Main Dining Room Menu Options on O-dam

[Brewhaha]

We are about to head out to Alaska on the O-dam. We are going with 10 other family members and are very excited. The plan is that everyone does what they want during the day and then we meet each evening and eat dinner together in the Main Dining Room. This plan is fine for me however, I am the type of person that likes basic food. Sure, I'll eat a steak once in a while but I am just as happy with pizza, mexican food, burgers, etc. I want to eat with the family but I want to eat something good. Does anyone know what the menu is for the Main Dining Room? I read somewhere that they offered Comfort Food and stuff like that. I just want to know what to expect. Thanks.

[trickiedick]

Family Trip As Well

[MercedMike]

Well, here is a dining room menu. I don't know if it will look good to you or not!

 

http://www.elite.net/~thehalls/dutchmeal.html

 

Get past the fancy stuff and you can see simple things like chicken in a patty shell or tenderloin tips on rice. The food is really all wonderful.

 

You can also just ask the waiter for a simple steak. However, if it is just not to your taste, you can always order a burger and mac cheese from the kid's menu;)

 

Or -- you can hit the buffet before the family dinner, and then just join the folks at the table and pick at a salad and wait for the desserts!!

[European_CruiseGirl]

Sure, I'll eat a steak once in a while but I am just as happy with pizza, mexican food, burgers, etc. I want to eat with the family but I want to eat something good. Does anyone know what the menu is for the Main Dining Room?

 

I think that from the DR menu perhaps pasta would be the closest to those you mentioned above.

 

Here is the 10 day menu I found from these pages last spring ( I think it was from Rob - thanks Rob, I read it sooooo often... :) ). Although it's 10 day and for the Caribbean I think you will get quite a good picture of what the foods are going to be like.

 

10 day Caribbean Dinner Cycle

 

DAY ONE

 

WELCOME DINNER

CASUAL

 

 

 

Freshly Baked Bread

 

 

Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf

 

 

 

 

 

 

 

APPETIZERS

 

 

 

 

 

 

Caribbean FreshFruit Medley

 

 

 

Sweet melon, papaya and pineapple accented with minted lemon yogurt

 

 

 

Avocado, Tomato and Crab Salad

 

 

Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche

 

 

 

 

 

Italian Prosciutto

Thinly shaved air-dried Parma ham with sweetly fresh cantaloupe melon fan

 

Steamed Mussels with Ginger, Garlic, Saffron and Lemon Grass

Quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread

 

SOUPS AND SALADS

 

 

Broadway Basil Tomato

 

Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini

 

 

Island Pepper Pot

 

Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic

 

Chilled Blueberry Soup

With a touch of crème de cassis and Champagne

 

Baby Spinach with White Mushrooms

Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

 

 

Farfalle Pasta with Smoky-Grilled Portobello Mushroom

Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp fried basil

 

Grilled Mahi Mahi with Roasted Corn Salsa and Plantains

 

Served alongside orange-infused black bean rice with fresh corn coulis and cilantro

 

Island Seafood Curry

 

Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice

 

American Prime Rib of Beef au Jus

Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato

 

 

Ginger Grilled Half Chicken and Mangoes

 

Served with roasted Caribbean yams and pesto-sautéed yellow and green zucchini with garlicky red bell pepper

 

Roast Rack of Pork au Jus

Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash

 

 

Eggplant Cannelloni Parmigiano

 

Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto

 

 

 

 

 

 

 

SWEET DELIGHTS

 

 

 

Our Pastry Chef’s Signature Chocolate Cake

 

A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade

 

Coconut Blanc Manger

Light and airy coconut mousse with tropical fruit salsa

 

Viennese Apple Strudel

 

The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce

 

NO SUGAR ADDED DESSERT

 

Black Forest Cake

 

Light and airy chocolate sponge cake layers sandwiching kirsch-marinated Bing cherries and whipped cream

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Burgundy Cherry Ice Cream

Lemon Sorbet

Low Fat Frozen Peach Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Mango Sundae

 

A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY TWO

 

 

CAPTAIN’S WELCOME GALA DINNER

 

 

FORMAL

 

 

 

 

 

