cocktails - beyondships2our fit fare menu items combine natural flavor and balanced...

"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

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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

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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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MDR D1 02/22/16




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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*





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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





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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


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


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





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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





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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





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Broiled Salmon*





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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





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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





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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





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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





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Broiled Salmon*





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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





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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





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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





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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





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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





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cocktails - beyondships2our fit fare menu items combine natural flavor and balanced...

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