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.
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Animator's Palate
AppetizersSmoked Salmon TartareSoups and Salads
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-ReggianoBaked Potato and Cheddar Cheese SoupEntrees
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 VinaigretteGrilled 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
AppetizersPomegranate Glazed Duck BreastSoups and Salads
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 CreamAvocado-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 CoursesRoyal 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
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