21 Chef’s Table Menus?

[Clay Clayton]

54 minutes ago, SLCSkier said:

A bit late to the discussion, have been camping! I have wanted to see a thread where all the Chef's Table menus in one place, so this is great fun.

From my reading of blogs etc. here are a couple of menus that I have seen mentioned, but do not have a picture of the menu.

Anthony's French Bistro - the main dish is Sole with lobster sauce (has anyone ever had this menu?)

Quebec - lobster terrine, arctic char, main dish is deer loin, and maple syrup cake.

 

From Rose Brooks blog on the Star world cruise she posted pictures from the Chef's table, not sure if they are included in regular cruises or special to the world cruise.

 - a Mexican menu with fish tacos as main (1/21/2022)

 - A Taste of Thailand - main was Massaman Curry Braised Short Ribs (3/15/2022)

 - Indian menu - main Lamb Korma (4/2/2022)

 - Sri Lankan - main Peppered beef (4/5/2022)

 - Indonesian - main Beef Rendang (4/14/2022)

 

I don't think anyone has posted about the Australia 1 menu

Not sure if these are included in the 21 that are mentioned in the video, bur I think we are getting close:)

 

 

From what I was told the Sri Lankan and the Indonesian menus were one-offs for the World Cruise.  I wonder if the aindian was also?  Don’t know if these three are included in the total of 21 that was mentioned by the Chef.  But I’m gonna go ahead and include them in a revised list. 

[Clay Clayton]

Updated List

 

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican (not it’s actual name)

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. ?

19. ?

20. ?

21. ?

 

[SLCSkier]

Venice Carnival

Anthony's French Bistro

Quebec

[Clay Clayton]

Updated List

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican (not it’s actual name)

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. Venice Carnival

19. Anthony’s French Bistro

20. Quebec

21. ?

[SantaFe1]

3 minutes ago, Clay Clayton said:

9. Mexican (not it’s actual name)

I just pulled out that menu.  It’s just called Mexico, then underneath in small print, “cuisine from the inside out”.

[Clay Clayton]

2 hours ago, SantaFe1 said:

I just pulled out that menu.  It’s just called Mexico, then underneath in small print, “cuisine from the inside out”.

Thanks! For the good of the thread, could you take a picture of the menu and post it here.
 

Updated List

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican - cuisine from the inside out

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. Venice Carnival

19. Anthony’s French Bistro

20. Quebec

21. ?

[Dukefan]

52 minutes ago, Clay Clayton said:

 

Thanks! For the good of the thread, could you take a picture of the menu and post it here.
 

Updated List

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican - cuisine from the inside out

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. Venice Carnival

19. Anthony’s French Bistro

20. Quebec

21. ?

The Indian menu you showed was the same as the Route des Indes Menu so I believe you are still missing two menus.

[SantaFe1]

59 minutes ago, Clay Clayton said:

 

Thanks! For the good of the thread, could you take a picture of the menu and post it here.
 

Updated List

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican - cuisine from the inside out

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. Venice Carnival

19. Anthony’s French Bistro

20. Quebec

21. ?

Here you go:

 

59 minutes ago, Clay Clayton said:

3 hours ago, SantaFe1 said:

 

 

Thanks! For the good of the thread, could you take a picture of the menu and post it here

 

[SLCSkier]

10 hours ago, Dukefan said:

The Indian menu you showed was the same as the Route des Indes Menu so I believe you are still missing two menus.

It is a different menu, here is the description of the courses from Rose Brooks blog on 4/2/2022.

Top: Dahi Bhalla, a chickpea and tomato croquette served with tamarind sauce and garnished with yogurt, mint, chili and pomegranate., and accompanied by an Austrian Grúner Veltliner. Centre left: Tawa Macchi with spiced prawns = marinated sea bass with curry and cucumber salad, served with Chateau Recougne sauvignon blanc. Centre: palate cleanser of sweet tangy mango granita infused with cumin, mint, and chaat masala. 
Centre right: main dish of lamb korma, pilau rice and cashews accompanied by Lagar de Codegua Chilean cabernet sauvignon. Bottom: trio of desserts. rajbhog, similar to gulab jamun, a cheese fritter soaked in honey: cardamom-infused kulfi (Indian ice cream), and carrot halvah, accompanied by Torrevento Dulcis in Fundo Moscato Reale di Trani from Apuglia, Italy.

