Brewhaha Posted July 4, 2007 #1 Share Posted July 4, 2007 We are about to head out to Alaska on the O-dam. We are going with 10 other family members and are very excited. The plan is that everyone does what they want during the day and then we meet each evening and eat dinner together in the Main Dining Room. This plan is fine for me however, I am the type of person that likes basic food. Sure, I'll eat a steak once in a while but I am just as happy with pizza, mexican food, burgers, etc. I want to eat with the family but I want to eat something good. Does anyone know what the menu is for the Main Dining Room? I read somewhere that they offered Comfort Food and stuff like that. I just want to know what to expect. Thanks. Link to comment Share on other sites More sharing options...
trickiedick Posted July 4, 2007 #2 Share Posted July 4, 2007 Family Trip As Well Link to comment Share on other sites More sharing options...
MercedMike Posted July 4, 2007 #3 Share Posted July 4, 2007 Well, here is a dining room menu. I don't know if it will look good to you or not! http://www.elite.net/~thehalls/dutchmeal.html Get past the fancy stuff and you can see simple things like chicken in a patty shell or tenderloin tips on rice. The food is really all wonderful. You can also just ask the waiter for a simple steak. However, if it is just not to your taste, you can always order a burger and mac cheese from the kid's menu;) Or -- you can hit the buffet before the family dinner, and then just join the folks at the table and pick at a salad and wait for the desserts!! Link to comment Share on other sites More sharing options...
European_CruiseGirl Posted July 4, 2007 #4 Share Posted July 4, 2007 Sure, I'll eat a steak once in a while but I am just as happy with pizza, mexican food, burgers, etc. I want to eat with the family but I want to eat something good. Does anyone know what the menu is for the Main Dining Room? I think that from the DR menu perhaps pasta would be the closest to those you mentioned above. Here is the 10 day menu I found from these pages last spring ( I think it was from Rob - thanks Rob, I read it sooooo often... :) ). Although it's 10 day and for the Caribbean I think you will get quite a good picture of what the foods are going to be like. 10 day Caribbean Dinner Cycle DAY ONE WELCOME DINNER CASUAL Freshly Baked Bread Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf APPETIZERS Caribbean FreshFruit Medley Sweet melon, papaya and pineapple accented with minted lemon yogurt Avocado, Tomato and Crab Salad Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche Italian Prosciutto Thinly shaved air-dried Parma ham with sweetly fresh cantaloupe melon fan Steamed Mussels with Ginger, Garlic, Saffron and Lemon Grass Quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread SOUPS AND SALADS Broadway Basil Tomato Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini Island Pepper Pot Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic Chilled Blueberry Soup With a touch of crème de cassis and Champagne Baby Spinach with White Mushrooms Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Farfalle Pasta with Smoky-Grilled Portobello Mushroom Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp fried basil Grilled Mahi Mahi with Roasted Corn Salsa and Plantains Served alongside orange-infused black bean rice with fresh corn coulis and cilantro Island Seafood Curry Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice American Prime Rib of Beef au Jus Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato Ginger Grilled Half Chicken and Mangoes Served with roasted Caribbean yams and pesto-sautéed yellow and green zucchini with garlicky red bell pepper Roast Rack of Pork au Jus Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash Eggplant Cannelloni Parmigiano Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto SWEET DELIGHTS Our Pastry Chef’s Signature Chocolate Cake A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade Coconut Blanc Manger Light and airy coconut mousse with tropical fruit salsa Viennese Apple Strudel The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce NO SUGAR ADDED DESSERT Black Forest Cake Light and airy chocolate sponge cake layers sandwiching kirsch-marinated Bing cherries and whipped cream ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Burgundy Cherry Ice Cream Lemon Sorbet Low Fat Frozen Peach Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Mango Sundae A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY TWO CAPTAIN’S WELCOME GALA DINNER FORMAL Freshly Baked Bread Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf APPETIZERS Mélange of Tropical Fruit Drizzled with a cilantro balsamic maple reduction Jumbo Shrimp Cocktail Plump chilled shrimps with a zingy American cocktail sauce Pâté de Foie Gras Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear CaribbeanIsland