Dukefan

Here are the eleven Chef's Table menus that we have enjoyed on Viking: Xiang Amuse Bouche Hot & Sour Soup - cantonese style First Course Fried Prawns - crispy garlic & chili Granité Coconut Granité - lemongrass & ginger infused Main Course Wok-Fried Beef - black pepper sauce, rice in lotus leaf Dessert Chilled Mango Cream - pomelo and sago Asian Panorama Amuse Bouche Chilled King Crab - coconut foam & curry First Course Lobster & Chicken Shu Mai - Shanghai style Granité Lemongrass & Red Chili Granité - lychee foam Main Course Peking Duck - crispy skin, Mandarin pancake, hoisin sauce Dessert Asian Trilogy - spring roll, crème brûlée & cheesecake Mexico Amuse Bouche Tostadas De Pulpo First Course Tamalito De Pollo - salsa verde Granité Nopales Con Limon Main Course Short Rib - mole, pure de camote, miel de agave Dessert Chocolate En Texturas - mousse, biscocho, crumble La Route Des Indes Amuse Bouche Carrot & Cardamon Cream - orange & star anise foam First Course Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables Granité Ginger & Tarragon Granité - infused vodka, lemon foam Main Course Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus Dessert Apple Délice Facon Tarte Tatin - butterscotch calvados sauce Erling's Scandinavian Bistro Amuse Bouche Reindeer Consommé - handmade ravioli First Course Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Granité Lappland Delight Granité Main Course Lamb Får-i-kål - façon chef’s table Dessert Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer) Lotus Amuse Bouche Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach First Course Chili Soft Shell Crab – crispy crab, tomato-chili gravy Granité Red Lotus – lychee & guava, cranberry juice, lychee liquor Main Course Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn Dessert Yuzu Cheesecake – green tea tuile, sake-marinated plum Venice Carnival Amuse Bouche Roasted Pepper & Tomato Jelly – goat chesse latte foam First Course Beef Carpaccio – fig & mustard vinaigrette Granité Bellini – peach juice foam Main Course Cod Fillet – Jerusalem artichoke risotto, latte di tartufo Dessert Mascarpone Passion – mascarpone mousse & passion fruit cremeux A Gastronomic Journey Through Time Amuse Bouche Roman Empire Delicacy – romaine & cucumber, goat cheese mousse First Course Gallic Oxtail Consomme – julienned vegetables Granité Medieval “Black & Blue” - vodka, mint & mixed berries Main Course Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju Dessert 21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream Sweet and Salty Amuse Bouche Tomato & Watermelon Gazpacho First Course Grilled Scallop with Beet root and passion fruit Granité Procciutto & Melon Main Course Veal Tenderloin with pumpkin & red onion marmalade Dessert Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt Great Britain: Cuisine from an Island Nation Amuse Bouche Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Gin & Tonic – lemon twist Main Course Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter Dessert Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream California Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Crab Cake with avocado, orange, fennel, shallot, dill & blood orange Granité Moscow Mule with vodka, ginger beer & lime juice Main Course Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko Dessert Ojai Mandarin Parfait with candied ginger