cocktails - beyondships2our fit fare menu items combine natural flavor and balanced...
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"Age and glasses of wine should never be counted." -Unknown
For your convenience an 18% service charge will be added to your check.
FROM THE BAR
Raspberry Fizz (Zero Proof) 5Raspberries, lime juice, agave nectar and soda water
Pomegranate mojito 9Bacardi, pomegranate Juice, lime and simple syrup
Elderflower Blush 9Bombay sapphire gin, St. Germain elderflower liqueur, sprite, lemon juice, basil, strawberry
Singapore Sling 10Tanqueray, cherry herring and benedictine, lime and pineapple, soda and bitters
Mexican Firing Squad 10Don Julio blanco, orange bitters, lime, house-grenadine and soda
Caribbean Cobbler 10Remy VSOP, mount gay XO, amontillado sherry, lemon, simple syrup and bitters
Spiced Berry Smash 11Ketel one, green chartreuse, simple syrup, lemon, strawberry and soda
COCKTAILS
CHAMPAGNES & SPARKLING WINESProsecco, Fantinel, "Cuveé Prestige", Italy 9
Brut, Domaine Chandon, “Classic”, California 11
WHITE WINESRiesling, Kabinett, J. & H. Selbach, Mosel-Saar-Ruwer 9
Sauvignon Blanc, Clifford Bay, Marlborough 10.5
BLUSH / ROSÉ WINES Rosè, Jean-Luc Colombo, “Cape Bleue”, Cotes de Provence 9
White Zinfandel, Beringer, California 7
RED WINES Pinot Noir, Kendall-Jackson, "Vintner's Reserve", California 10.5
Carménère, MontGras, “Reserva”, Colchagua Valley 9
FEATURED WINES BY THE GLASS
KENDALL JACKSON - EXCLUSIVELY FOR CELEBRIT Y CRUISES
We are pleased to offer our Celebrity Cellar Masters wines that are created exclusively for Celebrity Cruises by Kendall-Jackson’s Winemaster Randy Ullom.
WHITE: Chardonnay, Celebrity Cruises, “Cellar Master”, California 10.5
RED: Cabernet Sauvignon, Celebrity Cruises, “Cellar Master”, California 10.5
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Belgian Endive-Arugula Salad Green Apples, White Balsamic, Candied Pecans
Roasted Carrot Cumin Salad
with Avocado, Sunflower Seeds, Arugula and Lemon Yogurt Vinaigrette
Organic Roasted Red Beets Topped with Feta Cheese and Sherry Vinaigrette; Served with Teardrop Tomatoes and Arugula
Chilled Thai Coconut Soup
Lemongrass, ginger and cilantro
Chilled Shrimp Louis Cognac Cocktail Sauce and Guacamole
Cream of Wild Forest Mushroom Soup Mushroom Truffle Fricassée
Crispy Thai Beef Spring rollSweet & Sour Chili Sauce, Ginger-Noodle Salad
Seared Salmon* Crushed Potatoes, Grilled Squashes, Sauce Vierge
Oven Roasted Jerk Spiced Chicken Black Bean & Pineapple Rice, Buttered Green Beans, Chicken Jus
Beef and Veal Spaghetti Bolognese Herbs and Shaved Parmesan Cheese
Home-style Pork Chop Marshmallow Sweet Potatoes, Sautéed String Beans, Zesty Cider-Raisin Sauce
Aged Prime Rib of Beef*
Mashed Potatoes, Baby Carrots, Green Beans, Pan Gravy
Spinach and Ricotta RavioliMarinara and Parmesan Cream Sauce
Burgundy makes you think of silly things. Bordeaux makes you talk about them and champagne makes you do them.— Brillat Savarin
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
MDR D1 02/22/16
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Tomato Watermelon Salad Basil, Feta, Sourdough Croutons, Sherry Vinaigrette
Baby Spinach and Treviso SaladBlue Cheese Crumbles, Smoked Bacon, Cranberries, Raspberry Vinaigrette
Yellow Corn SoupChopped Chives
Chilled Pear and Honey SoupMascarpone Cream
