2008 ST. PATRICK'S DAY DINNER MENU
Our Executive Chef and galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily, complemented perfectly by our comprehensive wine list.
Grilled Lamb Skewers
Potato Skins
Shamrock Canapes:
Smoked Salmon Mousse, Mini Shepards Pie, Roast Beef on Toast Points
FIRST COURSE
Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and garnished with Sun Dried Cherries and Candied Pecans
Baby Wedge Salad
Crisp Wedges of Baby Lettuce with Pink Peppercorns, Marinated Red Onion, Grape Tomatoes and Champagne-Truffle Vinaigrette
Lobster Bisque
Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry
Argentinean Scallops
Atlantic Seas Scallops and Blue Crab served on the Half-Shell with Creamed Spinach and Au Gratin Parmesan Cheese
MAIN COURSE
Tuscan Chicken
Pan seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper, and finished with Asiago Cheese
North Atlantic Salmon
Grilled Salmon Filet with a Citrus Tarragon Butter Sauce served on a bed of Lentils with Sugar Snap Peas, Julienne Carrots and Wild Mushrooms
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue
Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Reggiano Parmigiano Cheese and Pomodoro Ragu
Two Bone French Pork Chop
Center Cut grilled and finished with a Lemon Rosemary White Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers
Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus and finished with Fire Roasted Red Pepper Puree
Traditional Boiled Dinner
Corned Beef, Cabbage, Potatoes, Turnips and Carrots
DESSERTS
A selection of Seasonal Desserts prepared fresh onboard daily including a special Baileys Irish mousse cup