Fish Cake A tender mixture of mild Wahoo with celery, onions, chilis and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce SOUPS AND SALADS French Onion Soup Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese Shrimp Bisque A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons Chilled Mango Gazpacho Our master chef’s unique and incomparably refreshing version of a classic gazpacho Salad of Arugula and Frisee With William pear, key lime and passion fruit vinaigrette Choice of Dressing: House Italian, Blue Cheese, Ranch, ThousandIsland or fat free Honey Dijon Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Fettuccini Fruti Di Mare Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley Steamed Alaskan King Crab Legs In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes Oven Roasted Rack of Lamb Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin Fillet of Beef Wellington Tenderloin of beef topped with a duxelles of ham, onions and mushrooms, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes Grilled Caribbean Rum-Glazed Salmon Fillet A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and mushroom potatoes Five Spice Duck Breast in a Dried Cherry & Port Wine Sauce Served on a medley of balsamic flavored vegetables and potato pancake Piccata of Vegetables A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous SWEET DELIGHTS Master Chef Rudi’s Double Strawberry Cheesecake A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce Passion Fruit Créme Brulee Silky custard cream slightly flavored with passion fruit under a thin caramel crust French Apple Tart Thin puff pastry tart shell topped with sliced apples Flambé Crepes Suzette Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream NO SUGAR ADDED DESSERT Apple Tart Granny Smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Coffee Ice Cream Mango Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry Hot Chocolate Fudge Sundae A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAYTHREEDINNER INFORMAL Freshly Baked Bread Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf APPETIZERS Watermelon Cocktail Basted with a fresh orange mint syrup Sweet Tomato and Fresh Mozzarella Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade Oysters Rockefeller The all-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad Duck and Black Bean Quesadilla Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa SOUPS AND SALADS Grandma’s Chicken Noodle Soup Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles Caribbean Corn Chowder A subtly spiced island favorite combining cream of corn with bell peppers, chilis and tarragon Chilled Apple Vichyssoise With a kick of apple brandy, sprinkled with tiny diced Granny Smith apples Californian Gourmet Greens Topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments Choice of Dressing: House Italian, Ranch, Blue Cheese, ThousandIsland or fat free Blue Cheese Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Mushroom Ravioli Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato CaribbeanIsland Style Paella An aromatic tangy rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers Black Pepper Crusted New York Sirloin Steak Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato Island Spiky Grouper with Black Bean Puree On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, bacon and shallot Roasted Game Hen with Sage Walnut Sauce With mellow Savoy cabbage, baby carrots and tangy cranberry gnocchi Braised Lamb Shanks In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes Leek and Broccoli Flan Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato SWEET DELIGHTS Chocolate Avalanche Cake “Boulders” of chocolate-drenched cake enriched with a fudge sauce Tiramisu Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder Berries of the Forest Crisp Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream Peach Flambé Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur NO SUGAR ADDED DESSERT Almond Fruit Cake An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Pistachio Ice Cream Raspberry Sorbet Low Fat Frozen Vanilla Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla and Chocolate Pear Belle Hélène Sundae A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY FOUR TOUCH OF DUTCH DINNER CASUAL Freshly Baked Bread Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread APPETIZERS Sailors’ Fruit Cocktail with Orange Curaçao A bright array of fresh fruit spiked with Dutch liqueur Antilles Shrimp Cocktail A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce Chef’s Dutch Country Pâté A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad Vol-au-Vent with Chicken Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs SOUPS AND SALADS Island Chicken Gumbo A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings Dutch Green Pea Soup Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage Chilled