Freshly Baked Bread

Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf

 

 

 

APPETIZERS

 

 

 

 

Mélange of Tropical Fruit

 

Drizzled with a cilantro balsamic maple reduction

 

Jumbo Shrimp Cocktail

 

Plump chilled shrimps with a zingy American cocktail sauce

 

Pâté de Foie Gras

Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear

 

CaribbeanIsland Fish Cake

A tender mixture of mild Wahoo with celery, onions, chilis and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce

 

SOUPS AND SALADS

 

 

French Onion Soup

 

Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese

 

Shrimp Bisque

 

A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons

 

Chilled Mango Gazpacho

Our master chef’s unique and incomparably refreshing version of a classic gazpacho

 

Salad of Arugula and Frisee

With William pear, key lime and passion fruit vinaigrette

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, ThousandIsland or fat free Honey Dijon

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

 

 

Fettuccini Fruti Di Mare

Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley

 

Steamed Alaskan King Crab Legs

 

In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes

 

Oven Roasted Rack of Lamb

 

Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin

 

 

Fillet of Beef Wellington

 

Tenderloin of beef topped with a duxelles of ham, onions and mushrooms, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes

 

Grilled Caribbean Rum-Glazed Salmon Fillet

A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and mushroom potatoes

 

Five Spice Duck Breast in a Dried Cherry & Port Wine Sauce

Served on a medley of balsamic flavored vegetables and potato pancake

 

Piccata of Vegetables

A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous

 

 

 

 

 

 

 

SWEET DELIGHTS

 

 

 

Master Chef Rudi’s Double Strawberry Cheesecake

 

A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce

 

Passion Fruit Créme Brulee

 

Silky custard cream slightly flavored with passion fruit under a thin caramel crust

 

French Apple Tart

 

Thin puff pastry tart shell topped with sliced apples

 

Flambé Crepes Suzette

 

Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream

 

NO SUGAR ADDED DESSERT

 

Apple Tart

 

Granny Smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Coffee Ice Cream

Mango Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

Hot Chocolate Fudge Sundae

 

A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

 

 

 

DAYTHREEDINNER

 

 

INFORMAL

 

 

 

 

 

Freshly Baked Bread

Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf

 

APPETIZERS

 

Watermelon Cocktail

 

Basted with a fresh orange mint syrup

 

Sweet Tomato and Fresh Mozzarella

Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade

 

Oysters Rockefeller

The all-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad

 

Duck and Black Bean Quesadilla

Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa

 

SOUPS AND SALADS

 

 

Grandma’s Chicken Noodle Soup

 

Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles

 

Caribbean Corn Chowder

A subtly spiced island favorite combining cream of corn with bell peppers, chilis and tarragon

 

Chilled Apple Vichyssoise

With a kick of apple brandy, sprinkled with tiny diced Granny Smith apples

 

 

Californian Gourmet Greens

 

Topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, ThousandIsland or fat free Blue Cheese

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

 

ENTREES

 

 

Mushroom Ravioli

Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato

 

CaribbeanIsland Style Paella

An aromatic tangy rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers

 

Black Pepper Crusted New York Sirloin Steak

 

Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato

 

 

Island Spiky Grouper with Black Bean Puree

On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, bacon and shallot

 

 

Roasted Game Hen with Sage Walnut Sauce

With mellow Savoy cabbage, baby carrots and tangy cranberry gnocchi

 

Braised Lamb Shanks

In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes

 

Leek and Broccoli Flan

Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato

 

 

SWEET DELIGHTS

 

 

Chocolate Avalanche Cake

 

“Boulders” of chocolate-drenched cake enriched with a fudge sauce

 

 

Tiramisu

 

Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder

 

Berries of the Forest Crisp

 

Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream

 

Peach Flambé

 

Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur

 

NO SUGAR ADDED DESSERT

 

Almond Fruit Cake

 

An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Pistachio Ice Cream

Raspberry Sorbet

Low Fat Frozen Vanilla Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla and Chocolate

 

Pear Belle Hélène Sundae

 

A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

DAY FOUR

 

 

 

TOUCH OF DUTCH DINNER

 

 

CASUAL

 

