Panama Canal Cruise 1999

Sample Menus from “Tropical Impressions” Cruise

 

Wednesday, January 6, 1999
At-Sea Day en Route to Cartagena, Colombia

Appetizers

• Iced Caspian Sea Sevruga Caviar, Chopped Egg, Chives,
  and Sour Cream, accompanied by Melba Toast and Buckwheat Blinis
• Truffled Chicken Liver Parfait with Warm Brioche
• Oysters “Rockefeller”
• Exotic Fruit Platter in a Pineapple Boat with Grand Marnier

Soups

• Wild Forest Mushroom Soup “Cappuccino Style”
• Clear Oxtail Soup with Wild Rice and Chester-Sesame Sticks

Salad

• Captain’s Salad – Selected Bouquet of Fresh Garden Lettuce with Tomatoes, Mushrooms,
• Cucumbers, Carrots, and Celery Straw, Served with Herb-Balsamic Vinaigrette

Dressings available in the traditional favorites plus today’s specials:
Fat-Free Honey-Lime or Low Calorie Carrot-Cucumber Dressing

Sherbet

• Refreshing Peach-Champagne Sherbet

Pasta

• Angel Hair Pasta with Tomato-Basil Sauce

Main Courses

• Broiled Fresh Main Lobster With Steamed Fresh Garden Vegetables, Asparagus, and Herb-Truffle Risotto, Served with Melted Butter or Sauce Hollandaise
• Grilled Fillet of Fresh Halibut With Black Mussels on a Light Saffron Beurre Blanc, Served with Assorted Garden Vegetables and Herb Potatoes
• Chateaubriand Sliced Black Angus Beef Tenderloin with Port Wine Glaze, Served with Garden Vegetables, Asparagus Spears, and Herb Potatoes
• Oven Baked Quail with Porcini Stuffing and Natural Herb Gravy, Surrounded by Summer Vegetables

Side Orders

• Fresh Garden Vegetables Steamed Asparagus Broccoli Roses
• Angel Hair Pasta with Tomato Sauce Herb-Truffle Risotto Herb Potatoes

Upon request, dishes on our menu are available without sauce.
Our vegetables are also served without butter or salt.

Sweet Finale

• Chocolate Fantasy – Grand Marnier Flavored Mousse with Crunchy Chocolate Sticks
• French Lemon Cheesecake
• Sugar-free Blackberry Strudel
• Assortment of Fruits in Season
• Plantation Truffles and Petits Fours

Ice Cream Frozen Yogurt Sherbet

• Vanilla, Mocha, Peppermint, or Macadamia Ice Cream with your choice of Mango, Strawberry, or Butterscotch Topping
• Freshly Frozen, Nonfat Strawberry or Chocolate Yogurt
• Refreshing Peach Champagne Sherbet

Selections From The Cheese Trolley

• Brie
• Cheese
• Livarot
• Roquefort
• Neufchatel en Bray
• Fontina

Served with Crackers and Biscuits

Beverages

• Freshly Brewed Coffee
• Decaffinated Coffee
• Cafe Latte
• Cappuccino
• Espresso
• Selection of International Teas

After Dinner Drinks

As a Digestif, we would like to recommend:

• Tia Maria – $3.95
• Taylor Tawny 20 Years – $6.00
• Grand Marnier – $4.25
• Remy Martin Cognac V. S. 0. P. – $5.50
• or your favorite classic after dinner liqueur, available from, your Wine Steward

Thursday, January 7, 1999
At-sea day en route Cartagena,

Appetizers

• Sauteed Sea Scallops on Pesto Risotto and Red Peppers Beurre Blanc
• Fresh Artichoke with Tomato-Herb Vinaigrette
• Chinois Famous Chicken Salad
• Chilled Tropical Fruit with Toasted Coconut

From the Soup Kettle

• Alaskan Crab and Brie Soup
• Roasted Garlic Consomme with Olive Croutons
• Cold Cream of Mangos with Nonfat Yogurt

Salads

• Fresh Leaf Spinach with Boiled Egg, Crisp Bacon, and Creamy Mustard Dressing
• Heart of Iceberg Lettuce with Radishes and Russian Dressing

Traditional favorite dressings available, plus today’s specials:
Fat-Free Herb Ranch and Low-Calorie Honey-Yogurt Dressing

