APPETIZER riviera Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER

*seared escabeche warm duck-chicken liver patty , peppers, , , , oil, frisée lettuce, dijon , , tomatoes cuban chicken green peas, apples, red peppers, mayonnaise

Soup & Salad Soup & Salad clam velouté de champignons vegetables, potatoes creamy mushroom soup red beet, green boston lettuce heart mustard-mayonnaise, onions, cilantro shallot vinaigrette, roquefort blue cheese ENTR é

ensalada cubana romaine lettuce, tomatoes, sweet onions, , ENTREé lime-garlic vinaigrette

* salade niçoise cuban green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ham, roasted pork, cheese, mustard, pickles, choice of grilled | halibut | salmon cuban , , mariquitas

traditional croque-monsieur *shellfish baked triple decker sandwich, ham, cheese, mornay sauce, shrimp, scallops, monkfish, , calamari, mixed greens, french fries puff fleuron ocean perch fillet penne al , butter, lemon, croutons, parsley potatoes green beans, potatoes free-range chicken fricassée *grilled beef paillard aged-champagne vinegar jus, , haricots verts maître d’hôtel, provençal, french fries

*grilled five-peppercorn beef hanger brandy demi-glace, french fries, tomato provençal breaded scaloppini caramelized pearl lemon sauce, celeriac t ASTE of the WORLD

Our executive chef invites you to enjoy the F LavorS of CUBA mousse apricot, passion fruit mariquitas garlic -rhubarb tart chantilly cream chicken arroz con leche *seared swordfish escabeche cuban milk beef coupe glacée gambas al ajillo vacherin cuban garden salad , raspberry sorbet, , whipped cream lime-garlic vinaigrette ice cream & Sorbet served as a main course or sampler for two vanilla | chocolate | lemon tart | plombière no--added raspberry Put yourself in our hands passion fruit sorbet Tell us about your likes, aversions & allergies

lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked , poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day01 GDR_LUNCH_1117 APPETIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *mexican fish ceviche warm duck-chicken liver patty tuna, sea bream, avocado, tomatoes, red onions, frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes lime, cilantro, chili

goat cheese, , vegetable onions, bell peppers, avocado shrimp salsa Soup & Salad S oup & Salad velouté de champignons tomato, bell pepper soup creamy mushroom soup tortilla vermicelli, cilantro boston lettuce heart mexican salad shallot vinaigrette, roquefort blue cheese red beans, rice, tomatoes, corn, bell peppers, okra, diced vegetables

ETRN Eé

ENTREé *pan-seared ahi tuna loin salad hearts of palm, assorted greens, tomatoes, * salade niçoise chili dressing, tarragon vinaigrette green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon chicken, avocado, ciabatta, iceberg lettuce, traditional croque-monsieur , french fries baked triple decker sandwich, ham, cheese, mornay sauce, mixed greens, french fries grouper fillet, chimichurri sweet potato mousseline, summer vegetable medley ocean perch fillet capers, butter, lemon, croutons, parsley potatoes fusilli alla crema di aglio pasta, endive, chili flakes, garlic cream, parmesan free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts braised chocolate mole beef short rib bell pepper rice, corn, chorizo *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac t ASTE of the WORLD

DESSERT Our executive chef invites you to enjoy the dulce de leche FO LAV Rs of MEXICO sauce empanadas chocolate mousse salsa cruda croquant *fish ceviche coconut cream pot rum guacamole coupe glacée mexican salad braised chocolate mole beef short rib ice cream trio, bananas, whipped cream, chocolate sauce chicken flautas i ce cream & Sorbet served as a main course vanilla | chocolate | crème brûlée | grand marnier or sampler for two no-sugar-added vanilla Put yourself in our hands pink grapefruit campari sorbet Tell us about your likes, aversions & allergies

lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day02 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER marinated prawns, baby shrimp, octopus warm duck-chicken liver patty vegetables jardiniere, arugula oil frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes vegetarian spring rolls chili mayonnaise

Soup & Salad S oup & Salad halibut cream soup velouté de champignons kashi rice pilaf, tomato concasse creamy mushroom soup tomato, cucumber, onion salad boston lettuce heart black mustard seed vinaigrette shallot vinaigrette, roquefort blue cheese ETRN Eé

sweet & sour crisp greens, cashews, mushrooms EN TREé avocado, green peas, alfalfa, sandwich *salade niçoise potato chips green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon marseillaise french fish & seafood soup, garlic bread, rouille sauce traditional croque-monsieur baked triple decker sandwich, ham, cheese, mornay sauce, gnocchi al pesto mixed greens, french fries hand-rolled potato dumplings, creamy pesto sauce ocean perch fillet five hour slow-cooked lamb shoulder capers, butter, lemon, croutons, parsley potatoes oriental , candied lemon, celeriac, cauliflower purée free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts

*grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal tAS TE of the WORLD breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac Our executive chef invites you to enjoy the FO LAV Rs of SCANDINAVIA

DESSERT swedish *salmon caramelized banana tart sweet mustard chocolate sauce creamy potato salad de santiago cream cake red salad caramel apple mousse marinated , polar bread caramel sauce shrimp salad coupe glacée chicken café liégeois creamy vodka, lemon , , whipped cream, served as a main course or sampler for two ice cream & Sorbet vanilla | chocolate | swiss mocha | chocolate Put yourself in our hands no-sugar-added banana Tell us about your likes, aversions & allergies mango sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day03 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *lemon-marinated swordfish loin warm duck-chicken liver patty crisp vegetables, arugula frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes spinach ricotta italian stuffed pastry, tomato sauce

Soup & Salad S oup & Salad tuscan-style bean soup velouté de champignons garlic-parmesan croutons creamy mushroom soup salad boston lettuce heart buffalo , , onions, bell peppers, shallot vinaigrette, roquefort blue cheese tomatoes, olives, , garlic croutons

ETRN Eé

fantasia italiana EN TREé grilled chicken breast, arugula, roasted bell peppers, red radishes, parmesan shavings, garlic bread *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette grilled tomato mozzarella choice of grilled tuna | halibut | salmon ciabatta, pesto, potato chips traditional croque-monsieur *barramundi fillet baked triple decker sandwich, ham, cheese, mornay sauce, creamy polenta, mediterranean olive salsa mixed greens, french fries alle vongole ocean perch fillet clam sauce capers, butter, lemon, croutons, parsley potatoes capers & spinach stuffed veal involtini free-range chicken fricassée tagliatelle pasta aged-champagne vinegar jus, pilaf rice, haricots verts

*grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata tAS TE of caramelized pearl onion lemon sauce, celeriac the WORLD

Our executive chef invites you to enjoy the DESSERT FO LAV Rs of chocolate ricotta melon & prosciutto raspberry sauce cipolle agrodolce italian cake goat cheese chocolate ganache grilled marinated vegetables tomato mozzarella stracciatella mascarpone amaretto , ladyfingers spinach ricotta panzerotti coupe glacée bresaola ricotta purse stephano’s served as a main course vanilla, , dark , chantilly cream, meringue or sampler for two i ce cream & Sorbet vanilla | chocolate | spiced bread & pear | coconut Put yourself in our hands no-sugar-added coffee Tell us about your likes, aversions & allergies sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day04 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER vietnamese vegetable-tofu summer roll warm duck-chicken liver patty daikon, carrots, sweet chili sauce frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes chicken gyoza asian slaw, black rice-mirin sauce

Soup & Salad S oup & Salad tom yum koong velouté de champignons thai prawn soup, kaffir leaves, galangal, chili, cilantro creamy mushroom soup wakame salad boston lettuce heart seaweed, peanut butter dressing shallot vinaigrette, roquefort blue cheese ETRN Eé

warm singapore chicken salad lemongrass poached chicken, crisp vegetables, EN TREé wasabi sauce

*salade niçoise japanese chicken wrap green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette sautéed chicken, teriyaki sauce, bell peppers, choice of grilled tuna | halibut | salmon shiitake mushrooms, lettuce, flour tortilla, french fries traditional croque-monsieur *baked teriyaki sesame salmon baked triple decker sandwich, ham, cheese, mornay sauce, sweet potato, shiitake mushrooms, mixed greens, french fries baby corn, spring onions ocean perch fillet farfalle al gorgonzola capers, butter, lemon, croutons, parsley potatoes green peas, assorted mushrooms, creamy gorgonzola sauce free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts kaeng keaw wan kai thai green , , coconut, *grilled five-peppercorn beef hanger steak kaffir lime leaves, coconut rice brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac

tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the apple-raisin tart assorted nuts, FO LAV Rs of Asia litchi raspberry mousse cake prawn vanilla sauce, raspberry coulis *thai beef salad coconut-mango-pineapple tapioca pudding shredded coconut avocado rolls wakame salad coupe glacée fried vietnamese pork & shrimp rolls caramel fleur de sel salted caramel ice cream, caramel sauce, almond croquant chicken peanut butter sauce i ce cream & Sorbet served as a main course vanilla | chocolate | banoffee | piña colada or sampler for two no-sugar-added peach Put yourself in our hands apricot sorbet Tell us about your likes, aversions & allergies

lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day05 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER , warm duck-chicken liver patty greek pastry, spinach, cheese frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes lamb burekaki bell pepper salad

