So many choices every day.  And there are also 2 specialty restaurants on board..Toscana for Italian and Polo Grill for steak and seafood.

A P P E T I Z E R S
Sturgeon Caviar with Buckwheat Blinis and Traditional Garnish*
Chilled Hudson Valley Foie Gras in Breast of Chicken with Mousseline of Celery Root and Pistachio*
Strawberries with Maraschino Liqueur
Moules Marinières: Fresh Black Mussels with Shallots, White Wine and Parsley*
Molten Cheese Soufflé with Chive Velouté
S O U P S
Maui Red Onion Soup with Ginger Foam
Clear Capon Broth with Vegetable and Chervil Brunoise
G A R D E N S A L A D S
Mixed Greens and Watercress with Radishes, Celeriac and Mustard Seed Dressing
Baby Spinach with Toasted Pine Nuts and Warm Bacon Dressing
Caesar Salad with Traditional Garnish
M A I N C O U R S E S
The Grand Salad: Mixed Greens, Tomatoes and Cucumbers with your choice of
Grilled Salmon, Chicken or Sirloin Steak, served with Red Wine Vinaigrette*
Fettuccine con Ragù di Maialino Ibérico de Bellota: Fettuccine with Ibérico de Bellota Pork Ragù
Potato Waffle with Steamed Asparagus, Black Truffle Cream and Wilted Spinach
Fresh Red Snapper with Cherry Tomato and Zucchini Slices over Sweet Fennel Cream*
Steamed Maine Lobster on Castilla–La Mancha Saffron Rice*
Duck à l’Orange with Braised Red Cabbage and Almond Potato Croquettes
Roasted Prime Rib of Black Angus Beef with Bordelaise Sauce, Fondant Potatoes
and Vegetable Bouquetière*

J A C Q U E S P É P I N S I G N A T U R E D I S H E S
Steak Frites: New York Strip Steak, French Fries and Garlic Butter Rosette*
Poulet Rôti: Herb-Crusted Free Range Rotisserie Chicken with Red Bliss Mashed Potatoes and Jus de Rôti
Suprême de Saumon: Poached Norwegian Salmon Supreme with Rice Pilaf and Choron Sauce*
S I D E D I S H E S A L W A Y S A V A I L A B L E
Steamed Vegetables, Franck’s Mashed Potatoes, Baked Idaho Potato,
and Pasta with Tomato, Pesto or Bolognese Sauce

Vegetarian Dish