Dinner Waiter Expl Main Restaurant 4-5-2013

Dinner Menu Explanation
Main Restaurant
Created 06/25/2011
Revised 4/1/2013
Version 1.0.2.
The Cuisine designed by John Suley, Director
of Culinary Operations – is a blend of classic and contemporary cuisine
globally influenced.
The Main Restaurant menu is designed to provide a “two menus in one”
experience. Our changing “Nightly” menu on the right side provides the
opportunity for the Guests to explore new culinary bounderies through our
blend of contemporary, globally inspired menu offerings. On the left hand
side, our “Classic Favorites” offers more approachable, classically inspired
cuisine to enjoy any evening of the cruise.
OUR SERVICE
We, at Celebrity Cruises, deliver highly personalized and caring service

distinguished by a keen eye for detail, unique sense of style and uncanny
ability to surprize and delight”- Not because we have to but because we
want to!
2
TABLE CONTENTS
\
Dressings - Ingredients ....................................................................................................................................................................................................................... 4

Classic Dinner Favorites Appetizers................................................................................................................................................................................................... 6
Classic Dinner Favorites Soups & Salads .......................................................................................................................................................................................... 7
Classic Dinner Favorites Entrées ....................................................................................................................................................................................................... 8
Classic Dinner Favorites Desserts...................................................................................................................................................................................................... 9
Menu 1 Appetizers .......................................................................................................................................................................................................................... 10
Menu 1 Soups & Salads ................................................................................................................................................................................................................. 11
Menu 1 Entrées ............................................................................................................................................................................................................................... 12
Menu 1 Desserts ............................................................................................................................................................................................................................. 14
Menu 2 Appetizers .......................................................................................................................................................................................................................... 15

Menu 2 Entrées ............................................................................................................................................................................................................................... 17
Menu 2 Desserts ............................................................................................................................................................................................................................. 19
Menu 3 Appetizers .......................................................................................................................................................................................................................... 20

Menu 3 Entrées ............................................................................................................................................................................................................................... 22
Menu 3 Desserts ............................................................................................................................................................................................................................. 24
Menu 4 Appetizers .......................................................................................................................................................................................................................... 25

Menu 4 Entrées ............................................................................................................................................................................................................................... 27
Menu 4 Desserts ............................................................................................................................................................................................................................. 29
Menu 5 Appetizers .......................................................................................................................................................................................................................... 30
Menu 5 Entrées ............................................................................................................................................................................................................................... 32
Menu 5 Desserts ............................................................................................................................................................................................................................. 34
Menu 6 Appetizers .......................................................................................................................................................................................................................... 35

Menu 6 Entrées ............................................................................................................................................................................................................................... 37
Menu 6 Desserts ............................................................................................................................................................................................................................. 39
Menu 7 Appetizers .......................................................................................................................................................................................................................... 40

Menu 7 Entrées ............................................................................................................................................................................................................................... 42
Menu 7 Desserts ............................................................................................................................................................................................................................. 44
Menu 8 Appetizers .......................................................................................................................................................................................................................... 45

Menu 8 Entrées ............................................................................................................................................................................................................................... 47
Menu 8 Desserts ............................................................................................................................................................................................................................. 49
Menu 9 Appetizers .......................................................................................................................................................................................................................... 50

Menu 9 Entrées ............................................................................................................................................................................................................................... 52
Menu 9 Desserts ............................................................................................................................................................................................................................. 54
Menu 10 Appetizers ......................................................................................................................................................................................................................... 55

Menu 10 Soups & Salads ................................................................................................................................................................................................................ 56
Menu 10 Entrées .............................................................................................................................................................................................................................. 57
Menu 10 Desserts ............................................................................................................................................................................................................................ 59
Menu 11 Appetizers ......................................................................................................................................................................................................................... 60
Menu 11 Entrées .............................................................................................................................................................................................................................. 62
Menu 11 Desserts ............................................................................................................................................................................................................................ 64
Menu 12 Appetizers ......................................................................................................................................................................................................................... 65

Menu 12 Entrées .............................................................................................................................................................................................................................. 67
Menu 12 Desserts ............................................................................................................................................................................................................................ 69
Menu 13 Appetizers ......................................................................................................................................................................................................................... 70

Menu 13 Entrées .............................................................................................................................................................................................................................. 72
Menu 13 Desserts ............................................................................................................................................................................................................................ 74
Menu 14 Appetizers ......................................................................................................................................................................................................................... 75
Menu 14 Entrées .............................................................................................................................................................................................................................. 77
Menu 14 Desserts ............................................................................................................................................................................................................................ 79
3
DRESSINGS (INGREDIENTS)
Balsamic Vinaigrette
Balsamic vinegar, olive oil, salad oil, shallots, parsley, salt, pepper, Dijon Mustard, Liquid vegetable, Pro-thick.
Bacon Ranch
Mayonnaise, Buttermilk, Green Onions, Parmesan Cheese, Garlic, Pepper, Sugar, Salt, Parsley, Dijon Mustard, Bacon oil.
Caesar
Whole Eggs, Dijon Mustard, Anchovies, Garlic, Vegetable oil, Worcestershire sauce, Lemon Juice, Red wine vinegar, Salt, Black
pepper, Tabasco, Parmesan cheese.
Cocktail Sauce
Tomato chili sauce, Tomato ketchup, Horseradish, Lemon juice, Salt, Worcestershire sauce, Tabasco.
Cilantro
Onions, Garlic, Sugar, White Wine Vinegar, Mayonnaise, Buttermilk, White Pepper, Salt Parsley, Cilantro.
Calypso
Tomato ketchup, Garlic, Black pepper, Dry mustard, Sugar, Cider Vinegar, Lemon juice, Salad oil, Mint, Worcestershire sauce.
Cilantro Lime
Onions, Garlic, Sugar, White Wine Vinegar, Lemon Juice, Mayonnaise, Buttermilk, White Pepper, Salt, Parsley, Cilantro.
Carrot Ginger
Carrot Juice, Fresh Ginger, Lemon juice, Fresh Honey, Salt, White pepper, Pro-thick, Parsley.
Citrus Herb Vinaigrette
Orange juice, Lemon Juice, Lime Juice, Grapefruit Juice, Carrot Juice, Pro-thick, Salt & Pepper, Thyme , Rosemary, Chopped
Parsley.
Citrus
Orange juice, Lemon Juice, Lime Juice, Grapefruit Juice, Carrot Juice, Pro-thick, Salt & Pepper
Creamy Garlic
Whole eggs, salt, White pepper, Dijon Mustard, Onions, Garlic, White vinegar oil, Heavy cream, Worcestershire sauce.
Celebrity Vinaigrette
Hard boiled eggs, Dijon Mustard, Anchovies, Garlic, Clove, Shallots, Parsley, Tarragon, Mayo, Worcestershire sauce, Tabasco,
Salt, white pepper, Fish sauce, Cider vinegar, Red wine vinegar, vegetable oil.
French Vinaigrette
Shallots, Mayo, Dijon Mustard, Red wine vinegar, vegetable oil, paprika, White pepper, salt.
Gombai
Whole eggs, Salt, Dry Mustard, White pepper, Garlic, Curry Powder, Shallots, Scallions, Jalapeño, Thyme, Tabasco, Ginger,
Nutmeg, Lemon juice, Soy sauce, Worcestershire sauce, Apple sauce, Cider vinegar, Sugar, Oil, Boiled Eggs, Cilantro, All spice
ground, Cinnamon, Lemon zest, Pineapple chopped,
Herb vinaigrette
Onion, Red Pepper, Green Pepper, Thyme, Rosemary, Parsley, Dijon Mustard, Red Wine Vinegar, Olive Oil, Black Pepper, Salt
Honey Mustard
Brown Sugar, salt, White pepper, Dijon mustard, Honey, Olive oil
Italian Vinaigrette
Garlic , Salt, Onion, White Sugar, Oregano, Black pepper, Thyme, Basil, Parsley, Celery, White vinegar, Vegetable oil.
Kefir Lime
Oil, Honey, Lime Juice, Vinegar, Champagne, Salt, White pepper, Cilantro, Spinach, Ginger.
Key Lime
Lime juice, Yuzu juice, Honey, Dijon Mustard, Salad Oil, Salt, White pepper.
Lemon Thai
Lemon Grass, Garlic, Lemon zest, salt, White pepper, Tabasco, Worcestershire sauce, Soy sauce, Vegetable stock, vegetable oil,
sesame oil, Thai fish sauce, Cilantro, Chives, sesame seeds
Lemon & Thyme Vinaigrette
Vegetable oil, Dijon Mustard, White Vinegar, Lemon Juice, Thyme Chopped, Salt & Pepper
Lemon & Pepper
Plain Yogurt, Lemon Juice, Red & Green pepper, Parsley, Salt & Pepper
Mary Rose Sauce
Mayonnaise, Ketchup, Worcestershire, Tabasco, Whipped cream, Salt, White pepper.
Minty Cucumber
Mint, Vegetable stock, Olive oil, Cucumber sliced, Pro-thick, Onions, Garlic, Yellow Pepper, Yogurt, Skimmed milk, Salt, White
pepper, Lemon Juice.
Olive Oil-Lemon Vinaigrette
Lemon juice, Lemon, Olive oil, Black pepper, White balsamic vinegar, Honey, Dijon mustard, Shallots, Salt.
Orange & Caraway Seed
Orange juice, Caraway seeds, Whole oranges peeled, Honey, Dijon mustard, Salad oil, Rice wine vinegar.
4
DRESSINGS (INGREDIENTS)
Oriental Vinaigrette
White vinegar, Salad oil, Soy sauce, Water, Brown sugar, Garlic, Ginger, Cilantro, Scallion, Red Pepper, Parsley, Tabasco sauce,
Worcestershire sauce, Salt, Pro-thick, Sesame oil, Orange juice, Chives.
Oregano Lemon
Oregano, Lemon juice, Honey, Dijon mustard, Rice wine vinegar, Salad oil, salt, White pepper
Parsley Vinaigrette
Parsley, Dijon mustard, Salad oil, Red wine vinegar, Black pepper, salt, Shallots.
Pineapple Island
Vegetable stock, Pineapple Juice, Salt, English mustard, Cider vinegar, Pro-thick, Garlic, Tomato, Pineapple, Chervil, Parsley,
Paprika
Pinot Noir Vinaigrette
Shallots, Garlic, Thyme, Oregano, Sage, Parsley, Black Pepper, Pinot Noir, Vinegar, Fresh Lemon, E.V.0.L. Salt.
Raspberry Vinaigrette
Raspberry vinegar, Tarragon, Frozen Raspberries, Vegetable stock, Pro-thick, Pepper, Salt, Plain Non fat Yogurt, Cornstarch,
Raspberry jam
Ranch
Mayonnaise, Buttermilk, Green Onions, Parmesan Cheese, Garlic, Pepper, SUGAR, Salt, Parsley, Dijon Mustard.
Red wine Vinaigrette
Eggs, Worcestershire sauce, Tabasco, White pepper, Salt, Dijon Mustard, Red wine vinegar, Red wine, Oil,
Russian
Mayonnaise, Chili sauce, Worcestershire, Tarragon vinegar, Salt, Pepper, Green Pepper, Red pepper, Parsley.
Roquefort
Blue cheese crumbled, Onions, Garlic, Sour Cream, Butter milk, Mayo, Worcestershire sauce, Tabasco, Garlic powder, cottage
cheese.
Spicy Calypso
Tomato ketchup, Chili sauce, Garlic, Black pepper, Dry mustard, Sugar, Cider Vinegar, Lemon juice, Salad Oil, Mint,
Worcestershire sauce, Tabasco sauce.
Shallot vinaigrette
Shallots, Mayonnaise, Dijon Mustard, Red Wine Vinegar, Balsamic Vinegar, Vegetable Oil, Paprika, White Pepper, Shallots, Salt.
Sherry Mustard
Whole eggs, Salad oil, Sherry vinegar, Sherry wine, Dijon Mustard, salt, White pepper, Worcestershire sauce.
Spicy Thai
Chili sauce, Garlic, Ginger, Rice wine vinegar, Sesame oil, Canola oil, Mint, Salt.
Spicy Tomato Tomato juice, Fresh lime juice, Tabasco sauce, Garlic, Cilantro, Tequila, Jalapenios, Cumin seeds, Fish sauce, Pro
thick.
Strawberry Vinaigrette
Strawberry, Tarragon, Frozen Strawberry, Vegetable stock, Pro thick , Pepper, Salt, Yogurt plain, Cornstarch
Tarragon
Whole eggs, Worcestershire sauce, Tabasco, Dijon Mustard, Salt, White pepper, Fish sauce, Tarragon vinegar, Oil, Shallots,
Parsley, Tarragon, Onions.
Thousand Island
Mayo, Chili sauce, Tomato ketchup, Sweet relish, Green pepper, Parsley, Pimentos, Hard boiled eggs, Worcestershire sauce,
Tabasco, Lemon juice.
Thyme & Rosemary Vinaigrette
Vegetable oil, Dijon Mustard, White Vinegar, Lemon Juice, Thyme Chopped, Rosemary Chopped, Salt & Pepper
Washington
Balsamic Vinegar, Dijon Mustard, Shallots, Apple juice, Vegetable stock, Pro-thick, Salt, White pepper
Walnut Vinaigrette
White Wine Vinegar, Dijon Mustard, Egg, Sugar, Shallots, Walnuts, Parsley, Thyme, Walnut Oil, Canola Oil, Salt
Yogurt Pepper
Low fat plain yogurt, Red pepper, Lemon juice, Parsley, Salt, Pepp
5
CLASSIC DINN ER F AVO RITES - APPETIZERS
Chilled Shrimp Cocktail

with Horseradish Cocktail Sauce
Notess
Cocktail Sauce – A combination of ketchup or chili sauce with prepared
Horseradish, lemon juice and Tabasco sauce, or other hot red pepper seasoning.
Horseradish – White root, which has a sharp, spicy flavor.
Escargots à la Bourguignonne
Served with with Shallots, Garlic, Parsley and Pernod Butter
Notess
“Escargots” is French for “Snail”
“À la Bourguignonne” French term for “as prepared in Burgundy.”
Shallots – Onion familly with a mild flavor.
Garlic - A hardy bulbous plant related to leeks, chives, onions, and shallots.
A powerful seasoning that can be used with almost any non-sweet dish.
Parsley – An herb used for its slightly peppery and fresh flavor.
Pernod Butter – A butter mixture made with Pernod.
Pernod – A licorice-flavored liqueur similar to Absinth specialty of Marseilles.
Celebrity Antipasti Platter

A selection of Cured meats and Artisan Cheese served with marinated olives and roasted red
peppers.
Notess
“Antipasti” is Italian for “Before the meal.”
Cured – To treat foods by one of several methods in order to preserve it.
Artisan – A term used for foods that are made in small batches by traditional methods.
Marinated – To soak a food in order to absorb flavor, and in some cases, tenderize.
Roast – To oven-cook food in a shallow uncovered pan.
6
CLASSIC DINN ER F AVO RITES – SOUPS & SAL ADS
Baked French Onion Soup

Served with Herb Croutons and melted Gruyère Cheese
Notess
Crouton – Small piece of Bread that has been browned,
either by sautéing or baking.
Gruyère Cheese – A cheese with a semi hard texture that is very dense.
A complex flavor, which is creamy, fruity, nutty, and earthy.
Creamy Lobster Bisque