Soup & Salad S oup & Salad soupe au pistou velouté de champignons , beans, pesto creamy mushroom soup boston lettuce heart cucumbers, tomatoes, onions, bell peppers, feta cheese, shallot vinaigrette, roquefort blue cheese kalamata olives, , red wine vinaigrette

ETRN Eé

israeli chop salad EN TREé raw vegetables, assorted greens, mint, lemon- dressing *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette french riviera pan bagnat choice of grilled tuna | halibut | salmon soft roll, tuna flakes, anchovies, tomatoes, red peppers, olives, hard-boiled eggs, vinaigrette traditional croque-monsieur baked triple decker sandwich, ham, cheese, mornay sauce, zarzuela mixed greens, french fries spanish fish & seafood , tomato-saffron , garlic bread ocean perch fillet capers, butter, lemon, croutons, parsley potatoes spaghetti alla napoletana meatballs, napolitano tomato sauce free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts lasagna alla bolognese tomato sauce, creamy béchamel *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the strawberry-white chocolate mousse tart FO LAV Rs of whipped cream stuffed grape leaves apple ginger cake vanilla ice cream spanakopita vanilla apricot mousse tzatziki apricot confit layers, apricot cremeux, vanilla mousse eggplant salad coupe glacée lamb burekaki pêche melba greek salad poached peaches, vanilla ice cream, toasted almonds, cherry sauce, chantilly cream served as a main course or sampler for two i ce cream & Sorbet vanilla | chocolate | brownie | rum raisin no-sugar-added mango Put yourself in our hands Tell us about your likes, aversions & allergies cassis sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day06 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER cured cod fillet warm duck-chicken liver patty aïoli sauce, vegetable garnish frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes pan-fried feta cheese patties vegetable-apple crisps

Soup & Salad S oup & Salad chilled velouté de champignons cantaloupe, honeydew, water melon, port wine creamy mushroom soup artichokes barigoule salad boston lettuce heart globe artichokes, carrots, pearl onions, garlic, shallot vinaigrette, roquefort blue cheese white wine vinaigrette

ETRN Eé

portofino EN TREé tuna flakes, bell peppers, tomatoes, string beans, onions, olives, red wine vinaigrette *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette new orleans style muffaletta sandwich choice of grilled tuna | halibut | salmon , ham, mortadella, provolone, swiss cheese, marinated traditional croque-monsieur baked triple decker sandwich, ham, cheese, mornay sauce, crispy fried red snapper fillet mixed greens, french fries sweet chili pineapple sauce stir-fried bell peppers, carrots, onions & ginger ocean perch fillet capers, butter, lemon, croutons, parsley potatoes pennette alla boscaiola forest mushrooms, mild tomato sauce free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts beef stroganoff mushrooms, pickles, red beets, sour cream, *grilled five-peppercorn beef hanger steak paprika cream sauce, pilaf rice brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the raspberry linzer torte FO LAV Rs of whipped cream cured cod aïoli chocolate buttercream cake chocolate sauce artichokes barigoule vanilla berry verrine chicken liver pâté fruit jelly, vanilla mousse, red berry coulis pickled aubergine black olive tapenade coupe glacée fried barbajuan créole spinach ricotta stuffing coconut & rum raisin ice cream, pineapples, salad niçoise chocolate-dipped bananas, chantilly cream green olive fougasse bread ice cream & Sorbet served as a main course vanilla | chocolate | dulce de leche | or sampler for two no-sugar-added Put yourself in our hands Tell us about your likes, aversions & allergies raspberry sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day07 GDR_LUNCH_1117 APPETIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DI A LY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER island-style conch warm duck-chicken liver patty caribbean dipping sauce frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes grilled lamb kefta -mint sauce

S oup & Salad Soup & Salad julienne d’arblay velouté de champignons potato-, vegetable julienne creamy mushroom soup lebanese salad boston lettuce heart cucumbers, tomatoes, red onions, parsley, mint, shallot vinaigrette, roquefort blue cheese olive oil, lemon juice, crisps, bread

