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StartersChicken Liver Parfait
with Balsamic Jelly and Lavash Flatbread
Creamed Blue Cheesewith Mixed Endive and Candied Walnut Salad (v)
Wild Mushroom Risottowith Glazed Shallots and a Red Wine Dressing (v)
SoupsMinestrone with Pesto Oil (v)
Cream of Potato, Spring Onion and Goat’s Cheese (v)
Main CoursesRoulade of Plaice Fillet Dugléré
with a Double Baked Crab Soufflé, New Potatoes, Button Mushrooms and Garden Peas
Roast Leg of Prime Porkwith Sage and Onion Stuffing, Vichy Carrots, Green Beans, Rissolées Potatoes,
Pan Gravy and Apple Sauce
Braised Pavé of Beef in Guinnesswith a Panaché of Vegetables, Colcannon Potatoes and Green Beans
Tempura of Cauliflower, Broccoli Florets and Baby Corn with Tomato Quinoa and a Summer Herb Dip (v)
DessertsSteamed Sticky Toffee Pudding
with Vanilla Cream Sauce
Mango and Kiwi Pavlovawith Light Meringue and Cream
Crème de Cacao Chocolate Potwith Grand Marnier Marmalade and Homemade Hazelnut Biscotti
Ice CreamsVanilla, Honey and Ginger, Sticky Toffee Fudge
Sorbet Tropical Mango
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D1
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersPâté de Campagne
with a Beetroot and Red Onion Relish
Wensleydale and Apple Tianwith Caramelised Cider Apple Purèe and Garden Leaves (v)
Rope Grown Mussels in Garlic, White Wine and Parsleyserved with Toasted French Bread*
SoupsShrimp Chowder
with Sour Dough Toasted Croûtons
Purée of Green Peawith Minted Gremolata (v)
Main CoursesPan-fried Cod Fillet with Sweet Paprika and Butter Bean Casserole
with Creamed Potatoes, Vegetable Brunoise and Sugar Snap Peas
Prime Roast Beef Sirloinwith Bordelaise Sauce, Roast Potatoes, Broccoli and Honeyed Parsnips*
Breast of Partridge with a Game Reductionserved with Roast Potatoes, Savoy Cabbage and Parsnips*
Aubergine and Sweet Paprika Schnitzelwith Tomato Salsa and White Cannellini Bean Hummus (v)
DessertsRoasted Sweet Pineapple and Black Pepper
with Rum and Raisin Ice Cream and Caramel Sauce
Chantilly Cream and Crème Pattisière Profiteroles with Rich Chocolate Sauce
Baked Blueberry Cheesecakewith Fruit Coulis and Chantilly Cream
Ice CreamsVanilla, Coconut, Raspberry Ripple
SorbetOrange
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D2
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Our wild game menu items may contain shot
Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersPotted Shrimp in nutmeg Butter
with Warm Soda Bread
Tropical Papaya, Pineapple and Bamboo Shoot Saladwith a Sesame and Passion Fruit Dressing and Toasted Peanuts (v)
haggis and Swede Tartletwith a Whisky Cream Gravy
Soupsham and Puy Lentil
Cream of Fennel and Leek (v)
Main CoursesFillet of Sea Bream in Véronique Sauce
with Crushed New Potatoes, Courgettes and Butternut Squash
Roast Turkey with Lemon and Onion Stuffing served with Chipolata Sausages in Blankets, Roast Potatoes,
Baby Corn, Brussels Sprouts and Pan Jus
Veal Steak Oscar with Crab Meat, Asparagus Spears and Hollandaise Sauce
served with Courgettes and Creamed Potatoes*
Twice Baked Onion and Garlic Souffléwith Bruschetta and Cheese Sauce (v)*
DessertsWarm Bakewell Tart
with Sauce Anglaise
Lemon Possetwith Rhubarb and Viennese Biscuit
Dark Chocolate Marquisewith Praline Sauce