Served with Cognac Cream and finely chopped Tarragon.
Notess
Lobster - This crustacean was used as bait until around 1880.
Because dead lobsters spoil quickly, they should be cooked live if possible.
Bisque – A thick, rich soup usually containing a puréed seafood and cream.
Cognac Cream – A cream mixture made with COGNAC.
Cognac – A French Brandy which is double distilled making
it the finest of all Brandies.
Tarragon – aromatic Herb from Provence
Widely used in classic French Mediterranenen cooking.
Caprese Salad
Served with vine ripe tomatoes, Buffalo Mozzarella, and Arugula tossed in
Extra Virgin Olive Oil and Balsamique Vinegar
Notess
Named after the Italian island of Capri
Buffalo Mozzarella – A soft Italian cheese, which is mild and fresh in flavor.
Buffalo mozzarella is made from the milk of water buffalo and cow’s milk.
It is the most prized of the fresh mozzarella.
Arugula – A bitter, peppery salad green – Similar to Roquette Salad
Extra Virgin Olive Oil – Considered the finest and fruitiest of olive oils.
The deeper the color, the more intense the olive flavor.
Balsamic Vinaigrette – Made from a mixture of Balsamic Vinegar, olive oil, salt, pepper, and
various herbs.
Balsamic Vinegar – Made from white Trebbiano grape juice and gets its dark color and
pungent sweetness from aging in barrels over a period of years. Origin: Modena/Italy
Classic “Caesar” Salad

Crispy Hearts of romaine Lettuce with garlic crouton and Parmesan Cheese. Also available
entrée-size with Grilled Chicken Breast or Poached Shrimp
Notess
Romaine Lettuce – A slightly bitter salad green
with dark green outer leaves that lighten in the center.
Parmesan Cheese – A dry, hard cheese from Italy made from skimmed cow’s milk,
This is rich and sharp in flavor.
7
CLASSIC DINN ER F AVO RITES - ENTRÉES
All “Classic Dinner Favorites” are served with Mashed Potatoes and Seasonal Vegetables.
Broiled Atlantic Salmon

Served Plain or with Classic Hollandaise Sauce.
Notess
Broil/Grill – To cook food directly under or above a heat source, such as an oven,
or a barbeque grill.
Boil – To cook food in a liquid, which is heated until bubbles break the surface.
Hollandaise Sauce – A smooth, creamy sauce made with butter, egg yolks, and lemon juice;
usually made in a double boiler.
Herb Marinated Grilled Chicken Breast

Served with Thyme Jus
Notes
Notess
Thyme – An herb used for its strong minty and light lemon aroma – Origin: Provence, south of
France.
“Jus” is French for “juice.” – do not pronounce the “s”
Grilled New York Sirloin Steak

Served with Beure Maître d’Hôtel
Notess
Caramelize – To heat a food, usually fruits and vegetables, until the natural sugars
liquefy and brown the food.
Beurre Maître d’Hôtel – A combination of butter and various herbs and spices.
“Beurre” is French for “Butter.”
“Choice of” Side Dishes

Seasonal Vegetables, Rice Pilaf, Mashed Potatoes or Loaded Baked Potato
with Traditional Toppings
Notess
Rice Pilaf – A Near-Eastern rice dish made by browning the rice in butter
or oil before cooking it in stock.
8
CLASSIC DINN ER F AVO RITES - DESSERTS
New York Cheesecake

With Fresh Homemade Berry Compote
Notess
Cheesecake – A cake with a type of cheese (usually ricotta or cream cheese) and mixed with
eggs, sugar, and other flavorings.
Compote – fresh mix berries tossed into strawberry coulis .
Apple Pie à la Mode

Our One of a kind Blend of golden delicious apples seasoned with cinnamon ,brown sugar
and raisins
Baked in a cripsy dough
Notess
“À la Mode” is French for “in the manner of,” referring to “topped with ice cream.”
Crème Brûlée
Delightfully balanced Vanilla infused custard with caramelized sugar topping
Notess
“Crème Brûlée” is French for “burnt cream”
A Custard that is sprinkled with sugar and caramelized to create a hard topping.
Custard – A pudding-like dessert made with a sweetened mixture of milk ,cream and egg
yolks that can either be baked or stirred on a stovetop.
A Selection of Domestic and Imported Cheeses

Served with Crackers and Biscuits
9
MENU 1 - APPETIZERS
Tropical Fruit Medley

Hand-Carved Exotic Tropical Fruits topped with Lychee Nut
Notess
Exotic Fruits served with lychee nut and Maraschio cherry
Lychee Nut – A dried version of the Lychee fruit from China.
Maraschino Cherry – A cherry that has been pitted and soaked in sugar syrup.
Baked Farm Goat Cheese Tart

A savory Goat Cheese Tart Served with Roasted Red Peppers & Aged Balsamic
Syrup
Notess
Goat Cheese – A cheese made from goat milk, which is very tart in flavor. It can range
in texture from moist and creamy to dry and semi firm.
Red Pepper - A crisp vegetable with a mild, sweet flavor.
Aged Balsamic Syrup – An Italian vinegar that has been reduced to thick syrup by
simmering it over a low heat. Origin: Modena - Italy
Chilled San Francisco Crab Louis

A composed blend of delicate blue crab claw meat erved over fresh avocado
Notess
Cold dish of blue Crab claw meat topped with a dressing of Mayonnaise, Chili Sauce
Sauce, Scallions, Green Pepper, Lemon Juice & seasonings; over fresh Avocado
Blue Crab – A crab with blue claws and dark blue-green oval shell, found on the
Atlantic and Gulf coasts.
Mayonnaise – A cold, thick, creamy sauce made of oil and vinegar or lemon juice,
emulsified with egg yolks and seasonings.
Chili Sauce – A spicy blend of tomatoes, chili peppers, onions, green peppers,
vinegar, sugar, and spices.
Scallion – Also called Green Onions, this vegetable is mild in flavor.
Green Pepper – A crisp vegetable with a mild, sweet flavor.
Avocado – A vegetable which is buttery in texture has a mild sometimes nutty flavor.
Organic Roasted Red Beets

Roasted Red Beets Topped with Feta Cheese and Sherry Vinaigrette served with
Teardrop Tomatoes & Mixed Greens
Notess
Beet – A firm, round root vegetable which varies in shapes and sizes, most commonly
found in a deep red color.
Feta Cheese – A crumbly cheese originated in Greece, which is salty and tangy in
flavor.
Sherry Vinaigrette – Vinaigrette made of Sherry.
Sherry – A fortified wine originally from Spain, it is now made all over the world.
Teardrop Tomatoes – A vine grown fruit which has an egg-like shape.
10
MENU 1 – SOU PS & SALAD S
Cream of Wild Forest Mushroom

Mushroom Truffle Fricassée
Notess
Mushroom – A fleshy fungus which comes in all shapes and colors.
Fricassée – usually a dish of stewed or sautéed pieces
of meat served in a thick sauce.
Angus Beef Consommé

with Leek and Root Vegetable Garnish
Notess
Beef – The meat of an adult cow.
Consommé – Strained liquid that is the result of cooking meat, fish,
or vegetables and seasoning in water. It is a base for soups or sauces.
Root Vegetable – A vegetable which is used for its root instead
of its leaves, such as carrots and onions.
Chilled Chunky Gazpacho Soup

with Parmesan Panna cotta
Notess
Gazpacho – A cold soup from Andalusia, Spain.
Made of a Puréed mixture of roma tomatoes, peppers,
carrot, onion, celery, cucumber, garlic, breadcrumbs,
olive oil, vinegar & lemon juice.
Purée – grind or mash a food until it is completely smooth
Parmesan Panna Cotta – made of Parmesan Cheese,
heavy cream, salt & Pepper and Agar Aagar
Belgian Endive and Arugula Salad

Served with Red Delicious Apples and Candied Pecans
Notess
Belgian Endive – One of the three varieties of endives, it is small and cigar-shaped,
with slightly bitter leaves.
Red Delicious Apple – One of many varieties of apples, which are deep red in color,
and sweet in flavor.
Candied Pecans – Pecans that have been dipped in a boiling sugar mixture
at a very high temperature, and then rolled in granulated sugar after cooling.
Pecan – A Native-American nut that is high in fat content, and has a buttery texture.
Mesclun Green and Red Pepper
Served with Toasted Peanuts, Pickled Ginger and Fresh Cilantro
Notess
Mesclun – A mix of small salad greens.
Peanut - This "nut" is not a nut but a high-fat, high-protein legume seed.Toasted
Peanuts – Peanuts that have been browned in a shallow pan or stovetop.
Ginger – A plant grown for its bumpy root, which is peppery, sweet & spicy in
flavor.Pickled Ginger – as been preserved in sweet vinegar – often in Asian dishes
Cilantro - Herb with lively aroma & flavor, often used in Caribbean & Latin American
cooking
11
MENU 1 - ENTRÉES
Spaghetti alla Carbonara

Rich and Creamy Pasta topped with crispy pancetta, chopped eggs,
shaved parmesan, Italian parsley and roasted garlic
Notess
Spaghetti – Italian for “strings.” Pasta made of Semolina (type of wheat flour)
and water, and then shaped into long, thin strands.
“Alla Carbonara” – An Italian term used to describe a pasta dish
with a cream-based sauce made of cream, eggs, Parmesan cheese, and bacon.
Pancetta – Side pork that has been cured with salt and spices but not smoked
like traditional style bacon. It is flavorful and slightly salty.
Chop – To quickly cut food into bite size pieces.
Shave – To thinly slice meat, poultry, or fish.
Herb Crusted Haddock

with Spicy Roasted Potatoes, Red Peppers, Caramelized Onions & Green Olives in
Tomato-Garlic Sauce
Notess
Garnish – fennel, fingerling potato, onions, garlic, red pepper, green olives, zucchini
Haddock – popular fish present on both sides of the North Atlantic. Clean
and white flesh, Haddock belongs to the “Gadidae” cod family.
Haddock is usually comsummed smoked.
Herb Crust Mixture – Rosemary, parsley, chives, basil, salted butter, salt & pepper,
branko bread crumbs
Tomato-Garlic Sauce – diced tomato/uice, olive oil, garlic, onion, white wine, chile
flakes
“Grandmother’s Style” Coq au Vin

A Classic French dish of Burgundy braised chicken with pancetta, mushrooms
and pearls onions; served with pomme mousseline and flaky puf pastry leaf
Notess
Coq au Vin – A classic French dish composed of chicken, mushrooms, onions,
bacon, and various herbs and spices cooked together with red wine.
Pearl Onions – Very small, mild flavored onions.
Pomme Mousseline – “Pomme” is French for “apple.” Mousseline
is Hollandaise sauce blended with whipped cream.
Puff Pastry - A delicate French pastry with hundreds of layers of dough
and butter. When baked, the butter creates steam, which creates the "puff."
Crispy Lank Shanks

Moroccan spiced marinated lamb shank, slowly braised with harissa, root vegetables,
dried apricots & raisins.
Served over a bed of citrus infused couscous with carrot-mint slaw.
Notess
Lamb – A sheep less than one year old, known for its tender meat.
Tagine – A Moroccan stew with meat or poultry simmered with various ingredients.
Braised – A cooking method in which foods are first browned in hot fat, then covered
and slowly cooked in a small amount of liquid.
Harrissa – A Tunisian sauce which is made with hot chiles, cumin, and olive oil.
Dried Apricots – Apricots that have been dehydrated from most of its moisture,
Drying concentrates the sweetness and flavor.
Raisin – A grape that has been dried of its moisture.
Couscous – A main dish in North African cuisine, couscous is granular Semolina.
Slaw – “Coleslaw” is salad of shredded cabbage mixed with mayonnaise, vinaigrette
or other type of dressing. Other ingredients may be added.
12
MENU 1 - ENTRÉES
Aged Prime Rib of Beef

Coated with our Sifgnature rub and roasted to perfection; served with chive
and sour cream Fork Mashed Potatoes, sweet glazed baby carrots,
green beans and pan gravy
Notess
Prime Rib of Beef – “Prime” refers to the highest USDA beef grade.
Sour Cream – Cream that has less fat and has been treated
with a lactic culture that adds to its tangy flavor.
Cooking Point – from rare to well done
Grilled Vegetable Kebab

Fresh skewered and grilled seasonal vegetables;
served with citrus basmati rice, golden raisins and toasted pine nuts
Notess
Kebab – Small chunks of meat, poultry, fish, or vegetables
that are marinated before being placed on a skewer and grilled.
Skewer – A long, thin, pointed rod made of metal or wood.
Used to hold meat, poultry, fish, or vegetables in place during cooking.
Basmati Rice – long-grained rice with a fine texture and is nutlike in flavor.
Golden Raisin – Raisins treated with sulfur dioxide (to prevent the color from darkening),
and dried with artificial heat.
Pine Nut - A high-fat nut from inside the pinecones of several pine trees.
These nuts are expensive because it is labor-intensive
to heat the pinecones and facilitate the manual removal of the nut.
These nuts have a pungent pine flavor.
13
MENU 1 - DESSERTS
Traditional Crème Brûlée

Delightfully balanced vanilla infused custard with caramelized sugar topping.
Traditional vanilla creamy egg custard baked in the oven then caramelized.
Notess
The Crème Brûlée should be served room temperature and burnt caramelized
“à la minute”.
Profiteroles au Chocolat with Praline Ice Cream

Freshly baked cream puff covered with bittersweet chocolate sauce.
Notess
Praline ice cream – Made with Hazlenut,
almond paste
Wait Staff should offer to pour the
hot chocolate on top of the Profiterroles
Raspberry Cheesecake with Mango Coulis

Creamy baked cheesecake (cream cheese, sugar, whole eggs , sour cream, lemon
zest and fresh raspberry
Notess
Coulis - A thick sauce made of fruit puree, sugar and water flavored mostly with a
hint of lemon or lime juice
No Sugar Added Banana-Blueberry Crêpe (Served Warm)

Warm French Pancake filled with sautéed bananas and fresh blueberries. Served with
Vanilla sauce and blueberry sauce
Notess
Crêpe - Thin Pancake (origin: Bretanny – France)
14
MENU 2 - APPETIZERS
Grenadine Scented Pineapple

Hawaiian pineapple paired wih honeydew melon and grenadine
Notess
Honeydew Melon – A very sweet and juicy melon.
Grenadine – sweet deep red, pomegranate-flavored syrup used to color
and flavor drinks and desserts.
Cold Smoked Atlantic Salmon Roulade

With shaved cucumber salad, herbed cream cheese, toasted bagel chip
and broken salmon caviar cream
Notess
Smoked – Food which has been preserved by partially
or totally cooking the food by treating it at ranging temperatures.
Herbed Cream Cheese – Cream cheese which has been mixed with a variety of
herbs.
Bagel – bread made of yeasted wheat dough and formed into a ring,
which is first boiled in water, and then baked.
Caviar – Lightly salted fish eggs, which range in color, texture, size, and shape.
Beef Carpaccio
Filet mignon, thinly sliced and layered with Dijon aioli,
arugula salad and shaved parmesan
Notess
Carpaccio – Thin shavings of beef filet, drizzled with olive oil and lemon juice,
or served with a mayonnaise or mustard sauce.
Filet Mignon – An expensive boneless cut of beef, that comes
from the small end of the tenderloin. Extremely tender in texture.
Dijon – A mustard which is made from brown or black mustard seeds,
and has a clean, sharp flavor that ranges from mild to hot.
Aioli – A strong flavored garlic mayonnaise.
Buffalo Style Frog Legs

In Rustic garlic-parsley butter; served with carrot-celery spears and blue cheese
dressing
Notess
Frog Legs – The only edible part of the frog are the hind legs.
The meat is delicate and tender and lightly sweet.
Buffalo Style – Food which has been dredged, and is usually paired
with a hot sauce and a blue cheese dressing.
Dredge – To coat food with either a flour or breadcrumb mixture before it is fried.
Blue Cheese – A cheese which is very strong in flavor and aroma
which intensify with aging. It has been treated with molds
which form veins ranging in color from blue to green.
15
Spanish Seafood Soup

