Starters Soup Main Courses Marco’s Menu - Advice Centre · Chicken Consommé Monte Carlo ... served with Seafood Rigatoni Pasta, Buttered Asparagus Spears and Vine Tomatoes Grilled

StartersMarbled Game, Pear and Pine Nut Terrine

with Oxford Sauce, Quince Jelly and Toasted Brioche

Oak Smoked Scottish Salmonwith Capers, Red Onion and Brown Bread*

SoupPetite Marmite with Beef, Chicken and Vegetables

served with Baguette Crisp Breads

Main CoursesPan-fried Sea Bass Fillet

with Saffron Scented Mousseline Potatoes, Sweet Roasted Peppers and Green Beans

Mint Crusted Cannon of Lambwith Dauphinoise Potatoes, Green Beans, Port Glazed Shallots and a Redcurrant Jus*

Breast of Gressingham Duck with Black Cherry Sauceserved with Dauphinoise Potatoes, Chantenay Carrots and Green Beans*

Prime Roast Forerib of Beef with Château Potatoes, Green Beans, Tomato Provençale and a Red Wine Sauce*

Twice Baked Goat’s Cheese Souffléwith Roasted Beetroot and Rosemary Bruschetta (v)*

DessertsPear Tart Tatin

with Vanilla Pod Ice Cream

Chocolate Mousse Cake with a Praline Centre and Hazelnut Florentine

Ice CreamsVanilla, Peach and Mango, Maple and Walnut

Sorbet Passion Fruit

CheeseboardA Selection of Regional British and Continental Cheese with Biscuits

G1

Marco’s Menu FReSh ASPARAGuS SPeARS

with a Soft Poached Egg and Sauce Mousseline with Fines Herbes (v)*

CReAM OF MuShROOM AND WhITe WINe SOuPwith a Fricassée of Forest Mushrooms in Parsley Persillade (v)

NeW eNGLAND SPLIT LOBSTeR IN MORNAy SAuCeserved on a Pillow of Truffle Creamed Potatoes and Parmesan Pangrattato,

with Tender Stem Broccoli Florets and Green Beans

PROSeCCO POACheD STRAWBeRRIeSwith Vanilla Set Cream and Langues de Chat Biscuit

Today’s Recommended Wines:WhITe 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

(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.

“I am pleased to offer a specially created Gala Dinner Menu for your enjoyment this evening. I wanted to develop some dishes with ingredients that combine the British tradition and sense of occasion of a black tie night on board a P&O Cruises ship but to give

them a fresh and new approach. The dishes featured on this page are real favourites of mine that I am sure you will love”

<Day> <Month> 2014

StartersBaby Charente Melon Crownwith Tropical Mango Sorbet (v)

Chicken, Chorizo and Parma ham Terrinewith Apricot Chutney and Melba Toast

SoupChicken Consommé Monte Carlo

garnished with Truffle and Vegetable Brunoise

Main CoursesKing Prawns Flambéed in Brandy and Garlic Butter

with Egg Noodles, Stir-fried Vegetables and Slow Roasted Cherry Tomatoes

Beef Tenderloin with a Wild Mushroom Crustwith Asparagus Spears, Thyme Poached Potatoes, Cauliflower Beignets and a Red Wine Sauce*

Lemon Sole Meunière with Brown Shrimp and Caper Butter served with Parsley New Potatoes, Panaché of Vegetables and Petits Pois à la Française

Pancetta wrapped Pheasant with Cider Buttered Applesserved with Truffled Potato Bon Bons, Panaché of Vegetables and Savoy Cabbage

Chickpea Tagine with Harissa Couscous, Chargrilled Mediterranean Vegetables and Flat Bread (v)

DessertsClassic eton Messwith Summer Fruits

Trio of Miniature Chocolate Delights

Ice CreamsVanilla, Strawberries and Cream, Brandy Fruit Cake

Sorbet Orange


Marco’s Menu CROuSTADe OF BuTTeR POACheD LeeKS

AND NATuRAL SMOKeD FLAKeD hADDOCK with Quail’s Egg and a Pommery Mustard Dressing

SheLLFISh BISque LACeD WITh COGNACserved with Sweet Smoked Paprika Aioli and Petit Profiteroles

PORK FILLeT eN CROûTe, hONey GLAzeD OLD SPOT PORK BeLLy AND ChICKeN SCRATChINGS

with a Butternut Squash Purée, Pomme Fondant, Petits Pois à la Française and Madeira Jus

BAKeD BLueBeRRy SOuFFLéwith Cornish Clotted Cream Ice Cream and a Five Spice Blueberry Compote*