Chicken Liver ParfaitCrusted in Toasted Pistachios, Herb Salad and Ruby Port Reduction
Salmon Tartare* Celery Root Purée, Trout Roe Caviar, Dill, Apple , Pumpernickel
Crispy Frog LegsGreen Pea Purée and Garlic-Parsley Sauce
Shrimp ScampiWhite Wine-Garlic Sauce, Cherry Tomatoes, Parsley; Served over Linguine
Grilled Cobia BBQ Glazed, Yellow Corn Mashed Potatoes, Haricots Verts
Seared Duck* "Fried" Wild Rice, Swiss Chard, Parsnip, Orange Duck Jus
Roasted Colorado Rack of Lamb*
Mashed Potatoes, Steamed Broccoli florets,Glazed Baby Carrots, Rosemary Lamb Jus
“Celebrity’s Signature” Beef Tournedo*
Ragoût of Morel Mushrooms & Pearl Onions, Roasted Potatoes; Haricots Verts and Black Truffle Sauce
Stuffed Portobello MushroomSpinach-Goat Cheese, Roasted Red Pepper Coulis, Basil Pesto and Fried Onion
The best poet is the man who delivers our daily bread: the local baker— Pablo Neruda
MDR D2 02/22/16
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Sesame Crusted Tuna Carpaccio*
Seaweed Salad, Pickled Shiitake Mushrooms, Ginger Dressing
Scallop Crudo* Avocado, jalapeño , Yuzu Soy Vinaigrette
Barolo Braised Beef RagoûtSautéed Sage Gnocchi and Roasted Shallots
Waldorf Chicken Salad Chicory, Grapes, Celery, Toasted Walnuts, Curry Vinaigrette
Garden Fresh Salad Mixed Lettuce, Seasonal Vegetables, Cucumber, Tomatoes
Chickpea-Tomato SoupSpinach and Lemon Pepper
Asian ConsomméChicken, Mushrooms, Ginger
Roasted Trout Cauliflower, Sautéed Spinach, Toasted Pine Nuts, Caper Vinaigrette
Mediterranean Seafood Orzo Mélange of Scallops, Shrimp, Mussels, Roasted Eggplant, Cherry Tomatoes
Lemon-Pepper Roasted Chicken Rigatoni Pasta, Olives, Capers, Spinach, Parmesan Cheese, Tomato Sauce, Oregano
Roasted Milk-fed Veal Chop*
Creamy Parmesan Polenta, Green Asparagus, Roasted Peppers, Veal Jus
Roasted Beef Flank Steak*
Lyonnaise Potatoes, Grilled Zucchini, Yellow Squash, Salsa Verde
Fried Masala Potatoes Spices, Yogurt, Cilantro, Chili PepperServed with Raita
Tell me what you eat, and I will tell you what you are. — Anthelme Brillat-Savarin
MDR D3 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Togarashi Roasted Carrots Cucumber, Nori, Sesame Miso
Recipe by Gregory Gourdet • Top Chef, Season 12
White GazpachoWhite Gazpacho, Grapes, Melon, Pine Nuts, Verjus
Recipe by Tiffany Derry • Top Chef, Season 7 & Top Chef, All Stars
Summer Flounder Crudo*
Pickled Radish, Peach Purée
Recipe by Tiffany Derry • Top Chef, Season 7 & Top Chef, All Stars
Seared Ahi Tuna*
Watermelon, Radish, Heirloom Tomato, Avocado Puree, Basil
Recipe by Chris Crary • Top Chef, Season 9
Kale Pesto BeignetZucchini Beignets, Kale Pesto, Cherry Tomatoes
Recipe by Nina Compton • Top Chef, Season 11
MDR SPE D3 Top Chef 02/22/16
Redfish BBQ Shrimp, Baby Vegetables
Recipe by Nina Compton • Top Chef, Season 11
Roasted Chicken BreastRoasted Winter Succotash, Herbs, Cream
Recipe by Ash Fulk •Top Chef, Season 6
Roasted Spiced Pork Tenderloin* Dirty Rice, Curried Slaw, Tomato Jam
Recipe by Tiffany Derry • Top Chef, Season 7 & Top Chef, All Stars
Braised Beef CheekCelery Root Puree, Crispy Shallot, Herbs
Recipe by Chris Crary • Top Chef, Season 9
Gingered Mushrooms*
Pumpkin Puree, Jalapeno, Slow Cooked Egg
Recipe by Gregory Gourdet • Top Chef, Season 12
