36 more days...

Cruising with Cyn
Collection of useless information circuitous to the OPERATION: Poisson Rouge Adventure.

I got my grubby little hands on the dinner menu that will be served nightly on our cruise. Please note that the day the dinning choices are offered can change. But if you want an idea of what will be offered - read on...

Day One

Starters
Melon and Mango – Drizzled with ginger syrup
Melon and Proscuitto
Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis
Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper
Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables
Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber


Salad
Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts
Traditional Caesar Salad

Entrees
Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks
Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish
Slow Roasted Prime Rib – with baked potato and horseradish au jus
Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

Chef Signature Entrée
Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

Deserts
Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit
Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream
Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips
Low Fat Tropical Fruit salad – marinated in grand marnier
Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree


Day 2 - Formal Night

Starters
Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt
Shrimp Cocktail royal – with cocktail sauce
Escargots Bourguignonne – baked snails in garlic herb butter
Lobster Bisque – finished with cognac and whipped cream
Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist
Chilled Golden Pear – Garnished with dried cranberries

Salad
Caesar salad

Entrees
Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce
Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers
Roasted Duck – with black currant sauce, red cabbage and croquette potatoes
Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

Chef Signature Entrée
Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

Deserts
Grand Marnier Soufflé
Double Strawberry Cheesecake
Cherries Jubilee
Low Fat Double strawberry Cheesecake
Sugar Free Coconut Vanilla Layer Cake


Day 3

Starters
Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil
Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic
Scallop Risotto – Sauteed sea scallops over Charred sweet corn and mascarpone risotto
Creamy Roasted Garlic Soup – with rye bread croutons
Minestrone – A rich Italian soup of vegetables, tomato, and pasta
Chilled Strawberry Bisque – garnished with fresh mint

Salad Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives
Traditional Caesar Salad

Entrees
Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil
Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables
Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables
Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

Chef Signature Entrée
Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

Deserts
Warm Chocolate Cake
Raspberry Panna Cotta
Tiramisu
Low Fat Angel Food Cake
Sugar Free Chocolate Mint Cake

Day 4

Starters
Mozzarella Salad – over arugula with a tomato basil salsa
Melon with Proscuitto
Chilled Shrimp Cocktail
Scallop and Mussels Gratin – seared with Pernod
Bouillabaisse
Tuscan White Bean Soup
Vichyssoise
Mesulun and Fennel Salad

Entrees
Ravioli Mare Monte – filled with cheese in a crabmeat mushroom sauce
Baked Perch – with sautéed spinach, balsamic and parmesan roasted potatoes and lemon sauce
Royal Sirloin – on a baked eggplant, zucchini and vegetable medley with Sicilian onions and pepper olive salsa
Vegetable paella – saffron rice with tomatoes, onions, bell peppers and asparagus tips, garnished with black olives and chopped scallions

Chef Signature Entrée
Coq au Vin – with mushrooms, bacon, caramelized baby inions, grilled polenta and crispy pancetta

Deserts
Crème Catalan
Spanish Orange Almond Cake
Chocolate Hazelnut Truffle Tart
Low Fat French Apple Flan
Sugar Free Chocolate Panna Cotta

Day 5

Starters
Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita
Shrimp Cocktail
Melon Proscuitto
Spinach Sweet Potato Dip – served warm with crisp tortilla chips
Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage
Onion Soup – Caramalized onions in beed broth with Gruyere toast
Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk`

Salad
Greek Salad for the Table

Entrees
Grey Goose Vodka and Smoked Salmson Cream Pasta
- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes
Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce
Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini
Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

Chef Signature Entrée
Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

Deserts
Brownie Madness
Key Lime Pie
Banana and Crunchy Nut Parfait
Sugar Free Key Lime Pie
Low Fat Strawberry Shortcake


Day 6 – Formal Night

Starters
Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper
Citrus Cured Salmon - Thinly Slices with a dill cucumber salad
Creamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastry
Cream of Asparagus – Garnished with crunchy almonds
Double Duck Consomme – with julienne vegetables and aged port
Roasted Peach Soup – Finished with fresh strawberries


Entrees
New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto
Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets
Slow Roasted Aged Prime Rib – cut thick served with baked potato
Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

Chef Signature Entrée
Thai BBQ Chicken Breast


Deserts
Desert Sampler – a trio of exquisite tastes
Low fat Berry Mousse
Sugar Free Red Berry Tart


Day 7

Starters
Exotic Fruits
Crab and Shrimp Salad
Melon Proscuitto
Beef and Veal Tortallacci
Jalapeño Potato Soup
Chicken consommé
Chilled Cranberry and Mango soup
Seasonal Greens
Caesar Salad

Entrees
Penne Tarantina – tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallop
Parmesan Crusted Turkey Tenderloin with sage mustard Sauce
Slow Roasted Beef Shoulder Fillet – with marscapone roasted potatoes and Shiraz reduction
Asparagus and Brie Tart – grilled plum tomato, arugula, red pepper essence and chive oil

Chef Signature Entrée
Cornmeal Dusted Talapia with Japanese ratatouille and garlic wasabi aioli

Deserts
Choco-Chino Trilogy
BBB
Magic Mango Parfit
Low Fat Exotic Pineapple and Coconut Cake
Steamed Sugar Free Vanilla and Berry Custard



Alternative Selections always available
Ziti with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs
Grilled Black Angus Top Sirloin with herb butter
Ice Cream, Sugar Free Ice Cream and sherbet selections
Cheese selection

And what will you be having?