G2



<Day> <Month> 2014

(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


StartersTimbale of highland Smoked Salmon Parfait

with Caraway Seed Toasted Brioche*

Blue Cheese and Candied Walnut Risottowith Homemade Pecan Biscuits (v)

SoupChilled Celeriac, Apple and Crème Fraîche (v)

Main CoursesButter Poached Lobster Tail

with Asparagus Spears, Baked Cherry Tomatoes, Hand Cut Chips and Béarnaise Sauce

Grilled Trio of Beef Filletwith Pont Neuf Potatoes, Vine Tomatoes, Green Beans and Madeira Jus*

Corn-fed Guinea Fowl and Chipolata Sausage with Toasted Hazelnut and Pear Stuffing, Château Potatoes, Green Beans, Carrots and Pan Juices

Coquilles Saint JacquesScallops Glazed and Gratinated in a Gruyère Cheese Sauce

with Creamed Potatoes, Carrots and Broccoli Florets with Flaked Almonds*

Courgette and Wild Mushroom Rouladewith Pumpkin Purée , Asparagus Spears, Vegetable Straws and Provençale Sauce (v)

DessertsRice Pudding and Raspberry Crème Brûlée

with Cinnamon Chequered Biscuits

Banana and Pecan Nut Gâteau St honoré

Ice CreamsVanilla, Rhubarb and Ginger, Maple and Walnut

Sorbet Blackcurrant


G3

Marco’s Menu OAK SMOKeD ChICKeN BReAST WITh AROMATIC heRBS

with a Crisp Apple Salad and Golden Raisin Chutney

SWeeT ROASTeD CheRRy TOMATO SOuPwith Basil and Oregano Infused Oil and a Fresh Tomato Salsa Bruschetta (v)

BLACK PePPeR CRuSTeD BARBARy DuCK BReASTwith Dauphinoise Potatoes, Koffman Cabbage, Maple Glazed Parsnips

and a Crushed Raspberry and Chocolate Sauce*

CheRRIeS JuBILee served with Buttermilk Pancakes and Vanilla Pod Ice Cream








<Day> <Month> 2014

StartersConfit Duck and Fruit Terrine

with Blackberry Compote and Toasted Brioche

Goat’s Cheese Crotinwith Apple and Red Cabbage Purée (v)

SoupCream of Asparagus and White Wine

with Parmesan Toasts (v)

SorbetChampagne

Main CoursesGrilled halibut Glazed with a Shellfish Sabayon

served with Seafood Rigatoni Pasta, Buttered Asparagus Spears and Vine Tomatoes

Grilled Calves Liver, Veal Kidney and Chorizo Sausage Brochettewith Pont Neuf Potatoes, Panaché of Vegetables, Broccoli Florets and Béarnaise Sauce

Ballontine of Corn-fed Chicken with quail, Pistachio and Truffle Mousselineserved with a Panaché of Vegetables, Pommes Anna, Broccoli Florets and Cider Jus

hot Oak Smoked Salmonwith Crushed New Potatoes, Butter Poached Cucumber, Panaché of Vegetables and a Horseradish Smitane Sauce

Porcini Mushroom and Roasted Garlic Ravioli with Fried quail’s eggserved with Asparagus Spears and Truffle Beurre Blanc (v)

DessertsSachertorte

with a White Chocolate Quenelle and Apricot Curd

Tarte aux Pommes with a Calvados Crème Anglaise and Quince Sorbet

Ice CreamsVanilla, Triple Chocolate, Raspberry Ripple

Sorbet Pink Grapefruit


G4






Marco’s Menu TRIO OF SMOKeD AND CuReD FISh

Salmon, Cornish Crab and Flaked Smoked Trout with Horseradish Cream*

DOuBLe ChICKeN CONSOMMéwith Julienne Vegetables, Shaved Black Truffle

and Mini Brioche Poached Dumplings

ChAMPAGNe SORBeT

MARCO’S CLASSIC BeeF WeLLINGTON WITh A WILD MuShROOM AND MADeIRA ReDuCTION DuxeLLe

served with a Bouqetière of Vegetables and Pommes Anna*

BAKeD ALASKAwith Toasted Italian Meringue and an Elderflower and Berry Compote



<Day> <Month> 2014

Documents

Starters Soup Main Courses Marco’s Menu - Advice Centre · Chicken Consommé Monte Carlo ... served with Seafood Rigatoni Pasta, Buttered Asparagus Spears and Vine Tomatoes Grilled