[Dukefan]

What follows are 21 xhef's Table Menus based on the posts in this Topic and what we know about each of them:

Xiang

Amuse Bouche

Hot & Sour Soup - cantonese style

First Course

Fried Prawns - crispy garlic & chili

Granité

Coconut Granité - lemongrass & ginger infused

Main Course

Wok-Fried Beef - black pepper sauce, rice in lotus leaf

Dessert

Chilled Mango Cream - pomelo and sago

 

Asian Panorama

Amuse Bouche

Chilled King Crab - coconut foam & curry

First Course

Lobster & Chicken Shu Mai - Shanghai style

Granité

Lemongrass & Red Chili Granité - lychee foam

Main Course

Peking Duck - crispy skin, Mandarin pancake, hoisin sauce

Dessert

Asian Trilogy - spring roll, crème brûlée & cheesecake

 

Mexico

Amuse Bouche

Tostadas De Pulpo

First Course

Tamalito De Pollo - salsa verde

Granité

Nopales Con Limon

Main Course

Short Rib - mole, pure de camote, miel de agave

Dessert

Chocolate En Texturas - mousse, biscocho, crumble

 

La Route Des Indes

Amuse Bouche

Carrot & Cardamon Cream - orange & star anise foam

First Course

Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables

Granité

Ginger & Tarragon Granité - infused vodka, lemon foam

Main Course

Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus

Dessert

Apple Délice Facon Tarte Tatin - butterscotch calvados sauce

  

Erling's Scandinavian Bistro

Amuse Bouche

Reindeer Consommé - handmade ravioli

First Course

Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber

Granité

Lappland Delight Granité

Main Course

Lamb Får-i-kål - façon chef’s table

Dessert

Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer)

 

Lotus

Amuse Bouche

Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach

First Course

Chili Soft Shell Crab – crispy crab, tomato-chili gravy

Granité

Red Lotus – lychee & guava, cranberry juice, lychee liquor

Main Course

Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn

Dessert

Yuzu Cheesecake – green tea tuile, sake-marinated plum

 

Venice Carnival

Amuse Bouche

Roasted Pepper & Tomato Jelly – goat chesse latte foam

First Course

Beef Carpaccio – fig & mustard vinaigrette

Granité

Bellini – peach juice foam

Main Course

Cod Fillet – Jerusalem artichoke risotto, latte di tartufo

Dessert

Mascarpone Passion – mascarpone mousse & passion fruit cremeux

 

A Gastronomic Journey Through Time

Amuse Bouche

Roman Empire Delicacy – romaine & cucumber, goat cheese mousse

First Course

Gallic Oxtail Consomme – julienned vegetables

Granité

Medieval “Black & Blue” - vodka, mint & mixed berries

Main Course

Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju

Dessert

21^st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream

  

Sweet and Salty

Amuse Bouche

Tomato & Watermelon Gazpacho

First Course

Grilled Scallop with Beet root and passion fruit

Granité

Procciutto & Melon

Main Course

Veal Tenderloin with pumpkin & red onion marmalade

Dessert

Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt

 

Great Britain 1: Cuisine from an Island Nation

Amuse Bouche

Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves

First Course

Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce

Granité

Gin & Tonic – lemon twist

Main Course

Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter

Dessert

Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream

  

California

Amuse Bouche

Sweet Potato Chip with apple, rosemary, crème fraiche

First Course

Crab Cake with avocado, orange, fennel, shallot, dill & blood orange

Granité

Moscow Mule with vodka, ginger beer & lime juice

Main Course

Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko

Dessert

Ojai Mandarin Parfait with candied ginger

 