 

 

 

 

Freshly Baked Bread

Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread

 

APPETIZERS

 

Sailors’ Fruit Cocktail with Orange Curaçao

 

A bright array of fresh fruit spiked with Dutch liqueur

 

Antilles Shrimp Cocktail

 

A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce

 

Chef’s Dutch Country Pâté

A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad

 

Vol-au-Vent with Chicken

 

Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs

 

SOUPS AND SALADS

 

 

Island Chicken Gumbo

 

A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings

 

 

Dutch Green Pea Soup

 

Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage

 

 

Chilled Three Berry Minestrone

A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet

 

Chiffonade of Bibb Lettuce with Tuna

 

Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg

 

 

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island

 

 

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

 

 

ENTREES

 

 

 

 

Ziti with Prosciutto and Lemon Olive Oil

Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots

 

Dover Sole Meunière

Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot tips and minted new potatoes

 

Nasi Goreng

 

Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana

 

Dutch Favorite—Brisket of Beef with Hodgepodge

 

Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes

 

Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish

 

Served with spaetzle, fresh spinach, sautéed cherry tomatoes and tender grilled fennel

 

Home Style Roast Turkey

 

Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes

 

Creole Style Cheese Manicotti

 

With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese

 

 

 

 

 

 

 

 

 

SWEET DELIGHTS

 

 

Dutch Apple Slice

 

Sweet crust topped with cinnamon apple and crumble

 

 

Chocolate Mousse in a Basket

 

A classic mousse made of chocolate, voluptuously smooth yet light served in a chocolate shell

 

Caribbean Rum Cake

 

Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce

 

 

 

Flambé Crepes Georgette

 

 

Crepes simmered in a rich and creamy caramel sauce and flambéed at your table with dark rum

 

 

 

 

 

NO SUGAR ADDED DESSERT

 

Chocolate Profiteroles

 

Feather light cream puffs filled with sugar-free chocolate custard

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Rocky Road Ice Cream

Pineapple Sorbet

Low Fat Frozen Raspberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

Raspberry Sundae

 

A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

DAY FIVE DINNER

 

 

CASUAL

 

 

 

 

Freshly Baked Bread

Sesame Italian Rolls – Six Grain Rolls – French Baguette

 

APPETIZERS

 

Papaya Filled with a Rainbow of Fruits

 

Splashed with a banana liqueur and sprinkled with fresh coconut shavings

 

 

Carpaccio of Beef Tenderloin

Razor-thin slices marinated and drizzled with fruity olive oil, topped with shaved Parmigiano-Reggiano cheese and accompanied by a robust whole grain mustard sauce

 

Smoked Salmon with a Mélange of Arugula and Baby Spinach

Gently minced oak wood-smoked salmon tossed with tender diced potatoes, seared shallots, horseradish, crème fraîche and a fresh citrus dressing

 

Crab and Artichoke Dip

Sweet rock crab, bell pepper, cream cheese and fresh thyme baked with American Cheddar and served with focaccia bread

 

SOUPS AND SALADS

 

Cream of Four Mushroom

A rich blend of oyster, shiitake, button and enoki mushrooms, topped with a crunchy carrot fritter

 

Curried Pasta Fagioli with Spinach

Thick and soulful bean and orzo pasta soup, cooked in a hearty chicken broth with a hint of curry

 

Gazpacho of Yellow and Red Cherry Tomato

Our master chef’s vividly flavorful interpretation of this classical cold soup

 

Our House Salad

A crisp wedge of iceberg with tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti

 

Choice of Dressing: Italian, Ranch, ThousandIsland, Blue Cheese or fat free Ranch

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

 

Penne with Italian Sausage and Buffalo Mozzarella

Tender tubular pasta tossed with fennel, fresh tomatoes, sweet basil and Parmesan , topped with grilled Italian sausage slices

 

 

Hazelnut Crusted Striped Bass with Scallion and Sweet Potato Puree

 

Served with a lime ginger beurre blanc and crisp-tender broccoli spears

 

 

Master Chef’s Favorite Slow Braised Short Ribs

 