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Caprese Vine Ripe Tomatoes, Buffalo Mozzarella, Basil, Arugula, Extra Virgin Olive Oil, Balsamic Vinaigrette
Grilled Asparagus Salad
Toasted Almonds, Pistachios, Goat Cheese, Lemon Basil Emulsion
The Wedge SaladIceberg Lettuce, Blue Cheese Dressing, Tomatoes, Eggs, Bacon, ChivesBacon and Chives
Creamy Butternut Squash SoupCaramelized Apple and Walnuts
Pasta Fagioli Soup Pancetta, Thyme, Cannellini Beans
Duck Terrine Pistachio, Pickled Vegetables, Apricot Chutney, Toasted Sourdough
Seared Branzino Parsnip Purée, Lentils, Spinach, Pomegranate
Turkey Parmesan Spaghetti with Marinara Sauce
Rigatoni BoscaiolaProsciutto, Button Mushrooms, Peas, Arugula; Pinot Grigio Cream Sauce, Pecorino Cheese
Slow Braised Lamb Wrapped in Phyllo Potato Puree, Roasted Root Vegetables
Steak and ChipsBéarnaise and Watercress
Toasted Israeli Couscous Cake Asparagus Spears, Cherry Tomatoes, Zucchini Ribbons, Balsamic Vinaigrette
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. — Marcel Boulestin
MDR D4 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Beef Carpaccio*
Dijon Aïoli, Arugula Salad, Shaved Parmesan
Chicory Apple Pear Salad Toasted Walnuts, Blue Cheese, Cider Vinaigrette
Boston Lettuce and Gorgonzola SaladGorgonzola Cheese, Red Grapes, Toasted Herb Croutons, Walnut Dressing
Celebrity Signature Crab CakeYellow Corn Succotash and Spicy Chipotle Aïoli
Tomato Watermelon Gazpacho Bell Pepper, Cucumber, Basil, Crouton, Extra Virgin Olive Oil
Cream of Broccoli Cheddar Cheese Crostini
Spiced Duck Rillettes QuenelleRaspberry Emulsion and Petite Salad
Cajun Spiced Drum FishBlack Bean Rice, Okra, Yellow Corn, Smoked Tomato-Olive Oil Emulsion
Oven Roasted Chicken Saltimbocca Prosciutto, Sage & Fontina Cheese; Mediterranean Vegetables , Lemon-Caper Sauce
Penne Primavera Seasonal Vegetables, Basil Pesto, Olive Oil, Roasted Garlic, Parmesan Cheese
Roasted Pork Loin Smoked Red Cabbage, Butternut Squash , Cranberry Jus
Barolo Braised Beef Short RibsCreamy Truffle Polenta, Peas, Carrots, Shiitake Mushrooms, Red Onion Marmalade
Vegetable KormaSpiced Seasonal Vegetables, Ground Almonds, Coconut Milk; Roti
Without butter, without eggs, there is no reason to come to France. — Paul Bocuse
MDR D5 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Kale Salad Roasted Squash, Dried Cherries, Caramelized Pecans, Lemon Vinaigrette
Shaved Prosciutto and Arugula SaladTomato and Balsamic Vinaigrette
Chilled Pea Soup Crab, Yogurt, Lemon, Mint
Creamy Smoked Tomato Bisque Basil Pesto and Herbed Croutons
Double Baked Blue Cheese SouffléParmesan Coulis and Red Onion Marmalade
Scallops RockefellerParmesan Gratinéed with Spinach and Hollandaise Sauce
Creamy Salmon RilletteCucumber-Caper Salad and Avruga Caviar
Herb Crusted Haddock FiletRoasted Potatoes, Red Peppers, Green Olives, Tomato-Olive Oil Sauce
Broiled Lobster TailRice Pilaf, Steamed Broccoli, Drawn Butter
Duck a L’OrangeSlow Roasted Duck, Orange Sauce, Green Beans, Carrots, Roasted Potatoes
Lamb Chops Provençal*
Herb Crusted Lamb Chops, Ratatouille, Roasted Potatoes, Cabernet-Mint Sauce
Beef Wellington*
Puff Pastry Wrapped Beef Tenderloin, Mushroom Duxelles; Veal Black Truffle Reduction, Petit Sautéed Vegetables, Duchess Potatoes
Creamy Wild Mushroom Risotto Black Truffle and Parmesan
To eat is a necessity, to eat intelligently is an art. — Anonymous
