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WorldWide Cruises 2017-18

A TYPICAL MENU BREADS Fresh bread baked daily in our on board bakery STARTERS Oslo Platter: Norwegian gravlax, plump prawns, quails egg and a touch of caviar, served with cognac cocktail sauce Citrus Fruit Cocktail: drizzled with a blackcurrant cassis SOUPS Cream of Asparagus: a silky soup enhanced with a touch of white truffle oil and a crisp sesame twist Bergen Fish: a traditional recipe from Bergen, Norway, with creamy fish and seafood garnished with fine vegetable strips SALADS House Salad: a selection of fresh seasonal ingredients with a choice of dressings Roasted Peppers and Fennel: with cucumber and olives in a tangy light dressing, garnished with garlic croutons MAIN COURSES Chateaubriand Béarnaise: slices of roasted beef tenderloin on young baked vegetables with gratin potatoes, finished with a tarragon béarnaise and herbed jus Risotto with Lobster: rich and creamy with chunks of lobster, chopped tarragon and garnished with parmesan shavings Gnocchi Romaine: served in a warm tomato vinaigrette on a butterbean and leek stew Roast Barbary Duck: crisp breast of duck in a port and cherry sauce, served with creamed onions, roast chateau potatoes, glazed carrots and broccoli DESSERTS & CHEESES Warm Chocolate Pudding: with a hidden soft centre, finished with white chocolate and orange sauces Drambuie and Raspberry Parfait: with crisp brandy snaps Selection of British and International Cheeses: served with grapes, celery, radish and dried apricots View destination and ship videos at www.cruisewithfred.tv 23


WorldWide Cruises 2017-18
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