Red wine-braised beef ribs served with rosemary thyme sauce, home-style mashed potatoes, root vegetables and sautéed artichokes and green beans

 

Oriental Style Rotisserie Duck

Served with a sweet and sour sauce on a crisp mound of sesame-tossed, stir-fried vegetables with soy-splashed fried egg noodles

 

New York Sirloin Steak with ‘TropicalIsland’ Barbecue Sauce

Served with lightly breaded Goliath-size onion rings, spinach gratin-filled grilled tomato and hefty steak house potatoes

 

ThymeRoasted Venison Loin with Gooseberry Confit

Filled with red onion, served with poached figs, crisp summer vegetables and creamy polenta

 

Sweet and Sour Tofu

 

Tender soy bean curd marinated in ginger, garlic and Chinese five spice, then crisp fried and served with sweet bell pepper, onion and glazed pineapple over perfumed basmati rice

 

 

 

 

 

 

 

 

 

 

 

SWEET DELIGHTS

 

Mohr im Hemd

 

Warm chocolate hazelnut pudding served with a sturdy coffee sauce

 

Key Lime Pie

 

The real deal, incomparably refreshing and tartly bracing, in a unique granola crust

 

 

Coconut Tapioca Pudding

 

 

With gingered pineapple stew and sesame tuile

 

 

 

 

Flambé Bananas Foster

 

Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and a sprinkling of crème de banana

 

NO SUGAR ADDED DESSERT

 

 

Chocolate Torte

 

Light and airy sponge cake layered with an ultra silky chocolate mousse

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Pistachio Ice Cream

Orange Sorbet

Low Fat Frozen Cookies and Cream Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

The Tropical Fruit Sundae

 

 

 

A generous mound of vanilla ice cream with diced mangoes, papayas and kiwis, topped with whipped cream and crushed macadamia nuts

 

 

 

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

DAY SIX

 

 

 

MASTER CHEF’S DINNER

 

 

FORMAL

 

 

 

 

 

Freshly Baked Bread

Baguette Rolls – Black Forest Rolls – Sour Dough Bread

 

APPETIZERS

 

Pineapple with Berries

 

Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a pineapple shell

 

Dialogue of Salmon Tartare with Avocado

 

Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa

 

Golden Baked Brie in Phyllo

 

Ripe wedge of Brie rolled in crushed hazelnuts and wrapped in phyllo pastry, then baked until crisp-creamy. Served with a cinnamon-spiced apple-cranberry compote

 

SOUPS AND SALADS

 

Lobster Bisque

Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream

 

Oxtail en Croûte

 

Slowly simmered soup of hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid

 

 

Gourmet Garden Greens in Tomato Shell

 

Selected baby greens with julienne peppers, enoki mushrooms and bell pepper confetti, drizzled with honey mustard dressing

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

 

 

 

 

 

ENTREES

 

Tagliatelle with Roasted Chicken and Portobello Mushroom

Tossed in olive oil and lemon cream

 

Sautéed Shrimps "Provençal"

 

With garlic, tomato concassé, florets of crisp tender broccoli spears and sticky rice

 

Duck Breast a l'Orange

 

The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce,

braised red cabbage, pea pods, carrot julienne and William potato

 

 

Whole Roasted Tenderloin of Beef

 

On an earthy bed of herb spiked forest mushroom ragoût, with vegetable bundle, braised onion and horseradish mashed potatoes

 

Grilled Lamb Chops with Oregano and Apple Chutney

Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin

 

Apricot Glazed Salmon with Garlic and Ginger Splash

 

Served with green asparagus and saffron-scented new potatoes

 

 

Wild Mushroom Strudel

 

Forest mushrooms, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice

 

 

 

SWEET DELIGHTS

 

The Master Chef Rudi’s ‘Premiere’

 

 

A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

 

 

 

 

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Cinnamon Ice Cream

Strawberry Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

The Chef’s Sundae

 

 

 

A mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts

 

 

 

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY SEVEN DINNER

 

 

CASUAL

 

 

 

 

 

Freshly Baked Bread

Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf

 

APPETIZERS

 

Suprême of Fruit Galliano

 

Seasonal fruits gently folded with a spicy Italian anise liqueur, with just a trace of lime