Ice CreamsVanilla, Mint Chocolate Chip, Rum and Raisin
Sorbet Lemon
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D3
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersOak Smoked Duck Breast and Rémoulade Salad
with Aromatic Black Cherries*
Marinated Courgette, hummus and Feta Saladwith Pitta Straws (v)
Twice Baked Crab Souffléwith a Shellfish Cream Sauce*
SoupsBeef and Caramelised Onion Broth
Chilled Gazpachowith Oven-toasted Garlic Croûtons (v)
Main CoursesGrilled Barramundi in Lobster Butter Sauce
with Mediterranean Vegetables, Sugar Snap Peas and Polenta Chips
Roast Saddle of Lamb with Dauphinoise Potatoes, Broccoli Florets and Baby Carrots*
Coq au Vinwith Pomme Purée, Mediterranean Vegetables and Green Beans
Wild Mushroom Tartlet with a Madeira Truffle Veloutéserved with Julienne Vegetables and Fried Rice (v)
DessertsBananas Foster
with Filo Pastry and Clotted Cream Ice Cream
Tarte au Citron
Coconut and White Chocolate Panna Cottawith a Tropical Fruit Salsa
Ice CreamsVanilla, Coffee, Blackcurrant Cheesecake
Sorbet Raspberry
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D4
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersAvocado Pear Salad
with Crumbed Goat’s Cheese and Raspberry Vinaigrette (v)
Poached highland Salmonwith a Dill and Lemon Yoghurt Dressing
Sauté Lambs Kidney Turbigoserved on Rosemary Focaccia Bread
SoupsPurée of Broccoli
with Toasted Almond Flakes (v)
Oven Roasted Sweet Red Pepperwith Basil Oil (v)
Main CoursesPaupiette of Sole with Crayfish Mousseline
served with Duchess Potatoes, Asparagus, Vegetable Ribbons and a White Wine Sauce
Three Bird Roastwith Cauliflower Cheese, Hasselback Potatoes and Leeks with Chicken Jus
Beef Stroganoffwith White Rice, Broccoli, Glazed Beetroot, Sour Cream and Dill Pickle
egg and Spinach Sur le Plat with Mornay Sauce served with Roasted Cherry Tomatoes, Broccoli and Cheese Straws (v)
DessertsBaked Treacle Tartwith Sauce Anglaise
Strawberry Romanoff Mille-Feuille with Crème Patisserie
Mocha Bavaroiswith Milk Chocolate Sauce
Ice CreamsVanilla, Elderflower, Chocolate
SorbetStrawberry
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D5
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersSweet Galia Melon and Parma ham
with Shaved Parmesan
Mushroom Pâtéwith Oatcakes, Crudités and Port Dressing (v)
Award Winning Lancashire Black Puddingwith Fried Duck Egg and Bacon Crumb
SoupsCheddar Cheese, Onion and Sage (v)
Vegetable Consomméwith White Truffle Oil (v)
Main CoursesSeafood Brochette with Sauce Aurora
served with Button Mushrooms, Sugar Snap Peas and Vegetable Rice
Prime Rib of Beef with Sauce Chasseurserved with Fondant Potatoes, Cauliflower au Gratin and Green Beans*
Slow Braised Lamb Shank and Rosemary Juswith Champ Potatoes, Cauliflower au Gratin and Peas à la Flamande*
Savoury Gougère filled with Spinach and Cauliflower Soubise with Tadka Dhal Sauce (v)
DessertsWarm Chocolate Praline Fondant
with Vanilla Bean Ice Cream and Caramel Sauce
Baked new York Cheesecakewith Raspberry Coulis
Italian Orange Curd Meringue Tartwith Lemon Pastry
Ice CreamsVanilla, Coconut, Amarelle and Hazelnut
Sorbet Quince
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D6
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersSmoked Salmon Mousseline
with a Melody of Seafood*
