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Chefs Table Menu Sample

This document outlines a 5 course meal served on a Royal Caribbean cruise including appetizers, soups, salads, entrees and dessert. Course 1 is a scallop carpaccio with yuzu vinaigrette and crispy quinoa served with Pinot Grigio. Course 2 is a smoked tomato soup with garlic focaccia croutons paired with a white wine blend. Course 3 is a Maine lobster salad with hearts of palm, pineapple and cilantro dressing served with Sauvignon Blanc. Course 4 is roasted branzino with grilled vegetables, lemon and pesto accompanied by Chablis. Course 5 is grilled filet mignon with truffle potato purée, asparagus

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UlisesSoliher
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65 views1 page

Chefs Table Menu Sample

This document outlines a 5 course meal served on a Royal Caribbean cruise including appetizers, soups, salads, entrees and dessert. Course 1 is a scallop carpaccio with yuzu vinaigrette and crispy quinoa served with Pinot Grigio. Course 2 is a smoked tomato soup with garlic focaccia croutons paired with a white wine blend. Course 3 is a Maine lobster salad with hearts of palm, pineapple and cilantro dressing served with Sauvignon Blanc. Course 4 is roasted branzino with grilled vegetables, lemon and pesto accompanied by Chablis. Course 5 is grilled filet mignon with truffle potato purée, asparagus

Uploaded by

UlisesSoliher
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

COURSE ONE

Scallop Carpaccio*
yuzu vinaigrette,
crispy quinoa

PINOT GRIGIO
Bottega
Italy
U
COURSE TWO

Smoked Tomato Soup


garlic focaccia croûtons,
E MEN

parmesan

CONUNDRUM
Chardonnay,
Sauvignon Blanc, Sémillon
Napa Valley, California

COURSE THREE

Maine Lobster Salad


hearts of palm, pineapple,
cilantro, vanilla dressing

MARLOBOROUGH,
PETER YEALANDS
Sauvignon Blanc
New Zealand
SAMPL

COURSE FOUR

Roasted Branzino
grilled zucchini, peppers,
lemon confit, pesto

CHABLIS PREMIER CRU


Chardonnay,
Domaine William Fèvre
Burgundy, France

COURSE FIVE

Grilled Filet Mignon*


truffle potato purée,
asparagus, bordelaise sauce

ROBERT MONDAVI MAESTRO


50th Anniversary,
Cabernet Sauvignon, Merlot
Napa Valley, California

DESSERT

The World
Peanut Butter Ganache
Valrhona Chocolate Mousse
Salted Caramel Gelato

MARTINI

*Consuming raw or undercooked meats, seafood,


shellfish, eggs or poultry may increase your risk of
foodborne illness, especially if you have certain medical
conditions.Please inform your waiter if you have any
food allergies, intolerances or dietary needs.
Royal Caribbean International galleys are not food-
allergen-free environments. For further allergen
information, please ask your waiter.

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