P&O Cruises Favourites SS Images/Britannia… · P&O Cruises Favourites Classic Starters Atlantic...

StartersChicken Liver Parfait

with Balsamic Jelly and Lavash Flatbread

Creamed Blue Cheesewith Mixed Endive and Candied Walnut Salad (v)

Wild Mushroom Risottowith Glazed Shallots and a Red Wine Dressing (v)

SoupsMinestrone with Pesto Oil (v)

Cream of Potato, Spring Onion and Goat’s Cheese (v)

Main CoursesRoulade of Plaice Fillet Dugléré

with a Double Baked Crab Soufflé, New Potatoes, Button Mushrooms and Garden Peas

Roast Leg of Prime Porkwith Sage and Onion Stuffing, Vichy Carrots, Green Beans, Rissolées Potatoes,

Pan Gravy and Apple Sauce

Braised Pavé of Beef in Guinnesswith a Panaché of Vegetables, Colcannon Potatoes and Green Beans

Tempura of Cauliflower, Broccoli Florets and Baby Corn with Tomato Quinoa and a Summer Herb Dip (v)

DessertsSteamed Sticky Toffee Pudding

with Vanilla Cream Sauce

Mango and Kiwi Pavlovawith Light Meringue and Cream

Crème de Cacao Chocolate Potwith Grand Marnier Marmalade and Homemade Hazelnut Biscotti

Ice CreamsVanilla, Honey and Ginger, Sticky Toffee Fudge

Sorbet Tropical Mango

CheeseboardA Selection of Regional British and Continental Cheese with Biscuits

Recommended WineWhITe 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

D1

P&O Cruises Favourites

Classic StartersAtlantic Prawn Cocktail

with Homemade Marie Rose Sauce and Brown Bread

Trio of Melonwith Ginger and Minted Berry Compote (v)

egg Mayonnaisewith a Fresh Tomato and Cucumber Salsa (v)

Chicken Caesar SaladRomaine Lettuce, Anchovies, Parmesan Cheese and Croûtons

in a Creamy Caesar Dressing (Also available as a vegetarian option)

Cream of Tomato Soupwith Basil Oil and Croûtons (v)

GrillsFillet of Salmon

with Hollandaise Sauce

Prime Sirloin Steakwith Button Mushrooms*

Breast of Chickenwith Madeira Sauce

Served with a selection of Seasonal Vegetables

Today’s Speciality DishRegional / Best of British / Pasta / Curry

Exec Chef to decide on board

DessertsSultana Brioche Bread and Butter Pudding

with Cream or Vanilla Custard

Fresh Seasonal Fruit Saladwith Cream

(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.

<Day> <Month> 2014

Your Executive Chef is

StartersPâté de Campagne

with a Beetroot and Red Onion Relish

Wensleydale and Apple Tianwith Caramelised Cider Apple Purèe and Garden Leaves (v)

Rope Grown Mussels in Garlic, White Wine and Parsleyserved with Toasted French Bread*

SoupsShrimp Chowder

with Sour Dough Toasted Croûtons

Purée of Green Peawith Minted Gremolata (v)

Main CoursesPan-fried Cod Fillet with Sweet Paprika and Butter Bean Casserole

with Creamed Potatoes, Vegetable Brunoise and Sugar Snap Peas

Prime Roast Beef Sirloinwith Bordelaise Sauce, Roast Potatoes, Broccoli and Honeyed Parsnips*

Breast of Partridge with a Game Reductionserved with Roast Potatoes, Savoy Cabbage and Parsnips*

Aubergine and Sweet Paprika Schnitzelwith Tomato Salsa and White Cannellini Bean Hummus (v)