 

Garden Symphony with Montrachet

Marinated grill-kissed mushrooms, zucchini, asparagus and red and green bell peppers with creamy herbed goat cheese, served with a robust tarragon balsamic vinaigrette

 

Seared Ahi Tuna Carpaccio

Peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy papaya ginger relish

 

Salmon and Shrimp Cake

Diced salmon and shrimp hand-formed into a tender cake with crisp celery, bell pepper, thyme and red pepper flakes. Served with sweet chili mayonnaise

 

SOUPS AND SALADS

 

 

Kansas City Steak House

Sumptuous beef broth with hearty root vegetables and steak chunks

 

Cream of Cauliflower

Satin smooth puree with a hint of cheddar cheese. Topped with crackly sourdough croutons

 

Chilled Leek and Potato Vichyssoise

The subtly-flavored classic cold soup, melded with finely pureed potato and enriched with double cream. Topped with crabmeat and chopped leeks

 

Market Seasonal Greens

 

A hearty assortment of lettuces topped with smoky grilled red onions, butter-bronzed apples, cherry tomatoes, raisins and toasted walnuts

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, ThousandIsland or fat free Caesar

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

 

Fettuccine Alfredo

Al dente pasta enrobed in a Parmesan cream sauce spiced with nutmeg and lots of freshly ground black pepper

 

Orange Roughy with Lime Aïoli

Quick-sautéed in olive oil and topped with diced ripe tomatoes and avocado. Squiggled with lime aïoli and served with stuffed zucchini with tomato confit and cilantro-flecked potato mash

 

CaribbeanIsland Pot Roast

Slowly braised beef in a rum raisin and red wine sauce with island root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and pineapple-mashed yams

 

 

Caribbean "Jerk" Style Chicken Breast

Island-spiced and nestled on an aromatic coconut, black bean pilaf rice, with fried plantains and golden grilled pineapple spears

 

Herb Scented Salmon Fillet with Pinot Noir Sauce

 

Served with an earthy mushroom wine sauce, chive potatoes, sun-dried tomato, asparagus and broccoli

 

Pork Piccata Milanese

Tender scaloppini of pork dipped in a light Parmesan cheese batter sided with a marinara sauce and served with sun-dried tomato risotto and zucchini ribbons

 

Vegetable Lasagna

Layers of pasta with grilled vegetables, ricotta cheese, marinara sauce and mozzarella cheese baked golden brown and served with a garlic crostini

 

 

 

 

 

 

 

 

SWEET DELIGHTS

 

Warm Chocolate Truffle

Topped with white chocolate and accented with ripe red raspberry sauce

 

Pecan Nut Tart

Served with rum-scented foam

 

The Alizé

A lightly refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue

 

Lychees Flambé

Juicy smooth lychees coated in a fresh mango sauce and flambéed at your table with Peachtree liqueur

 

 

NO SUGAR ADDED DESSERT

 

Tiramisu

Clouds of light mascarpone cream on a coffee and rum-soaked sponge cake

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Mint Chocolate Chip Ice Cream

Watermelon Sorbet

Low Fat Frozen Peach Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Butterscotch Sundae

A mound of vanilla ice cream draped in a golden cloak of butterscotch sauce and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY EIGHT DINNER

 

 

INFORMAL

 

 

 

 

 

 

 

Freshly Baked Bread

 

 

Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf

 

 

 

 

 

 

 

APPETIZERS

 

 

 

 

 

 

Seasonal Fruit Kebab

 

 

 

Glistening skewers of fresh strawberries, sweet melon, pineapple and kiwi, with a cool minted honey yogurt sauce

 

Lime Marinated Grilled Scallops

 

Southwestern-style with garlic, cilantro and jalapeño. Served with delicate hearts of palm and smoky chipotle dressing

 

Mille-Feuille of Duck Foie Gras

Layers of crisp puff pastry, smooth duck liver pâté and grilled pears, served with an orange and lingonberry confit

 

Grilled Chicken Saté Singapore Style

Tender and smoky, with pickled cucumber and a coconut peanut sauce

 

SOUPS AND SALADS

 

 

