twodvorcdlefties Posted June 25, 2004 #1 Share Posted June 25, 2004 Hey gang sailing in 30 days!!! Anyone have menus from the pride? Link to comment Share on other sites More sharing options...
kajsb Posted June 25, 2004 #2 Share Posted June 25, 2004 Here are some menus. We just sailed on the Pride and some of the dinners were out of order but it still gave us a good idea of what to expect. Thanks for all your help Eerbeek and Cotton. I've combined both your lists into one to make it easier for all those interested. 7- day cruise Dinner Menu (NS is Nautical Spa selection) Day 1 STARTERS & SALADS NS-Tropical fruits marinated w/lime juice & touch of tequila Hickory-smoked Alaskan salmon Grilled satay of chicken tenderloin Beef & barley soup w/diced root vegetables Creme di Funghi Slevatica NS-Gazpacho Andalouse Mixed greens and field greens NS-Hearts of romaine lettuce w/cherry tomatoes Main Courses Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms NS Catch of the Day: Broiled Fillet of Market-Fresh Fish Sweet and Sour Shrimp Supreme of Chicken A La Greque Rack of New Zealand Spring Lamb Dijonnaise Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce Madras-Style Vegetable Curry DESSERTS NS-Orange cake Guava cheese napoleon Chocolate mousse Swan Chantilly Ice Cream & sherbert Cheeses ======================= Day 2 STARTERS & SALADS NS-Fantasy of fresh tropical fruit & berries Mississippi Delta Prawns Ragout of wild mushrooms NS-Minestrone Milanese West Indies roasted pumpkin soup Strawberry bisque Mixed greena and field greens Caesar salad Main Courses Trennette Putanesca Ancho Honey-Basted Fillet of Fresh Pacific Salmon Broiled Lobster Tail with Melted Butter Whole Roasted Quail Filled with a Delicate Herb Stuffing Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus Grilled Brochettes of Fresh Garden Vegetables DESSERTS NS-Banana gateau Cappuccino pie Tiramisu Cherries Jubilee Ice cream & sherbert Cheeses =============== Day 3 STARTERS & SALADS NS-Prosciutto & melon Tender hearts of tropical palm and Cali. artichokes Escargots Bourguignonne Lobster bisque Black bean soup Chilled cucumber soup Mixed garden and field greens NS-Hearts of iceberg lettuce Main Courses Penne Mariscos Broiled Fillet of Chilean Sea Bass with Truffle Butter Grilled Paillard of Young Turkey Harlequin Jerked Pork Loin Roast Leg of New England Spring Lamb with a Rosemary Reduction Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin Baked Herb Polenta DESSERTS NS-Pumpkin pie Marbled kahlua cheesecake Chocolate tres leche Key lime pie Ice cream & sherbert Cheeses ================== Day 4 STARTERS & SALADS NS-Grilled baby vegetables Cherrywood-smoked breast of Long Island duckling Duet of gratinated mussels & shrimp Provencale NS-Cream of sun-ripened tomatoes w/touch of gin Won Ton soup Chilled cream of lyches Mixed garden and field greens Hearts of Cali. artichokes, vine-ripened tomatoes and fennel roots Main Courses Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips Pan-Seared Fillet of Sole Meuniere Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Cream Broiled Cornish Game Hen with Black Cherry Salsa Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal Tenderloin of Beef Wellington Black Bean and Vegetable Enchiladas DESSERTS NS-Gateau au Citron Napoleon Hazelnut creme brulee Decadence au chocolate Ice cream & sherbert Cheeses ===================== Day 5 STARTERS & SALADS NS-Vine-ripened beefsteak tomatoes and fresh buffalo mozzarella Alaskan snow crabmeat cocktail Southwestern style egg roll French onion soup Corn chowder Maryland NS-Asparague Vichyssoise Mixed greens and field greens Curly endive and thinly sliced cucumbers Main Courses Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette Coquilles St. Jacques Supreme of Chicken, Carnival-Style Veal Parmigiana Filet Mignon with California Cabernet Sauce and Gorgonzola Butter Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese DESSERTS NS-Fresh fruit salad Amaretto cake Coconut cake Mango tart Ice cream & sherbert Cheeses =================== Day 6 STARTERS & SALADS NS-Freshly grilled portabella mushrooms and hand-picked mesciun lettuce Heat-cured Atlantic salmon Etouffee of langoustine Game consomme w/juniper berries and aged sherry Cream of garden-fresh broccoli and Wisconsin cheddar NS-Chilled zucchini soup Mixed garden and field greens Caesar salad Main Courses Penne Siciliana Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette Grilled Black Tiger Jumbo Shrimp Pepper-Seared Long Island Duckling Chateaubriand with Sauce Bearnaise Assorted Fresh Vegetable Princess DESSERTS NS-Chocolate Bavarios Fruit Tranche Black Forest gateau Baked Alaska Ice cream & sherbert Cheeses ========================= Day 7 STARTERS & SALADS NS-Chilled supreme of fresh fruit with peach schnapps An arrangement of Louisiana Tiger Prawns Smoked chicken fillets American Navy bean soup Gumbo Creole Mango Cream Mixed garden and field greens NS-Vine-ripened tomatoes and cucumber slices w/fresh chives Main Courses Fettuccine Tossed in a Mushroom Cream Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline Delice of the Ocean, Newburg-Style Oven-Roasted Tom Turkey Seared Medallion of Pork with a Porcini Sabayon Tender Roasted Prime Rib of American Beef Au Jus Zucchini and Eggplant Parmigiana DESSERTS NS-Poached pear Chocolate fudge cake Apple pie Peach cheesecake Ice cream & sherbert Cheeses Link to comment Share on other sites More sharing options...
StefanieMS Posted June 25, 2004 #3 Share Posted June 25, 2004 Ok, I know what I want. Can I order yet? :D Stefanie Link to comment Share on other sites More sharing options...
hockeymom Posted June 25, 2004 #4 Share Posted June 25, 2004 My daughter and I were on the Pride 6/13 sailing. I highly recommend ALL of the lamb dishes. Everyone at the table was so envious of my lamb meals. Also, for some reason the lobster tails were nasty - and I love lobster! Everyone at our table sent them back as did most of the people around us at other tables. I think the waiter knew it was going to happen because he talked us all into ordering a second entree to start with. I guess he got the hint from first sitting. Judy Link to comment Share on other sites More sharing options...
kajsb Posted June 25, 2004 #5 Share Posted June 25, 2004 Judy, I wonder if your cruise had a bad batch of lobster. On the 5/30 sailing, the lobster was very good. Link to comment Share on other sites More sharing options...
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