Sri Lankan

Amuse Bouche

Sweet Potato Chip with apple, rosemary, crème fraiche

First Course

Rock Lobster Devel with Kothu Roti

Granité

Spice Garden Arrack Whisky

Main Course

Polonnaruwa Pepped Beef with curred galic rice, coconut, pickled vegetables, cilantro & red chili

Dessert

Sri Lankan Tropical Dessert Watalappan & Coconut Mango Ice Cream, Jelly Custard

  

Great Britain 2: Cuisine from an Island Nation

Amuse Bouche

Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves

First Course

Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce

Granité

Pimm’s Number 1 Cup, with Cucumber, Strawberries and Mint

Main Course

Mini Beef & Guinness Pies, Champ Potatoes and Spiced Red Cabbage

Dessert

Everlasting Lemon Syllabub with Shortbread Fingers, Whipped Wine Infused Cream with Lemon severed with Candied Lemon Twist

 

Indian

Amuse Bouche

Dahl Bhalla (Chickpea and Tomato Croquette) served with tamarind sauce and garnished with yogurt, mint, chill and pomegrante

First Course

Tawa Macchi with spiced Prawns, Marinated Sea Bass with curry and cucumber salad

Granité

Sweet Tangy Mango infused with cumin, mint and chaat masala

Main Course

Lamb Korma, Pilau Rice and Cashews

Dessert

Trio of Desserts, Rajbhog similar to Gulab Jamun a cheese fritter soaked in honey, Cardamom infused Kulfi (Indian Ice Cream), and Carrot Halvah

 

Anthony’s French Bistro

Amuse Bouche

?

First Course

?

Granité

?

Main Course

Sole with Lobster Sauce

Dessert

?

 

Quebec

Amuse Bouche

Lobster Terrine

First Course

Arctic Char

Granité

?

Main Course

Deer Loin

Dessert

Maple Syrup Cake

 

 

 

 

Mexican

Amuse Bouche

?

First Course

?

Granité

?

Main Course

Fish Tacos

Dessert

?

 

A Taste of Thailand

Amuse Bouche

?

First Course

?

Granité

?

Main Course

Massaman Curry Braised Short Ribs

Dessert

?

 

Indonesian

Amuse Bouche

?

First Course

?

Granité

?

Main Course

Beef Rendang

Dessert

?

 

Australia 1

Amuse Bouche

?

First Course

?

Granité

?

Main Course

?

Dessert

?

 

Australia 2

Amuse Bouche

?

First Course

?

Granité

?

Main Course

?

Dessert

?

[SantaFe1]

Thank you.  Here are the menus for Anthony’s French Bistro and Australia 2.

[Clay Clayton]

Y’all are great! Thanks so much. 

[SLCSkier]

Here is the Thailand menu from Rose Brooks (I was wrong on the blog date, should be 3/14/2022)

[SLCSkier]

Here is the special Mexican menu from the Star World Cruise, once again from Rose Brooks (Episode 171 posted 1/22/2022)

The amuse bouche was a 2-bite tostada featuring house-smoked tuna escabeche, red onion, carrot, avocado mousse and jalapeño

First course was a crunchy warm Caesar salad made with GRILLED romaine, topped with shaved parmesan and toasted almonds

Palate cleanser was a hibiscus (hence the purple colour), epazote, mint and chili tajín granita

Main dish was a deliciously crunchy fish taco topped with coleslaw and chipotle mayonnaise, accompanied by fresh tomato salsa, pico de gallo, and a lovely hot chili sauce

Dessert was “La Baja”, comprised of date ice cream and ginger spice cake topped with strawberry, as well as a strawberry “paint”, with a dollop of damiana liqueur mousse

[SLCSkier]

Here is the Indonesian menu from Rose Brooks (Episode 250 posted 4/14/2022)

Asinan, a shredded vegetable medley with chili tamarind and fresh pea shoots,  Sate Lilt Jukut Lawar, minced tuna satay on lemon grass skewers over spiced lentil lawar salad

watermelon and ginger granita with lime juice
Main dish Beef Rendang, 24 hour braised fork-tender short ribs in a traditional Indonesian curry sauce, served over sweet potato rice, garnished with crisp greens and radish slices

Trio of desserts: chocolate chili mousse, coconut crème brûlée, and passion fruit ice cream in a sweet crisp sweet tuille cup

[Dukefan]

It looks like we now have all the menu's except the Quebec Granite course and the Australia 1Menu.  Great job!!!!

