starters soup main courses marco’s menu - advice centre · chicken consommé monte carlo ......
TRANSCRIPT
StartersMarbled Game, Pear and Pine Nut Terrine
with Oxford Sauce, Quince Jelly and Toasted Brioche
Oak Smoked Scottish Salmonwith Capers, Red Onion and Brown Bread*
SoupPetite Marmite with Beef, Chicken and Vegetables
served with Baguette Crisp Breads
Main CoursesPan-fried Sea Bass Fillet
with Saffron Scented Mousseline Potatoes, Sweet Roasted Peppers and Green Beans
Mint Crusted Cannon of Lambwith Dauphinoise Potatoes, Green Beans, Port Glazed Shallots and a Redcurrant Jus*
Breast of Gressingham Duck with Black Cherry Sauceserved with Dauphinoise Potatoes, Chantenay Carrots and Green Beans*
Prime Roast Forerib of Beef with Château Potatoes, Green Beans, Tomato Provençale and a Red Wine Sauce*
Twice Baked Goat’s Cheese Souffléwith Roasted Beetroot and Rosemary Bruschetta (v)*
DessertsPear Tart Tatin
with Vanilla Pod Ice Cream
Chocolate Mousse Cake with a Praline Centre and Hazelnut Florentine
Ice CreamsVanilla, Peach and Mango, Maple and Walnut
Sorbet Passion Fruit
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
G1
Marco’s Menu FReSh ASPARAGuS SPeARS
with a Soft Poached Egg and Sauce Mousseline with Fines Herbes (v)*
CReAM OF MuShROOM AND WhITe WINe SOuPwith a Fricassée of Forest Mushrooms in Parsley Persillade (v)
NeW eNGLAND SPLIT LOBSTeR IN MORNAy SAuCeserved on a Pillow of Truffle Creamed Potatoes and Parmesan Pangrattato,
with Tender Stem Broccoli Florets and Green Beans
PROSeCCO POACheD STRAWBeRRIeSwith Vanilla Set Cream and Langues de Chat Biscuit
Today’s Recommended Wines:WhITe WINe heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily.
ReD WINe heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
“I am pleased to offer a specially created Gala Dinner Menu for your enjoyment this evening. I wanted to develop some dishes with ingredients that combine the British tradition and sense of occasion of a black tie night on board a P&O Cruises ship but to give
them a fresh and new approach. The dishes featured on this page are real favourites of mine that I am sure you will love”
<Day> <Month> 2014
StartersBaby Charente Melon Crownwith Tropical Mango Sorbet (v)
Chicken, Chorizo and Parma ham Terrinewith Apricot Chutney and Melba Toast
SoupChicken Consommé Monte Carlo
garnished with Truffle and Vegetable Brunoise
Main CoursesKing Prawns Flambéed in Brandy and Garlic Butter
with Egg Noodles, Stir-fried Vegetables and Slow Roasted Cherry Tomatoes
Beef Tenderloin with a Wild Mushroom Crustwith Asparagus Spears, Thyme Poached Potatoes, Cauliflower Beignets and a Red Wine Sauce*
Lemon Sole Meunière with Brown Shrimp and Caper Butter served with Parsley New Potatoes, Panaché of Vegetables and Petits Pois à la Française
Pancetta wrapped Pheasant with Cider Buttered Applesserved with Truffled Potato Bon Bons, Panaché of Vegetables and Savoy Cabbage
Chickpea Tagine with Harissa Couscous, Chargrilled Mediterranean Vegetables and Flat Bread (v)
DessertsClassic eton Messwith Summer Fruits
Trio of Miniature Chocolate Delights
Ice CreamsVanilla, Strawberries and Cream, Brandy Fruit Cake
Sorbet Orange
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
Marco’s Menu CROuSTADe OF BuTTeR POACheD LeeKS
AND NATuRAL SMOKeD FLAKeD hADDOCK with Quail’s Egg and a Pommery Mustard Dressing
SheLLFISh BISque LACeD WITh COGNACserved with Sweet Smoked Paprika Aioli and Petit Profiteroles
PORK FILLeT eN CROûTe, hONey GLAzeD OLD SPOT PORK BeLLy AND ChICKeN SCRATChINGS
with a Butternut Squash Purée, Pomme Fondant, Petits Pois à la Française and Madeira Jus
BAKeD BLueBeRRy SOuFFLéwith Cornish Clotted Cream Ice Cream and a Five Spice Blueberry Compote*
Today’s Recommended Wines:WhITe WINe heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily.