With Saffron, Tomato, Garlic, Parsley and Calamari
Notess
Saffron – The world’s most expensive spice, the stigmas
come from a small Purple Crocus. Each flower
only provides three stigmas.
It takes over 14,000 stigmas to make one ounce of Saffron.
Calamari – Squid (Italian plurial of calamaro)
Rich Vegetable Broth

Served with Vegetable Linguini, Cellophane Noodles and Cilantro
Notess
Cellophane Noodles – Made from the starch of green Mung Beans;
They are clear and must be soaked briefly in hot water before using.
Chilled Tangerine Soup

With Granny Smith Apple-Mint Salad
Notess
Tangerines are mixed with orange juice, lemon juice and corn oil.
Garnish served in the Glass: cubes of tangerine & apple, olive oil and mint leave.
Tangerine – A loose skinned orange that has a thick, rough skin and is very sweet in
flavor.
Granny Smith Apple – A variety of apple which has a green skin, has a hard,
crisp texture and is slightly tart in flavor.
Baby Spinach Salad

Served with bacon bits, Chopped Eggs and Crispy Shallots
Notess
Spinach – Dark green leaves that may either be curled or smooth,
and has a slightly bitter taste.
Bacon Bits – Bacon which has been cooked, then chopped into small pieces,
often used as a garnish or to flavor a dish.
Crisp Romaine Lettuce

With Julienne carrots, sliced buttom mushrooms, chopped radish
and toasted pumpkin seeds
Notess
Julienne – Food that has been cut into very thin strips.
Button Mushrooms – White mushrooms, smaller in size, with a mild, earthy flavor.
Radish – The root of a plant in the mustard family. It comes in various shapes,
sizes, and colors. The flavor can be mild to peppery.
Pumpkin – A member of the gourd family (watermelon and squash), it’s normally
large,
round & orange. It has a mildly sweet flavor and the seeds are delicately nutty in flavor.
16
MENU 2 - ENTRÉES
Mediterrannean Chicken Pasta

Served over Penne Pasta with Spinach, sundried Tomato, Sliced Mushrooms
and Chardonnay Cream Sauce
Notess
Penne – pasta that is diagonally cut and is a smooth tube shape.
Chardonnay – A white wine made from the Chardonnay grape. It is a dry wine,
with a buttery, nutty & fruity flavor. There are hundreds of varieties of Chardonnay wine.
Sun Dried Tomato – Tomatoes which have been dried out in the sun.
It is chewy and sweet in flavor.
Cedar Plank Grilled “Balck Salmon”

Served with Yellow Corn Mashed Potatoes, Haricots Verts-Artichoke Ragoût, Crispy
Bacon and BBQ Sauce
Notess
Cedar Planks are immerged in water for 24 hours. Filet of Fish are brushed with BBQ
sauce. Plank is charred on both sides them the fish is placed on top of it or 7 minutes.
Black Salmon – is a large warm water fish (Cobia). Flesh is firm and has a delectable
flavor and is perfect for grilling.
Cedar Plank – the Fish is cooked grilled on top on the Cedar Plank – Flavor of the cedar
wood will go through the flesh of the fish. Cedar Plank will be served to the Guest.
BBQ Sauce – A sauce made with tomatoes, onion, garlic, brown sugar and vinegar as a
base, with other ingredients being added to create various kinds of sauces.
Haricote Verts – French for green beans.
Ragoût – Cook as a Stew
Vegetable Paella
Paella-style Steamed Vegetables with Israeli Couscous and Cilantro Aioli Crostini
Notess
Paella – A Spanish dish of saffron flavored rice combined with a variety of meats
(chicken, pork) and shellfish (shrimp, lobster, clams), garlic, onions, peas, and various
other ingredients.
Crostini – Italian for “little toasts,” they are small, thin slices
of toasted bread brushed with olive oil.
Barolo Braised Beef Ragoût

With Sautéed Sage Gnocchi, Roasted Shallots and Tender Root Vegetables
Notess
Gnocchi – Italian for “dumplings” and it’s made from potatoes or flower.
Gnocchi is generally shaped into little balls, cooked in boiling waterand served with
butter and Parmesan or a savory sauce.
Sage – Mediterranean herb with narrow, oval, gray-green leaves.
Slightly bitter and have a musty mint taste and aroma.
17
MENU 2 - ENTR ÉES
Oven Roasted Chicken Saltimbocca

Stuffed with Prosciutto & Mozzarella Cheese, Paired with Sun-dried Tomato & Olives
Crostini, Mediterranean Vegetables and Lemon-Caper Sauce.
Notess
Prosciutto – is an Italian word for ham. In English, the term prosciutto is almost always
used for a dry-cured ham that is usually sliced thinly and served uncooked.
Sun-dried tomato – created in the tile roofs of Italy as a way to store fresh tomatoes
for the winter, placed in the sun to remove most of the water content. After the
procedure the tomato fruits will keep their nutritional value.
Capers – are the unripened flower buds of Capparis spinosa, a prickly plant which is
native to the Mediterranean and some parts of Asia. After the buds are harvested,
they are dried in the sun, than pickled in vinegar, brine, wine or salt. The curing brings
out their tangy lemon flavor.
.
Roasted Colorado Rack of Lamb

Dijon & Herb Crusted Rack of Lamb, Oven Roasted to Perfection; Served with Garlic
Spiked Mashed Potatoes, Steamed Broccoli Florettes, Cinnamon Glazed Baby
Carrots and Rosemary Lamb Jus
Notess
Served with Garlic Spiked Mashed Potatoes, Steamed Broccoli Florettes, Cinnamon
Glazed Baby Carrots and Rosemay Lamb Jus
Cinnamon – The inner bark of a tropical evergreen tree.
A highly aromatic spice available as sticks or as a ground powder.
Rosemary – Small needle-like leaves, this herb has a sweet but bold aroma and flavor
with hints of lemon and pine.
Jus – The French phrase that refers to meat served in its own natural juices.
18
MENU 2 - DESSERTS
Tart Tatin with Caramel Sauce

Freshly baked caramel golden apple. Cover with puff pastry.
Notess
Tart Tatin – Tradition says that the Tarte Tatin was first created by accident at the
Hotel Tatin (in Lamotte-Beuvron, France in 1898) run by 2 sisters, Stéphanie &
Caroline Tatin. Stéphanie who did most of the cooking, was overworked one day. She
started to make a traditional apple pie but left the apples cooking in butter & sugar for
too long. Smelling the burning, she tried to rescue the dish by putting the pastry base
on top of the pan of apples, quickly finishing the cooking by putting the whole pan in
the oven. After turning out the upside down tart, she was surprised to find how much
the hotel guests appreciated the dessert. It is said that the owner of the Paris
restaurant Maxim's even sent spies to discover the secret recipe!!!
Dark Chocolate Raspberry Truffle Cake Framboise

Chocolate sponge cake punched with Chambord syrup filled with a rich chocolate
mousse
Finished with a rich ganache.served a raspberry coulis
Notess
Framboise – Raspberry in French
Chambord – Raspberry Liquor
Cherries Jubilee with Vanilla Ice Cream

Six Dark sweet cherries cooked in Burgundy wine. Flambéed with Cherry Brandy
Garnished with toasted almonds and flavored with cinnamon, lemon and orange
Notess
Cherries Jubilee was in theory invented for Queen Victoria's Golden Jubilee in 1887
celebrations by Georges-Auguste Escoffier. In his book, "Memories of My Life", a
footnote identifies the occasion for the creation as the Golden Jubilee. His original
version didn't have ice cream. In his "Le Guide Culinaire", 1903, he also listed a recipe
called "Cerises Jubilee." This called for Kirsch, but no still ice cream. He also said that
instead of making a simple syrup, red currant jelly could be used, or, he says, the
simple syrup can be thickened with cornstarch or arrowroot. Cherries Jubilee was
popular in 1950s and 1960s.
No Sugar Added Tulip Filled with Light Lemon Cream

Phyllo Dough filled with citrus cream and topped with assorted fresh fruits.
Notess
Phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for
making pastries in Middle Eastern and Balkan cuisine and now everywhere!
19
MENU 3 - APPETIZERS
Ambrosia of Fresh Fruit Cocktail

Tropical Fruit Carpaccio with Fresh Fruit Medley and Shaved Plum
Notess
Medley – A mixture of various foods, in this case, fruit.
Plum – A fruit which come in various shapes, sizes and colors, with a soft outer skin,
and a juicy soft flesh.
Assorted Crostini Per Due

Garlic Toasted Crouton Topped with Tomato-Basil, Olive Tapenade & Red Pepper
Pesto Served with Arugula Mozzarella Cheese and Proscuito stick.
Notess
“Per Due” is Italian for “For Two”
Olive Tapenade – A thick paste/spread made from capers, anchovies, olives, olive oil,
lemon juice and various herbs and seasonings. Origin: Provence
Pesto – An uncooked sauce made with fresh basil, pine nuts, Parmesan cheese, and
olive oil. The ingredients can be crushed or finely chopped with a food processor.
Proscuitto – Italian for “ham,” it has been seasoned, salt-cured, and air-dried. The
meat is pressed which produces a firm, dense texture.
Classic Vitello Tonnato

Chilled Roasted Veal Tenderloin, Served Thinly Sliced with Tuna-Caper Dressing and
Fresh Arugula.
Notess
Vitello Tonnato – A classic Italian dish of veal tenderloin topped with a creamy,
smooth sauce.
Veal – A young calf from 1 to 3 months old.
Caper – The flower bud of a bush native to the Mediterranean and parts of Asia. They
are sun-dried and pickled in vinegar brine.
Caribbean Cod Fritters

Crispy fried spiced cod fritters with Island slaw and plum tomato coulis
Notess
Cod – A saltwater fish which is mil-flavored and firm in texture.
Fritter – A small, deep-fried cake made by combining chopped food with a thick batter.
Coulis – A term referring to a thick purée or sauce.
20
Asian Consommé
With Chicken, Mushrooms and Ginger
Notess
Ginger – plant of tropical Southeast Asia, used as a spice.
It’s usually chopped or powdered for cooking.
Sweet Yellow Corn Syrup

With Lobster-Bacon Fricassée
Notess
Fricassée – usually a dish of stewed or sautéed pieces
of meat served in a thick sauce.
Traditional Leek and Potato Vichyssoise

With Soy Caviar Watercress
Notess
Garnish with Idaho potato, leek, cucumber and watercress.
Vichyssoise – A rich and creamy potato-and-leek soup.
that is served cold – origin: city of Vichy in France
Leek – Native to Mediterranean countries, leek is related to both the garlic and the
onion, though it’s flavor and fragrance are milder and more subtle. It has a thick, white
stalk that’s cylindrical in shape and has a slightly bulbous root end. Leeks are
available year-around in most regions.
Soy Caviar – made with tapioca (root starch from South America derived from
cassava or yucca plant), soy sauce and water
Seasonal Greens Salad

with Cucumbers, Carrots, Raisins, and Balsamic Vinaigrette
Notess
Vinaigrette – Emuslion Sauce made with oil & vinegar
Belgian Endive and Fresh Pear Salad

Served with Celery Root, Dried Cranberries and Candied Walnuts
Notess
Pear – A fruit which varies in shape and color from green to yellow. Ripe pears are
juicy and can be sweet, spicy, or tart.
Celery Root – The root of special celery grown only for its root. The flavor is a cross
between a strong celery and parsley.
Cranberry – A shiny, red berry which is very tart.
Walnut – A nut with plump, crispy meat.
21
MENU 3 - ENTRÉES
Seared Trout
With Creamy Potato Purée, Haricots Verts, Cherry Tomatoes, Green Grape and
Brown Lemon Butter Sauce
Notess
Garnish with Almonds, Trout, shallot, garlic, mashed potato, haricots verts,
cherry tomato, whole butter
Skin of the fish will remain on.
Butter sauce – made of whole butter, lemon juice, demi-glaze, Kosher salt
and white pepper.
Mediterranean Seafood Orzo

With a Mélange of Scallops, Shrimps, Mussels, Monkfish, Roasted Eggplant and
Cherry Tomato, Garnished with Italian Parsley
Notess
Orzo – a pasta shape like grain of rice – in Italian means barley
Eggplant – Commonly thought of as a vegetable, eggplant is actually a berry. They
come in various shapes and sizes, and become bitter with age.
Cherry Tomato – A very small tomato variety with a bright red color, and often used in
salads or as garnishes.
Italian Parsley – a variety of parsley having flat leaf and greater flavor.
Chicken “Wellington”
Wild Mushroom Ragoût Stuffed Chicken Breast served with Glazed Asparagus and
Grilled Pear Williams-Black Pèrigord Truffle Jus.
Notess
Williams Pear – commonly grown variety of pear in most countries outside Asia.
Black Pèrigord Truffle – famous product (funghus) of the broad oak forests of central
and southern France (named after the Pèrigord region), and is a gastronomic delight
that has inspired chefs for centuries. A true black truffle can cost in excess of $1,000
per pound and remains one of the most expensive food products around. Since
truffles are highly aromatic and potent, a little goes a long way, the truffle is normally
shaved into paper-thin slices.
Jus – Au jus is French for “with (its own) juice”; jus is the juice itself. In American
cuisine, the term is mostly used to refer to a light sauce, which maybe served with the
food or placed on the side for dipping.
22
MENU 3 - ENTRÉES
Classic Cochon à la Moutarde

Pan Seared Pork Medallions served with Creamy Dijon Mustard Sauce, Caramelized
Pearl Onions, Mushrooms, Rice Pilaf & Sautéed Spinach and Carrot Flan
Notess
Flan - A round pastry tart that contains either a sweet (custard or fruit) filling or a
savory (vegetable, meat, or savory custard) filling. The pastry is cooked in a special
flan ring on a baking sheet.
Pan Seared Aged Sirloin Steak

With Grilled Jumbo Green Asparagus, Pommes Allumettes and Herb Compound
Butter
Notess
Sirloin/Entrecôte – French for “between the ribs,” it refers to the steak cut between the
th th
9 and 11 ribs of beef. It is a very tender cut.
Pommes Allumettes – Sliced potatoes, heavy cream, garlic, shallots, thyme, and
Parmesan and Gruyere cheese all baked together until golden brown.
Herb Compound Butter – Butter creamed with various herbs.
Creamy Lemon Ricotta Ravioli

With Sautéed Spinash and Crunchy Parmesan Tuile
Notess
Ricotta - A cheese that is grainy in texture, white in color, and moist and slightly sweet
in flavor.
Ravioli - Square shaped and stuffed with cheese, vegetables, or some type of meat.
Tuile – French for “tile,” it is a thin, crisp cookie placed over a round object while it is
still hot, and once cooled and stiff, it resembles a curved roof tile. In this dish, it is
made by adding Parmesan to the mixture.
23
MENU 3 - DESSERTS
Tiramisu Cake Classic Italian Dessert

With Double Espresso Sauce, Light Mascarpone Cheese
and Espresso Soaked Biscuit
Notess
Mascarpone – Soft Italian Cheese (made of cow milk)
Banana Fondant
Moist Walnut and Banana Cake, Served Warm with Chocolate Crème Anglaise.
Notess
Fondant – Means « Melted » in French
Crème Anglaise – is a rich and smooth texture sauce made of eggs yolk,
sugar, milk & vanilla.
Biscuit Croustillant with Dark Ganache