DessertsRoasted Sweet Pineapple and Black Pepper

with Rum and Raisin Ice Cream and Caramel Sauce

Chantilly Cream and Crème Pattisière Profiteroles with Rich Chocolate Sauce

Baked Blueberry Cheesecakewith Fruit Coulis and Chantilly Cream

Ice CreamsVanilla, Coconut, Raspberry Ripple

SorbetOrange





D2



















(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


<Day> <Month> 2014


StartersPotted Shrimp in nutmeg Butter

with Warm Soda Bread

Tropical Papaya, Pineapple and Bamboo Shoot Saladwith a Sesame and Passion Fruit Dressing and Toasted Peanuts (v)

haggis and Swede Tartletwith a Whisky Cream Gravy

Soupsham and Puy Lentil

Cream of Fennel and Leek (v)

Main CoursesFillet of Sea Bream in Véronique Sauce

with Crushed New Potatoes, Courgettes and Butternut Squash

Roast Turkey with Lemon and Onion Stuffing served with Chipolata Sausages in Blankets, Roast Potatoes,

Baby Corn, Brussels Sprouts and Pan Jus

Veal Steak Oscar with Crab Meat, Asparagus Spears and Hollandaise Sauce

served with Courgettes and Creamed Potatoes*

Twice Baked Onion and Garlic Souffléwith Bruschetta and Cheese Sauce (v)*

DessertsWarm Bakewell Tart

with Sauce Anglaise

Lemon Possetwith Rhubarb and Viennese Biscuit

Dark Chocolate Marquisewith Praline Sauce

Ice CreamsVanilla, Mint Chocolate Chip, Rum and Raisin

Sorbet Lemon





D3





















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StartersOak Smoked Duck Breast and Rémoulade Salad

with Aromatic Black Cherries*

Marinated Courgette, hummus and Feta Saladwith Pitta Straws (v)

Twice Baked Crab Souffléwith a Shellfish Cream Sauce*

SoupsBeef and Caramelised Onion Broth

Chilled Gazpachowith Oven-toasted Garlic Croûtons (v)

Main CoursesGrilled Barramundi in Lobster Butter Sauce

with Mediterranean Vegetables, Sugar Snap Peas and Polenta Chips

Roast Saddle of Lamb with Dauphinoise Potatoes, Broccoli Florets and Baby Carrots*

Coq au Vinwith Pomme Purée, Mediterranean Vegetables and Green Beans

Wild Mushroom Tartlet with a Madeira Truffle Veloutéserved with Julienne Vegetables and Fried Rice (v)

DessertsBananas Foster

with Filo Pastry and Clotted Cream Ice Cream

Tarte au Citron

Coconut and White Chocolate Panna Cottawith a Tropical Fruit Salsa

Ice CreamsVanilla, Coffee, Blackcurrant Cheesecake

Sorbet Raspberry





D4





















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StartersAvocado Pear Salad

with Crumbed Goat’s Cheese and Raspberry Vinaigrette (v)

Poached highland Salmonwith a Dill and Lemon Yoghurt Dressing

Sauté Lambs Kidney Turbigoserved on Rosemary Focaccia Bread

SoupsPurée of Broccoli

with Toasted Almond Flakes (v)

Oven Roasted Sweet Red Pepperwith Basil Oil (v)

Main CoursesPaupiette of Sole with Crayfish Mousseline

served with Duchess Potatoes, Asparagus, Vegetable Ribbons and a White Wine Sauce

Three Bird Roastwith Cauliflower Cheese, Hasselback Potatoes and Leeks with Chicken Jus

Beef Stroganoffwith White Rice, Broccoli, Glazed Beetroot, Sour Cream and Dill Pickle

egg and Spinach Sur le Plat with Mornay Sauce served with Roasted Cherry Tomatoes, Broccoli and Cheese Straws (v)

DessertsBaked Treacle Tartwith Sauce Anglaise

Strawberry Romanoff Mille-Feuille with Crème Patisserie

Mocha Bavaroiswith Milk Chocolate Sauce

Ice CreamsVanilla, Elderflower, Chocolate

SorbetStrawberry





D5





















<Day> <Month> 2014


StartersSweet Galia Melon and Parma ham

with Shaved Parmesan

Mushroom Pâtéwith Oatcakes, Crudités and Port Dressing (v)