Slow Cooked Pulled Beef Tianwith Piccalilli and Toasted Rye Bread
Plum Tomato Tartwith Melted Mozzarella and Balsamic Syrup (v)
SoupsChick Pea and Chorizo Sausage
Cream of Parsnipwith Vegetable Crisps (v)
Main CoursesAtlantic Monkfish Fillet Wrapped in Serrano ham
with Herb Couscous, Petit Pois á la Française, Aubergines and Sweet Tomato Sauce
Carved Pork Loin with Apricot Stuffingserved with Château Potatoes, Savoy Cabbage and Purée of Butternut Squash
Gressingham Duck Breast with Blackcurrant Jusserved with Galette Potatoes, Butternut Squash and Wilted Greens*
Sweet Potato, Lentil and Black Sesame Cakewith Smoked Tofu, Vegetable Tempura and Mango Relish (v)
DessertsBaked Apple with Calvados Fruits and Almond Crumble
with Sauce Anglaise
Summer Berry Puddingwith Clotted Cream
Classic Tiramisuwith Savoiardi Biscuits
Ice CreamsVanilla, Honey and Ginger, Brownies and Cream
SorbetMelon
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D7
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
<Day> <Month> 2014
Your Executive Chef is
(v) – Denotes vegetarian choice Our wild game menu items may contain shot
Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
StartersBrussels Pâté
with Beetroot and Red Onion Marmalade
Sun-dried Tomato Cheesecakewith Mixed Leaves and Pesto Dressing (v)
Devilled Whitebaitwith Sweet Smoked Paprika Mayonnaise
SoupsVegetable Soup au Pistou (v)
Cullen Skink (v)with Oven-toasted Sour Dough Croûtons
Main CoursesPan-fried Cod Fillet with Parsley Crust
served with Broccoli Florets, Carrot Ribbons, Creamed Potatoes and Shellfish Beurre Blanc
Roast Venison and Poached Pearwith Braised Red Cabbage, Broccoli Florets, Cretan Potatoes and a Redcurrant Jus*
P&O Cruises Mixed GrillLamb Rosette, Beef Medallion and Seared Calves Liver
with Sautéed Mushrooms, Garden Peas, Lyonnaise Potatoes and Sauce Choron*
Butter Bean and Vegetable Cassoulet with Broccoli, Creamed Pumpkin and Dill Pickle Relish (v)
DessertsWarm Chocolate Brownie
with Strawberry Compote and Clotted Cream Ice Cream
Limoncello Panna Cotta with Peach Coulis
Cappuccino Cheesecake with Biscotti
Ice CreamsVanilla, Strawberries and Cream, Mint Chocolate Chip
Sorbet Tropical Mango
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D8
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersPotted Rillette of Pheasant
with Oat Cakes and a Dry Cider Apple Chutney
GravlaxDill Cured Salmon with Scandinavian Dressing*
Warm Garlic Mushroom and Crisp Bread Saladwith Balsamic Drizzle (v)
SoupsButterbean, Roasted Onion and Sweet Paprika
with Golden Croûtons (v)
Double Beef Consomméwith Garden Vegetable Brunoise
Main CoursesRed Mullet with Orange Scented Crab Bisque
served with Crushed New Potatoes, Sugar Snap Peas and Mediterranean Vegetables
Roast Corn-fed Chickenwith Lemon and Thyme Scented Couscous Stuffing, Roast Potatoes, Turnip au Gratin, Garden Peas and Pan Gravy
Slow Cooked Pork Belly and Cracklingserved with Potatoes Gratinée, Savoy Cabbage, Baked Onion, Caramelised Apple and a Cider Jus
Chickpea and Cumin Bon Bons with Butter Poached Leeks and Sweetcorn Purée (v)
DessertsBaked Bramley Apple Crumble
with Sauce Anglaise
Sweet Meringue Swanwith Sticky Toffee Cream
Chilled Irish Cream Soufflé*
Ice CreamsVanilla, Banana and Pecan Cheesecake, Peach and Mango
SorbetOrange