Crunchy layer of white chocolate and praline, topped with chocolate mousse,
served with caramel sauce.
Notess
Croustillant – Means “Cruchy” in French
Ganache - is a French term referring to a smooth mixture of chopped chocolate
And heavy cream.
No Sugar Added Strawberry Angel Food Cake

Served with Mango Coulis
Filled with whip cream and fresh strawberries featuring a mango coulis,
Notess
Whip Cream - cream that has been beaten until light and fluffy topping,
a flavorful addition on top of a dish.
24
MENU 4 - APPETIZERS
Citrus Delight
Pink grapefruit, Red and Green Apples, and Navel Oranges with Cranberry Apple
Vinaigrette
Notess
Grapefruit – So named because they grow in grape-like clusters. These are large
citrus fruits, and are available in both seeded and seedless varieties.
Navel Oranges – large seedless orange usually sweet.
Shellfish and Saffron Risotto

Jumbo Shrimp, Scalllops with tomato-fennel sauce
Notess
Scallop – A bivalve mollusk with a ribbed, fan-shaped shell. In U.S. markets,
only the adductor muscle, which opens and closes the shell, is available.
Fennel – An aromatic plant, with celery-like stems and feathery leaves.
Chicken Liver Parfait

Crusted in Toasted Pistachios with Micro-Herb Salad and Ruby port reduction
Notess
Parfait: Pâté - A well-seasoned French preparation using a meat or fish paste filling.
Sometimes a fruit or vegetable mixture is used. Can be smooth or coarsely textured.
Pâtés may be served hot or cold, usually as a first course or appetizer.
Pistachio - The edible seed of a certain small evergreen tree. Naturally tan-colored,
these nuts are often dyed red to make them stand out in a dish of mixed nuts.
Reduction – To boil a liquid until it has been reduced in volume resulting in a
concentrated flavor and a thick the consistency.
Ruby Port Wine – fortified wine from Douro Valley, Portugal
Classic Oysters Rockefeller

Baked Oysters topped with Creamed Spinash and Hollandaise Sauce
Notess
Oyster – A mollusk with meat which varies in color, and is salty to bland in flavor, and
tender to firm in texture.
Hollandaise: A smooth, creamy sauce made with butter, egg yolks, and lemon juice;
usually made in a double boiler.
25
Smoked Salmon Potato Chowder

With Chives and Soy Caviar
Notess
Soy Caviar – made with tapioca (root starch
from South America derived from cassava or yucca plant),
soy sauce and water
Chicken Broth
With Dumplings and Mixed Vegetables
Notess
Clarified – A liquid which has been cleared
of sediments by pouring through a sieve.
Silky Smooth Strawberry Soup

With Macerated Berries & Lemon Cream
Notess
Soup made with Strwaberry, plain yogurt, lemon,
sugar and champagne
Garnish: Strawberry, blueberry, mint leaves and olive oil
Lemon Cream made with cream cheese & lemon zest
Strawberry – This hardy member of the rose family is a red, juicy sweet-tart berry.
Lemon – A yellow citrus fruit with a juicy flesh and an acidic juice.
Green Leaf and Iceberg Lettuce

With Zucchini, Yellow Squash, Celery, Scallions and Teardrop Tomatoes
Notess
Iceberg Lettuce – Lettuce with a neutral flavor, it is crisp and succulent in texture.
Teardrop Tomato – tomato small in size and somewhat pear shape with a sweet flavor
Radicchio and Watercress Salad

With Plum Tomatoes and Herb Vinaigrette
Notess
Radicchio – red-leafed Italian chicory that is most commonly used as a salad green.
Watercress – A member of the mustard family that grows in running water. Watercress
has small, crisp, green leaves and a pungent flavor with a slightly bitter peppery flavor.
Plum Tomato – a variety of tomato having oblong fruit.
26
MENU 4 – ENTRÉES
Rigatoni
Served Creamy Sherry Sauce, with Cherry Tomatoes, Mushroom, Fresh Basil,
Shaved Parmesan Cheese, Proscuitto, Pecorino Cheese.
Notess
Garnish: Fresh Basil, Gorgonzola Crumble
Rigatoni – Large grooved and tube shaped about 1 ½ inches wide.
Gorgonzola – An Italian cheese with an ivory color, and may have light or thick bluish-
green veins. It is rich and creamy with a slightly pungent flavor. When aged over 6
months, the aroma is very strong. Cheese is made of cow milk.
Cape Hake Papillotte Style

Black Truffle Infused and Golden Foil Wrapped, served with Vegetable Linguini and
Yukon Gold Potato
Notess
Cape Hake – shallow water fish (merluccid hake) is found in the south-eastern Atlantic
Ocean along the coast of South Africa. Cape Hake is relative to the Cod has a
delicate flavor and low-fat white flesh and high content on Omega 3
“En Papillotte” – type of French cooking which means “in parchment”. Method of
cooking in which the food is wrapped in foil/paper and cook in oven. It’s a technique
to to steam and braise food as fish or chicken. This method ensure food will be always
perfectly cooked, tender and healthy. Wait Staff will opened the Papilotte at the
Guest’s Table.
Yukon Gold Potato – large variety of potato istinctly characterized by it’s smooth eye
free skin & yellow tinged flesh, Developed in the 60’ in Canada & released in the 80’
Turkey Parmiggiano Reggiano

Pan Seared Turkey Breast served over Penne Pasta, topped with Signature Mariniar
Sauce, Melted Mozzarella and Shaved Reggiano parmesan cheese
Notess
Parmiggiano Reggiano – Parmesan cheese produced in the areas of Bologna,
Mantua, Modena, or Parma, Italy.
Marinara – A highly seasoned Italian tomato sauce used with pasta and some meats.
Marinara is made with tomatoes, onions, garlic and oregano.
27
MENU 4 – ENTRÉES
Grilled Beef Tenderloin Brochette

Cubed Filet Mignon Skewered with Fresh Seasonal Vegetables Served with Basmati
Rice, Golden Raisins Timbale and Peppercorn Sauce.
Notess
Basmati Rice - ong-grained rice with a fine texture and is nutlike in flavor.
Cajun Blackened Ribeye Steak

“Blackened” aged Ribeye Steak Served with dirty rice, Pineapple-Mango Salsa,
Steamed Broccoli, Tobacco Onions ad Tarragon-Citrus Béarnaise
Notess
Cajun – A style of cooking that is a combination of French and Southern cuisines, it is
robust and country-style.
Blackened – A cooking technique where the meat is cooked in a cast iron skillet that’s
been heated to extreme temperature.
Ribeye – A boneless cut of beef from the rib section which is tender and flavorful.
Dirty Rice – A Cajun specialty of cooked rice, ground chicken or turkey livers, onions,
chicken broth, and garlic. They names comes from the fact that the ground giblets from
the poultry give the rice a “dirty” look.
Toasted Israeli Couscous Cake

Served with Asparagus Spears, Cherry Tomatoes, Zucchini Ribbons, and Balsamic
Beurre Blanc
Notess
Beurre Blanc – Meaning “white butter,” it is a classic French sauce composed of white
wine, vinegar, and shallot reduction.
28
MENU 4 - DESSERTS
Flambéed Crêpe Suzette

Served with Grand Marnier Caramel Sauce
French classic dessert with very fine pancake (crêpe)
Flambéed in the Restaurant with Grand Marnier Caramel Sauce.
Notess
Grand Marnier – Orange Liquor created in 1880 in Angers France:
Blend of orange, Cognac and sugar syrup which gives a noble amber “liqueur”
Chocolate Marquise with toasted pistachio sauce

A rich composition of Rum Dense Dark Chocolate; Served with Tasted Pistachio
Sauce
Notess
Rum – Alcool distilled from Sugar Cane. The distillate, a clear liquid is
then usually aged in oak barrel - Origin: Caribbean and Latin America
Coconut Crème Caramel with Crispy Curry Tuile

Served with a Thin Cookie Dusted with Curry Powder
Notess
Curry Powder – is a mixture of spices of widely varying composition
based on South Asian cuisine
No Sugar Added Panna Cotta alla Romana

Cooked cream with a hint of orange and lemon served with raspberry coulis and
fresh fruits.
Notess
Panna cotta - Delight classic Italian dessert made of milk and cream
29
MENU 5 - APPETIZERS
Feta and Fresh Fruit

Ruby Red Grapefruit and Watermelon Paired with Feta Cheese Drizzle with Mint-Lemon
Oil
Notess
Drizzle – To slowly pour a liquid in a very fine stream over food.
Curried Chicken Salad

Composed Blend of Curried Chicken, Toasted Sweet Coconut, Mixed Greens and
Pineapple-Raisin Salsa
Notess
Curry – From the Indian word for “sauce” it is a term used to describe a number of
different hot, spicy, gravy-based dishes of East Indian Origin.
Coconut – A large nut from the coconut tree, it has several layers, and creamy, white
meat, and thin, opaque milk.
Vine Ripened Tomato and Arugula Crostini

With shaved parmesan, Kalamata olives and balsamic reduction
Notess
Kalamata Olive – An almond shaped Greek olive, with a rich, sometimes fruity, flavor.
Celebrity’s Signature Maryland Crab Cake

Deliacte Pan Seared Carb Cake served with Yellow Corn & Green Pea Succotash and
Spicy Chipotle Aioli
Notess
Crab Cake – originated in the Chesapeake Bay area of Maryland.
Succotash – is a food dish consisting primarily of corn and lima beans
Chipotle – a smoked hot chili pepper used especially in Mexican cooking
30
MENU 5 – SOUPS & SALADS
Cream of Broccoli
Baked in Cheddar Cheese Pastry
Notess
Cream of Broccoli – A cream-based soup, made by pureeing a vegetable, other various
ingredients, and milk or cream.
Smoked Ham and Split Pea Soup

Parmesan Fondant
Notess
Split Pea – dried and peeled and split seeds…source of protein, lean and healthy.
Chilled Green Gazpacho Soup

Cocktail Shrimp
Notess
Whipped Cream – Cream which has been whipped and doubled in volume, resulting in a
thick cream often used as a topping for desserts.
Mint – The two most popular types of the over 30 varieties of mint are peppermint and
spearmint. Peppermint is more pungent. Mint is used in both savory and sweet dishes.
Boston Lettuce and Gorgonzola Salad

With Gorgonzola Wedges, Red Grapes, and Toasted Herb Croutons
Notess
Boston Lettuce – Also called Butterhead Lettuce, it has soft, buttery-textured leaves, and
a sweet succulent flavor.
Market Fresh Salad

Mixed Greens, Plum Tomatoes, Cucumbers, Red Cabbage and French Vinaigrette
Notess
Red Cabbage – A cabbage which is red in color.
31
MENU 5 - ENTRÉES
Classic Seafood Fettuccine

Pouilly Fuissé “Drunken” Shrimp, Scallops, Lobster, Calamari and Mussels served over
Fettuccine Noodles with Basil Marinara Sauce and Grated Parmesan
Notess
Lobster - This crustacean was used as bait until around 1880. Because dead lobsters
spoil quickly, they should be cooked live if possible.
Calamari – This ten-armed cephalopod, commonly known as "squid," is related to the
octopus. They vary in size from 1 inch to 80 feet in length. The meat is firm and chewy,
with a somewhat sweet flavor. Over-cooking can lead to a rubbery texture.
Pouille Fuissé – A dry white wine with a fruity flavor from Burgundy – France.
Blackened Drum Fish

With Cajun Fried Rice, Okra and Spicy Crayfish-Shrimp Sauce
Notess
Drum Fish – Small to medium sized bottom dwelling fishes from clear tropical water.
Drum Fish has moderate/mild flavor.
Coconut Rice – Rice cooked with coconut milk and toasted coconut flakes. Salsa – The
Spanish word for "sauce." There are many varieties: cooked and uncooked, chunky to
smooth, green to red, hot to mild.
Quail Delight
Roasted California Raised Quail with Wild Rice & Black Truffle Stuffing; Served Over
Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sautéed Wild Mushroom & Sage
Jus.
Notess
Black Truffle – famous product (funghus) of the broad oak forests of central and
southern France (named after the Pèrigord region), and is a gastronomic delight that has
inspired chefs for centuries.
“JVS” Signature Mozzarella Meatballs

Premium Beef Meatballs Stuffed with Ground Turkey, Buffalo Mozzarella and Italian
Sausage Served over Linguini and Tossed in our Signature Marinara Sauce
Notess
Meatballs – Ground beef mixed with various seasonings (garlic, onions, etc) and bound
with eggs or breadcrumbs then shaped into small balls and cooked by sautéing or
baking.
Italian Sausage – A course pork sausage, usually flavored with garlic and fennel seed. It
comes in two styles, hot or sweet.
Linguini – Italian for “little tongues.” It is narrow & long ribbon shaped pasta.
32
MENU 5 - ENTRÉES
Tender Braised Beef Short Ribs

With Soft Polenta, Roasted Shallots, Steamed Green Beans and Pan Gravy.
Notess
Short Rib – Rectangles of beef taken from the Chuck Cut. They have layers of fat and
meat, and contain a rib bone. They are very tough and require a long, slow, moist-heat
cooking.
Polenta – Cornmeal cooked with milk or cream, which results in a thick mixture. It can
be eaten hot, with a little butter, or cooled until firm, and cut into squares and fried. It is
sometimes mixed with cheese to give more flavor.
Pan Gravy – The simple juices left in the pan after meat, fish, or poultry has been
cooked.
Honey and Marjoram Braised Barley

With Brunoise of Root Vegetables, Cherry Tomatoes, Drizzled Honey and Marjoram
Infused Olive oOil
Notess
Barley – A hardy grain, which comes in different varieties.
Brunoise – A mixture of vegetables that have been finely diced or shredded then cooked
slowly in butter.
Marjoram – An herb in the mint family, it is used for its mild, sweet, oregano-like flavor.
Infuse – To extract the flavor of an ingredient, such as tea leaves, herbs, or fruit, by
steeping it in a hot liquid.
33
MENU 5 - DESSERTS
Passionfruit Cheesecake
Served with fresh fruits.
Notess
Cheesecake – is believed to have originated in ancient Greece – 775 BC.
It became very famous in New York in 1900’s.
Arnold Reuben (famous for the Sandwich) created the NY Cheesecake
Dulce de Leche Pastry Cigar

Thin crispy cookie, filled with Diplomat cream.
Notess
Dulce de Leche - confit of sweet condensed milk
Diplomat Cream – pastry cream mixed with whipped cream
Chocolate and Blueberry Chambord Cake

Served with Pinot Noir Sauce.
Notess
Very delicate chocolate cake combined with a raspberry cream.
Pinot Noir – Red Wine Grape variety origin Burgundy France
Chambord – Raspberry Liquor
No Sugar Added Cherries Jubilée

Warm Cherry Compote served with Vanilla Ice Cream.
Notess
Compote: fruits cooked slowly with sugar and water
34
MENU 6 - APPETIZERS
Fresh Papaya, Mango, and Kiwi Cocktail

With Chilled Mascarpone and Passion Fruit Syrup
Notess
Papaya – The fruit of the papaya tree, it is juicy, smooth, and has a sweet-tart flavor.
Mango – The flesh is very juicy and pleasantly acid. Used in snacks, jams, jellies, and
desserts. Green mangos are used to make pickles and chutney.
Kiwi – A fruit containing a brilliant green flesh with tiny, edible black seeds. It has a
unique tart-sweet taste.
Mascarpone – Soft & delicate Italian cream-enriched cow's milk cheese with a high
butter fat content. Sometimes blended with other flavors or sweetened with fruit.
Passion Fruit – The flavor is sweet, yet tart, and has a perfumy tropical fragrance.
Five Spice Crusted Ahi Tuna Carpaccio

