Vinegar Dressing

 

 

BREAD SELECTION

 

Garlic and Herb Foccaccia Bread

Roasted Garlic Dip

 

 

MAIN COURSE

 

Pennette Pasta

In Parmesan Cream topped with Julienne of Turkey Breast and Prosciutto

 

Phyllo-Wrapped Salmon Fillet

With Sun-Dried Tomato, Garlic Cream Cheese on Fava Beans and Green Pea Ragout

 

Lemon-Thyme Marinated Chicken Breast

On top of Sour Cream Mashed Potatoes, roasted Root Vegetables and Grain Mustard Jus

 

Animator's Grilled Veal Chop

With roasted Red Bliss Potatoes with Sweet Onions and a Morel Mushroom Sauce

 

Asian Marinated Beef Tenderloin

On Wasabi Mashed Potatoes with Bok Choy and a Tamarind-Barbecue Reduction

 

 

VEGETARIAN

 

Wild Mushroom Risotto and Porcini Twist

Served with Parmigiano-Reggiano

 

Creamy Butternut Squash Soup

Garnished with Chives and drizzled with Sour Cream

 

Confetti Tomato Salad

With Tomatoes, Bell Peppers, Olive Oil, Jerez Vinegar and Herb Dressing

 

Black Bean Chipotle Cakes

Over Corn Kernels and Brown Rice topped with Tomato-Cilantro Salsa

 

Stir-Fry Vegetables

On Fried Noodles, Hearts of Palm and Oyster Sauce

 

 

LIGHTER NOTE OFFERINGS

 

Animators Arugula Leaves and Grilled Vegetable Salad

Topped with sliced Beef Tenderloin, Marjoram, Bacon and Ranch Dressing

 

Slow Roasted Chicken Breast

 

Grilled Grain-Fed Sirloin Steak

 

Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Animator's Sweet Temptations

A Trio of Strawberry Sable, Cranberry and Orange Cheesecake and Double-Fudge Chocolate Cake

 

Strawberry Sable

With Passion Fruit Cream

 

Cranberry and Orange Cheesecake

With a rich, Dark Chocolate Sauce

 

Buckled Warm Apple Crumble

Cinnamon flavored Apple Filling topped with crunchy crumble served with Vanilla Ice Cream

 

Ice Cream Sundae

Chocolate and Strawberry Ice Cream with date and Walnut Cake

 

 

NO SUGAR ADDED DESSERTS

 

Seasonal Fruits

With Sugar-Free Cookies

 

Chilled Lemon Souffle

With Raspberry Sauce

 

Assorted Sugar Free Ice Cream

 

Toy Story Menu

 

 

SPECIALITY COCKTAILS

 

Deputy's Mai Tai

Captain Morgan Original Spice Rum, Tropical Juices topped with a float of Myer's Original Dark Rum

 

Melon Vine

Bacardi Melon Rum, Sauvignon Blanc and freshly squeezed Lemon Juice topped with Pineapple Juice

 

Space Ranger

Pineapple Juice, Coconut Cream, Chocolate Coulis and Hazelnut Syrup

 

 

APPETIZERS

 

Emeryville Cocktail

Warm Water Lobster, Alaskan Crab Leg and Shrimp Cocktail with Sour Cream, Caviar and a Spicy Lime Tomato Dressing

 

Mr. Davis's Duck Prosciutto, Heirloom Tomato and Mozzarella Bruschetta

With Napa Valley Virgin Olive Oil, Pickled Bail and Ground Black Pepper

 

Spark's Smoked Haddock and Salmon Korroke

With Amai Sauce and Wakame

 

The Prospector

Chicken and Red Onion Flat Bread with Red Wine Pears, Walnuts and Crumbled Blue Cheese

 

 

SOUPS AND SALADS

 

Al's Miso Chicken Noodle Soup

With Parsley Dumplings

 

Sid's Mexican Fire-Roasted Tomato Soup

With Black Beans and Nachos

 

Jessie's Flat Asparagus Salad

With seasonal Asparagus, New Potatoes, Mache, Endive and a Sour Lemon Olive Oil Dressing

 

LGM's Orange and Roasted Beetroot Salad

With Spinach, Endive, Radicchio and Feta Cheese with a Champagne Vinaigrette

 

 

BREAD SELECTION

 

Wholegrain Cinnamon and Raisin Bread

With Roasted Eggplant and Tahini Dip

 

 

MAIN COURSE

 

