We've had a few requests to share the menus from the Maiden Voyage. According to AVP, these are the same menus they served on the next sailing, so they should be indicative of what you will see on board, at least for the next few months, until they start tweaking them again.

Here are the first two menus, from Animator's Palate and Royal Palace. I'll be posting the Enchanted Garden and Pirate Night menus tomorrow.

-----------------------------------------------------

Animator's Palate

Appetizers

Smoked Salmon Tartare
Capers, Onions and Micro Greens topped with American Black Caviar , seasoned with Celtic Salt

Black Truffle Pasta Purseittes
Pasta filled with Truffle scented Cheese and coated with a delicate Champagne sauce

Sesame-flavored Rock Shrimp and Caramelized Onion Cheesecake
With Asian Barbecue Sauce and topped with Micro Greens

Wild Mushroom Risotto and Porcini Twist
Served with Parmigiano-Reggiano
Soups and Salads
Baked Potato and Cheddar Cheese Soup
With Bacon Bits and Chives

Creamy Butternut Squash Soup
Garnished with Chives and drizzled with Sour Cream

Vine Ripe Tomato Salad
Bell Peppers and Onion Brunoise topped with Micro Greens and Herb Dressing

Curly Endive, Arugula and Watercress Salad
Sliced Peaches, Toasted Almonds and tossed with a Sherry Vinaigrette
Entrees
Grilled Pacific Black Cod
With Sauted Morel Mushrooms on a Yellow Split Pea Puree

Animator's Trio of Veal
Grilled Tenderloin, Pulled Shank and Torellacci Pasta with a Sun-dried Tomato and Sage reduction and garnished with a Potato Crisp

White Shrimp Pennette Pasta
Tossed with a Basil and Reggiano Parmesan Cheese Sauce and topped with a Parmesan Cheese Wafer

Stir-fry Vegetables
On fried Noodles, Hearts of Palm and Oyster Glaze

Lemon-thyme Marinated Organic Chicken Breast
With Sour Cream Mashed Potatoes, roasted Root Vegetables, and Grain Mustard Jus

Black Bean Chipotle Cakes
Over Corn Kernels and Brown Rice topped with a Tomato-Cilantro Salsa

Marinated Angus Beef Tenderloin
Carved to order on Wasabi Mashed Potatoes with Bok Choy and a Tamarind-Barbeque Reduction

Arugula Leaves and Grilled Vegetable Salad
Topped with sliced Beef Tenderloin, Marjoram, Bacon and Ranch Dressing


Royal Palace


Appetizers
Pomegranate Glazed Duck Breast
With Gewurztraminer Gelee and Pomegranate Glaze

Double Baked Spinach Souffl
Coated with a Three-Cheese Sauce

Escargots Gratines
Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter and Bread Stick

Iced Lobster and Jumbo Shrimp
White and Green Asparagus, Micro Greens and Lemon-dill dressing with Horseradish Cream
Soups and Salads
Avocado-Citrus Salad
With Iceberg and Radicchio Leaves and an Orange Vinaigrette

Royal Market Green Salad
Cherry Tomato, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette

The Comtesse Du Barry's Soup
Rich Velvety Cauliflower Cream, topped with Salmon Caviar Croutons

Belle's French Onion Soup
With Gruyere Cheese Crouton

Main Courses
Royal Palace Aged Angus Grilled Beef Tenderloin and Lobster Medallions
Sauteed Snow Peas and Marquis Potatoes with a Cognac Reduction

Oven-Baked Salmon Royale
Crowned with King Smoked Salmon and Horseradish Crust accompanied by Sauted Swiss Chard, truffle-infused Cauliflower Puree and White Wine Beurre Blanc

Roasted Wild Boar Tenderloin
Sweet Carrot and Onion Potato Cake with a Red Currant reduction

Grilled Farm-Raised Organic Chicken Breast Salad
Romaine Lettuce, Herbed Croutons, Cherry Tomatoes and a Creamy Parmesan Dressing

Double Cut Rack of Lamb with a Dijon Crust
With fine Green Beans, Gratin Potatoes and Rosemary Jus

Pan Seared Tofu, Roasted Zucchini, Eggplant and Red Peppers
On Israeli Couscous and a Lime-Cilantro Drop

Baked Farm-Raised Organic Chicken Breast
Filled with Escarole, Raisins and Pine Nuts on Wild Rice with a Red Wine reduction

Wild Mushroom filled Pasta in a Vegetable Broth
Topped with Watercress, Shaved Parmesan Cheese and a Paprika Oil Drizzle