With Sesame-Ginger Asian Slaw and Wonton Crisps
Notess
Sesame – A tiny, flat seed with a nutty, slightly sweet flavor used in breads, cakes,
confections, cookies, pastries, and salads.
Wonton – A paper-thin dough filled with a minced mixture of meat, seafood and/or
vegetables. They can be boiled, steamed, or deep-fried.
Marinated Bell Pepper and Portobello Mushroom Terrine

With Basil Herb Salad and Balsamic Vinaigrette
Notess
Portobello Mushroom – An extremely large, dark brown mushroom that has an open, flat
cap, and has a concentrated, enriched flavor.
Terrine – Similar to Pâté.
Crispy Sautéed Sweetbread and Potato Pancake Napoleon

With Savory Marsala Cream
Notess
Sweetbread – The thymus glands (called neck or throat sweetbreads) and pancreas
(called heart, chest or stomach sweetbreads) of young animals, usually lamb or calf,
sometimes pig.
Marsala – Imported from Sicily and made from local grapes, it is Italy’s most famous
Fortified Wine. It is rich and smoky in flavor.
35
Tomato Bisque
With Olive-Goat Cheese Fritter and Basil Pesto
Notess
Goat Cheese – A cheese made from goat milk, which is very tart in flavor. It can range in
texture from moist and creamy to dry and semi firm.
Cajun Style Seafood Gumbo

With Chorizo Sausage and Peppers
Notess
Andouille – A spicy, heavily smoked sausage made of pork intestines.
It is a specialty of Cajun cooking.
Gumbo – A thick, stew-like dish that can have any of many different ingredients,
the main one being Okra, which thickens the mixture.
Latin Inspired Avocado Soup

With Jalapeño, Cilantro and Tortilla Chips
Notess
Jalapeño – medium-sized chili pepper that has a warm, burning sensation when eaten.
Asian Salad
With Toasted Pinenuts, Napa Cabbage, Pineapple and Crispy Fried Rice Noodles.
Notess
Napa Cabbage – A cabbage with crinkly, thickly veined leaves that are thin, crisp, and
delicately mild.
Rice Noodle – Any of several varieties of noodles made from rice, rice flour or rice
powder. They are extremely thin noodles that resemble long, white hairs.
Crisp Garden Green Salad

With Red Cabbage, Sliced Cucumber, and Beefsteak Tomatoes
Notess
Beefsteak Tomato – A large, bright red tomato variety that is elliptical in shape.
36
MENU 6 - ENTREES
Sesame Crusted Tuna Steak

Served with Sticky Rice, Steamed Bok Choi, Bamboo Shoots and Teriyaki Glaze
Notess
Cooking Point recommended by the Chef is: Rare – A cooking point in which the meat
(beef, lamb, veal) is cooked only to 140°F or 60°C, which keeps the flavor and
tenderness of the meat.
Teriyaki sauce made of sesame oil, onions, garlic, ginget, jalapeno, soy sauce, honey,
rice vinegar…
Bok Choi – Chinese cabbage – low in calories but rich source of vitamin C & A.
Bamboo Shoots – members of grass family – new canes are harvest before
they are two weeks old. They are crisp and tender with a flavor similar to corn.
Used in often in Asian Cuisine
Chicken Alfredo
Classic Fettuccini Egg Noodles Tossed in Garlic-Chardonnay Cream Sauce and
Parmesan Cheese Served with Grilled Chicken Breast and Tomato Concassé
Notess
Alfredo – A thick, creamy white sauce composed of butter, cream, and eggs used in
Italian cuisine.
Concassé – A mixture that is coarsely chopped or ground.
Canard à l’Orange
Oven Roasted Long Island Duckling Coated with Grand Marnier Glaze, Wilted Spinach,
Potato Croquettes and Caramelized Orange au Jus
Notess
“Canard” is French for “Duck”
Grand Marnier – A rich, Cognac based liqueur flavored with the peels of oranges, spices
and vanilla.
Croquettes – A mixture of minced meat or vegetables a thick white sauce and
seasonings that is formed into small cylinders, ovals or rounds, dipped in beaten egg,
and then breadcrumbs, and deep fried until golden brown.
JVS’s Signature “Sirloin Oscar”

Double Cut Sirloin Steak Prepared “Gratinée” Style with Old Bay Blue Crab Stuffing and
Melted Mozzarella Cheese, Served with Asparagus Ragout, Fingerling Potatoes and
Lobster Emulsion
Notess
Gratiné – Refers to any dish that is topped with cheese or breadcrumbs mixed with bits
of butter, then heated in the oven or under the broiler until brown and crispy.
Ragoût – A thick rich, well-seasoned stew of meat, poultry, fish or vegetables.
Fingerling Potato – Thumb-sized baby potato.
Old Bay Blue Crab – Origin Maryland
37
MENU 6 - ENTRÉES
Provençal Pork Scallopini

Herb Crusted Pork “Scallopini”, served with Roasted Potatoes, Classic Ratatouille
Vegetables and a bBrown Lemon-Butter-Sauce
Notess
Provençal – A term referring to dishes prepared in the style of Provence, a region in
Southern France. Garlic, tomatoes and olive oil are the major trademark of Provençal
cooking.
Ratatouille – A dish that combines eggplant, tomatoes, onions, bell peppers, zucchini,
and a variety of seasonings, including garlic--all simmered in olive oil.
Golden Baked French Pot Pie

With Grilled Tomatoes, Champignons de Paris and Creamy Tarragon Velouté
Notess
Champignon – French for “mushroom”
Velouté – One of the four original “mother sauces,” it is a thick, white stock and is the
base for a variety of sauces.
38
MENU 6 - DESSERTS
Alsatian « Tarte aux Pommes »

Freshly Baked Apple Tart Served with Butter-Pecan Ice Cream
Notess
Alsatian – French Region border to Germany (North East of France)
Kahlúa Cream Pie

Silky Bavaroise Served with Coffee Crème Anglaise
Notess
Kahlúa – Coffee liquor from Mexico
Frosty Ice “Bombe”

Duo of White and Dark Chocolate Mousse, Served with Raspberry Coulis
Notess
Coulis: Thick sauce usually made reducing fruits
No Sugar Added Pineapple Upside Down Cake

Soaked with Rum and served with Raisin Sauce
Notess
Rum – Liquor distillate from Sugar Canne – Origin Carrabbean & South American
39
MENU 7 - APPETIZERS
Suprême of Chilled Melon Midori

With fresh seasonal Melon Parisienne, Midori Liquor and fresh mint chiffonade
Notess
Midori Liqueur – A bright green Japanese liqueur that tastes like Honeydew Melon.
Melon “Parisienne” – Cut in round shape – pearl or ball
Warm Goat Cheese Croustillant

With Red and Yellow Sweet Bell Pepper Salad, with Olive and Parsley Pesto
Notess
Roasted Provençal Vegetable Napoleon

Layered Zucchini, Yellow Squash and Red Peppers Served with Cubed Feta and
Oregano Vinaigrette
Notess
Oregano - A popular culinary herb of the mint family with a flavor similar to that of sweet
marjoram or thyme. Also called "wild marjoram." Oregano is not quite as sweet and has
a stronger flavor that marjoram.
Spinach Turnover
Ricotta and Spinach Stuffed Puff Pastry with Creamy Emmental Cheese Sauce, Black
Olives and Minced Italian Parsley
Notess
Turnover – Pastry dough circles or squares that are covered with a sweet or savory
filling then folding in half to create a pastry in the shape of a triangle or semicircle. They
may be baked or deep-fried.
Emmental – Switzerland’s oldest and most important cheese. It has a smooth texture,
and is buttery and sweet in flavor.
40
MENU 7 - SOUPS & SAL AD S
Tuscan Vegetable Minestrone

Fresh Basil Chiffonade
Notess
Minestrone – Italian for “soup.” A thick vegetable soup that generally contains pasta and
sometimes peas or beans, and is usually topped with grated Parmesan cheese.
Spiced Sweet Potato Soup

With Ginger, Raisins and Toasted Pecans
Notess
Chilled Carrot-Cardamon Emulsion

Spicy Raisin-Chickem Salad
Notess
Butternut Squash – Large winter squash that looks like a pear-shaped baseball bat.
This vegetable weights about 2 to 3 pounds and has a sweet orange flesh.
Anjou Pear – A large white pear with firm flesh, it is sweet and succulent.
Sliced Tomato and Red Onion Salad

With Iceberg lettuce and Sprinkled Lemon Pepper
Notess
Iceberg Lettuce – Lettuce with a neutral flavor, it is crisp and succulent in texture.
Green Leaf and Radicchio Lettuces

With radish, smoked bacon and toasted croutons
Notess
Radicchio – A red-leafed Italian chicory that is most commonly used as a salad green.
Radish – The root of a plant in the mustard family. It comes in various shapes, sizes,
and colors. The flavor can be mild to peppery.
41
MENU 7 – ENTRÉES
Penne Pasta “Quattro Formaggi”

Delicate Four Cheese Pasta, Blending Mozzarella, Parmesan, Provolone, and Sun Dried
Tomato Fontina with Sautéed Spinach
Notess
“Quattro Formaggi” is Italian for “four cheeses”
Provolone - An Italian cow's milk cheese with a firm texture and a mild, somewhat smoky
flavor. Most provolone is aged 2 to 3 months, but some is aged for a year or more. Aged
provolone is often grated.
Fontina - An Italian cheese that is semi-soft to firm, made from cow's milk or sheep's
milk.
Tilapia “Putanesca Style”

Prepared wit Extra Virgin Olive Oil, Capers, Tomato, Olives, White Wine and Cavatelli
Pasta
Notess
Tilapia – native to Africa, and introduced elsewhere, is low in fat and perfect for grilling.
The flavor of this white fish is pretty mild.
Putanesca – olve oil, garlic, onion, capers, diced tomato, white wine, kalamata olives,
anchovies, basil, kosher salt, pepper, kale
Kale – edible plant like cabbage
Cavatelli Pasta – small shape pasta that ressemble tiny hot dog bun and usually serve
with thick sauce
Oven Roasted Tom Turkey

With the Traditional Trimming Including Oyster-Sage Stuffing, String Beans Gratin,
Candied Sweet Potatoes, Giblet Gravy and Cranberry Relish
Notess
Oyster – A mollusk with meat which varies in color, and is salty to bland in flavor, and
tender to firm in texture.
String Bean – A long slender green pod with small seeds inside.
Giblet – Generally refers to the heart, liver and gizzard of domesticated fowl and game
birds.
42
MENU 7 – ENTRÉES
Veal Cordon Bleu “Our Way”

Tender Veal cutlet layered with Ham, Proscuito, Sage, Melted Provolone Cheese and
Sun Dried Tomato, Lightly Coated and Pan Fried, Served with Baby Vegetables,
Mushroom Ragoût and Marsala Sauce
Notess
Cordon “Bleu” – A dish in which a thin scallop of veal or chicken is topped with a thin
slice of Prosciutto or other ham and Gruyère or other Swiss cheese, then another meat
scallop. The stacked meats and cheese are breaded and sautéed until golden.
Prosciutto – Italian for “ham,” it has been seasoned, salt-cured, and air-dried. The meat
is pressed which, produces a firm, dense texture.
Petit Filet Mignon

Prepared Tournedos Style – Wrapped in Bacon and Pan Seared, Served with Green
Pea Flan, Carrot-Maple Mash, Curried Potato Cake and Jameson Irish Whiskey Sauce
Notess
Tournedos – A style in which meat is wrapped in pork fat or bacon prior to cooking.
Flan - A round pastry tart that contains either a sweet (custard or fruit) filling or a savory
(vegetable, meat, or savory custard) filling. The pastry is cooked in a special flan ring on
a baking sheet.
Whiskey – An alcoholic distillate made from a fermented mash of grains such as barley,
rye, or corn.
Vietnamese Yellow Curry with Potatoes

With Coconut Milk, Sautéed Carrots, Bell Peppers, Celery Root and Snap Peas, Served
Oove Lime-Jasmine Rice
Notess
Coconut Milk – A combination of water and the shredded coconut meat which is
simmered until foamy, then strained.
43
MENU 7 - DESSERTS
Sacher Torte
Classic Austrian Chocolate Cake, glazed with Ganache & Served With Apricot Compote
Notess
Sacher Torte – Origin : Austria, created in 1882, in Hotel Sacher in Vienna.
“Gratin de Poire”
Poached Anjou Pear
Lighly baked with Citrus Honey Sabayon.
Notess
Gratin – method to caramelize the top of the dish under salamander or in a hot oven
Anjou Pear – Common Specy of Pear
Sabayon – technique of beating egg yolks and sugar while warming them until it get
a very fluffy softness mixture adding white wine or liquor
Marzipan Amaretto Cake

Almond Biscuit Filled with Mousseline Cream Served with Dark Cherry Sauce.
Notess
Marzipan – a paste of ground almonds, sugar and egg whites, often colored
Mousseline Cream – made of milk, yolk egg, sugar, flour & butter
No Sugar Added canola Tutti-Frutti

Filled with Lemon Ricotta Cheese Served with Fruit Minestrone.
Notess
Ricotta Cheese – Italian dairy product usually made of Sheep milk
Fruit Minestrone – refers to the cut of the fruits
44
MENU 8 - APPETIZERS
Fresh Fruit Minestrone

With Amaretto Drizzle and Fresh Mint
Notess
Amaretto – A liqueur with the flavor of almonds.
Thinly Shaved San Daniele Prosciutto

Served with a Trio of Melon
Notess
San Daniele Prosciutto – Italian ham from the region of San Daniele.
Scottish Smoked Salmon

With Truffle Herb Salad, Zesty Cheese Balls and Tabiko Caviar
Notess
Salmon – Salmon migrate from the seas into fresh water to spawn.
Over the years, some varieties have become landlocked in lakes.
Tabiko Caviar – Tabiko from Japanese word “flying” – made with roe from flying fish –
often used as ingredients of California Rolls.
Poached Anjou Pear and Gorgonzola Cheese

Baked in Phyllo Pastry with Port Wine Reduction
Notess
Phyllo – Greek for “leaf.”
Refers to tissue-thin layers of pastry dough used in Greek and Near Eastern sweet
andsavory preparations.
Port Wine – Fortified wine from Valley Douro – Portugal
Gorgonzola – Italian Cow milk Blue Veined Cheese – vey ceamy and crumbly
45
Tom Ka Gai
With Chicken-Coconut Soup
Notess
Cheddar – This firm cow's milk cheese originated in the English village of Cheddar.
Color ranges from natural white to pumpkin orange. Flavor ranges from mild to sharp.
Double Beef Consommé

With Vegetable Mirepoix and Braised Beef
Notess
Consommé – Strained liquid that is the result of cooking meat, fish, or vegetables and
seasoning in water. It is a base for soups or sauces
Chilled Vegetable Trilogy

Green Pea, Bell Pepper & Celery Root, Garnished with Dill Shrimp
Notess
Garnish: Shrimp, lemon juice, mayonnaise, dill
Romaine, Frisée, Escarole Lettuce Salad

With Cucumber, Peppers and Italian Parsley
Notess
Frisée – Part of the Chicory family, this lettuce has curly leaves and a mildly bitter flavor.
Escarole – Part of the Chicory family, this lettuce has broad, curved leaves and mild
flavor.
Farm Fresh Lettuce and Plum Tomato Salad

Cheddar Cheese, Chopped Eggs and Marinated Olives
Notess
Cheddar Cheese – Hard smooth-texture Cheese made from cow’milk,
Originally made in southwestern England. It has usually an orange color, mild flavor
And is used for cheeseburgers and grilled sandwiches and mac & cheese.
46
MENU 8 - ENTRÉES
Pappardelle con Funghi