Pasta

• Fettuccine Pasta with Asparagus and Prosciutto in a Light Cream Sauce

Main Fares

• Broiled Fresh Alaskan Salmon Fillet Served with Caviar Beurre Blanc, Young Vegetable, and Buttermilk Mashed Potatoes
• Roasted Half Free-Range Chicken With Rosemary Potatoes, Gratinated Tomato, Brussels Sprouts and Natural jus
• Grilled Black Angus New York Rib Eye Steak Served with Garlic-Herb Butter, Topped with Forest Mushrooms, Roasted Root Vegetables, and Baked Potatoes with Sour Cream and Chives
• Sauteed Canadian Venison Medallions With Game Sauce, Stuffed Pear with Lingonberries, Sauteed Forest Mushrooms, Sauteed Green Beans, and Buttered Spaetzle

Side Orders

• Buttered Spaetzle
• Brussels Sprouts
• Buttermilk Mashed Potatoes
• Baked Potato
• Roasted Root Vegetables
• Sauteed Green Beans
• Fettucine with Tomato Sauce

Upon request, dishes are available without sauce.
Vegetables are also available steamed, without butter or salt

For our Vegetarians

• Fresh Artichoke with Tomato-Herb Vinaigrette
• Vegetarian Lasagne Layers of Italian Pasta and a Ragout of Diced Summer Vegetables and Porcini Mushrooms, Gratinated with Fontina Cheese
• Pumpkin Pie a la Mode

Cellar Master Suggestion

White Wine

• By the Bottle: Matanzas Creek Chardonnay, Sonoma Valley 1996 – $36.00
• By the Glass: Sonoma Cutrer Chardonnay, Russian River Ranches 1996- $6.50

Red Wine

• By the Bottle: Beringer Merlot, Howell Mountain, Napa Valley 1994 – $54.00
• By the Glass: Chimney Rock Cabernet Sauvignon Napa Valley 1995 – $7.50

Crystal Connoisseur Collection

• White: Le Montrachet, Marquis de Laguiche, Joseph Drouhin 1991 – $245.00
• Red: Chateau Latour, Pauillac 1988 -$350.00

Friday January 8th
At-sea day en route to the Panama Canal

Appetizers

• French Goat Cheese Stuffed Eggplant Roll on Tomato Salsa and Summer Greens
• Crispy Fried Shrimp Roll with Hot Mustard Plum Sauce
• Freshly Roasted Chicken Breast with Sun Dried Cranberries and Napa-Cabbage-Carrot Slaw
• Chilled Melon Balls Marinated in Port Wine

Soups

• Cream of Asparagus with Fresh Herbs
• Essence of Beef with Old Sherry and Peppery Cheese
• Straw Cold Cream of Sweet Melons with Roasted Almonds

Salads

• Marinated Red Cabbage Salad with Pecan Nuts and Feta Cheese
• Assorted Baby Greens with Orange Fillets, Sunflower Seeds and Sprouts

Traditional favorite dressings available, plus today’s specials:
Fat-Free Herb Ranch and Low-Calorie Honey-Yogurt Dressing

Pasta Special

• Spaghetti Pasta with Broccoli, Brie Cheese, and Pine Nuts

Main Courses

• Broiled Fillet of Fresh Red Snapper Served on Herb Risotto, with Broccoli Roses and Roasted Red Bell Pepper Sauce
• Roasted Maryland Tom-Turkey With Giblet Gravy, Cranberry Sauce, Creamed Peas and Silver Onions, and Sweet Mashed Potatoes
• Southern Style Medallions of Pork “Bayou” Topped with Garlic-Mushroom Sauce, Mashed Potatoes, Three-Bean Ragout, and Snap Peas
• Grilled Tournedo of Black Angus Beef With Three Peppercorn Cognac Sauce, Oven-Roasted Rosemary Potatoes, Steamed Asparagus, and Glazed Carrots

Side Orders

• Herb Risotto
• Three-Bean Ragout
• Young Spring Vegetables
• Sweet Mashed Potatoes
• Rosemary Potatoes
• Glazed Carrots
• Spaghetti with Tomato Sauce

Upon request, dishes are available without sauce.
Vegetables arc also available steamed, without butter or salt

Vegetarians:

• Chilled melon balls marinated in port wine
• Pot au Feu of Fingerling Potatoes with Napa Cabbage and Root Vegetable in a Golden Beet Broth
• Lilkoi Cheesecake