Trenette Pasta "Frizzi"

Tossed in a Roquette Pesto with Garlic Shrimp and Caramelized Atlantic Scallops

 

Bullseye Chicken Criollo

Cilantro Marinated Chicken Breast with Malanaga Goats Cheese Mash, Tortilla Chips and a Rancho Corn Salsa

 

Pan-Seared Filet of Sea Trout "Lotso"

With Onion Puree and a Sweet Pea and Herb Dressing

 

Geri's Oven-Baked Warm Water Lobster

With Grilled Dill Shrimp and Creamy Sweet Corn Asiago Cheese Risotto

 

Sheriff Woody's Favorite Marinated Delmonico Rib Eye Steak

With a Sweet Potato Gratin, Collard Greens and Sweet Baby Carrots

 

 

VEGETARIAN

 

Sid's Mexican Fire-Roasted Tomato Soup

With Black Beans and Nachos

 

Jessie's Flat Asparagus Salad

With seasonal Asparagus, New Potatoes, Mache, Endive and a Sour Lemon Olive Oil Dressing

 

Spiced Tofu Katsu

With Bok Choy, Diakon and Sweet Chili Sauce

 

Ratatouille Feuillete

With fresh Tomato Confit and Basil Sauce

 

 

LIGHTER NOTE OFFERINGS

 

Buzz's Barbequed Rump Steak Salad

With Crimini Mushrooms, Artichokes, Caramelized Baby Onions, Argula and Endive Leaves served with a Cabernet Sauvignon Dressing

 

Grilled Grain-Fed Sirloin Steak

 

Slow Roasted Breast of Chicken

 

Oven Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Sweet Temptations

A trio of Opera Slice, Jessie's White Chocolate Raspberry Truffle Cheesecake and Poached Bosc Pear Almond Tart

 

Jessie's White Chocolate Raspberry Truffle Cheesecake

Creamy Cheesecake swirled with White Chocolate and Raspberry with Coconut Macaroon crust

 

Sheriff Woody's Warm Apple and Custard Cobbler

Apples incased with Vanilla Pastry Creme topped with Cobbler Nuggets and Almond Praline Ice Cream

 

Opera Slice

Layered with Coffee Cream and Baileys Sauce

 

Buzz Light Year's Ice Cream Sundae

Bubble Gum Ice Cream, Marshmallows topped with Chocolate Fudge Sauce, Whipped Cream and Maraschino Cherry

 

 

NO SUGAR ADDED DESSERTS

 

Mr. Potato Head Spring Rolls

Banana, Mango and Pineapple Semolina Filling with Sweet Black Cherry Ice Cream

 

Poached Bosc Pear Almond Tart

Rosemary Anglaise, Pinot Noir and Chardonnay Jellies

 

Assorted Sugar Free Ice Cream

Taste of Alaska

 

 

SPECIALITY COCKTAILS

 

Cranberry and Cinnamon Spritzer

Absolut Vodka, Cranberry and Apple Juice, Cinammon and Club Soda

 

Ice Berg

Bacardi Silver, Absolut Vodka, Cointreau, Peach Schnapps, Sambuca and Sprite

 

Lemonalaskan

Vanilla Ice Cream, Lemonade, freshly squeezed Lemon Juice and Agave Nectar

 

 

APPETIZERS

 

Green and White Asparagus Spears

With a spicy Garlic-Tomato Aioli

 

Trio of Salmon

Smoked Salmon, Gravlax and Salmon Canape rolled in a Potato Wrap with a Dill and Sweet Mustard Sauce

 

Cheese and Carrot Souffle

With Watercress Salad and light Wine Cream Sauce

 

Alaskan King Crab Legs

With Butter Sauce and fresh Herbs

 

 

SOUPS AND SALADS

 

Yellow Pea Soup

Garnished with Sour Cream and Bacon

 

Creamy Velvety Fish Soup

Served with Cod Dumplings and Dill

 

Crispy Garden Salad

Mixed Greens with Red and White Radishes, Cucumbers and a Creamy Ranch Dressing

 

Mixed Green Salad

Watercress, Frissee and Arugula Leaves dressed with Citrus Dressing and Breaded Tilapia Fillets

 

 

BREAD SELECTION

 

Dark Rye Bread

With a Cucumber Yogurt Dip

 

 

MAIN COURSE

 

Roasted Dill-Scented Chicken

With braised Leeks and Onions over Linguini Pasta and a Chicken Jus

 

