sethschroeder
DIS Veteran
- Joined
- Feb 24, 2013
- Messages
- 9,593
This was posted to my cruise group just today.
Antipasti Selection
Alaskan King Crab Legs, Jonah Crab Claws, Lemon Mannated Shrimp, Marinated Green Lip Mussels. Spiced Ahi Tuna served with Meyer Lemon, Saffron Aioli and Cocktail Sauce
Antipasti Selection
Sliced Prosciutto, Sliced Coppa, Sliced Bresaola, Salame Gentile, Marinated Cerignola Olives, Roasted Garlic, Caciotta al tartufo, Parmesan Reggiano and Sweet Pepperdew
Soups
Heirloom Tomato and Basil: Served with Grape Tomatoes and Virgin Olive Oil
Celery: With spiced Italian Sausage and Focaccia Croutons
Waffles and Pancakes
Strawberry Waffles: Served with Whipped Cream and Mixed Berries
Apple Cinnamon Waffles: Served with Whipped Cream and Mixed Berries
Buttermilk Pancakes: Served with Whipped Cream and Mixed Berries
Blueberry Pancakes: Served with Whipped Cream and Mixed Berries
Eggs
Benedict
Eggs on Toasted Muffin: With Smoked Salmon and Hollandaise
Florentine: Poached Eggs on Toasted Muffin with Spinach and Mornay Sauce
Cheese And Ham Frittata
Zucchini Frittata
Three Cheese Omelet
Tomato And Onion Omelet
From Our Pizza Stone Oven
Calzone: Filled with Prosciutto, Basil, Bell Peppers and Mozzarella Cheese
Flatbreads: Margherita, Goat Cheese and Sun-dried Tomato, Spicy Italian Sausage
Entrees
Rollatini Melanzane: Lightly Breaded Baked Eggplant filled with Prosciutto, sweet Ricotta and Smoked Mozzarella, served on Toscana Sauce and drizzled with Aged Balsamic Modena
Pennette Pasta: With Smoked Salmon, Baby Spinach, Tarragon, cracked Black Pepper and Cream
Artichoke Ravioli: With Morel Mushrooms, Meyer Lemon, shaved Pecorino Romano and Broccolini Pesto
Roasted Red Snapper Filet: With Rosemary Roasted Fennel, Cerignola Olives, Sun-dried Tomatoes and a Saffron Potato
Parmesan-Crusted Chicken Breast: Topped with a San Marzano Tomato Basil Sauce and Mozzarella Cheese, served on a creamy Arborio Rice Risotto
Lasagna Bolognaise
Veal Saltimbocca
Grilled Cut Sirloin Steak: With Thyme-Herb Butter, Green Beans, Barolo Wine Potatoes and a Barolo Wine Reduction
Desserts
Warm Amaretto Chocolate Fondant: Served with Espresso Gelato
Limoncello Almond Torte: With Citrus Salad, Kataifi Pastry and Clotted Crème
Raspberry Chocolate Crunch Tart: Bittersweet Ganache, fresh Raspberries and Whipped Cream
Traditional Tiramisü: With Coffee Soil
5 Layered Pistachio Cake: Layers of Pistachio Chiffon and Dark Chocolate Truffle, brushed with Raspberry Paste
Vanilla Berry Panna Cotta: Served with Strawberry Basil Sorbet
Specialty Drinks
Palo Bloody Mary $10
Bellini $4.50
Balsamic Grande $11
Antipasti Selection
Alaskan King Crab Legs, Jonah Crab Claws, Lemon Mannated Shrimp, Marinated Green Lip Mussels. Spiced Ahi Tuna served with Meyer Lemon, Saffron Aioli and Cocktail Sauce
Antipasti Selection
Sliced Prosciutto, Sliced Coppa, Sliced Bresaola, Salame Gentile, Marinated Cerignola Olives, Roasted Garlic, Caciotta al tartufo, Parmesan Reggiano and Sweet Pepperdew
Soups
Heirloom Tomato and Basil: Served with Grape Tomatoes and Virgin Olive Oil
Celery: With spiced Italian Sausage and Focaccia Croutons
Waffles and Pancakes
Strawberry Waffles: Served with Whipped Cream and Mixed Berries
Apple Cinnamon Waffles: Served with Whipped Cream and Mixed Berries
Buttermilk Pancakes: Served with Whipped Cream and Mixed Berries
Blueberry Pancakes: Served with Whipped Cream and Mixed Berries
Eggs
Benedict
Eggs on Toasted Muffin: With Smoked Salmon and Hollandaise
Florentine: Poached Eggs on Toasted Muffin with Spinach and Mornay Sauce
Cheese And Ham Frittata
Zucchini Frittata
Three Cheese Omelet
Tomato And Onion Omelet
From Our Pizza Stone Oven
Calzone: Filled with Prosciutto, Basil, Bell Peppers and Mozzarella Cheese
Flatbreads: Margherita, Goat Cheese and Sun-dried Tomato, Spicy Italian Sausage
Entrees
Rollatini Melanzane: Lightly Breaded Baked Eggplant filled with Prosciutto, sweet Ricotta and Smoked Mozzarella, served on Toscana Sauce and drizzled with Aged Balsamic Modena
Pennette Pasta: With Smoked Salmon, Baby Spinach, Tarragon, cracked Black Pepper and Cream
Artichoke Ravioli: With Morel Mushrooms, Meyer Lemon, shaved Pecorino Romano and Broccolini Pesto
Roasted Red Snapper Filet: With Rosemary Roasted Fennel, Cerignola Olives, Sun-dried Tomatoes and a Saffron Potato
Parmesan-Crusted Chicken Breast: Topped with a San Marzano Tomato Basil Sauce and Mozzarella Cheese, served on a creamy Arborio Rice Risotto
Lasagna Bolognaise
Veal Saltimbocca
Grilled Cut Sirloin Steak: With Thyme-Herb Butter, Green Beans, Barolo Wine Potatoes and a Barolo Wine Reduction
Desserts
Warm Amaretto Chocolate Fondant: Served with Espresso Gelato
Limoncello Almond Torte: With Citrus Salad, Kataifi Pastry and Clotted Crème
Raspberry Chocolate Crunch Tart: Bittersweet Ganache, fresh Raspberries and Whipped Cream
Traditional Tiramisü: With Coffee Soil
5 Layered Pistachio Cake: Layers of Pistachio Chiffon and Dark Chocolate Truffle, brushed with Raspberry Paste
Vanilla Berry Panna Cotta: Served with Strawberry Basil Sorbet
Specialty Drinks
Palo Bloody Mary $10
Bellini $4.50
Balsamic Grande $11
Attachments
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