Roasted Garlic Soup Provençal

 

For sun-worshipers only, a roasted garlic cream soup rich with chicken broth and fragrant summer tomatoes, thyme and basil

 

Beef Consommé with Barley and Vegetables

 

A full-bodied consommé heightened with Tio Pepe sherry

 

Chilled Carrot and Ginger Soup

Savory sweet and silky smooth, with a dash of nutmeg and a bite of ginger

 

Salad Caprese

Overlapping slices of sun-warmed tomatoes, crisp red onions and fresh buffalo mozzarella, drizzled with extra-virgin olive oil and balsamic vinegar and placed on a bed of buttery Boston lettuce with a basil chiffonade

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian

 

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

 

ENTREES

 

 

 

Baked Home Style Lasagna

Layers of silken pasta, ricotta cheese, savory meat sauce and tomatoes, topped with Parmesan cheese sauce and baked until bubbling. Served with garlic French bread

 

Azteca Style Grilled Prawns

 

Basted with a spicy and tangy lime chipotle butter and served alongside sweet-roasted red and yellow bell peppers and creamy corn polenta with tender scallions

 

Herb Crusted Prime Rib of Beef

Brushed with Pommery mustard and served with a Merlot reduction, sweet baby carrots, crisp-tender broccoli and mashed potatoes

 

Poached Lemon-Infused Corn Fed Chicken Breast

Drizzled with a lemon herb olive oil and dressed on an orange orzo with sliced butter squash

 

Grilled Double Cut Pork Chop

Glazed with a piquant mustard barbecue sauce and served with spinach soufflé, yellow zucchini and roesti potato

 

Macadamia Nut Crusted Salmon Fillet

Flavored with lemon and herbs and served on a bed of Oriental-style fried rice with bamboo shoots, bean sprouts, water chestnuts and Chinese peapods

 

 

Tempura Vegetables

 

Selection of onion ring, broccoli, mushroom, zucchini, eggplant and carrots dipped in a 5 Spice tempura batter golden fried and served with scallion Teriyaki sauce and sticky Japanese fried rice

 

 

 

 

 

 

SWEET DELIGHTS

 

Chocolate Croquant Praline

Moist and tender chocolate sponge cake layered with a crunchy, nutty praline paste and a rich chocolate mousse. Finished with a spray of cocoa powder

 

Jamaican Calypso Mud Pie

Frozen coffee ice cream on a sweet chocolate crust drizzled with chocolate sauce

 

Forest Berries with Marsala Sabayon

Bright ripe berries splashed with crème de cassis and blanketed with a foamy marsala-spiked custard sauce

 

Mango Flambé

Creamy mango slices basted in Key lime sauce and flambéed at your table with tequila liqueur

 

NO SUGAR ADDED DESSERT

 

Cheesecake

A luscious blend of cream cheese, fresh eggs and sweetener, served with a blushing strawberry compote

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Black Walnut Ice Cream

Mango Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Apricot and Crisp Almond Sundae

A mound of vanilla ice cream dressed with poached apricot slices, crisp almond brittle, chocolate sauce and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

 

 

 

 

 

 

DAY NINE

 

 

 

 

 

 

FAREWELL DINNER

 

 

FORMAL

 

 

 

 

 

Freshly Baked Bread

Baguette Rolls – Zucchini Bread – Sour Dough Bread

 

 

 

APPETIZERS

 

 

 

 

Celebration of Fruit Cocktail

 

A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam

 

Captain’s Antipasto Plate

Duck pâté, thinly sliced dried bresaola beef, dry-cured coppa pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad

 

Trio of Salmon with Prawns and Pearls of the Ocean

A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish

 

Escargots Bourguignon

Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread

 

SOUPS AND SALADS

 

 

Caribbean Seafood Bouillabaisse

 

Islands version of the rich, clear seafood broth aromatic with bay scallops, shrimps, salmon and halibut, served with baked crunchy pesto croutons

 

Dos Frijoles – Cuban Specialty

Spicy, full-bodied two bean soup with a zesty twist of orange

 

Chilled Strawberry Bisque

Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream

 

Garden Harvest Salad

 

 

 

A tangle of Frisée, mache, arugual and oak leaf lettuce with a honey pear Brie crostini

 

 

 

 

 

 

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian

 

 

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

 

 

ENTREES

 

 

 

 

Spaghetti Puttanesca

 

Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano

 

Surf and Turf

 

Lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Served with grilled green asparagus, carrot battonets and rice pilaf.