Three Berry Minestrone A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet Chiffonade of Bibb Lettuce with Tuna Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Ziti with Prosciutto and Lemon Olive Oil Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots Dover Sole Meunière Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot tips and minted new potatoes Nasi Goreng Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana Dutch Favorite—Brisket of Beef with Hodgepodge Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish Served with spaetzle, fresh spinach, sautéed cherry tomatoes and tender grilled fennel Home Style Roast Turkey Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes Creole Style Cheese Manicotti With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese SWEET DELIGHTS Dutch Apple Slice Sweet crust topped with cinnamon apple and crumble Chocolate Mousse in a Basket A classic mousse made of chocolate, voluptuously smooth yet light served in a chocolate shell Caribbean Rum Cake Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce Flambé Crepes Georgette Crepes simmered in a rich and creamy caramel sauce and flambéed at your table with dark rum NO SUGAR ADDED DESSERT Chocolate Profiteroles Feather light cream puffs filled with sugar-free chocolate custard ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Rocky Road Ice Cream Pineapple Sorbet Low Fat Frozen Raspberry Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry Raspberry Sundae A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY FIVE DINNER CASUAL Freshly Baked Bread Sesame Italian Rolls – Six Grain Rolls – French Baguette APPETIZERS Papaya Filled with a Rainbow of Fruits Splashed with a banana liqueur and sprinkled with fresh coconut shavings Carpaccio of Beef Tenderloin Razor-thin slices marinated and drizzled with fruity olive oil, topped with shaved Parmigiano-Reggiano cheese and accompanied by a robust whole grain mustard sauce Smoked Salmon with a Mélange of Arugula and Baby Spinach Gently minced oak wood-smoked salmon tossed with tender diced potatoes, seared shallots, horseradish, crème fraîche and a fresh citrus dressing Crab and Artichoke Dip Sweet rock crab, bell pepper, cream cheese and fresh thyme baked with American Cheddar and served with focaccia bread SOUPS AND SALADS Cream of Four Mushroom A rich blend of oyster, shiitake, button and enoki mushrooms, topped with a crunchy carrot fritter Curried Pasta Fagioli with Spinach Thick and soulful bean and orzo pasta soup, cooked in a hearty chicken broth with a hint of curry Gazpacho of Yellow and Red Cherry Tomato Our master chef’s vividly flavorful interpretation of this classical cold soup Our House Salad A crisp wedge of iceberg with tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti Choice of Dressing: Italian, Ranch, ThousandIsland, Blue Cheese or fat free Ranch Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Penne with Italian Sausage and Buffalo Mozzarella Tender tubular pasta tossed with fennel, fresh tomatoes, sweet basil and Parmesan , topped with grilled Italian sausage slices Hazelnut Crusted Striped Bass with Scallion and Sweet Potato Puree Served with a lime ginger beurre blanc and crisp-tender broccoli spears Master Chef’s Favorite Slow Braised Short Ribs Red wine-braised beef ribs served with rosemary thyme sauce, home-style mashed potatoes, root vegetables and sautéed artichokes and green beans Oriental Style Rotisserie Duck Served with a sweet and sour sauce on a crisp mound of sesame-tossed, stir-fried vegetables with soy-splashed fried egg noodles New York Sirloin Steak with ‘TropicalIsland’ Barbecue Sauce Served with lightly breaded Goliath-size onion rings, spinach gratin-filled grilled tomato and hefty steak house potatoes ThymeRoasted Venison Loin with Gooseberry Confit Filled with red onion, served with poached figs, crisp summer vegetables and creamy polenta Sweet and Sour Tofu Tender soy bean curd marinated in ginger, garlic and Chinese five spice, then crisp fried and served with sweet bell pepper, onion and glazed pineapple over perfumed basmati rice SWEET DELIGHTS Mohr im Hemd Warm chocolate hazelnut pudding served with a sturdy coffee sauce Key Lime Pie The real deal, incomparably refreshing and tartly bracing, in a unique granola crust Coconut Tapioca Pudding With gingered pineapple stew and sesame tuile Flambé Bananas Foster Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and a sprinkling of crème de banana NO SUGAR ADDED DESSERT Chocolate Torte Light and airy sponge cake layered with an ultra silky chocolate mousse ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Pistachio Ice Cream Orange Sorbet Low Fat Frozen Cookies and Cream Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry The Tropical Fruit Sundae A generous mound of vanilla ice cream with diced mangoes, papayas and kiwis, topped with whipped cream and