[TayanaLorna]

4 hours ago, SLCSkier said:

It is a different menu, here is the description of the courses from Rose Brooks blog on 4/2/2022.

Top: Dahi Bhalla, a chickpea and tomato croquette served with tamarind sauce and garnished with yogurt, mint, chili and pomegranate., and accompanied by an Austrian Grúner Veltliner. Centre left: Tawa Macchi with spiced prawns = marinated sea bass with curry and cucumber salad, served with Chateau Recougne sauvignon blanc. Centre: palate cleanser of sweet tangy mango granita infused with cumin, mint, and chaat masala. 
Centre right: main dish of lamb korma, pilau rice and cashews accompanied by Lagar de Codegua Chilean cabernet sauvignon. Bottom: trio of desserts. rajbhog, similar to gulab jamun, a cheese fritter soaked in honey: cardamom-infused kulfi (Indian ice cream), and carrot halvah, accompanied by Torrevento Dulcis in Fundo Moscato Reale di Trani from Apuglia, Italy.

I want this menu!

[LindaS272]

7 hours ago, SLCSkier said:

It is a different menu, here is the description of the courses from Rose Brooks blog on 4/2/2022.

Top: Dahi Bhalla, a chickpea and tomato croquette served with tamarind sauce and garnished with yogurt, mint, chili and pomegranate., and accompanied by an Austrian Grúner Veltliner. Centre left: Tawa Macchi with spiced prawns = marinated sea bass with curry and cucumber salad, served with Chateau Recougne sauvignon blanc. Centre: palate cleanser of sweet tangy mango granita infused with cumin, mint, and chaat masala. 
Centre right: main dish of lamb korma, pilau rice and cashews accompanied by Lagar de Codegua Chilean cabernet sauvignon. Bottom: trio of desserts. rajbhog, similar to gulab jamun, a cheese fritter soaked in honey: cardamom-infused kulfi (Indian ice cream), and carrot halvah, accompanied by Torrevento Dulcis in Fundo Moscato Reale di Trani from Apuglia, Italy.

 

3 hours ago, TayanaLorna said:

I want this menu!

Me too! I am always bemoaning the lack of really good Indian food on VO!

[lackcreativity]

Once we have all 21 finalized, perhaps we should start a tally of

#1. Personal Favorite (So Far)

#2. Top of Wish List

 

Note that I am not volunteering for the task, just curious. My Choices: 

#1 Sweet and Salty

#2 Indian

[SantaFe1]

I  would like to see more National menus suggested.   Spain, Greece, for two.  And maybe  Alaska, Hawaiian?  

[Clay Clayton]

3 hours ago, lackcreativity said:

Once we have all 21 finalized, perhaps we should start a tally of

#1. Personal Favorite (So Far)

#2. Top of Wish List

 

Note that I am not volunteering for the task, just curious. My Choices: 

#1 Sweet and Salty

#2 Indian

I am gonna try to put the list and the menus together into a single post but it’s likely to be a few days.  Once we do that maybe we can figure out how to gather the survey information. 

[Scootoir]

What a fun post.  We're booked on Viking's Alaska cruise next year; anyone know what the menus might be on the Orion?

[Peregrina651]

4 hours ago, Scootoir said:

What a fun post.  We're booked on Viking's Alaska cruise next year; anyone know what the menus might be on the Orion?

 

No way of knowing that far in advance.  The executive chef of each ship has some leeway in choosing which menus and in what order.  Of late, many times we don't even know what will be served until we board the ship.  