ReD WINe heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
G2
“I am pleased to offer a specially created Gala Dinner Menu for your enjoyment this evening. I wanted to develop some dishes with ingredients that combine the British tradition and sense of occasion of a black tie night on board a P&O Cruises ship but to give
them a fresh and new approach. The dishes featured on this page are real favourites of mine that I am sure you will love”
<Day> <Month> 2014
(v) – Denotes vegetarian choice Our wild game menu items may contain shot
Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
StartersTimbale of highland Smoked Salmon Parfait
with Caraway Seed Toasted Brioche*
Blue Cheese and Candied Walnut Risottowith Homemade Pecan Biscuits (v)
SoupChilled Celeriac, Apple and Crème Fraîche (v)
Main CoursesButter Poached Lobster Tail
with Asparagus Spears, Baked Cherry Tomatoes, Hand Cut Chips and Béarnaise Sauce
Grilled Trio of Beef Filletwith Pont Neuf Potatoes, Vine Tomatoes, Green Beans and Madeira Jus*
Corn-fed Guinea Fowl and Chipolata Sausage with Toasted Hazelnut and Pear Stuffing, Château Potatoes, Green Beans, Carrots and Pan Juices
Coquilles Saint JacquesScallops Glazed and Gratinated in a Gruyère Cheese Sauce
with Creamed Potatoes, Carrots and Broccoli Florets with Flaked Almonds*
Courgette and Wild Mushroom Rouladewith Pumpkin Purée , Asparagus Spears, Vegetable Straws and Provençale Sauce (v)
DessertsRice Pudding and Raspberry Crème Brûlée
with Cinnamon Chequered Biscuits
Banana and Pecan Nut Gâteau St honoré
Ice CreamsVanilla, Rhubarb and Ginger, Maple and Walnut
Sorbet Blackcurrant
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
G3
Marco’s Menu OAK SMOKeD ChICKeN BReAST WITh AROMATIC heRBS
with a Crisp Apple Salad and Golden Raisin Chutney
SWeeT ROASTeD CheRRy TOMATO SOuPwith Basil and Oregano Infused Oil and a Fresh Tomato Salsa Bruschetta (v)
BLACK PePPeR CRuSTeD BARBARy DuCK BReASTwith Dauphinoise Potatoes, Koffman Cabbage, Maple Glazed Parsnips
and a Crushed Raspberry and Chocolate Sauce*
CheRRIeS JuBILee served with Buttermilk Pancakes and Vanilla Pod Ice Cream
Today’s Recommended Wines:WhITe WINe heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily.
ReD WINe heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
“I am pleased to offer a specially created Gala Dinner Menu for your enjoyment this evening. I wanted to develop some dishes with ingredients that combine the British tradition and sense of occasion of a black tie night on board a P&O Cruises ship but to give
them a fresh and new approach. The dishes featured on this page are real favourites of mine that I am sure you will love”
<Day> <Month> 2014
StartersConfit Duck and Fruit Terrine
with Blackberry Compote and Toasted Brioche
Goat’s Cheese Crotinwith Apple and Red Cabbage Purée (v)
SoupCream of Asparagus and White Wine
with Parmesan Toasts (v)
SorbetChampagne
Main CoursesGrilled halibut Glazed with a Shellfish Sabayon
served with Seafood Rigatoni Pasta, Buttered Asparagus Spears and Vine Tomatoes
Grilled Calves Liver, Veal Kidney and Chorizo Sausage Brochettewith Pont Neuf Potatoes, Panaché of Vegetables, Broccoli Florets and Béarnaise Sauce
Ballontine of Corn-fed Chicken with quail, Pistachio and Truffle Mousselineserved with a Panaché of Vegetables, Pommes Anna, Broccoli Florets and Cider Jus
hot Oak Smoked Salmonwith Crushed New Potatoes, Butter Poached Cucumber, Panaché of Vegetables and a Horseradish Smitane Sauce
Porcini Mushroom and Roasted Garlic Ravioli with Fried quail’s eggserved with Asparagus Spears and Truffle Beurre Blanc (v)
DessertsSachertorte
with a White Chocolate Quenelle and Apricot Curd
Tarte aux Pommes with a Calvados Crème Anglaise and Quince Sorbet
Ice CreamsVanilla, Triple Chocolate, Raspberry Ripple
Sorbet Pink Grapefruit
CheeseboardA Selection of Regional British and Continental Cheese with Biscuits
G4
Today’s Recommended Wines:WhITe WINe heRe – £18.00
Crisp and refreshing white with a lemony zing, all the way from Sicily.
ReD WINe heRe – £18.00Dark and inky earth flavours, bursting full of cherries and summer fruits
(v) – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts
* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
Marco’s Menu TRIO OF SMOKeD AND CuReD FISh
Salmon, Cornish Crab and Flaked Smoked Trout with Horseradish Cream*
DOuBLe ChICKeN CONSOMMéwith Julienne Vegetables, Shaved Black Truffle
and Mini Brioche Poached Dumplings
ChAMPAGNe SORBeT
MARCO’S CLASSIC BeeF WeLLINGTON WITh A WILD MuShROOM AND MADeIRA ReDuCTION DuxeLLe
served with a Bouqetière of Vegetables and Pommes Anna*
BAKeD ALASKAwith Toasted Italian Meringue and an Elderflower and Berry Compote
“I am pleased to offer a specially created Gala Dinner Menu for your enjoyment this evening. I wanted to develop some dishes with ingredients that combine the British tradition and sense of occasion of a black tie night on board a P&O Cruises ship but to give
them a fresh and new approach. The dishes featured on this page are real favourites of mine that I am sure you will love”
<Day> <Month> 2014