DisneyKidsDad Posted June 5, 2013 #1 Share Posted June 5, 2013 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. :) Link to comment Share on other sites More sharing options...
ringmaster Posted July 6, 2013 #2 Share Posted July 6, 2013 Would like this information too...anyone???? Link to comment Share on other sites More sharing options...
DISNEY FANTASY Posted July 6, 2013 #3 Share Posted July 6, 2013 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 Link to comment Share on other sites More sharing options...
ringmaster Posted July 6, 2013 #4 Share Posted July 6, 2013 WOW, thanks for all the hard work, now I really can't wait to get on board!!! Link to comment Share on other sites More sharing options...
DISNEY FANTASY Posted July 6, 2013 #5 Share Posted July 6, 2013 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!!! Link to comment Share on other sites More sharing options...
Redphotog Posted July 15, 2013 #6 Share Posted July 15, 2013 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. Link to comment Share on other sites More sharing options...
DISNEY FANTASY Posted July 15, 2013 #7 Share Posted July 15, 2013 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. Link to comment Share on other sites More sharing options...
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