Wide Ribbon Noodles Cooked with Wild Mushroom Ragoût, with Fresh Basil, Sun Dried
Tomato Sprinkle and Goat Cheese Crumbles
Notess
“Funghi” is Italian for “Mushrooms”
Pappardelle – Flat, long, wide noodles, with rippled edges.
“Al Dente” – An Italian phrase meaning “to the tooth,” referring to pasta that is cooked
only until it offers a slight resistance when bitten into, which is not soft or overdone.
Broiled Austrlian Barramundi

Served with Sautéed Potatoes, Fennel, Sun-Dried Tomato and Roasted Poblano & Red
Pepper Sauce.
Notess
Barramundi – is a loanword from an Australian Aboriginal language in Queensland
meaning “large-scale river fish”. Barramundi have white, flaky flesh, and have a mild
flavor
Fennel – plant/herb having yellow flowers originated from the shores
of Mediterranean. Aromatic and flavorful, similar tasting anise.
Poblano – tropical green pepper used in Mexican Cooking
Pan Seared Chicken Florentine Suprême

Served with Vegetable Succotash, Wild Rice & Herb Pilaf & Basil Pesto Cream Sauce.
Notess
Succotash – is a food dish consisting primarily of corn and beans. Other ingredients may
be added including tomatoes and green or sweet red peppers.
Wild rice – contrary to the name, is not actually a member of the rice family, although it is
a grain producing grass. Like rice, wild rice also grows in water and the two grains also
have taste similarities, both testing much nutty with the other husk left on. Wild rice is a
delicious delicacy, well worth using in a variety of recipes or eating on its own lightly
sprinkled with oil.
Basil Pesto – pesto is a sauce originating in Genoa in the Liguria region of northern Italy.
The name comes form the Genoese word pestâ which means “to pond, to crush” in
reference to the sauce’s crushed herbs. Basil pesto consists of basil, crushed garlic,
grated hard cheese (parmigiano-reggiano, pecorino, etc) and pine nuts and olive oil.
47
MENU 8 - ENTRÉES
Classic French Pot-au-Feu

Slowly Braised Beef Shoulder and Succulent Root Vegetables, Served in its Own
Braising Broth with Fresh Horseradish Sauce, Dijon mustard, Cornichons and Pickled
Pearl Onions.
Notess
“Pot-au-Feu” is French for “pot on fire.”
It refers to a French dish of meat and vegetables slowly cooked in water.
Cornichon – French for “gherkin,” they are crisp and small, tart pickles made from tiny
gherkin cucumbers.
Pickled – Refers to a food which has been preserved in a seasoned brine or vinegar
mixture.
Sun dried Tomato Gorgonzola Pasta

Penne Pasta Tossed with Sun Dried Tomatoes,
Buffalo Mozzarella and Creamy Spinach Sauce, Garnished with a Parmesan Tuile
Notess
Penne Pasta - Tubulaire pasta
Gorgonzola – Italian creamy blue veined Cheese made from cow’s milk named
after a town of Northen Italy IN Lombardy Region
Steak au Povre “Surf and Turf Style”

Sauteed Sirloin Steak with Shrimp Scampi; Served with Green Pea and Mushroom
Ragoût, Mashed Potatoes and Cognac Peppercorn Sauce.
Notess
Ragoût – French for stew
48
MENU 8 - DESSERTS
Cocoa Meringue
with Brandy Truffle Sauce
Filled with chocolate cream, served with rich ganache.
Notess
Meringue – Sugar and fluffy egg white baked in oven
Raspberry Praline Cake

Almond Biscuit with Hazelnut Mousseline and Red Coulis.
Three sheets of almond biscuit soaked with rum syrup layered with praline butter cream
and macerated raspberries glazed ganache.
Notess
Praline – Hazelnut paste.
Bananas Foster
Sautéed in Brown Sugar, Butter, Flambéed with Rum
and Served with Vanilla Ice Cream.
Notess
History of Banana Foster: The dish was created in 1951 by Paul Blangé at Brennan’s
Restaurant in New Orleans, Louisana.
It was named for Richard Foster, a friend of Brennan,
Crime commission chairman. The dish is famous around the world.
No Sugar Added Café Pot-de-Crème

Blue Mountain Coffee French Creamy Custard.
Notess
Blue Mountain Coffee – Jamaican Coffee
Pot-de-Crème – Cream Pot in French
49
MENU 9 - APPETIZERS
Chilled Fresh Fruit

Minted Coconut Milk
A combination of water and the shredded coconut meat which is simmered until foamy,
then strained.
Notess
Simmered – slowly cooked with liquid
Antipasti Platter.
A Selection of Cured Meats with Parmesan Cheese and Fire Roasted Bell Peppers
Notess
Cured – To treat foods by one of several methods in order to preserve it.
Marinated Red Snapper Escabèche

With Pickled Vegetables, Avocado and Cilantro
Notess
Red Snapper – This is the most popular of a few hundred species of snapper. This is a
lean, firm-textured saltwater fish.
Escabèche – A dish of poached or fried fish covered with a spicy marinade and
refrigerated for at least 24 hours; it is usually served cold.
Avocado – A vegetable that is buttery in texture, and has a mild sometimes nutty flavor.
Roasted Vegetables and Goat Cheese Crostini

Arugula Salad Parsley Pesto and Balsamic Reduction
Notess
Arugula – A bitter, peppery salad green.
50
Spicy Sweet & Sour Chinese Soup

With Chow Fun Noodle and Cabbage
Notess
Chow Fun Noodle – similar to a rice noodle
Roasted Curry Peanut Soup

With Chicken and Coconut
Notess
Spicy Tropical Gazpacho

Exotic Fruit Salsa Passion Fruit Foam
Notess
Garnish with diced Mango, Kiwi, Pineapple, Papaya and passion fruit foam
Gazpacho – A cold uncooked soup, usually made from a puréed mixture.
Mesclun Greens, Cherry Tomatoes, Grapes and Raisins Salad

Toasted Pumpkin Seeds
Notess
Mesclun – A mix of young, small salad greens, which usually include Arugula, Frisée,
and Radicchio.
Romaine, Radicchio and Cucumber Salad

With radishes and Daikon sprouts.
Notess
Romaine lettuce – variety of lettuce which grows in a tall head of sturdy leaves with a
firm rib down the center. Unlike most lettuce, it is tolerant of heat. The thick ribs,
especially on the older outer leaves, should have a milky fluid which gives the romaine
the typically fine-bitter herb taste.
Radicchio – is leaf chicory, sometimes known as Italian chicory. It’s grown as a leaf
vegetable which usually has white-veined red leaves. It has a bitter and spicy taste.
Daikon Sprouts (popular garnish for salads & sushi) are spicy-flavored and easy to
grow, seedlings have crisp white stems with green leaves.
51
MENU 9 - ENTREES
Rigatoni “Prosciutto Crudo”

Smothered in our Homemade Marinara Sauce, Garnished with Shaved Prosciutto
Arugula, Pine Nuts and Extra Virgin Olive Oil
Notess
Rigatoni – Large grooved and tube shaped about 1 ½ inches wide.
Prosciutto – Italian for “ham,” it has been seasoned, salt-cured, and air-dried. The meat
is pressed which, produces a firm, dense texture.
Atlantic Pollock
Pan Seared with White Cannelinni Beans, Steamed Spinach, Piquillo Peppers, Lemon
Olive Oil Sauce and Feta Cheese Crostini
Notess
Atlantic Pollock – lean white flesh fish from North Atlantic similar to cod fish.
Cannelinni Beans – a kidney-shaped bean of a medium sized, creamy white variety.
Piquillo Peppers – sweet and flavorful red peppers originate from the northern of Spain
Celebrity Shrimp Scampi

Butterfly Tiger Shrimp Sautéed in Garlic, Butter and Fresh Lemon Juice, with a Saffron
Rice Timbale, Steamed Broccoli and a Carrot Flan.
Notess
Garlic - A hardy bulbous plant related to leeks, chives, onions, and shallots. A powerful
seasoning that can be used with almost any non-sweet dish.
Timbale – A drum-shaped mold, used to bake various dishes.
Flan - A round pastry tart that contains either a sweet (custard or fruit) filling or a savory
(vegetable, meat, or savory custard) filling. The pastry is cooked in a special flan ring on
a baking sheet.
Chicken Chiquita
A long time favorite of Celebrity Cruises.
Seasoned Chicken Breast Stuffed with Banana, Cheese Dipped in Coconut Flakes,
Lightly Fried and Served with Wilted Spinach, Coconut Rice and Madras Curry Sauce.
Notess
Coconut Rice – Rice cooked with coconut milk and toasted coconut flakes.
Madras Curry – A curry sauce made with shallots, garlic, curry powder, coconut milk,
chicken stock, soy sauce, lime juice, rice wine vinegar, honey, oil, and star anise.
52
MENU 9 – ENTREES
Glazed Pork Loin

With Mushroom Ragoût, Rosemary Blini and Crispy Seasonal Vegetables.
Notess
Glaze – thin, glossy coating for both hot and cold foods. A savory glaze might be a
reduced meat stock
Blini – small, yeast-leavened, buckwheat pancakes that originally come from Russia.
Classically they’re served with sour cream and caviar or smoked salmon.
Mediterranean Phyllo Tart

With Marinated Artichokes, Vegetable “à la Grecque” and Red Pepper Coulis
Notess
“à la Grecque” – French for “in the Greek style.”
53
MENU 9 - DESSERTS
Decadent Marble Cheesecake

Chocolate and Vanilla, served with Lingonberry Marmelade
Notess
Lingonberry – Red Berry, origin
Marmelade – Fruit Confit
Framboise-Lychee cAKE
Delicate Walnut Biscuit Filled with Raspberry Mousse and Lychees served with Green
Tea Sauce
Notess
Framboise – Raspberry in French
Lychee – Asian Fruit - origin
Warm Apricot-Pistachio Clafoutis

Sweet Sautéed Apricot Blend and Baked with Pistacchio Custard.
Sautéed apricot, diced in the butter, baked In a pistachio flan clafoutis mix.
Baked at 180 C. Decorated Caramelized puff pastry stick
Notess
Clafoutis – usually is a baked French dessert of black cherries and covered
with a thick flan-like batter, and dusted with powdered sugar and served warm
No Sugar Added Balckberry-Anise Nougat Glacé

Iced Parfait with Pernod Served with Fresh Blackberries,
Notess
Nougat – Candy made with honey and sugar – Origin: Montelimar / France
Glacé – means iced in French
54
MENU 10 - APPETIZERS
Carpaccio of Melon and Pineapple

With Mascarpone Cannoli and Chardonnay Reduction
Notess
Mascarpone – Soft and delicate Italian cream-enriched cow's milk cheese with a high
butter fat content. Sometimes blended with other flavors or sweetened with fruit.
Cannoli – An Italian dessert of a tubular pastry shell that has been deep fried and stuffed
with a sweetened filling of cheese (Ricotta or Mascarpone) and whipped cream mixed
with bits of chocolate and sometimes nuts.
Orange Zest and Citrus Cured Salmon Rillettes

Gauffrette crsips and dill vinaigrette
Notess
Rillettes – Meat that is slowly cooked in seasoned fat and then pounded into a paste. It
is then packed into a small container and covered with a thin layer of fat. It resembles a
smooth Pâté.
Gaufrette – Crisp, thin, latticed potato wafers.
Dill – A hardy, aromatic herb
Pheasant Terrine
Flavored with brandy, Madeira and Dried Cherries; Served with Cherry Confit
Notess
Pheasant – A medium-sized game bird related to the partridge and the quail. The
female's flesh is plumper, juicier and tender.
Confit – An ancient method of preserving meat, in which it is salted and slowly cooked in
its own fat, then packed into a pot and covered with its cooking fat, which acts as a
preservative.
Port Wine – A sweet, fortified wine.
Maine Lobster Ravioli

With Wilted Spinach and Spicy Crayfish Sauce
Notess
Maine Lobster – The most popular variety of lobster in the United States, it is found on
the North Atlantic Coast.
Crayfish – Also called "Crawfish" and "crawdads." Crayfish are freshwater crustaceans
that look like tiny lobsters. Crayfish can be prepared in any manner appropriate to a
lobster.
55
Cream of Chicken
Infused with White Truffle & Leek Garnish
Notess
Leek - A relative to the onion and the garlic. It has a mild onion flavor and is used as a
vegetable or as seasoning for salads, soups, and other dishes.
Japanese Mushroom Broth

With Wonton and Sesame Seeds
Notess
Shiitake Mushrooms - Mushroom with a dark brown cap, a meaty flesh & full-bodied
flavor.
Chilled Tropical Fruit Soup

Infused with Triple Sec
Notess
Garnish with diced cantaloupe, pineapple and mint chifonnade.
Triple Sec – A clear liqueur flavored with the peels of both sweet and bitter oranges. It is
smooth and fruity in flavor.
Hearts of Lettuce
With Sliced Tomatoes and Red Onion Rings
Notess
Red Onion – A mild flavored onion.
Mixed Greens, Julienne of Red Peppers Salad

with Thin Shaved Red Radishes
Notess
Radish – The root of a plant in the mustard family. It comes in various shapes, sizes,
and colors. The flavor can be mild to peppery.
56
MENU 10 - ENTRÉES
Drunken Shrimp Linguini

Tequila and Ancho Chile Glazed Tiger Shrimps over Linguini Pasta with Cilantro,
Peppers, Yellow Corn and Mozzarella
Notess
Tequila – straw-colored liquor made by with the sweet sap of the Agave plant.
Ancho Chile – A dried chile that is deep reddish brown in color, and mild to pungent in
flavor. It is the sweetest of the dried chiles.
Codfish Chowder Style

Served with Clams, Yellow Corn and Leeks in a Creamy Velouté, Topped with Bacon
and Scallions
Notess
Codfish – North Atlantic Fish, lean white flaky flesh, low fat content, mild to medium
flavor.
Chowder – a rich soup containing seafood – oridin North America
Veloute – Means “Silky” in French
Sautéed Muscovy Duck Breast

With Confit Spice Duck Leg, Almond Crusted, French Toast, Raisin-Apple Compote au
Jus.
Notess
Muscovy Duck – One of the two species of domesticated ducks.
Almond – The kernel of the fruit of the almond tree. Comes in sweet and bitter varieties.
Bitter almonds contain traces of lethal "prussic acid" when raw.
French Toast – A breakfast dish made by dipping bread into a milk-egg mixture, then
frying until golden brown on both sides. Usually served with syrup, jam or powdered
sugar.
Compote – A chilled dish of fresh or dried fruit that has been slowly cooked in sugar
syrup.
Classic Italian Veal Medallions

Coated in our Signature Rub with Saffron Fettucine, Sautéed Broccoli, Herb Salad and
Brown Butter Caper Sauce
Notess
Veal – A young calf from 1 to 3 months old.
Fettuccini – Italian for “little ribbons,” it is a thin, flat egg noodle.
Caper – The flower bud of a bush native to the Mediterranean and parts of Asia. They
are sun-dried and pickled in vinegar brine.
57
MENU 10 - ENTRÉES
Argentinean Steak Churrasco.