Award Winning Lancashire Black Puddingwith Fried Duck Egg and Bacon Crumb

SoupsCheddar Cheese, Onion and Sage (v)

Vegetable Consomméwith White Truffle Oil (v)

Main CoursesSeafood Brochette with Sauce Aurora

served with Button Mushrooms, Sugar Snap Peas and Vegetable Rice

Prime Rib of Beef with Sauce Chasseurserved with Fondant Potatoes, Cauliflower au Gratin and Green Beans*

Slow Braised Lamb Shank and Rosemary Juswith Champ Potatoes, Cauliflower au Gratin and Peas à la Flamande*

Savoury Gougère filled with Spinach and Cauliflower Soubise with Tadka Dhal Sauce (v)

DessertsWarm Chocolate Praline Fondant

with Vanilla Bean Ice Cream and Caramel Sauce

Baked new York Cheesecakewith Raspberry Coulis

Italian Orange Curd Meringue Tartwith Lemon Pastry

Ice CreamsVanilla, Coconut, Amarelle and Hazelnut

Sorbet Quince





D6





















<Day> <Month> 2014


StartersSmoked Salmon Mousseline

with a Melody of Seafood*

Slow Cooked Pulled Beef Tianwith Piccalilli and Toasted Rye Bread

Plum Tomato Tartwith Melted Mozzarella and Balsamic Syrup (v)

SoupsChick Pea and Chorizo Sausage

Cream of Parsnipwith Vegetable Crisps (v)

Main CoursesAtlantic Monkfish Fillet Wrapped in Serrano ham

with Herb Couscous, Petit Pois á la Française, Aubergines and Sweet Tomato Sauce

Carved Pork Loin with Apricot Stuffingserved with Château Potatoes, Savoy Cabbage and Purée of Butternut Squash

Gressingham Duck Breast with Blackcurrant Jusserved with Galette Potatoes, Butternut Squash and Wilted Greens*

Sweet Potato, Lentil and Black Sesame Cakewith Smoked Tofu, Vegetable Tempura and Mango Relish (v)

DessertsBaked Apple with Calvados Fruits and Almond Crumble

with Sauce Anglaise

Summer Berry Puddingwith Clotted Cream

Classic Tiramisuwith Savoiardi Biscuits

Ice CreamsVanilla, Honey and Ginger, Brownies and Cream

SorbetMelon





D7



















<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


StartersBrussels Pâté

with Beetroot and Red Onion Marmalade

Sun-dried Tomato Cheesecakewith Mixed Leaves and Pesto Dressing (v)

Devilled Whitebaitwith Sweet Smoked Paprika Mayonnaise

SoupsVegetable Soup au Pistou (v)

Cullen Skink (v)with Oven-toasted Sour Dough Croûtons

Main CoursesPan-fried Cod Fillet with Parsley Crust

served with Broccoli Florets, Carrot Ribbons, Creamed Potatoes and Shellfish Beurre Blanc

Roast Venison and Poached Pearwith Braised Red Cabbage, Broccoli Florets, Cretan Potatoes and a Redcurrant Jus*

P&O Cruises Mixed GrillLamb Rosette, Beef Medallion and Seared Calves Liver

with Sautéed Mushrooms, Garden Peas, Lyonnaise Potatoes and Sauce Choron*

Butter Bean and Vegetable Cassoulet with Broccoli, Creamed Pumpkin and Dill Pickle Relish (v)

DessertsWarm Chocolate Brownie

with Strawberry Compote and Clotted Cream Ice Cream

Limoncello Panna Cotta with Peach Coulis

Cappuccino Cheesecake with Biscotti

Ice CreamsVanilla, Strawberries and Cream, Mint Chocolate Chip

Sorbet Tropical Mango





D8





















<Day> <Month> 2014


StartersPotted Rillette of Pheasant

with Oat Cakes and a Dry Cider Apple Chutney

GravlaxDill Cured Salmon with Scandinavian Dressing*

Warm Garlic Mushroom and Crisp Bread Saladwith Balsamic Drizzle (v)