Honey-Mustard Marinated Alaskan Salmon

With Sauteed Spinach and New Potatoes with a Aquavit-Sour Cream Sauce

 

Juniper-Spiced Elk Tenderloin

With leaves of Brussels Sprouts and Baby Carrots on Tiny Noodles with a Black Currant Sauce

 

Roasted Pork Tenderloin

Served with Truffle Cauliflower Puree, Wild Mushrooms and Red Wine Reduction

 

Marinated Sirloin Steak

With Thyme flavored Parsnips, Potato Gratin and a Cognac-Peppercorn Sauce

 

 

VEGETARIAN

 

Green and White Asparagus Spears

With a spicy Garlic-Tomato Aioli

 

Crispy Garden Salad

Mixed Greens with Red and White Radishes, Cucumbers and a Creamy Ranch Dressing

 

Grilled Vegetable Tower

Layered Zucchini, Portobello Mushrooms, Red Peppers, Eggplant and Pearl Pasta in a light Tomato Broth

 

Tofu Pot Pie

With Seasonal Vegetables and a light Herb Cream reduction

 

 

LIGHTER NOTE OFFERINGS

 

Glazed Duck Breast Salad

On Field Greens with Caramelized Pears, Raspberries, Green Cabbage, Fingerling Potatoes and a Cardamom scented Vinaigrette

 

Grilled Grain-Fed Sirloin Steak

 

Slow Roasted Breast of Chicken

 

Oven Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Taste of Alaska Sweet Temptations

A Trio of Chocolate Truffle Torte, Poached Pear Hazelnut Cake and Vanilla Panna Cotta

 

Poached Pear and Hazelnut Cake

Served with Butter Pecan Ice Cream, Pinot Noir Syrup and Salmonberry Wine Jelly

 

Skagway Chocolate Truffle Torte

With Orange and Strawberry Salad

 

Sticky Fig and Walnut Pudding

Served with Vanilla Bean Custard Sauce and Brandy Cream

 

Cool-n-Crunch Sundae

Chocolate Mint Ice Cream topped with Chocolate Sauce, whipped Cream and Crunchy Meringue

 

 

NO SUGAR ADDED DESSERTS

 

Vanilla Bean Panna Cotta

Served with marinated Fruits and Berry Coulis

 

Chocolate Ganache and Mandarin Curd Tart

With Cocoa Jelly and Mandarin Sauce

 

Assorted Sugar Free Ice Cream

 

Till We Meet Again Menu

 

 

SPECIALITY COCKTAILS

 

Eclipse

Cuervo Tequila, Triple Sec, freshly squeezed Lime Juice, Agave Nectar and Orange Juice

 

Motion

Malibu Rum, Mango Juice, Sparkling Wine topped with Chambord

 

Kissss

Vanilla Ice Cream, Mango Puree, Muddled Peach topped with Pomegranate Syrup

 

 

APPETIZERS

 

Trio of Salmon

Smoked Salmon, Grave Lax and Salmon Canapes rolled in Potato Lefse with a Dill and Sweet Mustard Sauce

 

Sesame-Crusted Tuna Sashimi

Wakame Salad, Pickled Ginger, Wasabi and Soy Sauce

 

Dungeness Crabmeat Stuffed Tomato

Filled with Crab Meat Salad, shredded Red Onion topped with Fontina Cheese and Garlic-Herb Drizzle

 

Grilled Potato and Goat Cheese Napoleon

With Balsamic-Basil Vinaigrette

 

 

SOUPS AND SALADS

 

Lobster and Crawfish Bisque

Served with roasted Corn Relish

 

Potato and Leek Soup

Garnished with Sour Cream, Chives and Caviar

 

Edamame and Napa Cabbage Salad

With chopped Bok Choy, shredded Carrots and Daikon Radish with Sesame Seeds and Rice Wine Vinaigrette

 

Cranberry Salad

Mixed Field Greens with crumbled Blue Cheese, Sunflower Seeds, Craisins and Cranberry Dressing

 

 

BREAD SELECTION

 

Six-Grain Country Bread

Caramelized Onions and Sun-Dried Tomato Dip

 

 

MAIN COURSE

 

Seafood Linguini Pasta

Lobster, Scallops, Shrimp, Clams and Asparagus with a White Wine Sauce

 

Roasted Red Snapper

Served on a bed of Fennel, Olives, Sweet Peppers and a Yukon Gold Potato Ragout with Saffrom Broth