Served with a Chimichurri Sauce and a Duo of Garlic Infused Stacked Potato Chips
and Fries
Notess
Skirt Steak – Cut from the beef flank, it is a long, flat piece of meat that is flavorful.
Potato Chips – Deep-fried, thinly sliced potatoes.
Chimichurri – A thick herb sauce of olive oil, vinegar, parsley, onion, oregano and garlic;
common in Argentinean cuisine.
Vegetable Wellington
Stuffed with Spinach, Roasted Peppers, Mushrooms and Feta Cheese with Creamy
Roasted Garlic Sauce
Notess
Wellington – Generally, a filet of beef that has been covered with pâté de FOIE GRAS,
wrapped in pastry, then baked.
Fois Gras – The term generally used for goose liver.
Garlic - A hardy bulbous plant related to leeks, chives, onions, and shallots. A powerful
seasoning that can be used with almost any non-sweet dish.
58
MENU 10 - DESSERTS
”Fraisier” Sweet Starwberry Cake

Topped with Marzipan, Filled with Kirsh Mousseline Cream
Notess
Fraisier: Cake made with Strawberry
Kirsh – Cherry Liquor
Mousseline cream - pastry cream mixed with butter cream
Tangy Lemon Curd Tart

Served with Grapefruit Sauce and Toasted Almonds
Notess
Curd – lemon custard cooked in bain marie composed of eggs, butter, sugar, lemon
juice and zest topped with meringue pass in the oven
Tangy – “Acidic”
Warm Lava Chocolate Cake

With Vanilla Ice Cream
Notess
Important Note: to be served Wam
No Sugar Added Croustillant of Apples

Stuffed with dry fruits covered with puf pastry
Notess
Croustillant – Crunchy in French
59
Basket of Caramelized Mango

With Rosemary Syrup and Wild Berries
Notess
Rosemary – This highly aromatic herb from the mint family has a flavor that some
describe as a cross between lemon and pine.
Mango – The flesh is very juicy and pleasantly acid. Used in snacks, jams, jellies, and
desserts. Green mangos are used to make pickles and chutney.
Country Style Pâté

With Dried Cherry Confit, Current Jelly and Port Wine, Aspic Cumberland Sauce
Notess
Pâté - A well-seasoned French preparation using a meat or fish paste filling. Sometimes
a fruit or vegetable mixture is used. Can be smooth or coarsely textured. Pâtés may be
served hot or cold, usually as a first course or appetizer.
Confit - An ancient method of preserving meat, in which it is salted and slowly cooked in
preservative.
Currant – There are two different types of Currants. 1) A seedless, dried Zante grape, it
comes from Greece, and is used in baked goods. 2) A tiny berry, that comes in black,
red, and white. The black ones are used for preserves, liqueurs, and syrups.
Aspic – A savory jelly made of clarified meat, fish, or vegetable stock and gelatin. Most
aspic is clear, but tomato aspic (made from tomato juice and gelatin) is opaque. Clear
aspics form the base for molded dishes or as a glaze for cold dishes.
Warm Montrachet Goat Cheese and Potato Gratin

With thyme cream sauce
Notess
Montrachet – A white, aged goat cheese milk made in Burgundy, France. It has a soft,
moist, creamy texture and mild tangy flavor.
Potato Gratin – Potatoes that have been cooked, topped with cheese or breadcrumbs
mixed with bits of butter, then heated in the oven or under the broiler until brown and
crispy.
Thyme – An herb used for its strong minty and light lemon aroma.
Lump Crab and Smoked Salmon

Ginger-Mango Citrus Salsa
Notess
Salmon – Salmon migrate from the seas into freshwater to spawn. Over the years, some
varieties have become landlocked in lakes.
60
Creamy Spiced Shellfish Bisque

With a Yellow Corn Flan & Sweet Peas
Notess
Soup made of fresh water crayfish, langoustine and mussels with fennel flan, chives and
preserved lemon salad
Shellfish – Term for all aquatic animals with a shell of some kind, such crab, lobster,
shrimp.
Mussels – A bivalve mollusk with worldwide distribution. There are salt and freshwater
varieties. The thin shell means there is more meat compared to the same weight of
clams or oysters. The yellow meat has a sweet and delicate flavor.
Creamy Butternut Squash Soup

With caramelized apple and Walnuts
Notess
Butternut Squash – Large winter squash that looks like a pear-shaped baseball bat. This
vegetable weights about 2 to 3 pounds and has a sweet orange flesh.
Avocado Soup Martini

With Grilled Shrimp, Lime Juice, Jalapeño & Crispy Tortilla
Notess
Garnish: Chopped shrimp, red & green peppers, cilantro, mayonnaise, lemon pepper,
fried tortilla chips.
Yogurt – A dairy product that is the result of milk that has been fermented and
coagulated because it has been invaded by a friendly bacteria.
Cucumber – A long, green, cylinder-shaped member of the gourd family with edible
seeds surrounded by mild, crisp flesh. Used for making pickles and usually eaten raw.
Panzanella Salad
With Olive Oil, Chives, Plum Tomatoes and Tresh Mozzarella
Notess
Panzanella – An Italian bread salad.
Greek Salad
Cucumber, Tomatoes and Feta Cheese
Notess
Feta – A crumbly cheese originated in Greece, which is salty and tangy in flavor.
61
MENU 11 - ENTRÉES
Maryland Crab Crusted Flounder

Served in a Saffron Nage with Green Asparagus and Potato Parisienne
Notess
Flounder – A fine-textured flatfish prized for its delicate flavor.
Potato “Parisienne” – is cut of potato as round shape like pearl or balls.
“Mama’s” Pasta Bolognese

Herb-braised Ground Beef and Veal with our Special Marinara Sauce, served over a bed
of linguini.
Notess
Bolognese – A thick, full-bodied meat sauce.
Honey Roasted Pecan Chicken

With Smoked Red Bliss Mashed Potatoes, Vegetable Linguini, Apple Fritters and Jack
Daniels Cream Sauce
Notess
Pecan – Native American nut related to the "hickory nut."(Highest fat content of any nut.
Fritter – A small, deep-fried cake made by combining chopped food with a thick batter.
Burgundy Braised Lamb Shank

Served with Carrot Mashed Potatoes, Cinnamon Braised Red cabbage, Caramelized
Apple and Burgundy Wine Sauce.
Notess
Burgundy – A wine made from the Pinot Noir grape from Burgundy Region, France.
62
MENU 11 - ENTRÉES
“Mediterranean Style” Aged Sirloin Steak

With Crumbled Gorgonzola Cheese and Sun Dried Tomato Tapenade, Served with
Parmesan Roasted New Potatoes, Marinated Zucchini, Herb Vinaigrette and Balsamic
Drizzle
Notess
Tapenade – A thick paste made from capers, anchovies, olives, olive oil, lemon juice
and various herbs and seasonings.
New Potatoes – Simply a young potato of any variety. They have a thin, waxy texture.
Vegetable and Ricotta Cheese Stuffed Conch Shells

Roasted Root Vegetable and Ricotta Stuffed Pasta Shells Served with Confit of plum
Tomatoes, Herb Nage and Crispy Lleeks
Notess
Conch – A mollusk with a brightly colored spiral shell.
preservative.
Nage – A stock.
63
MENU 11 - DESSERTS
Chocolate Chiffon Pie

Crunchy Pie Shell filled with Ganache Diplomate, served with Chantilly Cream.
Notess
Diplomat Cream - pastry cream mixed with whipped cream
Chantilly Cream – method of whipping the heavy cream with sugar
and vanilla extract
Coconut Dacquoise, Passion Mousse, Ananas Marmelade

Filled with homedade pineapple confiture and topped with Maracuja cream
Notess
Dacquoise – usually a desser cake made of layers of almonds and hazelnut,
meringue & whipped cream or butter cream – Origin : City of Dax, Southwestern of France
Warm Cinnamon-Apple Crumble à la mode

Warm Apple crumbe served with vanilla ice cream
Notess
Cinnamon – an aromoatic spice made from the dried bark of a southeast Asian Tree,
often used grounded.
No Sugar Added Chiquitta Millefeuille

Banana Napoléon with Rum custard served with Chocolate sauce
Notess
Millefeuille – Means 1000 leaves in French – other name: Napoléon Cake
64
MENU 12 – APPETIZERS
Fresh Seasonal Fruit

Delicately Glazed with Peach Coulis and Dried Cramberries
Notess
Cranberry – A shiny, red berry that is very tart.
Lime Shrimp and Bay Scallop Ceviche

With Fried Plantains, Cilantro and Avocado
Notess
Ceviche – Raw fish marinated in citrus juice, usually lime. The acid in the lime juice
“cooks” the fish.
Plantain – The fruit of a large tree-like tropical herb. Plantains belong to the banana
family, but are larger, starchier, and not as sweet. It has a squash-like flavor and is used
much like a potato.
Roasted Vegetable and Mozzarella Tower

With Oregano and Basil Pesto
Mozzarella – A soft Italian cheese, which is mild and fresh in flavor.
Notess
Oregano – Aromatic Herb
Basil – Aromatic Herb
Pesto – sauce originating in Genoa, nortern part of Italy. Consists of crushed garlic,
basil, pine nuts blended with olive oil and Parmegiano Regiano.
Spiced Duck Rillettes Quenelle

With Raspberry Emulsion and Petite Salad
Notess
Rillettes – Meat that is slowly cooked in seasoned fat and then pounded into a paste. It
is then packed into a small container and covered with a thin layer of fat. It resembles a
smooth Pâté.
Quenelle – A light, delicate dumpling made of seasoned, minced or ground meat, fish or
vegetables. It is shaped in ovals and poached in stock.
Raspberry – A strong-flavored berry made up of many connecting drupelets (individual
sacs of fruit, each with its own seed). Varieties include golden, black, and red. The red
type is the most common.
65
Hearty Green Pepper and Beef Soup

With Chickpeas and Cilantro-Lime Sour Cream
Notess
Goulash – A stew made with beef or other meat and vegetables and flavored with
Hungarian paprika.
Paprika – A powder made by grounding aromatic sweet red pepper pods. The flavor
ranges from mild to pungent and hot.
Green Lentil-Spinach Soup

With Tabasco Marinated Fried Onions
Notess
Lentil – A nutritious member of the legume family, the lentil is most often eaten in the
U.S. in soups. In Europe, they are frequently used in stews and in salads.
Chilled Emulsion f Tomato and Herb Soup

With Mozzarella & Basil Pesto Salad
Notess
Garnish: Buffalo Mozzarella, Basil Pesto, Tomato and Olive Oil
Extra Virgin Olive Oil – Considered the finest and fruitiest of olive oils. The deeper the
color, the more intense the olive flavor.
Chow Mein Salad

Mesclun Greens, Red Cabbage, Cucumber, Chow Mein Noodles and Red Peppers
Notess
Chow Mein – A Chinese-American dish that consists of small pieces of meat or shrimp
and vegetables, fried separately, then combined at the last minute and served over crisp
noodles.
Mâche Frisée and Grapefruit Segment

With Toasted Pumpkin Seeds
Notess
Frisée – Part of the Chicory family. Lettuce has curly leaves & a mildly bitter flavor.
Mache – The narrow, dark green leaves of the corn plant. They have a tangy, nut-like
flavor.
66
MENU 12 – ENTRÉES
Mediterranean Grilled Snapper

With Tuscan Seafood Ragoût, Calamari, Shrimp, Garbanzo Beans, Lemon Juice and
Fresh Basil
Notess
Seafood Ragout: made of blended olive oil, garlic clove, white onions, whiter wine,
diced tomato canned, garbanzo beans, tomotao juice, seafood mix,
tuscan seafood sausage, basil leaf, parsley leaf, scallions, chili flakes, kosher salt.
Garnish: Basil Leaves
Snapper - is a fish found in the Gulf of Mexico and the southeastern Atlantic coast
of the United States. The snapper commonly inhabits waters thirty to two
hundred feet deep. The moist, white flesh of the snapper has a delicate flavor.
Garbanzo Beans – or Chickpea.The plant grows to between 20–50 cm (8 high and
has small feathery leaves on either side of the stem. Chickpeas need a subtropical or
tropical climate with more than 400 millimetres (16 in) of annual rain.
They can be grown in a temperate climate but yields will be much lower.
Italan Seafood Risotto

Golden Saffron Risotto, Served with a Mélange of Scallops, Shrimp, Mussels and
Monkfish, Garnished with Roasted Eggplant, Cherry Tomatoes and Italian Parsley.
Notess
Risotto – An Italian dish made by stirring hot stock into a mixture of rice that has been
sautéed in butter.
Monkfish – This large low-fat, firm-textured salt-water fish has a mild, sweet flavor similar
to lobster.
“A Taste of the Baltic” Chicken Kiev

Crispy Herb-Stuffed Chicken Breast with Creamy Mashed Potatoes and Sautéed Green
Beans
Notess
Chicken Kiev – A boned chicken breast rolled around in a chilled chunk of herbed butter,
with the edges fastened so the butter does not come out during cooking. It is dipped in
egg, flour, and then lightly fried until crisp.
Broiled 14oz Milk Fed Veal Chop

Served with Truffle Infused Mascarpone Polenta, Sautéed Garlic Spinach, “Crispy”
Onions and Chianti-Infused Veal Veal
Notess
Chianti – A dry red wine made named after the Chianti region of Italy. It is bold in flavor,
and suited for highly seasoned food.
67
MENU 12 - ENTRÉES
“Evolved” Beef Wellington

A contemporary twist on the classical dry aged beef tenderloin coated with mushroom
duxelles and wrapped in puff pastry; baked to perfection and served with Cabernet-Veal
reduction, petit sautéed vegetables and savory potato tart.
Notess
Duxelle – A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in
butter until it forms a thick paste.
Puff Pastry - A delicate French pastry with hundreds of layers of dough and butter. When
baked, the butter creates steam, which creates the "puff."
Cabernet – A red wine made from the Cabernet grape. It has a full body, and is fruity in
flavor.
Curry Vegetable Couscous Tagine

With toasted almonds, dry aprcots, fresh coriander and crispy papadums
Notess
Couscous – A main dish in North African cuisine, couscous is granular Semolina.
Tagine – A Moroccan stew featuring meat or poultry simmered with various ingredients.
Apricot – A relative of the peach, it is smaller and has a golden cream colored flesh.
Coriander – A plant native to the Mediterranean and the Orient. Coriander is related to
the parsley family of herbs. Coriander is valued for both its leaves and its seeds.
Papadum – Very thin East Indian bread made with lentil flour.
68
MENU 12 - DESSERTS
Tarte aux Abricots Amandine

Freshly baked Tart served with Pistiacchio ice cream
Notess
Amandine – Made with Almonds
Gâteau “After Eight”

Chocolate and Mint Cake, served with candied orange zest
Notess
“After Eight” – English Candy for after dinner Chocolate with mint
Poire au Pain d’Epices

Pear poached in Burgundy wine served with Gingerbread and walnut Toffee cream
Notess
Pain d’Epices – Gingerbread
Burgundy – Red wine from Burgundy – as Pinot Noir - France
No Sugar Added Italian Cheesecake

Made with Ricotta cheese, pine nuts and dry fruits
Notess
Pine Nuts – Nuts from the Pine Tree
69
Batonets of Pears and Apple

Over Confit Braised Fruits and Aromatic Cinnamon-Spice Dressing
Notess
preservative.
Traditional Steak Tartare

Premium Tenderloin Beef Blended with Dijon Mustard, Marinated Capers and Red
Onion, Served over Fresh Arugula
Notess
Tartar – A dish of coarsely ground or finely chopped, high quality, raw lean beef that has
been seasoned with salt, pepper, and various herbs.
Salmon Gravlax
Cured Atlantic Salmon Seasoned with Fresh Dill, topped with Red Onion-Cucumber
Salad
Notess
Gravlax – A Swedish specialty of raw Salmon cured in a salt-sugar-dill mixture. It is
sliced very thin and normally served on dark bread
Wild Mushroom Vol-au-Vent