MDR D6 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Eggplant Caviar Roasted Red Pepper, Za'atar, Olive, Garlic, Crostini
Green Leaf and Radicchio LettucesRadish, Smoked Bacon, Toasted Croutons
Chop Chop Composed SaladCelery, Carrots, Romaine Lettuce, Dijon Mustard Vinaigrette
Spinach Turnover Ricotta & Spinach Stuffed Puff Pastry Creamy Emmental Cheese Sauce, Black Olives, Italian Parsley
Spiced Louisiana Gumbo Andouille Sausage, Rice, Okra
Tuscan Vegetable Minestrone Fresh Basil Chiffonade
Prosciutto di ParmaMelon, Arugula, Shaved Parmesan
Sautéed Tilapia Filet Puttanesca Style Sauce, Olives, Capers, Garlic, Tomato, Cavatelli-Kale Pasta
Oven Roasted Turkey Sage Stuffing, String Bean Gratin, Candied Sweet Potatoes, Giblet Gravy, Cranberry Relish
Butternut Farrotto Caramelized Apple, Duck Prosciutto*, Sage
Veal Cordon Bleu Ham, Melted Provolone Cheese; Baby Vegetables, Mushroom Ragoût, Marsala Sauce
Steak Dianne*
Sirloin Cut, Creamy Cognac Mushroom Sauce, Haricot Vert, Hasselback Potatoes Hasselback Potatoes
Homemade Gnocchi ai Quattro Formaggi Creamy Four Cheese Sauce, Italian Parsley
Cooking is like love. It should be entered into with abandon or not at all. — Harriet Van Horne
MDR D7 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Hawaiian Tuna Poke* White Soy, Sesame, Jicama, Asian Pear, Sticky Rice
Quinoa Salad Dried Apricot, Crispy Bacon, Mustard Vinaigrette
Mesclun GreensGoat Cheese and Dried CranberriesParmesan Crouton
Double Beef ConsomméVegetable Mirepoix and Braised Beef
Smoked Ham and Split Pea SoupParmesan Crouton
Poached Anjou Pear & Gorgonzola CheeseBaked in Phyllo Pastry and Port Wine Reduction
Country Style PâtéDried Cherry Confit, Currant Jelly, Port Wine & Cumberland Sauce
Broiled Australian Sea BassSautéed Potatoes, Fennel, Sun-Dried Tomatoes, Red Pepper Sauce
Crispy Chicken RouladeMushrooms & Swiss Cheese Stuffed; Mashed Potatoes, Roasted Asparagus, Cherry Tomatoes, Chicken Jus
Sun-Dried Tomato and Gorgonzola Pasta Penne Pasta and Creamy Spinach Sauce
Moroccan Spiced Lamb Kebab* Bulgur Salad, Dried Fruit, Almonds, Olives, Cucumber Raita
Beef BourguignonBacon, Pearl Onions, Mushrooms, Red Bliss Potatoes, Carrots
Pappardelle con FunghiWide Ribbon Noodles, Wild Mushroom Ragoût; Basil, Goat Cheese
Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal — Julia Child
MDR D8 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Arugula SaladParmesan, Tomatoes, Lemon Vinaigrette
Cobb SaladIceberg Lettuce, Turkey, Tomatoes, Boiled Eggs, Cheddar Cheese
Squash Soup Sautéed Apples, Anise, Cloves, Candied Pumpkin Seeds
Creamy Celery Root SoupCaramelized Apples and Chives
Warm Goat Cheese CroustillantRed & Yellow Sweet Bell Pepper Salad
Chilled Seafood Salad
Cannellini Beans, Black Olives, Tomato, Fennel, Espelette Lemon Vinaigrette
Vitello TonnatoRoasted Veal, Tuna-Caper Sauce, Arugula Salad
Atlantic PollockWhite Cannellini Beans, Spinach, Piquillo Peppers, Lemon-Oregano Olive Oil Vinaigrette
Chicken ChiquitaCoconut Crusted Ham & Banana Stuffed Chicken Breast; Wilted Spinach, Coconut Rice, Madras Curry Sauce
Chorizo Linguine*
Parmesan cream, Peas and Parsley
Pork and BeansBraised Pork Cheeks, Roasted Pork Tenderloin, White Bean Puree, Roasted Carrots
Aged Prime Rib of Beef*
Mashed Potatoes, Baby Carrots, Green Beans, Pan Gravy
Creamy Corn Farrotto Succotash, Basil, Parmesan
