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rhen33 - for you - Westerdam Alaskan menus

Discussion in 'Holland America Line' started by Krazy Kruizers, May 31, 2008.

  1. Westerdam - Alaskan Menus

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    These were the menus on our cruise May 11 - 18. Keep in mind that they could change.

    Day #1

    Appetizers

    Fresh Fruit Medley - a composition of sweet melon, papaya and pineapple with minted lemon yogurt

    Avocado, Tomato and Crab Salad - the sweet meat of Alaskan crab with diced ripe avocado and fresh tomato gently combined with truffle oil and perfumed crème fraiche

    Thai Chicken Lettuce Wrap - minced Thai style chicken, blended with cilamtro, lime juice, ginger, red chilies, mushrooms and hoisin sauce, wrapped in tender lettuce

    Glacier Bay Seafood Cakes - a delicate mixture of Alaskan seafood with celery, onion and sherry wine, served with a whole grain mustard sauce

    Soups & Salad

    Shrimp & Corn Chowder Soup - silky, smooth classical shellfish soup, topped with flaked salmon, heightened with aged French cognas and whipped cream

    Chilled Fresh Blueberry Soup - flavored with crème de cassis and champagne

    Kansas City Steak Soup - sumptuous beef broth with hearty root vegetables and chunks of roast beef

    Baby Spinach with White Mushrooms - with oven-roasted tomato, crisp red onion, crunchy bacon bits, chopped egg and zesty blue cheese crumbles
    Choice of Dressing - house Italian, thousand island, blue cheese, bacon dressing or fat-free creamy Italian, olive oil and balsamic vinegar

    Entrees

    Penne Marinata with Red Chili Flakes - a rich sauce of sweet roasted garlic, tomato, salt-cured pancetta and peppery fesh basil, topped with shaved parmesan cheese

    Chicken Breast with Prosciutto, Mozzarella and Basil Leaves - served with three grain wild rice, balsamic tomato concassee and roasted root vegetables

    American Prime Rib of Beef au Jus - slow-roasted to exquisite tenderness and carved to your order, served with crisp green beans, toasted alomds, sugar glazed carrots and a baked potato

    Brasied Lamb Shank - in a rich-flavored red wine sauce with roasted root vegetables and garlic-spiked mashed potatoes

    Almond Crusted Salmon with Leek and Lemon Cream - baked with a crunchy crown of sliced almonds, served with leek-cream sauce, sautéed baby carrots, zucchini ribbons and red bell pepper

    Cobb Salad - chicken breast, avocado, blue cheese, bacon, tomato, egg and lettuce tossed in our signature vinaigrette

    Eggplant Cannelloni Parmigiano - marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, served atop a savory mushroom risotto

    Master Chef Rudi Sodamin’s Recommendations
    Glacier Bay Seafood Cakes
    Kansas City Steak Soup
    Braised Lamb Shank

    Available Daily (I won’t repeat this for each day)

    French Onion Soup “Les Halles†- a Parisian classic of golden simmered onions topped with melted gruyere cheese

    Classic Caesar Salad - cut hearts of crisp romaine tossed with our very own Caesar dressing, grated parmesan cheese, garlic croutons and anchovies

    Wild Alaskan Coho Salmon - grilled and basted with fresh lemon, served with roasted vegetables and steamed rice

    Grilled Breast of Chicken - a lightly seasoned boneless breast with red skin potatoes, steamed broccoli and carrots

    New York Steak - New York steak, aged to perfection, accompanied by sautéed mushrooms, fresh green beans and roasted potatoes - select from an 8 oz or 10 oz cut

    Desserts

    Viennese Apple Strudel - the Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a phyllo pastry and served with a warm vanilla sauce

    Pave Framboise - a chocolate and raspberry layer cake filled with a raspberry-flavored chocolate ganache

    Bavarian Peach Rice Cloud - light Bavarian cream with vanilla rice and poached peaches, presented on a chocolate mirror

    The Gold Rush Baked Alaska - French vanilla ice cream crusted with a double chocolate fudge brownie that is wrapped in a blanket of meringue and dusted with gold - served with your choice of toppings: fresh Alaskan berries, hot fudge or contreau Chantilly cream