SoupsButterbean, Roasted Onion and Sweet Paprika

with Golden Croûtons (v)

Double Beef Consomméwith Garden Vegetable Brunoise

Main CoursesRed Mullet with Orange Scented Crab Bisque

served with Crushed New Potatoes, Sugar Snap Peas and Mediterranean Vegetables

Roast Corn-fed Chickenwith Lemon and Thyme Scented Couscous Stuffing, Roast Potatoes, Turnip au Gratin, Garden Peas and Pan Gravy

Slow Cooked Pork Belly and Cracklingserved with Potatoes Gratinée, Savoy Cabbage, Baked Onion, Caramelised Apple and a Cider Jus

Chickpea and Cumin Bon Bons with Butter Poached Leeks and Sweetcorn Purée (v)

DessertsBaked Bramley Apple Crumble

with Sauce Anglaise

Sweet Meringue Swanwith Sticky Toffee Cream

Chilled Irish Cream Soufflé*

Ice CreamsVanilla, Banana and Pecan Cheesecake, Peach and Mango

SorbetOrange





D9





















<Day> <Month> 2014


StartersSmoked Trout and Peppered Mackerel

with a Grain Mustard and Yoghurt Potato Salad

Duck Rillettewith a Port and Cranberry Relish

Parmesan Risotto with Rocket Pestofinished with Toasted Pine Nuts (v)

SoupsCeleriac, Parsnip and Pear

with Caraway Seed Croûtons (v)

Oxtailwith Fino Sherry

Main CoursesAtlantic haddock Glazed with Welsh Rarebit

served with New Potatoes, Broccoli, Stir-fried Vegetables and a Tomato and Tarragon Chutney

Carved Prime Forerib of Beef with Yorkshire Pudding, Chateau Potatoes, Green Beans, Baby Carrots and Pan Gravy*

Breast of Guinea Fowl in Madeira Cream Sauceserved with Baked Tartiflette Potatoes, Broccoli and Baby Carrots

Baked Goat’s Cheese Crotinwith Hazelnut Shortbread, Stir-fried Vegetables, Caramelised Pear and a Balsamic Reduction (v)

DessertsMarmalade Bakewell Tart

with Vanilla Sauce

Blackberry Delicewith Vanilla Mascarpone Cheese

Cranachanwith Raspberries and a Shortbread Petticoat Tail

Ice CreamsVanilla, Blackcurrant Cheesecake, Elderflower

SorbetPassion Fruit





D10





















<Day> <Month> 2014


StartersArdennes Pâté

with Melba Toast and Blueberry Relish Chutney

Plum Tomato and Mozzarella Saladwith Fresh Basil Leaf, Red Onion and Black Olives (v)

Dry Cured Bacon on Toasted Sourdough Breadwith Mature Cheddar Cheese Rarebit and a Poached Hens Egg*

SoupsBaked Pumpkin

with Toasted Pumpkin Seeds (v)

Cream of Chicken, Mushroom and White Wine

Main CoursesPan-fried Pink Trout with Brown Shrimp, Flaked Almonds and Capers

Served with Marquis Potatoes, Garden Peas and Vegetable Ribbons

Roast Leg of Lambwith Oven-baked Ratatouille, Boulangére Potatoes, Garden Peas and Minted Jus*

honey Glazed norfolk Duck Breastwith Orange and Cointreau Sauce, Macaire Potatoes, Garden Peas and Swede Purée*

Cherry Tomato Feuilleté with Pickled Vegetable Ribbons, Butter Poached Cucumber and a Honey and Grain Mustard Dressing (v)

DessertsWarm Black Cherry Clafoutis Tart

with White Chocolate Ice Cream

Tuscan Coffee and hazelnut Cakewith Mascarpone and a Red Plum Sauce

Classic Sherry Trifle

Ice CreamsVanilla, Sticky Toffee Fudge, Honey and Ginger

SorbetBlackcurrant





D11





















<Day> <Month> 2014


StartersRoasted Beetroot, Celeriac and Apple Salad

with Pecan Nuts (v)