 

Roasted Filet of Beef Wellington

Covered with Mushroom Stuffing wrapped in Puff Pastry served with Fingerling Potatoes, Baby Vegetables and a Cabernet Black Truffle Jus

 

Roasted Half Cornish Hen

With Israeli Couscous, Zucchini, Peppers and Eggplant with Lemon-Herb Sauce

 

Garlic and Rosemary Marinated Lamb Sirloin

With Onion, Leek, Potato Gratin and Sun-Dried Tomato Jus

 

 

VEGETARIAN

 

Edamame and Napa Cabbage Salad

With chopped Bok Choy, shredded Carrots and Daikon Radish with Sesame Seeds and Rice Wine Vinaigrette

 

Cranberry Salad

Mixed Field Greens with crumbled Blue Cheese, Sunflower Seeds, Craisins and Cranberry Dressing

 

Potato and Leek Soup

Garnished with Sour Cream, Chives and Caviar

 

Wild Mushroom and Onion Strudel

Sauteed Mushrooms, Sweet Onions, Spinach and Tofu wrapped in Phyllo Dough with a Sun-Dried Tomato Reduction

 

Green Pancakes with Stewed Lentils

Lentils, Carrots, Leeks and Parsnips sauteed with Garlic and Herbs on a green Pancake with Lime Butter

 

 

LIGHTER NOTE OFFERINGS

 

Till We Meet Again Chicken Salad

With oven-roasted Corn, Romaine Leaves with Tomatoes, Green Onions and Blackened Chicken Breast with a zesty Dressing

 

Grilled Grain-Fed Sirloin Steak

 

Slow Roasted Breast of Chicken

 

Oven Baked Fillet of Salmon

 

The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

 

 

DESSERTS

 

Till We Meet Again Sweet Temptations

A Trio of Celebration Cake, Chocolate Decadence and Cappuccino Mousse

 

Chocolate Decadence

For the real Chocolate lover! This Chocolate dessert lets you experience Chocolate in all its glory

 

Celebration Cake

Layers of Cheesecake covered with Strawberries embedded in rich Vanilla Cream and glazed with White Chocolate

 

Deep-Dish Apple-Cranberry Pie

Served warm with Vanilla Ice Cream

 

Baked Alaska

Sponge Loaf layered with Chocolate, Vanilla and Strawberry Ice Cream covered with Burnt Meringue

 

 

NO SUGAR ADDED DESSERTS

 

Seasonal Fruits

With Sugar-Free Cookies

 

Cappuccino Mousse

 

Assorted Sugar Free Ice Cream

 

 

Palo Menu – Wonder

 

Pane Casalingo

 

Freshly-baked Bread in our Pizza Oven, served with Palo’s Famous Dips. Grissini Sticks, Olive Rolls, Ciabatta Rolls and Six Grain Wholemeal

Specialita’ Del Palo: Antipasto Freddo

Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-dried Tomatoes

 

Antipasti, Insalatine & Zuppa

 

Tuna Carpaccio and Lemon Oil Dressing

Thin Slices of Ahi Grade Tuna brushed with our Chef’s Special Lemon Oil

Mozzarella and Plum Tomatoes with Balsamic Dressing

Our modern interpretation of a traditional dish

Grilled Portobello Mushroom and Polenta with a Roasted Shallot Sauce

A light creamy Polenta served with Grilled Portobello and Parmesan shaving

Traditional Fish and Seafood Soup with Roasted Garlic Crostini

Fritto di Calamari

Lightly-crusted Calamari served with Deep-fried Cherry Peppers

Melanzane al Funghetto

Lightly-salted Eggplant sautéed with Garlic and Parsley served with a Balsamic Dressing

Sicilian Pesto Marinated Grilled Shrimp Salad

Served on a Mussel, Crab and Cherry Tomato Ragu

Fresh Arugula Salad with our special Palo’s Dressing

Tuscan Minestrone Soup scented with fresh Basil

Ask your Server for our Palo Signature Appetizer Selection

 

La Pasta

 

Risotto di Mare

Saffron Risotto served with Fried Zucchini, Shrimp, Mussel and Clams

Wild Mushroom and Hazelnut Risotto

Served Creamy with Freshly-shaved Parmesan and a Chianti Reduction

Lobster and Mascarpone Ravioli

Freshly prepared served with a light Truffle Beurre Blanc

Pumpkin and Broccoli Gnocchi served with a Shrimp and Grappa Sauce

Two types of Gnocchi and the unique Grappa Fragrance

Bigoli all Contadina

With thin Strips of Prime Rib Sautéed with Tomato, Onion and Pancetta in a Ragu flavored with fresh Oregano