[Clay Clayton]

Thanks to @Dukefanand @SLCSkierfor doing most of the work. I’ve updated the list with the remainder of the menu information we have available. I’ve made missing menu and item in a red font-hopefully someone will be able to complete this.  
 

Chefs Table Menus

 

1.Xiang

Amuse Bouche

Hot & Sour Soup - cantonese style

First Course

Fried Prawns - crispy garlic & chili

Granité

Coconut Granité - lemongrass & ginger infused

Main Course

Wok-Fried Beef - black pepper sauce, rice in lotus leaf

Dessert

Chilled Mango Cream - pomelo and sago

 

2.Asian Panorama

Amuse Bouche

Chilled King Crab - coconut foam & curry

First Course

Lobster & Chicken Shu Mai - Shanghai style

Granité

Lemongrass & Red Chili Granité - lychee foam

Main Course

Peking Duck - crispy skin, Mandarin pancake, hoisin sauce

Dessert

Asian Trilogy - spring roll, crème brûlée & cheesecake

 

3.Mexico

Amuse Bouche

Tostadas De Pulpo

First Course

Tamalito De Pollo - salsa verde

Granité

Nopales Con Limon 

Main Course

Short Rib - mole, pure de camote, miel de agave

Dessert

Chocolate En Texturas - mousse, biscocho, crumble

 

4.La Route Des Indes

Amuse Bouche

Carrot & Cardamon Cream - orange & star anise foam

First Course

Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables

Granité

Ginger & Tarragon Granité - infused vodka, lemon foam

Main Course

Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus

Dessert

Apple Délice Facon Tarte Tatin - butterscotch calvados sauce

  

5.Erling's Scandinavian Bistro

Amuse Bouche

Reindeer Consommé - handmade ravioli

First Course

Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber

Granité

Lappland Delight Granité

Main Course

Lamb Får-i-kål - façon chef’s table

Dessert

Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer)

 

6.Lotus

Amuse Bouche

Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach

First Course

Chili Soft Shell Crab – crispy crab, tomato-chili gravy

Granité

Red Lotus – lychee & guava, cranberry juice, lychee liquor

Main Course

Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn

Dessert

Yuzu Cheesecake – green tea tuile, sake-marinated plum

 

7.Venice Carnival

Amuse Bouche

Roasted Pepper & Tomato Jelly – goat chesse latte foam

First Course

Beef Carpaccio – fig & mustard vinaigrette

Granité

Bellini – peach juice foam

Main Course

Cod Fillet – Jerusalem artichoke risotto, latte di tartufo

Dessert

Mascarpone Passion – mascarpone mousse & passion fruit cremeux

 

8.A Gastronomic Journey Through Time

Amuse Bouche

Roman Empire Delicacy – romaine & cucumber, goat cheese mousse

First Course

Gallic Oxtail Consomme – julienned vegetables

Granité

Medieval “Black & Blue” - vodka, mint & mixed berries

Main Course

Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju

Dessert

21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream

  

9.Sweet and Salty

Amuse Bouche

Tomato & Watermelon Gazpacho

First Course

Grilled Scallop with Beet root and passion fruit

Granité

Procciutto & Melon

Main Course

Veal Tenderloin with pumpkin & red onion marmalade 

Dessert

Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt

 

10.Great Britain 1: Cuisine from an Island Nation

Amuse Bouche

Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves

First Course

Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce

Granité

Gin & Tonic – lemon twist

Main Course

Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter

Dessert

Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream

  

11.California

Amuse Bouche

Sweet Potato Chip with apple, rosemary, crème fraiche

First Course

Crab Cake with avocado, orange, fennel, shallot, dill & blood orange

Granité

Moscow Mule with vodka, ginger beer & lime juice

Main Course

Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko 

Dessert

Ojai Mandarin Parfait with candied ginger

 

12.Sri Lankan

Amuse Bouche

Sweet Potato Chip with apple, rosemary, crème fraiche

First Course

Rock Lobster Devel with Kothu Roti

Granité

Spice Garden Arrack Whisky

Main Course

Polonnaruwa Pepped Beef with curred galic rice, coconut, pickled vegetables, cilantro & red chili 