crushed macadamia nuts DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY SIX MASTER CHEF’S DINNER FORMAL Freshly Baked Bread Baguette Rolls – Black Forest Rolls – Sour Dough Bread APPETIZERS Pineapple with Berries Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a pineapple shell Dialogue of Salmon Tartare with Avocado Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa Golden Baked Brie in Phyllo Ripe wedge of Brie rolled in crushed hazelnuts and wrapped in phyllo pastry, then baked until crisp-creamy. Served with a cinnamon-spiced apple-cranberry compote SOUPS AND SALADS Lobster Bisque Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream Oxtail en Croûte Slowly simmered soup of hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid Gourmet Garden Greens in Tomato Shell Selected baby greens with julienne peppers, enoki mushrooms and bell pepper confetti, drizzled with honey mustard dressing Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Tagliatelle with Roasted Chicken and Portobello Mushroom Tossed in olive oil and lemon cream Sautéed Shrimps "Provençal" With garlic, tomato concassé, florets of crisp tender broccoli spears and sticky rice Duck Breast a l'Orange The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce, braised red cabbage, pea pods, carrot julienne and William potato Whole Roasted Tenderloin of Beef On an earthy bed of herb spiked forest mushroom ragoût, with vegetable bundle, braised onion and horseradish mashed potatoes Grilled Lamb Chops with Oregano and Apple Chutney Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin Apricot Glazed Salmon with Garlic and Ginger Splash Served with green asparagus and saffron-scented new potatoes Wild Mushroom Strudel Forest mushrooms, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice SWEET DELIGHTS The Master Chef Rudi’s ‘Premiere’ A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Cinnamon Ice Cream Strawberry Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry The Chef’s Sundae A mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY SEVEN DINNER CASUAL Freshly Baked Bread Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf APPETIZERS Suprême of Fruit Galliano Seasonal fruits gently folded with a spicy Italian anise liqueur, with just a trace of lime Garden Symphony with Montrachet Marinated grill-kissed mushrooms, zucchini, asparagus and red and green bell peppers with creamy herbed goat cheese, served with a robust tarragon balsamic vinaigrette Seared Ahi Tuna Carpaccio Peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy papaya ginger relish Salmon and Shrimp Cake Diced salmon and shrimp hand-formed into a tender cake with crisp celery, bell pepper, thyme and red pepper flakes. Served with sweet chili mayonnaise SOUPS AND SALADS Kansas City Steak House Sumptuous beef broth with hearty root vegetables and steak chunks Cream of Cauliflower Satin smooth puree with a hint of cheddar cheese. Topped with crackly sourdough croutons Chilled Leek and Potato Vichyssoise The subtly-flavored classic cold soup, melded with finely pureed potato and enriched with double cream. Topped with crabmeat and chopped leeks Market Seasonal Greens A hearty assortment of lettuces topped with smoky grilled red onions, butter-bronzed apples, cherry tomatoes, raisins and toasted walnuts Choice of Dressing: House Italian, Ranch, Blue Cheese, ThousandIsland or fat free Caesar Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Fettuccine Alfredo Al dente pasta enrobed in a Parmesan cream sauce spiced with nutmeg and lots of freshly ground black pepper Orange Roughy with Lime Aïoli Quick-sautéed in olive oil and topped with diced ripe tomatoes and avocado. Squiggled with lime aïoli and served with stuffed zucchini with tomato confit and cilantro-flecked potato mash CaribbeanIsland Pot Roast Slowly braised beef in a rum raisin and red wine sauce with island root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and pineapple-mashed yams Caribbean "Jerk" Style Chicken Breast Island-spiced and nestled on an aromatic coconut, black bean pilaf rice, with fried plantains and golden grilled pineapple spears Herb Scented Salmon Fillet with Pinot Noir Sauce Served with an earthy mushroom wine sauce, chive potatoes, sun-dried tomato, asparagus and broccoli Pork Piccata Milanese Tender scaloppini of pork dipped in a light Parmesan cheese batter sided with a marinara sauce and served with sun-dried tomato risotto and zucchini ribbons Vegetable Lasagna Layers of pasta with grilled vegetables, ricotta cheese, marinara sauce and mozzarella cheese baked golden brown and served with a garlic crostini SWEET DELIGHTS Warm Chocolate Truffle Topped with white chocolate and accented with ripe red raspberry sauce Pecan Nut Tart Served with rum-scented foam The Alizé A lightly refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue Lychees Flambé Juicy smooth lychees coated in