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Classics : Alwaysavailable Starters CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request. Minestrone alla Genovese Vegetarian Heart Healthy No Sugar Added Gluten Free northern Italian vegetable soup with fresh pesto †Consuming raw, raw‐marinated or partially cooked meat, poultry, fish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. Should you have any Roasted Vegetables & Corn Risotto food allergies, please let your waiter know and we will be happy to assist. toasted barley & corn; basil, baby spinach & lemon zes Vegan dessert available upon request. CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Salmon Tartare watercress lettuce; red currant dressing Malossol Paddlefish Caviar (market price) Beef & Root Vegetable Pot Roast Blini; traditional condiments brisket & root vegetables in beef broth; horseradish cream Tiger Prawns Sour Cream Nut Pie poached & chilled, cocktail sauce baked sour cream and walnut cake; meringue Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Mango Mock-O-Lada grilled to order; steak fries, beurre maître d’hôtel fresh mango & pineapple in lime coconut milk Chairman’s Choice: Poached Norwegian Salmon Eggplant & Mozzarella Involtini fresh pickled cucumber and boiled potatoes olive oil & lemon vinaigrette Roasted Free Range Poulet de Bresse Borscht, Rothschild Style chef’s favorite mash, au jus beet infused beef consommé; foie gras phitivier (tartlet) SIDES Insalata Mista assorted greens, cucumber, vine ripened tomatoes, basil; balsamic dressing Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Risotto con Zucchine, Burrata e Tartufo al Limone DESSERTS zucchini; black truffle risotto; burrata & lemon zest Crème Brûlée Norwegian Salmon & Lump Crab Gratin Bourbon vanilla turned potato, asparagus; white wine saffron sauce New York Cheesecake Broiled Herb Marinated Jumbo Shrimp strawberry, raspberry, blueberry balsamic reduction; pesto risotto, baby vegetables Fromagerie Golden fried Parmesan Crusted Veal Scaloppini homemade chutney, crackers, grapes & baguette arugula, radicchio, tomato basil salsa; gremolata Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Milk Chocolate Lava Cake Rocky Road gelato Crèpes Samurai banana, mango, yuzu, sabayon SOMMELIER’ S RECOMMENDATION Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Traditional Indian Samosa mint chutney; cucumber raita Gluten‐free bread available upon request. Sweet Potato Soup Vegetarian Heart Healthy No Sugar Added Gluten Free cumin & spices; roasted plantain †Consuming raw, raw‐marinated or partially cooked meat, poultry, fish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. Should you have any Stir fried Vegetable Pad Thai food allergies, please let your waiter know and we will be happy to assist. glass noodles, egg, tofu, peanut & lime Vegan dessert available upon request. CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Avocado & Prawn Salad sour cream dill dressing Malossol Paddlefish Caviar (market price) Norwegian Roasted Pork Belly Blini; traditional condiments braised pork belly; green cabbage stew Tiger Prawns Sjokoladekake poached & chilled, cocktail sauce alternating chocolate mousse and sponge cake Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Summer Fresco Medley grilled to order; steak fries, beurre maître d’hôtel raspberry & lychee in lemongrass & mint infusion Chairman’s Choice: Poached Norwegian Salmon Escargot à La Bourguignonne fresh pickled cucumber and boiled potatoes French style escargot baked in garlic butter Roasted Free Range Poulet de Bresse Crème Fontange chef’s favorite mash, au jus chilled potato & pea soup with jamón Ibérico de bellota SIDES Oxtail Consommé root vegetables & roasted porcini Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Penne Casalinga DESSERTS penne pasta with veal Bolognese & porcini mushrooms Crème Brûlée Monkfish in Lemon Sauce garlic green beans Bourbon vanilla New York Cheesecake Gratinatéd Diver Scallops in a Shell strawberry, raspberry, blueberry mushroom & fish velouté Fromagerie Filet de Boeuf Rossini homemade chutney, crackers, grapes & baguette seared foie gras; vegetable casserole; Madeira sauce Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Viking Cherries Jubilee vanilla gelato, toasted almonds Pear Cobbler rosemary scented yogurt SOMMELIER’ S RECOMMENDATION Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Artichoke & Mushroom Tartare semi‐dry tomato, baby spinach Gluten‐free bread available upon request. Baby Greens & Watercress Vegetarian Heart Healthy No Sugar Added Gluten Free grapes, walnuts, Danish blue cheese †Consuming raw, raw‐marinated or partially cooked meat, poultry, fish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. Should you have any Greek Eggplant Moussaka Timbale food allergies, please let your waiter know and we will be happy to assist. grilled eggplant, zucchini & tomato with herbs, Kalamata olive & basil pesto Vegan dessert available upon request. CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Creamy Cauliflower Soup grilled king crab leg Malossol Paddlefish Caviar (market price) Salmon en Papillote Blini; traditional condiments salmon fillet baked in parchment; rice pilaf Tiger Prawns Blotkake poached & chilled, cocktail sauce strawberry and peach cream; sponge cake Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Fruit Minestrone grilled to order; steak fries, beurre maître d’hôtel chilled; vanilla bean infusion Chairman’s Choice: Poached Norwegian Salmon Russian Salad fresh pickled cucumber and boiled potatoes jardinière of vegetables, mayonnaise Roasted Free Range Poulet de Bresse Crispy Soft Shell Crab chef’s favorite mash, au jus tempura batter; roasted pepper aioli Baby Arugula Salad SIDES bacon, red onion marmalade, toasted pine nuts, white balsamic Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Risotto ai Funghi Porcini DESSERTS porcini mushroom risotto, Parmigiano Reggiano Crème Brûlée Lobster Thermidor Bourbon vanilla half lobster; creamy white wine & mushroom sauce; jasmine rice New York Cheesecake Jamón Ibérico Wrapped Chicken Breast strawberry, raspberry, blueberry sage; rustic vegetable casserole; Kalamata olive jus Fromagerie Slow Roasted Prime Rib of Black Angus Beef homemade chutney, crackers, grapes & baguette Cognac sauce; Pommes de Terre Chamonix Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Grand Marnier Soufflé orange caramel anglaise Piña Colada Roulade pineapple carpaccio SOMMELIER’ S RECOMMENDATION Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Chilled Asparagus Spears with Sauce Gribiche sauce of capers, egg, gherkin & parsley Gluten‐free bread available upon request. Shiitake Mushroom & Kombu Dashi Consommé Vegetarian Heart Healthy No Sugar Added Gluten Free heart of palm noodles †Consuming raw, raw‐marinated or partially cooked meat, poultry, fish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. Should you have any Indian Vegetable & Bean Biryani food allergies, please let your waiter know and we will be happy to assist. basmati rice, pine nuts & papadum Vegan dessert available upon request. .
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