    No Sugar Added Dessert

    Black Forrest Cake - light and airy chocolate sponge cake layers, sandwiching kirsch-marinated bing cherries and whipped cream

    Ice Cream - vanilla, burgundy cherry, low fat peach frozen yogurt

    Lemon Sorbet

    No Sugar Added Ice Cream - Vanilla, triple chocolate

    Mango Sundae - a mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  2. Re: rhen - for you - Westerdam Alaskan menus

    Day #2 Captain’s Gala Dinner

    Starters

    Jumbo Shrimp Cocktail - plump chilled shrimp with a zingy American cocktail sauce

    Brioche with Scallops and Bay Shrimp - served in a velvety chili cream sauce with a julienne of vegetables

    Mille-feuille of Sun-Dried Tomato - layered with goat cheese and beet, drizzled with the essence of vegetables

    Pate de Fole Gras - home-made duck liver pate with a rich Madeira marmalade jelly and gently poached pear

    Soups & Salad

    Barley and Mushroom Soup - a hearty beef broth with forest mushrooms and barley

    Chilled Cream of Leek and Potato Soup - smooth blend of cream, pureed leek and potato, garnished with crabmeat

    Broadway Basil Tomato Soup - mellow puree of vine-ripened plum tomatoes and basil with a kick of chile flakes, topped with a crème fraiche crostini

    Salad of Arugula and Frisee - with William pear, mandarin segments, pistachio nuts, cherry tomatoes and a key lime and passion fruit vinaigrette
    Choice of Dressing - house Italian, thousand island, blue cheese, hot honey mustard or fat-free honey Dijon, olive oil and balsamic vinegar

    Entrees

    Rigatoni with Roasted Garlic - tossed with a hearty mix of ripe tomato, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a parmigiano reggiano cream

    Steamed Alaskan King Crab Legs - in an aromatic fish broth with delicate vegetable julienne, served with fresh drawn butter

    Sautéed Unicorn - with English pea and wild mushroom ragout, Jerusalem artichoke mousseline and truffle-scented beurre blanc sauce

    Oven Roasted New Zealand Rack of Lamb - rubbed with Dijon mustard and fragrant garlic herb crumbs, served with a full-flavored pinot noir sauce, minted virgin olive oil, ratatouille, asparagus and garlic potato gratin

    Fillet of Beef Wellington - mouthwatering tenderloin of beef topped with duxelles of duck liver and mushrooms, wrapped in puff pastry, served on a mirror of Madeira sauce with duchesse potatoes and a medley of green asparagus and Chinese pea pods

    Seared Beef Tataki Salad - grilled seared striploin served rare, presented with avocado, tomato and mixed greens tossed wasabi vinaigrette

    Piccata of Vegetables - dipped and coated with a parmesan cheese batter, lightly sautéed and served with couscous and marinara sauce

    Chef’s Recommendations:
    Pate de Fole Gras
    Broadway Basil Tomato Soup
    Oven Roasted New Zealand Rack of Lamb

    Desserts

    Pear-Filled Beggar’s Purse - crispy bag of phyllo dough filled with vanilla cream and pears and served with a red wine sauce

    Chocolate Souffle - satiny French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce

    Tower of Brandy Snaps - crisp and sweet brandy snap cookies layered with grand marnier pastry cream and fresh fruits

    The Gold Rush Baked Alaska

    No Sugar Added Dessert

    Apple Tart - granny smith apples gently poached with lemon and cinnamon baked in a crisp and flaky pastry

    Ice Cream - vanilla, coffee, low-fat chocolate yogurt

    Mango Sherbet

    No Sugar Added Ice Cream - vanilla, cookie dough

    Hot Chocolate Fudge Sundae - a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

    Flambe Crepes Suzette - crepes smothered in a warm orange-caramel sauce with grand marnier

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  3. Re: rhen - for you - Westerdam Alaskan menus

    Day #3

    Appetizers

    Smoked Fish Sampler - smoked mackerel, salmon, and trout accompanied by apple-horseradish sauce

    Italian Prosciutto Ham - thinly shaved air-dried ham nestled on top of a succulent cantaloupe melon fan