Let the sky rain potatoes— Shakespeare
MDR D9 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Cured Atlantic Salmon* Fresh Dill, Red Onion-Cucumber Salad
Mâche SaladSliced Strawberries and Blue Cheese
Panzanella SaladTeardrop Tomatoes, Foccacia Croutons, Basil, Fresh Mozzarella, Olives, Cucumbers
Cream of ChickenWhite Truffle and Braised Leeks
Creamy Parsnip Soup Apple, Celery, Pork
Maine Lobster RavioliChive and Shrimp Sauce
BBQ Pork Spring rollChipotle Coleslaw and White Truffle BBQ Sauce
Almond Crusted Hake Bell Peppers, Zucchini, Eggplant, Carrot, Curry
Sautéed Duck Breast*
Brioche French Toast, Raisin-Apple Compote, Sweet Potato Croquette
Pasta Chimayo LinguineGrilled Shrimp, Red & Green Peppers, Lobster Sauce
Tender Braised VealWrapped in Phyllo, Butternut Squash Puree, Crispy Brussels Sprouts
Beef Brochette*
Basmati Rice, Marinated Grilled Vegetables, Chimichurri
Vegetable WellingtonStuffed with Spinach, Feta Cheese, Roasted Peppers and Mushrooms; Served with Creamy Roasted Garlic Sauce
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. — Henry David Thoreau
MDR D10 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Fluke Ceviche* Citrus, Jalapeno, Avocado, Cilantro, Candied Kumquat and Popcorn
Greek SaladCucumber, Tomatoes, Feta Cheese
Mixed Greens and Red Pepper SaladRed Radishes
Whole Wheat Orecchiette Arugula Walnut Pesto, Artichokes, Asparagus, Tomato Confit, Parmesan
Silky Smooth Strawberry SoupLemon Zest CreamSun-Dried Tomato Aïoli
Creamy Shellfish BisqueYellow Corn Flan and Sweet Peas
Crispy Salt Cod Bacalao CroquettesSun-Dried Tomato Aïoli
Crab Crusted FlounderSaffron Nage with Green Asparagus and Steamed Potatoes
Southern Herb Roasted Half ChickenRed Bliss Mashed Potatoes, Collard Greens, Buttermilk Cornbread, Pan Gravy
Fusilli PastaChicken, Balsamic Vinegar, Sun-Dried Tomatoes, Goat Cheese, Pine Nuts
Lamb Shank “Tagine Style”Moroccan Spices, Harrissa, Root Vegetables, Dried Apricots, Raisins; Served on Citrus Infused Couscous with Carrot-Mint Slaw
Seared Strip Steak* Root Vegetable Hash, Watercress, Chipotle Carrot Sauce
Vegetable Biryani – Basmati RicePotatoes, Peas, Carrots, Turmeric; Served with Naan Bread & Yogurt Sauce
Food is our common ground, a universal experience. — James Beard
MDR D11 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
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Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Bay Scallop and Shrimp Ceviche*
Fried Plantains, Cilantro, Lime, Avocado
Ahi Tuna Niçoise*
Potatoes, Eggs, Niçoise Olives, Green Beans, Anchovy, Mustard Vinaigrette
Chicory Apple Pear Salad Toasted Walnuts, Blue Cheese, Cider Vinaigrette
Wild Mushroom-Barley SoupMixed Vegetables
Morel Mushroom and Chicken Terrine Onion Marmalade, Pickled Vegetables, Whole Grain Mustard, Toasted Sourdough
Hungarian Beef GoulashCaraway Seeds and Sour Cream
Creamy Spinach and Artichoke Dip Parmesan Pita Chips
Grilled Snapper FiletChorizo, Roasted Red Peppers, Garbanzo Beans, Fresh Basil
Traditional Coq Au Vin Burgundy Braised Chicken, Pancetta, Mushrooms, Pearl Onions, Pomme Mousseline
Seafood and Lobster PappardelleRoasted Tomato Sauce, Garlic, Chili
Grilled Honey Glazed Pork ChopBraised Red Cabbage, Sweet Potato Purée, Roasted Pears
Slow Roasted Beef BrisketBoston Baked Beans, Braised Collard Greens, Buttermilk Corn Bread