ENTR é

*potato , cured salmon ENTREé assorted greens, red radishes, cucumbers, avocado oil, lemon vinaigrette *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette french riviera sandwich choice of grilled tuna | halibut | salmon white toast, tuna salad, tomatoes, cucumbers, potato chips traditional croque-monsieur steamed corvina fillet baked triple decker sandwich, ham, cheese, mornay sauce, chinese garlic, pepper, soy sauce, mixed greens, french fries bok choy, shiitake mushrooms ocean perch fillet rigatoni alla romana capers, butter, lemon, croutons, parsley potatoes pasta, spinach, prosciutto, garlic, sage cream sauce free-range chicken fricassée masala aged-champagne vinegar jus, pilaf rice, haricots verts grilled chicken, creamy spiced tomato sauce, steamed basmati rice, vegetable slaw *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac t ASTE of the WORLD

DESSERT Our executive chef invites you to enjoy the pear-almond tart chocolate sauce, chantilly cream F Lavors of Lebanon vanilla millefeuille layers, pastry cream chocolate passion verrine lamb kefta milk chocolate mousse, passion fruit cream coupe glacée eggplant pavlova pita bread, lavash bread vanilla & , banana, kiwi, peach, yogurt-mint sauce whipped cream, meringue, red berry coulis served as a main course ice cream & Sorbet or sampler for two vanilla | chocolate | nougat | black forest Put yourself in our hands no-sugar-added strawberry Tell us about your likes, aversions & allergies cocoa sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day08 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *thinly-sliced norwegian gravlax warm duck-chicken liver patty -apple mousseline frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes indian vegetarian patties hara , batata , , cucumber-onion-tomato salad, yogurt mint sauce Soup & Salad S oup & Salad velouté de champignons miso soup creamy mushroom soup kombu wakame, silken tofu, scallions boston lettuce heart cauliflower, white bean, feta cheese salad shallot vinaigrette, roquefort blue cheese mustard vinaigrette

ETRN Eé

giant french-style raw vegetable salad EN TREé carrots, cucumbers, , tomatoes, radishes, cabbage, butter lettuce, lemon vinaigrette *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette serrano choice of grilled tuna | halibut | salmon ciabatta baguette, crushed tomatoes, brie, valencia spinach-orange salad traditional croque-monsieur baked triple decker sandwich, ham, cheese, mornay sauce, seafood stir fry mixed greens, french fries fish, seafood, coconut-mango sauce, green vegetable medley, basmati rice ocean perch fillet capers, butter, lemon, croutons, parsley potatoes capeletti con salsa di zucca tortellini, butternut squash, italian sausage, free-range chicken fricassée cheese sauce aged-champagne vinegar jus, pilaf rice, haricots verts zucchini-wrapped chicken breast *grilled five-peppercorn beef hanger steak tomato-olive stuffing, kalamata jus, mashed potatoes brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the sour cherry crumble à la mode vanilla ice cream FO LAV Rs of vanilla & chocolate cake ibérico cold cuts vanilla & chocolate sauce beef albondigas zuppa inglese manchego tostada con tomate Italian pastry cream, , , soft meringue gambas al ajillo coupe glacée calamari aioli williams pear, caramel poached pear, vanilla ice cream, caramel sauce, valencian spinach-orange salad whipped cream, almonds served as a main course or sampler for two i ce cream & Sorbet vanilla | chocolate | rocky road | tiramisu no-sugar-added chocolate Put yourself in our hands Tell us about your likes, aversions & allergies lime sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day09 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER saffron-marinated tiger shrimp warm duck-chicken liver patty onion & carrot confit frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes chicken savory moroccan pie, carrot & cumin salad

S oup & Salad Soup & Salad tamarind salmon soup velouté de champignons ginger, fried shallots, basil garnish creamy mushroom soup aubergine salad boston lettuce heart -lemon vinaigrette shallot vinaigrette, roquefort blue cheese ETRN Eé

*cajun-spiced grilled flank steak arugula, spinach, carrots, red onions, cherry tomatoes, EN TREé roasted cumin dressing