    Roasted Duck and Avocado Wrap - grilled ****ake mushrooms, strips of roast duck, avocado and sticky rice wrapped in a sheet of nori seaweed, presented with pickled ginger, soy sauce and wasabi

    Thai Vegetable Spring Roll - presented on top of flavorful rice noodle salad served with a sweet and spicy chile dipping sauce

    Soups & Salad

    Black Bean Soup - this classic, robust Dutch soup, features smoked pork meat and brown beans

    Chicken Noodle Soup - restorative, full flavored chicken broth with crisp garden vegetables and tender vegetables and tender vermicelli noodles

    Chilled Apple Yogurt Soup - with apple brandy and sprinkled with tiny dices of granny smith apple

    Chiffonade of Iceberg Lettuce with Tuna - iceberg lettuce, diced cucumber, tomato, greeen beans, boiled potato and flakes of tuna, garnished with slices of hard boiled egg
    Choice of Dressing
    house Italian, thousand island, blue cheese, balsamic vinaigrette or fat-free blue cheese, olive oil and balsamic vinegar

    Entrees

    Linguini with Alaskan Salmon, Scallops and Rock Shrimp - tossed in a basil-tomato fondue with dices of roasted bell pepper

    Sauteed Rock Fish - served with boiled new potatoes, steamed asparagus, baby carrots and a tasty lemon-butter sauce

    Oven Roasted Rack of Pork - served with spiced apple chutney, fresh broccoli, baby carrots and mashed red skin potatoes

    Cured Salmon Glazed with Maple Syrup - served on a pillow of light and creamy savoy cabbage accompanied by boiled potatoes and shredded green apple

    Ginger Grilled Chicken with Peaches - served with roasted sweet potatoes and pesto-sautéed zucchini and red bell pepper

    Tabbouleh Salad - tender cracked wheat combined with fresh tomato, chopped mint, lemon juice, olive oil and fresh parsley, topped with slices of warm tandoori chicken breast

    Leek and Broccoli Quiche - liht and delicate tasting, served with a curry-flavored lentil and barley salad, grilled tomato and sautéed spinach

    Chef’s Recommendations:
    Thai Vegetable Spring Roll
    Chilled Apple Yogurt Soup
    Cured Salmon Glazed with Maple Syrup

    Desserts

    Berries of the Forest Crisp - compote of fresh sun-ripened strawberries, Marion berries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream

    Double Fudge Chocolate Avalanche Cake - fudgy chocolate layer cake with an ‘over the top’ helping of fresh berries and grand marnier whipped cream

    Tiramisu - with a nam that means ‘carry me up to heaven’, this Italian delicacy features a pitch perfect combination of Kahlua espresso-soaked ladyfingers, sweetened mascarpone cream and a dust of cocoa powder

    The Gold Rush Baked Alaska

    No Sugar Added Dessert

    Almond Fruit Cake - a moist almond butter cake layered with cherries and fringelike whipped cream

    Ice Cream - vanilla, pistachio, low-fat vanilla frozen yogurt

    Raspberry Sorbet

    No Sugar Added Ice Cream - vanilla, fudge tracks

    Strawberry Sundae - a mound of vanilla ice cream with fresh strawberry topping, whipped cream and toasted nuts

    Peach Flambé - sweetened peaches swirled in a caramel and raspberry sauce with peachtree liqueur - served with vanilla ice cream

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  4. Re: rhen - for you - Westerdam Alaskan menus

    Day #4

    Appetizers

    Sailor’s Fruit Cocktail - an array of fresh fruit and berries spiked with Yukon Whiskey

    Crab and Artichoke Dip - an irresistible swirl of rock crab, bell pepper, cream cheese and fresh thyme, baked with cheddar cheese and served with focaccia bread

    Chicken Roulade - tender chicken breast, filled with sun-dried tomatoes and feta cheese wrapped in a thin layer of prosciutto and served with guava vinaigrette

    Alaskan Seafood Ceviche - jumbo shrimp, bay scallops, squid and crab meat ceviche, topped with a zingy citrus mayonnaise

    Soups & Salad

    Ketchikan Smoked Seafood Chowder - medley of assorted seafood in a smoky flavored cream, topped with oyster crackers