Tikka Masala Tofu Spinach, Green Lentils, Okra, Red Pepper; Served with Paratha
Food should be fun. — Thomas Keller
MDR D12 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Traditional Steak Tartare*
Marinated Capers, Red Onion, Arugula
Seasonal Mixed Lettuce With Cucumbers, Chopped Hard Boiled Eggs and Scallions
Tomato Watermelon Salad Basil, Feta, Sourdough Croutons, Sherry Vinaigrette
Duck ConsomméShiitake Mushrooms, Leeks, Sugar Snap Peas
Lobster Bisque Leeks and Baked In Puff Pastry
Cajun Shrimp
Bulgur Salad, Bell Peppers, Mint, Lemon Yogurt Sauce
Wild Mushroom Vol-au-VentRagoût of Wild Mushrooms & Thyme Truffle Cream Sauce
Moroccan Spiced Ahi Tuna Steak*
Pistachio Couscous, Spinach, Raisins, Harissa Vinaigrette
Roasted Chicken Breast Buttermilk Grits, Roasted Vegetables, Chicken Jus
Pappardelle PrimaveraRoasted Red Peppers, Tomatoes, Broccoli Florets, Zucchini, Basil Pesto
Slow Herb Roasted Leg of Lamb*
Fondant Potatoes, Garlic Spinach, Tomato Provençal, Rosemary Sauce
Classic Chateaubriand* Tournéed Potatoes, Glazed Haricots Verts, Shiraz Braised Shallots, Choice of Béarnaise or Madeira Sauce
Mediterranean Phyllo Tart Artichokes, Vegetable “à la Grecque”, Red Pepper Coulis
Food, like a loving touch or a glimpse of divine power, has that ability to comfort. — Norman Kolpas
MDR D13 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
Our Fit Fare menu items combine natural flavor and balanced nutrition—without compromise.
*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increaseyour risk of food-borne illness, especially if you have certain medical conditions.
Gluten Free Vegetarian No Sugar Added Lactose Free Fit Fare
STARTERS
THIS EVENING'S
MENU
ENTREES
Venison Carpaccio* Roasted Cauliflower, Arugula, Shaved Parmesan, Lemon Vinaigrette
Baby Mizuna Shaved Apples and Julienne Fennel
Waldorf Chicken Salad Chicory, Grapes, Celery, Toasted Walnuts, Curry Vinaigrette
Traditional Leek and Potato VichyssoiseSavory Cream
New England Style Clam ChowderSmoked Bacon and Oyster Crackers
Duck ConfitFrisée Lettuce, Dijon Vinaigrette, Cabernet Reduction
Seafood CrêpeMussels, Shrimp, Scallops, Leeks, Lobster Sauce
Seared Codfish Creamy Velouté, Clams, Yellow Corn, Leeks, Potatoes
Chicken Kiev Herb-Stuffed Chicken Breast, Mashed Potatoes, Sautéed Green Beans
Whole Wheat Spaghetti
Pomodoro Yellow & Green Squash, Garlic, Parmesan, Basil
Crispy Pork Schnitzel Creamy Savoy Cabbage and German Potato Salad
Kobe Beef Meat LoafCharred Baby Corn, Carrots, Potato Puree and Beef Jus
Golden Baked French Pot Pie Grilled Tomatoes, Champignons de Paris, Creamy Tarragon Velouté"
The only time to eat diet food is while you wait for the steak to cook— Julia Child
MDR D14 02/22/16
Classic “Caesar” SaladHearts of Romaine, Garlic Croutons, Parmesan Cheese
Chilled Shrimp CocktailClassic Cocktail Sauce
Baked French Onion SoupHerb Croutons and Melted Gruyère Cheese
Escargots à laBourguignonneShallots, Garlic, Parsley, Pernod Butter
Tim
el
es
s S
ta
rt
er
s
Broiled Salmon*
Served plain or with classic hollandaise sauce; Mashed Potatoes, Seasonal Vegetables
Grilled Chicken BreastGarden Thyme Jus; Mashed Potatoes and Seasonal Vegetables
Grilled New York Sirloin Steak*
Beurre Maître d’ Hôtel; Mashed Potatoes, Seasonal Vegetables
Tim
el
es
s E
nt
rè
es
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