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D9
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersSmoked Trout and Peppered Mackerel
with a Grain Mustard and Yoghurt Potato Salad
Duck Rillettewith a Port and Cranberry Relish
Parmesan Risotto with Rocket Pestofinished with Toasted Pine Nuts (v)
SoupsCeleriac, Parsnip and Pear
with Caraway Seed Croûtons (v)
Oxtailwith Fino Sherry
Main CoursesAtlantic haddock Glazed with Welsh Rarebit
served with New Potatoes, Broccoli, Stir-fried Vegetables and a Tomato and Tarragon Chutney
Carved Prime Forerib of Beef with Yorkshire Pudding, Chateau Potatoes, Green Beans, Baby Carrots and Pan Gravy*
Breast of Guinea Fowl in Madeira Cream Sauceserved with Baked Tartiflette Potatoes, Broccoli and Baby Carrots
Baked Goat’s Cheese Crotinwith Hazelnut Shortbread, Stir-fried Vegetables, Caramelised Pear and a Balsamic Reduction (v)
DessertsMarmalade Bakewell Tart
with Vanilla Sauce
Blackberry Delicewith Vanilla Mascarpone Cheese
Cranachanwith Raspberries and a Shortbread Petticoat Tail
Ice CreamsVanilla, Blackcurrant Cheesecake, Elderflower
SorbetPassion Fruit
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D10
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersArdennes Pâté
with Melba Toast and Blueberry Relish Chutney
Plum Tomato and Mozzarella Saladwith Fresh Basil Leaf, Red Onion and Black Olives (v)
Dry Cured Bacon on Toasted Sourdough Breadwith Mature Cheddar Cheese Rarebit and a Poached Hens Egg*
SoupsBaked Pumpkin
with Toasted Pumpkin Seeds (v)
Cream of Chicken, Mushroom and White Wine
Main CoursesPan-fried Pink Trout with Brown Shrimp, Flaked Almonds and Capers
Served with Marquis Potatoes, Garden Peas and Vegetable Ribbons
Roast Leg of Lambwith Oven-baked Ratatouille, Boulangére Potatoes, Garden Peas and Minted Jus*
honey Glazed norfolk Duck Breastwith Orange and Cointreau Sauce, Macaire Potatoes, Garden Peas and Swede Purée*
Cherry Tomato Feuilleté with Pickled Vegetable Ribbons, Butter Poached Cucumber and a Honey and Grain Mustard Dressing (v)
DessertsWarm Black Cherry Clafoutis Tart
with White Chocolate Ice Cream
Tuscan Coffee and hazelnut Cakewith Mascarpone and a Red Plum Sauce
Classic Sherry Trifle
Ice CreamsVanilla, Sticky Toffee Fudge, Honey and Ginger
SorbetBlackcurrant
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D11
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersRoasted Beetroot, Celeriac and Apple Salad
with Pecan Nuts (v)
Oak Smoked Chicken with Peach and Pecorino Cheeseserved on Italian Focaccia Bread
Baked and Dressed Cornish Crabwith a Parmesan and Flat Leaf Parsley Crumble
SoupsCock-a-Leekie
Carrot, Coriander and Mango (v)
Main CoursesFillet of Sea Bream with a Warm Crayfish Tail Vinaigrette
served with Asparagus, Croquette Potatoes, Mediterranean Vegetables and Salsa Fresca
Carved Pork Rack in Calvados Sauceserved with Normandy Potatoes, Cabbage and Butternut Squash
Beef Fillet Medallionwith Chorizo Crushed Potatoes, Asparagus Spears, Glazed Carrots and Béarnaise Sauce*
Creamed Carrot and Walnut Pithivierwith Cabbage, Butternut Squash Purée and Fig Relish (v)
DessertsQueen of Puddings
with Warm Raspberry Jam
Gâteau OperaLayered with Praline Cream
Dulce de Leche Tartwith Gooseberry Compote
Ice CreamsVanilla, Peach and Mango, Maple and Walnut