    Famous Italian Wedding Soup - hearty broth, rich with colorful vegetables, tender pasta and tiny meatballs

    Chilled Alaskan Wild Berry Soup - a blend of strawberries, Marion berries and huckleberries, topped with a tangy lemon-mint crème fraiche

    Northwest Gourmet Greens - topped with creamy, herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments
    Choice of dressing: house Italian, thousand island, blue cheese, balsamic vinaigrette or fat-free blue cheese, olive oil and balsamic vinegar

    Entrees

    Baked Macaroni with Ham and Cheese - layers of pasta, gruyere cheese and savory ham, topped with parmesan cheese sauce and baked until bubbling and golden, served with garlic French bread

    Klondike Style Halibut Fillet - topped with sour cream and Japanesse bread crumbs, served with lemon-cream sauce, asparagus and roasted bell peppers

    Three Peppercorn Crusted Sirloin Steak - Grilled and served with sage and garlic toasted potatoes, complemented with a rish peppercorn sauce and accompanied by French style green beans and sautéed onion

    Grilled Pork Tenderloin with Forest Mushroom Ragout - served with sautéed spaetzle, spinach, cherry tomatoes and tender grilled fennell

    South Pacific Style Roast Leg of Lamb - spiced with lime, molasses and hot pepper, then grilled until crusted and tender, served with a garlic mango chutney, green beans and roasted shallots, Vichy carrots and rosemary roasted potato

    Oriental Chicken Salad - sliced chicken breast, rice noodles, lettuce, green onion, almonds, crisp wontons, bean sprouts, orange segments and seasame seeds, tossed in our special Chinese plum dressing

    Channa Masala - home-style stew of chickpeas cooked with garlic, onions, ginger, tomatoes, cumin and a Trinidadian curry blend, served with roti bread

    Chef’s Recommendations:
    Crab & Artichoke Dip
    Chilled Alaskan Wild Berry Soup
    Grilled Pork Tenderloin with Forest Mushroom Ragout

    Desserts

    Master Chef’s Rudi’s Double Strawberry Cheesecake - a luscious blend of low fat cream cheese, fresh eggs and suagr, served on a shimmery fresh strawberry sauce

    Warmed Baked Apple Blossom - served with vanilla sauce

    Chocolate Tear Drop - creamy smooth chocolate mousse piped into a delectable dark chocolate shell

    The Gold Rush Baked Alaska -- tonight it is strawberry ice cream - everything else is the same

    No Sugar Added Dessert

    Chocolate Profiteroles - feather-light choux pastry filled with a chocolate custard

    Ice Cream - vanilla, rosky road, low-fat raspberry frozen yogurt

    Pineapple Sorbet

    No Sugar Added Ice Cream - Neopolitan

    Raspberry Sundae - a mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream

    Flambe Bananas Foster - sliced bananas sautéed in a brown sugar caramel sauce served with a rich vanilla sauce and a sprinkling of crème de banana

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  5. --------------------------------------------------------------------------------

    Day #5

    Appetizers

    Golden Baked Brie in Phyllo Dough - served with a spiced apple-cranberry compote

    Dialogue of Alaskan Salmon Tartare with Avocado - cold-smoked pickled and chipolte hot-smoked salmon with lime, avocado, tomato salsa

    Soups & Salad

    Lobster Bisque - silky smooth shellfish soup heightened with aged cognac and whipped cream

    Oxtail en Croute - classic slow-simmered soup, served under a flaky puff pastry shell

    Master Chef’s Rudi’s Salad in a Tomato Shell - selected baby greens with enoki mushrooms, julienne peppers and bell pepper confetti, drizzled with mustard cognac dressing

    Entrees

    Tagliatelle with Roasted Chicken and Portobello Mushroom - tossed in olive oil and lemon cream

    Sauteed Shrimp ‘Provencal’ - scented with Mediterranean herbs, garlic and tomato concassee, served with basmati rice and baby vegetables

    Apricot Glazed Salmon with Soy, Garlic and Ginger Splash - served with a medly of baby vegetables and saffron-scented new potatoes