Oak Smoked Chicken with Peach and Pecorino Cheeseserved on Italian Focaccia Bread

Baked and Dressed Cornish Crabwith a Parmesan and Flat Leaf Parsley Crumble

SoupsCock-a-Leekie

Carrot, Coriander and Mango (v)

Main CoursesFillet of Sea Bream with a Warm Crayfish Tail Vinaigrette

served with Asparagus, Croquette Potatoes, Mediterranean Vegetables and Salsa Fresca

Carved Pork Rack in Calvados Sauceserved with Normandy Potatoes, Cabbage and Butternut Squash

Beef Fillet Medallionwith Chorizo Crushed Potatoes, Asparagus Spears, Glazed Carrots and Béarnaise Sauce*

Creamed Carrot and Walnut Pithivierwith Cabbage, Butternut Squash Purée and Fig Relish (v)

DessertsQueen of Puddings

with Warm Raspberry Jam

Gâteau OperaLayered with Praline Cream

Dulce de Leche Tartwith Gooseberry Compote

Ice CreamsVanilla, Peach and Mango, Maple and Walnut

SorbetStrawberry





D12





















<Day> <Month> 2014


StartersConfit Pork, Woodland Mushroom and Leek Terrine

served with Gooseberry Relish

Smoked Salmon and Quail’s eggwith a Crème Fraîche Potato and Chive Salad*

Deep-fried Camembert with Cranberry and Apple Jamserved with Pecan Nut Salad and Toasted French Bread (v)

SoupsBeef, Ale and Mushroom

Vichyssoise (v)Creamed Potato and Leek

Main CoursesFillet of Plaice Bonne Femme with Prawn Mousseline

served with New Potatoes, Broccoli Florets and Vegetable Ribbons

Sage Crusted Veal Loin with Thyme Jusserved with Delmonico Potatoes, Vegetable Ribbons, Courgettes and Caramelised Onions*

Truffle Scented Corn-fed Chicken Supréme a la Crémewith Rice, Vegetable Ribbons and Broccoli Florets

Chick Pea Cake with a Poached hen’s eggserved with Moutabal, Roasted Cherry Tomatoes and Hollandaise Sauce (v)*

DessertsGolden Syrup Baked Sponge Pudding

with Sauce Anglaise

Crème Caramelwith a Chocolate Churro

Chocolate Truffle Tortewith an Amaretti Biscuit Base

Ice CreamsVanilla, Rum and Raisin, Mint Chocolate Chip

Sorbet Strawberry





D13





















<Day> <Month> 2014


StartersTomato Panna Cotta

with Red Onion and Cucumber (v)

Italian Antipastiwith Salami, Prawns, Olives and Focaccia Bread

Tempura of Calamariwith Lemon and Spicy Romesco Dip

SoupsBlue Cheese and Celery (v)

Chicken Consommé Ambassadeur

Main CoursesRendezvous of Seafood in a Bouillabaisse Sauce

with Buttered Rice, Sugar Snap Peas and Mediterranean Vegetables

Roast Rack of Mint Crusted Lambwith Noisette Potatoes, Pumpkin, Sugar Snap Peas and Pan Jus*

Braised Paupiette of Beef in Red Winewith Poached Thyme Pudding, Creamed Potatoes, Honey Glazed Carrots and Broccoli Florets

Grilled halloumi Cheese with hortaki Saladwith Grilled Courgettes, Sweet Chilli Dressing and Assorted Flat Breads (v)

DessertsBananas Baked in Demerara Rum

with Caramel Sauce, Pecan Nuts and Coconut Ice Cream

White Wine Syllabubwith Sablé Biscuits

Dark Chocolate and Grand Marnier Tartwith Chantilly Cream

Ice CreamsVanilla, Coffee, Blackcurrant Cheesecake

SorbetMelon





D14





















<Day> <Month> 2014


P&O Cruises Favourites SS Images/Britannia… · P&O Cruises Favourites Classic Starters Atlantic...

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