SorbetStrawberry
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D12
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersConfit Pork, Woodland Mushroom and Leek Terrine
served with Gooseberry Relish
Smoked Salmon and Quail’s eggwith a Crème Fraîche Potato and Chive Salad*
Deep-fried Camembert with Cranberry and Apple Jamserved with Pecan Nut Salad and Toasted French Bread (v)
SoupsBeef, Ale and Mushroom
Vichyssoise (v)Creamed Potato and Leek
Main CoursesFillet of Plaice Bonne Femme with Prawn Mousseline
served with New Potatoes, Broccoli Florets and Vegetable Ribbons
Sage Crusted Veal Loin with Thyme Jusserved with Delmonico Potatoes, Vegetable Ribbons, Courgettes and Caramelised Onions*
Truffle Scented Corn-fed Chicken Supréme a la Crémewith Rice, Vegetable Ribbons and Broccoli Florets
Chick Pea Cake with a Poached hen’s eggserved with Moutabal, Roasted Cherry Tomatoes and Hollandaise Sauce (v)*
DessertsGolden Syrup Baked Sponge Pudding
with Sauce Anglaise
Crème Caramelwith a Chocolate Churro
Chocolate Truffle Tortewith an Amaretti Biscuit Base
Ice CreamsVanilla, Rum and Raisin, Mint Chocolate Chip
Sorbet Strawberry
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D13
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is
StartersTomato Panna Cotta
with Red Onion and Cucumber (v)
Italian Antipastiwith Salami, Prawns, Olives and Focaccia Bread
Tempura of Calamariwith Lemon and Spicy Romesco Dip
SoupsBlue Cheese and Celery (v)
Chicken Consommé Ambassadeur
Main CoursesRendezvous of Seafood in a Bouillabaisse Sauce
with Buttered Rice, Sugar Snap Peas and Mediterranean Vegetables
Roast Rack of Mint Crusted Lambwith Noisette Potatoes, Pumpkin, Sugar Snap Peas and Pan Jus*
Braised Paupiette of Beef in Red Winewith Poached Thyme Pudding, Creamed Potatoes, Honey Glazed Carrots and Broccoli Florets
Grilled halloumi Cheese with hortaki Saladwith Grilled Courgettes, Sweet Chilli Dressing and Assorted Flat Breads (v)
DessertsBananas Baked in Demerara Rum
with Caramel Sauce, Pecan Nuts and Coconut Ice Cream
White Wine Syllabubwith Sablé Biscuits
Dark Chocolate and Grand Marnier Tartwith Chantilly Cream
Ice CreamsVanilla, Coffee, Blackcurrant Cheesecake
SorbetMelon
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Recommended WineWhITe WIne heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily
ReD WIne heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
D14
P&O Cruises Favourites
Classic StartersAtlantic Prawn Cocktail
with Homemade Marie Rose Sauce and Brown Bread
Trio of Melonwith Ginger and Minted Berry Compote (v)
egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)
Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons
in a Creamy Caesar Dressing (Also available as a vegetarian option)
Cream of Tomato Soupwith Basil Oil and Croûtons (v)
GrillsFillet of Salmon
with Hollandaise Sauce
Prime Sirloin Steakwith Button Mushrooms*
Breast of Chickenwith Madeira Sauce
Served with a selection of Seasonal Vegetables
Today’s Speciality DishRegional / Best of British / Pasta / Curry
Exec Chef to decide on board
DessertsSultana Brioche Bread and Butter Pudding
with Cream or Vanilla Custard
Fresh Seasonal Fruit Saladwith Cream
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
<Day> <Month> 2014
Your Executive Chef is