*salade niçoise *italian triple decker sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ciabatta, pesto, sliced beef, chicken, provolone, choice of grilled tuna | halibut | salmon mortadella, pancetta, vegetables, potato chips traditional croque-monsieur roasted cod fillet baked triple decker sandwich, ham, cheese, mornay sauce, brandade-stuffed piquillo pimientos, mixed greens, french fries pimento-tomato sauce ocean perch fillet orecchiette alle verdure capers, butter, lemon, croutons, parsley potatoes shell pasta, shallots, crunchy baby vegetables, light cream sauce free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts lemon roasted chicken root vegetable jus, swiss rösti potatoes *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the traditional FO LAV Rs of chantilly cream chicken pastilla pear, caramel mousse cake caramel sauce tabbouleh white chocolate berry verrine aubergine chickpea salad fruit jelly, white chocolate mousse, red berry coulis beef kefta yogurt sauce coupe glacée carrot & cumin salad monte carlo vanilla & strawberry ice cream, cherry sauce, cheese , moroccan bread whipped cream, served as a main course i ce cream & Sorbet or sampler for two vanilla | chocolate | salted caramel | strawberry no-sugar-added coffee Put yourself in our hands Tell us about your likes, aversions & allergies pineapple sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day10 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *quinoa tabbouleh, poached salmon warm duck-chicken liver patty lime zest & bell pepper nage, tzatziki sauce frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes grilled chicken satay sweet & spicy barbecue sauce, cucumber raita

S oup & Salad Soup & Salad pumpkin-butternut squash soup velouté de champignons cumin, orange cream creamy mushroom soup *soft egg, english potato salad boston lettuce heart grain mustard, mayo, chives shallot vinaigrette, roquefort blue cheese ETRN Eé

corsican farmer’s salad breaded chicken, iceberg lettuce, tomatoes, herb salad, EN TREé red wine vinaigrette, toasted goat cheese baguette

* salade niçoise classic b.l.t. sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette white toast, bacon, tomato, lettuce, mayo, potato chips choice of grilled tuna | halibut | salmon english-style fish & chips traditional croque-monsieur fried battered cod fillet, mushy peas, baked triple decker sandwich, ham, cheese, mornay sauce, malt vinegar, french fries mixed greens, french fries farfalle al salmone affumicato ocean perch fillet bow tie pasta, , cream sauce capers, butter, lemon, croutons, parsley potatoes *grilled garlic butter beef flap sirloin free-range chicken fricassée shallot demi-glace, tomato provençal, french fries aged-champagne vinegar jus, pilaf rice, haricots verts

*grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata tAS TE of caramelized pearl onion lemon sauce, celeriac the WORLD

Our executive chef invites you to enjoy the DESSERT FO LAV Rs of England pear, raspberry tart amandine *salmon cake vanilla sauce tartar sauce black forest cake *, chocolate sponge layers, cherries, whipped cream frosting *egg, potato salad vanilla verrine fish & chips vanilla mousse, sponge cake, caramel sauce honey mustard pickled vegetables coupe glacée minced beef & onion pie tutti frutti coconut, strawberry & mango sorbet, , yorkshire pudding whipped cream, pink praline served as a main course i ce cream & Sorbet or sampler for two vanilla | chocolate | strawberry cheesecake | pistachio no-sugar-added raspberry Put yourself in our hands Tell us about your likes, aversions & allergies tropical fruit sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day11 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER ginger, garlic-lime marinated shrimp warm duck-chicken liver patty mango, onion, tomato salad frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes goat cheese, acaccia honey baguette assorted bitter greens, red wine vinaigrette

S oup & Salad Soup & Salad green split pea velouté velouté de champignons prosciutto, parsley garnish creamy mushroom soup tomato petals, parmesan cheese boston lettuce heart arugula, lemon vinaigrette shallot vinaigrette, roquefort blue cheese ETRN Eé

* à la mode poached egg, crisp vegetables, smoked turkey, EN TREé grape seed vinaigrette

* salade niçoise tuna melt green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette toasted english muffin, tuna salad, choice of grilled tuna | halibut | salmon melted cheese, potato chips traditional croque-monsieur goa maachi baked triple decker sandwich, ham, cheese, mornay sauce, goa-style indian fish curry, crispy onions, steamed rice mixed greens, french fries fettuccini alla ocean perch fillet pasta, pancetta, light cream sauce, parmesan capers, butter, lemon, croutons, parsley potatoes blanquette de veau à l’ancienne free-range chicken fricassée veal stew, mushrooms, vegetables, aged-champagne vinegar jus, pilaf rice, haricots verts glazed pearl onions, pilaf rice

*grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

Our executive chef DESSERT invites you to enjoy the FO LAV Rs of PHILIPPINES tropical fruit mousse cake vanilla sauce mango salad yuzu lime pork spring rolls , yuzu lime pastry cream ginger, garlic-lime marinated shrimp mousse au chocolat verrine garlic rice chocolate mousse, chocolate shavings lemongrass roasted chicken coupe glacée pickled vegetables romanoff vanilla ice cream, vodka-marinated strawberries, ensaymada bread cherry sauce, whipped cream, almonds served as a main course i ce cream & Sorbet or sampler for two vanilla | chocolate | raspberry | peanut butter no-sugar-added banana Put yourself in our hands Tell us about your likes, aversions & allergies guava sorbet lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day12 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER acra de morue warm duck-chicken liver patty creole-style fish fritters, aioli sauce frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes hearts of palm, avocado, pineapple salad passion fruit vinaigrette

S oup & Salad Soup & Salad maryland corn chowder velouté de champignons freshly baked cornbread creamy mushroom soup arlésian salad boston lettuce heart potatoes, , tomatoes, herb vinaigrette shallot vinaigrette, roquefort blue cheese ETRN Eé

alpine country club salad swiss comté cheese, black forest ham, rutabaga, green EN TREé peas, cauliflower, cherry tomatoes, remoulade sauce

* salade niçoise grilled vegetable panini green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ciabatta, sliced vegetables, pesto, mozzarella, choice of grilled tuna | halibut | salmon peperonata, french fries traditional croque-monsieur braised kingklip fillet baked triple decker sandwich, ham, cheese, mornay sauce, creamy tomato-shallot sauce, buttered spinach, mixed greens, french fries carrot mousseline, potatoes ocean perch fillet penne rigate alla campagnola capers, butter, lemon, croutons, parsley potatoes tube pasta, eggplant, zucchini, bell peppers, light tomato sauce free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts *grilled korean-style beef flank steak vegetable stir-fried rice *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

DESSERT Our executive chef invites you to enjoy the french apple tart FO LAV Rs of CARIBBEAN chantilly cream jerk chicken, dirty rice lemon praline éclair choux pastry, lemon marmalade, praline cream hearts of palm, avocado, pineapple salad passion fruit vinaigrette strawberry-vanilla mousse verrine red berry coulis crab cake poblano aioli coupe glacée lemon-marinated fruit salad poire belle hélène poached pear, vanilla ice cream, chocolate sauce, acra de morue, sweet potatoes whipped cream, almonds dhal flat bread ice cream & Sorbet served as a main course or sampler for two vanilla | chocolate | vanilla cherry | praline no-sugar-added williams pear Put yourself in our hands lemon vodka sorbet Tell us about your likes, aversions & allergies

lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day13 GDR_LUNCH_1117 APPE TIZER vessel Month #, year tiger shrimp avocado, grapefruit, marie-louise sauce

*salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER jerusalem artichoke- tart warm duck-chicken liver patty crust frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes avocado crab meat salad cilantro, lime, chives, sambal, mayo

Soup & Salad p & Salad crème dubarry velouté de champignons creamy cauliflower soup creamy mushroom soup white cabbage salad boston lettuce heart caraway seeds, bacon bits shallot vinaigrette, roquefort blue cheese ENTREé

traditional chicken romaine lettuce, anchovies, croutons, EN TREé parmesan shavings

* salade niçoise grilled green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette rye bread, , sauerkraut, cheese, pickled choice of grilled tuna | halibut | salmon vegetables, thousand island dressing, french fries traditional croque-monsieur grilled marinated mahi-mahi fillet baked triple decker sandwich, ham, cheese, mornay sauce, tomato-bell pepper coulis, spiced avocado, mixed greens, french fries vegetable gratin ocean perch fillet spaghetti alla puttanesca capers, butter, lemon, croutons, parsley potatoes pasta, tomato sauce, capers, garlic, olives, parsley free-range chicken fricassée roasted yogurt marinated chicken aged-champagne vinegar jus, pilaf rice, haricots verts vegetable , eggplant caviar, sauce

*grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac tAS TE of the WORLD

Our executive chef invites you to enjoy the DESSERT FVLA ORs of India rhubarb-almond tart vanilla sauce, red berry coulis lamb apricot success chicken masala salad biscuit sponge cake, pastry cream, apricots prawn curry banana verrine cucumber raita banana mousse, chocolate sauce spiced tomato rice coue p glacée mango, tomato, onion, chocolat liégeois cucumber salad vanilla ice cream, chocolate sauce, chantilly cream, almonds bread ieace cr m & Sorbet served as a main course vanilla | chocolate | speculos | caramel truffle or sampler for two no-sugar-added cinnamon Put yourself in our hands blood orange sorbet Tell us about your likes, aversions & allergies

lacto-ovo vegetarian dish

*Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day14 GDR_LUNCH_1117