Dark Truffle Cream and Demi-Glace Sautéed Mushrooms served in a Delicate Puff
Pastry
Notess
Vol-au-Vent – A puff pastry shell that resembles a pot with a lid. It can be small to large,
and is filled with a cream sauce based mixture of meat or vegetables.
70
Our Signature Lobster Bisque

With Leeks, Baked in Puff Pastry
Notess
Bisque - a rich soup made from shellfish.
The Bisque is the Guest’s Favorite Soup.
Note: Never use the term “Fishy” when describing the flavor of the Bisque,
but elegant seafood flavor of seafood…
Duck Consommé
With Shiitake mushrooms and Duck Wonton
Notess
Shiitake –is an edible mushroom native to East Asia, which is cultivated and consumed
in many Asian countries, as well as being dried and exported to many countries around
the world. It is a feature of many Asian cuisines including Vietnamese, Chinese,
Japanese, Korean and Thai. In the East, the shiitake mushroom has long been
considered a delicacy as well as a medicinal mushroom.
Wonton - a wonton is a type of dumpling, commonly found in a number of Chinese cuisine.
Chilled Asparagus & LemonSoup

Smoked Salmon Flan
Notess
Garnish: dill, cherry tomoato and olive oil.
Flan – usullay an open pastry filled with fruit or custard. Savory or sweet Flan: the filling
tends to be based on thick custard.
Mediterranean Baby Greens Salad

With Artichokes, Roasted Peppers, and Grilled Zucchini
Notess
Zucchini – A summer squash ranging in color from dark to light green, with a light and
delicate flavor.
Seasonal Mixed Lettuce

With Cucumbers, Chopped Hard Boiled Eggs and Scallions
Notess
Cucumber – A long, green, cylinder-shaped member of the gourd family with edible
seeds surrounded by mild, crisp flesh. Used for making pickles and usually eaten raw.
Scallion – Also called Green Onions, this vegetable is mild in flavor.
71
MENU 13 - ENTRÉES
Barolo Braised Beef Short Rib Lasagna

Egg Noodles and Wisconsin Cheddar Cheese, Garnished with Wilted Spinach and
Topped with Barolo Wine Sauce
Notess
Lasagna – A wide, flat pasta noodle with a ruffled or plain edge. Also a dish prepared
using the lasagna noodle with various cheeses, and a tomato sauce. Meat is sometimes
included.
Barolo – An Italian red wine made from Nebbiolo grapes, known for its lush bouquet and
robust body.
“Momma’s” Pork Chops

“Homestyle” Double Coated Bone-In Pork Chops, Served with Sweet Marshmallow
Potatoes, Sautéed String Beans & Zesty Cider-Raisin Sauce
Notess
Marshmallow – An American confection made from sugar gelatin, corn syrup, and
flavoring. Some add egg whites for additional fluffiness. Marshmallows used to be made
from the sweetened extract of the roots of the marshmallow plant.
Cider – A popular American beverage, it is made by pressing the juice from fruit (usually
apples).
Roasted Lobster & Crab Duo

Served with Green Asparagus Mélange & Mashed Potatoes and Lobster Beurre Blanc
Notess
Lobster Beurre Blanc – Chopped Onions, white wine, white vinegar, tomato paste, heavy
cream, lobster paste, whole butter, white pepper, paprika
"Surf and Turf" option available with Grilled New York Sirloin Steak:
Lobster Surf’n Turf
Notess
Rock Lobster (Warm water lobster) and filet of Beef tenderloin cooked Medium Rare.
The waiter will not ask the cooking point.
72
MENU 13 - ENTRÉES
Mediterranean Style Cornish Game Hen

Braised in a Saffron Green Olive and Ginger Broth, Served Over Cumin Infused Skin
Potatoes, Glazed Carrots, Green Zucchini and Drizzled with Thyme Infused Extra Virgin
Olive Oil.
Notess
Cornish Game Hen – A miniature chicken weighing up to two pounds and are four to six
weeks old. Each hen is usually just enough for one serving.
Saffron – The world’s most expensive spice, the stigmas come from a small Purple
Crocus. Each flower only provides three stigmas. It takes over 14,000 stigmas to make
one ounce of Saffron.
Thyme – An herb used for its strong minty and light lemon aroma.
“Celebrity’s Signature” Tournedos Rossini

Pan Seared Medallions of Beef Tenderloin, Topped with Foie Gras, Morel Mushrooms,
Pearl Onions and Black Truffle Ragoût, Served with Roasted Potatoes, Sautéed
Haricots Verts, Burgundy Braised Shallots and Sauce Périgourdine.
Notess
Tournedos – A style in which meat is wrapped in pork fat or bacon prior to cooking.
Foie Gras – The term generally used for goose or duck liver.
Morel Mushroom – An edible wild mushroom, this has a spongy, cone-shaped cap. It
has a smoky, earthy, nutty flavor. Estimate product.
Pearl Onion – Very small, mild flavored onions.
Périgourdine – A sauce containing Demi Glace, red wine, Madeira wine, butter, shallots,
truffles, and Brandy.
Grilled Eggplant Ratatouille Napoléon

Layered Eggplant, Ratatouille, Vegetables and Crispy Potato Chips, Served with
Parmesan Crisp, Oregano and Roasted Red Pepper Coulis.
Notess
Eggplant – Commonly thought of as a vegetable, eggplant is actually a berry. They
come in various shapes and sizes, and become bitter with age.
Ratatouille - A dish that combines eggplant, tomatoes, onions, bell peppers, zucchini,
and a variety of seasonings, including garlic--all simmered in olive oil.
Potato Chips – Deep-fried, thinly sliced potatoes.
73
MENU 13 - DESSERTS
Celebrity Baked Alaska

Neapolitan Ice Cream (Vanilla, Strawberry and Chocolate), Covered with Vanilla Sponge
and Meringue.
Notess
Baked Alaska history: “Omellette Norvegienne” means Omelette from Norway is a
classical dessert from the 50’ in France
Meringue – Egg white beaten with sugar and cooked in oven
White Chocolate & Macadamia Cake

Filled with Mandarin Ganache and White Chocolate Mousse
Notess
Macadamia – Nuts originally from South America
No Sugar Added Citrus Roulade

Vanilla Roll Filled with Lemon Cream; served with Wild Berry Coulis
Notess
Roulade – roll in French
74
Shaved Cantaloupe and Honeydew

Topped with Fresh Raspberries and a Dash of Galliano Liquor
Notess
Cantaloupe – True cantaloupes are European and are not exported to the U.S. North
American "cantaloupes" are actually muskmelons. The light orange flesh is mild, sweet,
and very juicy.
Honeydew Melon – A very sweet and juicy melon.
Galliano – An Italian liqueur with a brilliant saffron-yellow color, a thick, syrupy texture,
and a flavor that combines herbs, flowers and spices.
Thai Marinated Beef Salad

With Crispy Rice Noodles, Pickled Cucumber, Creamy Papaya Coulis, and Chile Lime
Sauce
Notess
Papaya – The fruit of the papaya tree. The fruit is juicy, smooth, and has a sweet-tart
flavor.
Lime – A small, green citrus fruit that resembles a lemon.
Crispy Potato Gnocchi

With Parmesan Basil Cream
Notess
Gnocchi – Italian for “dumplings,” Gnocchi can be made from potatoes or flour. They are
shaped into little balls, cooked in boiling water and served with butter and Parmesan or a
savory sauce.
Tender Braised Duck Leg

With Frisée Lettuce, Dijon Vinaigrette and Cabernet Reduction
Notess
Cabernet – A red wine made from the Cabernet grape. It has a full body, and is fruity in
flavor.
75
MENU 14 – SO UPS & SALADS
Spiced Louisiana Gumbo

With Andouille Sausage and Cajun Spiced Aioli
Notess
Gumbo – A thick, stew-like dish that can have any of many different ingredients, the
main one being Okra, which thickens the mixture.
Okra - A tall plant from the mallow family that produces an edible pod containing a
gooey, flesh with seeds. Okra serves to thicken the liquid in which it is cooked.
Wild Mushroom-Barley Soup

With Mixed Vegetables
Notess
Forest Mushroom – Same as the Shiitake Mushroom, it is a mushroom with a dark
brown cap, a meaty flesh and full-bodied flavor.
Broth – A liquid resulting from boiling vegetables, meat, or fish in water.
Crostini – Italian for “little toasts,” they are small, thin slices of toasted bread brushed
with olive oil.
Chilled Ginger Peach Soup Cocktail

With Lime Cream and Fresh Mint
Notess
Garnish: Green Grapes and Almonds
Nage – A stock
Watercress, Orange and Avocado Salad

With Field Greens, Chopped Celery, Julienne Tomato and Shaved Cucumber
Notess
Watercress – A member of the mustard family that grows in running water. Watercress
has small, crisp, green leaves and a pungent flavor with a slightly bitter peppery flavor.
Celery – This plant grows in bunches of leaved ribs surrounding a tender heart. Eaten
raw and used in soups, stews, and casseroles
Duo of Baby Mizuna

With Pearl Apples and Julienne Fennel
Notess
Mizuna – A delicate salad green, often included in Mesclun salads.
76
MENU 14 - ENTRÉES
Maroccan Spiced Ahi Tuna Steak

With Pistacchio Couscous, Spinach, Raisins and Harissa Vinaigrette
Notess
Harissa – Chile Paste from North Africa
Toasted Orzo Pasta

With Wild Fresh Water Crayfish Tails, Seared Rockfish, Organic Sun Dried Tomato and
Roasted Tomato Coulis
Notess
Crayfish – Also called "Crawfish" and "crawdads." Crayfish are freshwater crustaceans
that look like tiny lobsters. Crayfish can be prepared in any manner appropriate to a
lobster.
Rockfish - A low-fat fish of the Pacific Coast. There are two categories: the elongated
varieties are milder and softer, and include yellowtail and goldeneye. The more full-
flavored deep-bodied types include bocaccio, chili pepper, and shortbelly.
“JVS” Signature Thai Coconut Shrimp

Sautéed Jumbo Tiger Shrimp in Lemongrass-Ginger Yellow Curry Sauce, Served over a
Jasmine Rice with Straw Mushrooms, Bamboo Shoots and a Crispy Carrot Nest
Notess
Lemongrass – One of the most important flavorings in Thai and Vietnamese cooking, it
is a long, thin herb with green leaves and a woody scallion-like base.
Jasmine Rice – An aromatic rice of Thailand, with a similar flavor to Basmati Rice.
Straw Mushrooms – Mushrooms which have been grown on straw which gives it an
earthy, nutty flavor.
Bamboo Shoots – The tender, crisp shoot of a particular species of the bamboo plant.
They are cut off the plant as soon as they appear above the ground.
77
MENU 14 - ENTRÉES
Slow Roasted Pork Roulade

Served with Caramelized Black Pudding, Apple-Pear Coulis, Potato Fondant and
Creamy Savoy Cabbage Compoteolata
Notess
“Fondant” – means “melted in the mouth” in French
Oven Roasted Peppercorn Prime Rib

Black peppercorn rubbed prim rib served with crispy elephant garlic, hasselback
potatoes, sautéed haricots verts and shallot-horseradish demi-glace
Notess
Elephant Garlic – Not a true garlic, but a relative of the Leek, it has a mild garlic flavor.
Demi Glace – A sauce which is slowly cooked with beef stock, and Madeira or Sherry,
until it reduces by half. The result is a thick glaze that coats a spoon.
Pan Fried Coconut Tofu

Delicate coconut-crusted tofu Squares served with sautéed bok-choi, ginger carrots and
citrus-mint yuzu vinaigrette
Notess
Tofu – A low-calorie, high-protein, cholesterol-free food made from curdled soy milk. It is
creamy white with a sliceable firmness that varies from soft to firm.
Bok Choy – A mild flavored cabbage.
Yuzu – A sour citrus fruit that has a bumpy green skin that turns yellow when fully ripe.
It has a tart flavor.
78
MENU 14 - DESSERTS
Hawaiian Coconut Crème Brûlée

Topped with crispy caramel and roasted pineapple.
Notess
Crème Brûlée :
Opera Cake Cacahuète

Almond biscuit with peanut butter cream, chocolate ganache
and salty caramel sauce.
Notess
Cacahuète – Peanut in French
“Pomme-Myrtille Pithivier”
Very delicate French turnover made with apples and blueberries
Notess
Pithivier – Cake from the city of Pithivier, south of Paris originally made with praline
\
No Sugar Added “Paris Meets New York”

Éclair filled with cheesecake served with berries sauce
Notess
Éclair – Puff Pastry made of Pâte-à-Choux
79
80

Dinner Waiter Expl Main Restaurant 4-5-2013

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Dinner Waiter Expl Main Restaurant 4-5-2013

Uploaded by

Copyright:

Available Formats

Dinner Menu Explanation

We, at Celebrity Cruises, deliver highly personalized and caring service

Dressings - Ingredients ....................................................................................................................................................................................................................... 4

Menu 2 Appetizers .......................................................................................................................................................................................................................... 15

Menu 3 Appetizers .......................................................................................................................................................................................................................... 20

Menu 4 Appetizers .......................................................................................................................................................................................................................... 25

Menu 6 Appetizers .......................................................................................................................................................................................................................... 35

Menu 7 Appetizers .......................................................................................................................................................................................................................... 40

Menu 8 Appetizers .......................................................................................................................................................................................................................... 45

Menu 9 Appetizers .......................................................................................................................................................................................................................... 50

Menu 10 Appetizers ......................................................................................................................................................................................................................... 55

Menu 12 Appetizers ......................................................................................................................................................................................................................... 65

Menu 13 Appetizers ......................................................................................................................................................................................................................... 70

Chilled Shrimp Cocktail

Celebrity Antipasti Platter

Baked French Onion Soup

Creamy Lobster Bisque

Classic “Caesar” Salad

Broiled Atlantic Salmon

Herb Marinated Grilled Chicken Breast

Grilled New York Sirloin Steak

“Choice of” Side Dishes

New York Cheesecake

Apple Pie à la Mode

A Selection of Domestic and Imported Cheeses

Tropical Fruit Medley

Baked Farm Goat Cheese Tart

Chilled San Francisco Crab Louis

Organic Roasted Red Beets

Cream of Wild Forest Mushroom

Angus Beef Consommé

Chilled Chunky Gazpacho Soup

Belgian Endive and Arugula Salad

Spaghetti alla Carbonara

Herb Crusted Haddock

“Grandmother’s Style” Coq au Vin

Crispy Lank Shanks

Aged Prime Rib of Beef

Grilled Vegetable Kebab

Traditional Crème Brûlée

Profiteroles au Chocolat with Praline Ice Cream

Raspberry Cheesecake with Mango Coulis

No Sugar Added Banana-Blueberry Crêpe (Served Warm)

Grenadine Scented Pineapple

Cold Smoked Atlantic Salmon Roulade

Buffalo Style Frog Legs

Spanish Seafood Soup

Rich Vegetable Broth

Chilled Tangerine Soup

Baby Spinach Salad

Crisp Romaine Lettuce

Mediterrannean Chicken Pasta

Cedar Plank Grilled “Balck Salmon”

Barolo Braised Beef Ragoût

Oven Roasted Chicken Saltimbocca

Roasted Colorado Rack of Lamb

Tart Tatin with Caramel Sauce

Dark Chocolate Raspberry Truffle Cake Framboise

Cherries Jubilee with Vanilla Ice Cream

No Sugar Added Tulip Filled with Light Lemon Cream

Ambrosia of Fresh Fruit Cocktail

Assorted Crostini Per Due

Classic Vitello Tonnato