    Whole Roasted Tenderloin of Beef - on an earthy bed of calvados-spiked mushroom ragout with assorted baby vegetable medley, braised onion and horseradish mashed potato

    Oriental Style Rotisserie Duck - served with a sweet-and-sour sauce on a crisp mound of sesame tossed stir-fried vegetables with sop-splashed fried egg noodles


    Wild Mushroom Strudel - selected mushrooms, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky, served with a Thai red curry sauce
    Chef’s Recommendations:
    Dialogue of Alaskan Salmon Tartare with Avocado
    Lobster Bisque
    Oriental Style Rotisserie Duck

    Desserts

    Spiced Poached Pears - fresh pears poached with cinnamon and served with a dollop of mascarpone cream

    Master Chef Rudi’s ‘Premiere’ - a white chocolate chef ‘toque’ filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

    Souffle au Grand Marnier - orange liqueur-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla ice cream

    The Gold Rush Baked Alaska

    No Sugar Added Dessert

    Sherry Trifle - this classic English classic features tender sherry-laced slices of sponge cake that is layered with strawberry jam and cream custard, topped with a fluffy layer of whipped cream

    Ice Cream - vanilla, strawberry, low-fat heath bar crunch frozen yogurt

    Lemon Sherbet

    No Sugar Added Ice Cream - cookie dough

    Peach Melba Sundae - a mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart melba sauce

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  6. Day #6 Farewell Dinner

    Starters

    Medley of Rainbow of Fruits - splashed with banana liqueur and sprinkled with coconut shavings

    Escargots Bourgulganonne - delectable snails marinated in pernod and chablis, lightly baked in herb garlic butter and served with French bread

    Captain’s Antipasto Plate - duck pate, thinly sliced dried bresaola beef, dry-cured coppa and paper-thin prosciutto, served with Sicilian-style roasted vegetable salad

    Calypso Shrimp Cocktail - plump and naturally sweet shrimp on a bed of gourmet greens and shredded iceberg lettuce, served with a mustard-based calypso sauce

    Alaskan Fishermen’s Pot - rich, clear seafood broth with vegetables, bay scallops, baby shrimp and salmon, served with a baked salmon mousse crostini

    Gold Rush Soup - a cream based soup of tomato, topped with a dollop of crème fraiche

    Chilled Sour Cherry Soup - with a mosaic of crème fraiche and fried ginger

    Alaskan Sunset Salad - romaine lettuce with caramelized pear, grilled pepper and blue cheese crumbles, tossed in our signature vinaigrette
    Choice of Dressing house Italian, thousand island, blue cheese, balsamic vinaigrette or fat-free blue cheese, olive oil and balsamic vinegar

    Entrees

    Farfalle with Grilled Portobello Mushrooms - tossed in a light pesto sauce with plump tomatoes and mozzarella ball

    Cog au Vin a classic French favorite, chicken braised in rich red wine sauce with mushrooms and onions, served with pappardelle noodles

    Rock Fish with Lime Aioli - rock fish sautéed in olive oil and topped with diced ripe tomato and avocado, drizzled with lime aioli and served with Vichy carrots, steamed broccoli and jasmine-raisin rice

    Surf and Turf - 6 oz filet mignon and a lobster tail with herb garlic butter on a rice pilaf surrounded with an array of sautéed vegetables


    Braised Osso Buco - this Italian favorite features a tender veal shank slow-simmered in white wine and fresh tomato sauce with a zesty lemon-garlic finish, served with mushroom risotto

    Pacific Rim Salad - slices of grilled chicken breast layered with lettuce, cucumber, green onion, pepper, green beans, mango, crisp wonton, macadamia nuts and sesame seeds, tossed in vinaigrette

    Curried Vegetable Cutlet - minced peak-season vegetables flavored with Indian spices and sautéed to a golden brown, served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy

    Chef’s Recommendations:
    Calypso Shrimp Cocktail
    Chilled Sour Cherry Soup
    Surf and Turf

    Desserts

    Baked Alaska - an ice cream ‘glacier’ under a blanket of meringue, with a warm brandy Bing cherry sauce

    Friandises - a tempting selection of handmade confectionary to accompany your after dinner coffee