Dessert

Sri Lankan Tropical Dessert Watalappan & Coconut Mango Ice Cream, Jelly Custard

  

13.Great Britain 2: Cuisine from an Island Nation

Amuse Bouche

Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves

First Course

Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce

Granité

Pimm’s Number 1 Cup, with Cucumber, Strawberries and Mint

Main Course

Mini Beef & Guinness Pies, Champ Potatoes and Spiced Red Cabbage

Dessert

Everlasting Lemon Syllabub with Shortbread Fingers, Whipped Wine Infused Cream with Lemon severed with Candied Lemon Twist

 

14. Indian

Amuse Bouche

Dahl Bhalla (Chickpea and Tomato Croquette) served with tamarind sauce and garnished with yogurt, mint, chill and pomegrante

First Course

Tawa Macchi with spiced Prawns, Marinated Sea Bass with curry and cucumber salad

Granité

Sweet Tangy Mango infused with cumin, mint and chaat masala

Main Course

Lamb Korma, Pilau Rice and Cashews 

Dessert

Trio of Desserts, Rajbhog similar to Gulab Jamun a cheese fritter soaked in honey, Cardamom infused Kulfi (Indian Ice Cream), and Carrot Halvah

 

15.Anthony’s French Bistro

Amuse Bouche

Soupe aux Truffes (beef consumé with truffles)

First Course

Crottin de Chavignol (goat cheese in puff pastry)

Granité

Vignerons du Beaujolais (wine and cassis)

Main Course

Quenelle of Sole with Lobster Sauce 

Dessert

Millefeuille (Nepoleon)

 

16. Quebec

Amuse Bouche

Lobster Terrine

First Course

Arctic Char

Granité

?

Main Course

Deer Loin

Dessert

Maple Syrup Cake

 

 

17. Mexican(World Cruise)

Amuse Bouche

Smoked tuna tostada

First Course

Grilled Caesar Salad

Granité

Hibiscus, epazote, mint, chili tajin

Main Course

Fish Tacos

Dessert

Ginger spice cake with date ice cream

 

18.A Taste of Thailand

Amuse Bouche

Royal Leaf Wrap (foie Gras and tamarind)

First Course

Tuna Tartare

Soup

Tom Yum Lobster Bisque

Main Course

Massaman Curry Braised Short Ribs

Dessert

Mango sticky rice spring rolls

 

18. Indonesian

Amuse Bouche

Shredded vegetables with chili tamarind and pea shoots

First Course

Tuna on lemon grass skewers over lentil salad

Granité

Watermelon, ginger, & lime

Main Course

Beef Rendang (short ribs served in a curry sauce over sweet potato rice)

Dessert

Trio-chocolate chili mousse, coconut creme brûlée, passion fruit ice cream

 

20.Australia 1

Amuse Bouche

?

First Course

?

Granité

?

Main Course

?

Dessert

?

 

21.Australia 2

Amuse Bouche

WA Blue Swimmer Crab (crab, avocado, apple)

First Course

Aerated beet root (beet, goat cheese, lardo (fat), rhubarb-cherry vinegar)

Granité

A by Arras (sparkling wine)

Main Course

Wagu Beef Short Ribs

Dessert

White Chocolate Lamington with berries

[Clay Clayton]

On 6/27/2022 at 8:00 PM, lackcreativity said:

Once we have all 21 finalized, perhaps we should start a tally of

#1. Personal Favorite (So Far)

#2. Top of Wish List

 

Note that I am not volunteering for the task, just curious. My Choices: 

#1 Sweet and Salty

#2 Indian

#1 Personal Favorite So Far: Lotus

#2 Top of Wish List to Try: Sweet & Salty

#3 Wish they would create: Greek

 

 

if we get enough folks completing the survey, I’ll start a tally and post updates every so often.  If not, then I’m really happy to learn what the 21 menus are and hope I get to try them!

 

Thanks to all who assisted!