 

Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa

This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted squash and a pesto risotto

 

Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit

Tender suprême of chicken dipped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish served on a bed of vegetable spaghetti with sweet potato pancake

 

 

Slow Roasted Rack of Veal

 

Brandy flavored forest mushrooms with fresh herbs, colorful parisienne vegetables and country mashed potatoe

 

Curried Vegetable Cutlet

 

Minced peak-season vegetables flavored with East Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy

 

 

 

 

SWEET DELIGHTS

 

 

 

Baked Alaska

 

Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce

 

Mango Coconut Banana Strudel

 

Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream

 

NO SUGAR ADDED DESSERT

 

Individual Baked Alaska

 

Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Strawberry Ice Cream

Watermelon Sorbet

Low Fat Frozen Heath Bar Crunch Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Peach Melba Sundae

 

A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY TEN DINNER

 

 

CASUAL

 

 

 

 

 

Freshly Baked Bread

Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread

 

APPETIZERS

 

Orange and Caramelized Pink Grapefruit Cocktail

 

Surrounded by a glistening tequila-spiked ratatouille of assorted fruits

 

Grilled Portobello and Ricotta Crostini

Served with juicy oak-smoked chicken breast

 

Norwegian Style Gravlax

Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread

 

Thai Crispy Spring Roll

On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping

 

SOUPS AND SALADS

 

 

 

Famous Italian Wedding Soup

 

Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs

 

Bahamian Conch Chowder

Creamy-chunky island-style chowder topped with a rainbow of roasted peppers

 

Chilled Avocado and Smoked Salmon

Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro

 

The Greek Salad

 

 

 

Crisp mixed greens showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber

 

 

 

 

 

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb

 

 

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Tagliatelle with Asparagus and Fresh Mozzarella

Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes

 

 

Roasted Strip loin of Beef

Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and green beans with western style fried potatoes

 

Seared Cajun Tuna Steak with Plum Tomato Confit

 

Drizzled with basil oil, broccoli forest and horseradish potato roesti

 

Braised Osso Buco

 

An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on a mushroom risotto

 

Parmesan Crusted Chicken Breast

 

With a honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried snow peas

 

Roast Leg of Lamb with Minted Gravy

Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley

 

 

Farmer Harvest Pot Pie

 

A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust

 

 

 

 

SWEET DELIGHTS

 

 

 

Opera Cake

 

A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache

 

 

Rhubarb Strawberry Semi-Fredo

Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange sauce

 

 

Apple and Cranberry Cobbler

Sweet-spiced compote baked under a tender, golden biscuit crust and served with vanilla ice cream

 

Pineapple Flambé

Glistening slices of pineapple simmered with a dark rum caramel sauce and flambéed at your table with white rum

 

NO SUGAR ADDED DESSERT

 

Strawberry Shortcake

 

Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Butter Pecan or Vanilla Bean Ice Cream

Orange Sorbet

Low Fat Frozen Strawberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Strawberry Sundae

 

A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

 

A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

[Brewhaha]

Thanks for the replies. I was able to dig up some Alaska Dailys (I guess that is what they are called) and see what to expect. I think I can find some things to eat ;-) They actually look quite good.

 

Well, 18 days away from the big day.

[Old As Dirt Mom]

There is a children's menu in the main dining room as well, offering such comfort food as macaroni and cheese, pizza, chicken nuggets, hot dogs, spaghetti, cheeseburgers, peanut butter and jelly sandwiches, chicken soup, fish and chips, and grilled cheese sandwiches.

 

And here's the best part, something I learned from frequent poster RuthC: You don't have to be a kid to order from the children's menu:)

 

Another tip: You can always ask for something plain and simple, like a grilled chicken breast, or a caesar salad, if you're not feeling like a big, fancy, multi-course meal.

 

Karin