    No Sugar Added Dessert

    Individual Baked Alaska - sugar-free ice cream ‘glacier’ under a blanket of meringue with a warm brandy Bing cherry sauce

    Ice Cream, Sorbet and Frozen Yougrt - vanilla, cinnamon ice cream, no sugar added triple chocolate ice cream, strawberry sorbet, low-fat chocolate frozen yogurt

    Peach Melba Sundae - a mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart melba sauce

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  7. Day #7

    Appetizers

    Garden Symphony with Blue Cheese - marinated, grill-kissed mushrooms, zucchini, asparagus and served with tarragon-balsamic vinaigrette

    Carpaccio of Beef Tenderloin - razor-thin slices of beef tenderloin drizzled with fruity olive oil and topped with shaved reggiano-parmigian cheese, accompanied by a whole grain mustard sauce

    Vodka-Cured Gravlax - salmon cured with vodka, kosher salt, sugar, dill and crushed peppercorns, served with a honey-mustard-dill dressing

    Mushroom Vol au Vent - an earthy ragout of mushrooms with scallions, white wine, crème fraiche and a hint of cumin, spooned into a crisp puff pastry shell

    Soups and Salad

    Cream of Green Asparagus - this cup of verdant springtime is topped with lightly foamed cream and crunchy pesto croutons

    Chilled Strawberry Bisque - sweet, cool and smooth, garnished with a swirl of sharp green peppercorn foam

    Thai-style Prawn Soup with Lemon Grass - a spicy blend of lime leaf, bamboo shoots, Thai curry, ginger and shrimp

    The Greek Salad - crisp chopped romaine showered with feta cheese, tender artichoke, kalamata olives, sun-ripened tomato, red onion and cucumber
    Choice of Dressings
    house Italian, thousand island, blue cheese, balsamic vinaigrette or fat-free blue cheese, olive oil and balsamic vinegar

    Entrees


    Fettuccini with Italian Sausage - tossed in a chunky marinara sauce with mozzarella, tomato and garlic

    Pacific Northwest style Cat Fish - served with a Chardonnay reduction, garbanzo bean and fresh tomato ragout and lemon-scented roasted Yukon gold potatoes

    American Prime Rib of beef au Jus - slow-roasted to exquisite tenderness, carved to your order and served with crisp green beans, toasted almonds, sugar glazed carrots and a baked potato

    Parmesan Crusted Chicken Breast - with a sweetly mellow honey Dijon mustard sauce, basil-scented mashed potato and sugar snap peas

    Coconut crusted Alaskan Scallops - with a hot Thai chili mayommaise and San Francisco style fried rice

    Barbecue Chicken Salad - tomato, grilled corn, black beans, cucumber and romaine tossed with our barbeque ranch dressing, topped with crispy fried onion rings

    Sweet and Sour Tofu - Tender soy bean curd marinated in ginger, garlic and Chinese five-spice, crisp fried and served with glazed pineapple and onion over basmati rice

    Chef’s Recommendations:
    Mushroom Vol au Vent
    Chilled Strawberry Bisque
    Coconut Crusted Alaskan Scallops

    Desserts

    Apple and Cranberry Cobbler - sweet spiced compote baked under a tender, golden biscuit crust and served with vanilla ice cream

    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

    Crème Brule - creamy scented custard with a sheer layer of crisply caramelized sugar

    The Gold Rush Baked Alaska

    No Sugar Added Dessert

    Strawberry Shortcake - glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

    Ice Cream - vanilla, pistachio, low-fat strawberry frozen yogurt

    Pineapple Sorbet

    No Sugar Added Ice cream - coffee

    Raspberry Sundae - a mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream

    Sliced Fresh Fruit

    Assorted Cheese Plate
     
  8. KathyN

    KathyN Guest

    Great menus. Thanks for posting. I had no problem picking out my choices. What were your favorites, may I ask?
     
  9. We usually pick anything this salmon, scallops, the mushroom Vol au Vent was great. I never really like to recommend anything as people have different tastes. And then someone may order what we did and have a bad experience.
     
  10. rhen33

    rhen33 Guest

    Thank you so very much for posting!!
     
  11. You are welcome.
     

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