a fresh mango sauce and flambéed at your table with Peachtree liqueur NO SUGAR ADDED DESSERT Tiramisu Clouds of light mascarpone cream on a coffee and rum-soaked sponge cake ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Mint Chocolate Chip Ice Cream Watermelon Sorbet Low Fat Frozen Peach Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Butterscotch Sundae A mound of vanilla ice cream draped in a golden cloak of butterscotch sauce and whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY EIGHT DINNER INFORMAL Freshly Baked Bread Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf APPETIZERS Seasonal Fruit Kebab Glistening skewers of fresh strawberries, sweet melon, pineapple and kiwi, with a cool minted honey yogurt sauce Lime Marinated Grilled Scallops Southwestern-style with garlic, cilantro and jalapeño. Served with delicate hearts of palm and smoky chipotle dressing Mille-Feuille of Duck Foie Gras Layers of crisp puff pastry, smooth duck liver pâté and grilled pears, served with an orange and lingonberry confit Grilled Chicken Saté Singapore Style Tender and smoky, with pickled cucumber and a coconut peanut sauce SOUPS AND SALADS Roasted Garlic Soup Provençal For sun-worshipers only, a roasted garlic cream soup rich with chicken broth and fragrant summer tomatoes, thyme and basil Beef Consommé with Barley and Vegetables A full-bodied consommé heightened with Tio Pepe sherry Chilled Carrot and Ginger Soup Savory sweet and silky smooth, with a dash of nutmeg and a bite of ginger Salad Caprese Overlapping slices of sun-warmed tomatoes, crisp red onions and fresh buffalo mozzarella, drizzled with extra-virgin olive oil and balsamic vinegar and placed on a bed of buttery Boston lettuce with a basil chiffonade Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Baked Home Style Lasagna Layers of silken pasta, ricotta cheese, savory meat sauce and tomatoes, topped with Parmesan cheese sauce and baked until bubbling. Served with garlic French bread Azteca Style Grilled Prawns Basted with a spicy and tangy lime chipotle butter and served alongside sweet-roasted red and yellow bell peppers and creamy corn polenta with tender scallions Herb Crusted Prime Rib of Beef Brushed with Pommery mustard and served with a Merlot reduction, sweet baby carrots, crisp-tender broccoli and mashed potatoes Poached Lemon-Infused Corn Fed Chicken Breast Drizzled with a lemon herb olive oil and dressed on an orange orzo with sliced butter squash Grilled Double Cut Pork Chop Glazed with a piquant mustard barbecue sauce and served with spinach soufflé, yellow zucchini and roesti potato Macadamia Nut Crusted Salmon Fillet Flavored with lemon and herbs and served on a bed of Oriental-style fried rice with bamboo shoots, bean sprouts, water chestnuts and Chinese peapods Tempura Vegetables Selection of onion ring, broccoli, mushroom, zucchini, eggplant and carrots dipped in a 5 Spice tempura batter golden fried and served with scallion Teriyaki sauce and sticky Japanese fried rice SWEET DELIGHTS Chocolate Croquant Praline Moist and tender chocolate sponge cake layered with a crunchy, nutty praline paste and a rich chocolate mousse. Finished with a spray of cocoa powder Jamaican Calypso Mud Pie Frozen coffee ice cream on a sweet chocolate crust drizzled with chocolate sauce Forest Berries with Marsala Sabayon Bright ripe berries splashed with crème de cassis and blanketed with a foamy marsala-spiked custard sauce Mango Flambé Creamy mango slices basted in Key lime sauce and flambéed at your table with tequila liqueur NO SUGAR ADDED DESSERT Cheesecake A luscious blend of cream cheese, fresh eggs and sweetener, served with a blushing strawberry compote ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Black Walnut Ice Cream Mango Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Apricot and Crisp Almond Sundae A mound of vanilla ice cream dressed with poached apricot slices, crisp almond brittle, chocolate sauce and whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY NINE FAREWELL DINNER FORMAL Freshly Baked Bread Baguette Rolls – Zucchini Bread – Sour Dough Bread APPETIZERS Celebration of Fruit Cocktail A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam Captain’s Antipasto Plate Duck pâté, thinly sliced dried bresaola beef, dry-cured coppa pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad Trio of Salmon with Prawns and Pearls of the Ocean A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish Escargots Bourguignon Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread SOUPS AND SALADS Caribbean Seafood Bouillabaisse Islands version of the rich, clear seafood broth aromatic with bay scallops, shrimps, salmon and halibut, served with baked crunchy pesto croutons Dos Frijoles – Cuban Specialty Spicy, full-bodied two bean soup with a zesty twist of orange Chilled Strawberry Bisque Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream Garden Harvest Salad A tangle of Frisée, mache, arugual and oak leaf lettuce with a honey pear Brie crostini Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Spaghetti Puttanesca Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano Surf and Turf Lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Served with grilled green asparagus, carrot battonets and rice pilaf. Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted squash and a pesto risotto Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit Tender suprême of chicken dipped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish served on a bed of vegetable spaghetti with sweet potato pancake Slow Roasted Rack of Veal Brandy flavored forest mushrooms with fresh herbs, colorful parisienne vegetables and country mashed potatoe Curried Vegetable Cutlet Minced peak-season vegetables flavored with East Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy SWEET DELIGHTS Baked Alaska Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce Mango Coconut Banana Strudel Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream NO SUGAR ADDED DESSERT Individual Baked Alaska Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Strawberry Ice Cream Watermelon Sorbet Low Fat Frozen Heath Bar Crunch Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Peach Melba Sundae A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY TEN DINNER CASUAL Freshly Baked Bread Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread APPETIZERS Orange and Caramelized Pink Grapefruit Cocktail Surrounded by a glistening tequila-spiked ratatouille of assorted fruits Grilled Portobello and Ricotta Crostini Served with juicy oak-smoked chicken breast Norwegian Style Gravlax Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread Thai Crispy Spring Roll On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping SOUPS AND SALADS Famous Italian Wedding Soup Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs Bahamian Conch Chowder Creamy-chunky island-style chowder topped with a rainbow of roasted peppers Chilled Avocado and Smoked Salmon Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro The Greek Salad Crisp mixed greens showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Tagliatelle with Asparagus and Fresh Mozzarella Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes Roasted Strip loin of Beef Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and green beans with western style fried potatoes Seared Cajun Tuna Steak with Plum Tomato Confit Drizzled with basil oil, broccoli forest and horseradish potato roesti Braised Osso Buco An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on a mushroom risotto Parmesan Crusted Chicken Breast With a honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried snow peas Roast Leg of Lamb with Minted Gravy Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley Farmer Harvest Pot Pie A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust SWEET DELIGHTS Opera Cake A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache Rhubarb Strawberry Semi-Fredo Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange sauce Apple and Cranberry Cobbler Sweet-spiced compote baked under a tender, golden biscuit crust and served with vanilla ice cream Pineapple Flambé Glistening slices of pineapple simmered with a dark rum caramel sauce and flambéed at your table with white rum NO SUGAR ADDED DESSERT Strawberry Shortcake Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Butter Pecan or Vanilla Bean Ice Cream Orange Sorbet Low Fat Frozen Strawberry Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Strawberry Sundae A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread Link to comment Share on other sites More sharing options...
Brewhaha Posted July 4, 2007 Author #5 Share Posted July 4, 2007 Thanks for the replies. I was able to dig up some Alaska Dailys (I guess that is what they are called) and see what to expect. I think I can find some things to eat ;-) They actually look quite good. Well, 18 days away from the big day. Link to comment Share on other sites More sharing options...
Old As Dirt Mom Posted July 4, 2007 #6 Share Posted July 4, 2007 There is a children's menu in the main dining room as well, offering such comfort food as macaroni and cheese, pizza, chicken nuggets, hot dogs, spaghetti, cheeseburgers, peanut butter and jelly sandwiches, chicken soup, fish and chips, and grilled cheese sandwiches. And here's the best part, something I learned from frequent poster RuthC: You don't have to be a kid to order from the children's menu:) Another tip: You can always ask for something plain and simple, like a grilled chicken breast, or a caesar salad, if you're not feeling like a big, fancy, multi-course meal. Karin Link to comment Share on other sites More sharing options...
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