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DESSERT DAILY SPECIALS Entreé APPETIZER Soup & SALAD APPETIZER RIVIERA 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 *seared swordfish escabeche warm duck-chicken liver patty olives, peppers, onions, garlic, parsley, olive oil, vinegar frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes cuban chicken potato salad green peas, apples, red peppers, mayonnaise SOUP & SALAD SOUP & SALAD clam chowder velouté de champignons vegetables, potatoes creamy mushroom soup red beet, green bean salad boston lettuce heart mustard-mayonnaise, onions, cilantro shallot vinaigrette, roquefort blue cheese ENTR É ensalada cubana romaine lettuce, tomatoes, sweet onions, radishes, ENTREÉ lime-garlic vinaigrette * salade niçoise cuban sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ham, roasted pork, cheese, mustard, pickles, choice of grilled tuna | halibut | salmon cuban bread, french fries, mariquitas traditional croque-monsieur *shellfish bisque baked triple decker sandwich, ham, cheese, mornay sauce, shrimp, scallops, monkfish, mussels, calamari, mixed greens, french fries puff pastry fleuron ocean perch fillet penne al pesto capers, butter, lemon, croutons, parsley potatoes green beans, potatoes free-range chicken fricassée *grilled beef paillard aged-champagne vinegar jus, pilaf rice, haricots verts maître d’hôtel, tomato provençal, french fries *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 Our executive chef DESSERT invites you to enjoy the F LAVORS OF CUBA chocolate mousse dacquoise apricot, passion fruit mariquitas garlic salsa orange-rhubarb tart chantilly cream chicken potato salad arroz con leche *seared swordfish escabeche cuban milk rice pudding beef empanadas COUPE GLACÉE gambas al ajillo vacherin cuban garden salad vanilla ice cream, raspberry sorbet, meringue, whipped cream lime-garlic vinaigrette ICE CREAM & SORBET served as a main course or sampler for two vanilla | chocolate | lemon tart | plombière no-sugar-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 meats, 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, mango, vegetable quesadilla 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, cherry tomatoes, * salade niçoise chili dressing, tarragon vinaigrette green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon chicken, avocado, tomato sandwich ciabatta, iceberg lettuce, traditional croque-monsieur thousand island dressing, 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 cheesecake FO LAV RS OF MEXICO caramel sauce empanadas chocolate mousse cake salsa cruda praline croquant *fish ceviche coconut cream pot tacos rum raisin guacamole COUPE GLACÉE mexican salad banana split 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 saffron 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 chicken salad crisp greens, cashews, mushrooms ENEÉTR avocado, green peas, alfalfa, egg salad sandwich *salade niçoise potato chips green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon bouillabaisse 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 spices, 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 meatballs *salmon gravlax caramelized banana tart sweet mustard chocolate sauce creamy potato salad torta de santiago almond cream cake red cabbage salad caramel apple mousse marinated herring, polar bread caramel sauce shrimp salad COUPE GLACÉE chicken skewers café liégeois creamy vodka, lemon vanilla ice cream, espresso, whipped cream, almonds served as a main course or sampler for two icE crEAM & SORBET vanilla | chocolate | swiss mocha | mint 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 panzerotti italian stuffed pastry, tomato sauce SOUP & SALAD S OUP & SaLAD tuscan-style bean soup velouté de champignons garlic-parmesan croutons creamy mushroom soup panzanella salad boston lettuce heart buffalo mozzarella, cucumbers, onions, bell peppers, shallot vinaigrette, roquefort blue cheese tomatoes, olives, basil, garlic croutons ETRN EÉ fantasia italiana ENEÉTR 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 panini 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 spaghetti 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 itaLY chocolate
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