Penne Arrabbiata

With spicy fresh Tomato and Basil Sauce and topped with Grilled Shrimp

Fagioli Alla Veneziana

Vegetable and Bean Casserole

 

Il Pesce

 

Grilled Sea Scallops with Borlotti Beans and Pancetta

Served with a Tomato Borlotti Bean Sauce

Grilled Monkfish with Braised Radicchio and Prosciutto

Served with creamy mascarpone Polenta

Halibut al Cartoccio

Served with Vegetables and a Ginger Orange Sauce

Pan Fried Tuna

On a bed of Linguini Pasta with Artichokes and a Tarragon Veal jus

 

La Carne

 

Chicken Braciola

Baked Chicken Breast filled with Escarole, Raisins and Pine Nuts served with a light Marsala Sauce

Veal Loin Scaloppini alla “Bari”

Pecorino Cheese and Artichokes

Garlic Roasted Rack of Lamb

Served with Barolo Roasted Shallots, Crunched Potatoes and Herb jus

Our Beef Tenderloin “Palo”

Served with Palo Signature Barola Red Wine Sauce or Gorgonzola Sauce

 

Alcoholic Beverages

 

Prosecco Gancia, Italy

Martini & Rossi Asti Spumante, Italy Chianti Classico Riserva, “Villa Cerna”, Tuscany, Ital Banfi, Chianti Classico Riserva, Tuscany, Italy Tignanello Antinori, Tuscany Ornellaia, Tenuta Bell’Ornellaia Bolgheri, Tuscany

 

Dolci

 

Palo’s Homemade Tiramisù

Panna Cotta

Sweet, White Cream Custard with fresh Berries

Chocolate Soufflé

With Vanilla Bean and Chocolate Sauce

Sweet Pizza

With Vanilla Olive Oil Sauce

Chocolate Amaretto Indulgence

Silky Milk Chocolate, fresh Raspberries on Almond and Biscotti base, with extra Dark Chocolate sauce

Pineapple and Almond Ravioli

Lightly Poached Pineapple filled with an Almond Mousse

Italian Finale

Our assortment of freshly made Gelato

Caffe

Espresso

Cappuccino

Caffe Gondola

Crème de Menthe, Tia Maria, Espresso, Brown Sugar, and Whipped Cream

Chic Tiramisù

A true Italian inspiration combining Coffee, Vanilla and a touch of elegance

Espresso Martini

Sublime, rich and everlastingv

Palo’s selection of fine loose teas

Complement Dolci

(by the glass)

 

Apple Icewine, Quebec, Canada

Bonny Doon Muscat, California

Bonny Doon Framboise

Inniskillin Icewine, Niagara, Canada

Quinta do Noval 10 year Tawny Port

Quinta do Noval 20 year Tawny Port

Digestivo

Limoncello

Light and refreshing way to end your evening made from Sorrento Lemons

Black Sambuca Opal Nera

enjoy the rich flavors of Elderberry, Anise and Lemons

Grappa

Jacopo Poli

Alexandar Chardonnay

Grappolo

[ringmaster]

WOW, thanks for all the hard work, now I really can't wait to get on board!!!

[DISNEY FANTASY]

WOW, thanks for all the hard work, now I really can't wait to get on board!!!

 

I never find time in the MDR to choose the right thing so like to have a plan in advance.

 

And its best to see what menu is worst so you can book Palo instead that night.

 

Lot of seafood!!!

[Redphotog]

We did the June 24th sailing and the food was really good. Don't forget to book a night for dinner at Palo's, it was awesome and especially don't miss the outdoor lunch BBQ they have outside of the Beach Blanket on the day you sail Tracy Arm. It was some of the best food of the trip, they are able to use grills and had the best grilled salmon, steaks, venison sausage, etc.

[DISNEY FANTASY]

We did the June 24th sailing and the food was really good. Don't forget to book a night for dinner at Palo's, it was awesome and especially don't miss the outdoor lunch BBQ they have outside of the Beach Blanket on the day you sail Tracy Arm. It was some of the best food of the trip, they are able to use grills and had the best grilled salmon, steaks, venison sausage, etc.

 

Thanks for the advice, we will have Palo in our room this cruise.