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Cruise Wonderland >> My Cruise Voyages >> Golden Princess (2012 August) >> Dining (Lunch)

LUNCH

Waiter-served lunch is provided almost every day, including on embarkation day, from 12:00 to 13:30 in Donatello Dining Room at Deck 6 midships. Actual time may vary based on itineraries and port times. A typical menu consists of appetizers, soups, main courses and desserts, with burgers and pastas as alternative choices. Besides lunch menus, a few breakfast items are also offered for late risers.


Day 1 (Menu)

Appetizer (1)
Antipasto of Dry-Cured Salami and
Roasted Vegetables in Balsamic Vinaigrette
Appetizer (2)
Avocado and Bay Shrimp
in Lemoncello Mayonnaise
Soup
Tuscan-Style Chick Pea and
Root Vegetable Soup with Parsley
     
Main Course (1)
Broiled Salmon with Lemon and
Dill Sauce served with Vegetable
Saute and Parsley Potatoes
Main Course (2)
Cacciatore-Style Chicken Braised
in Tomato-Wine Sauce with
Mushrooms and Tagliarini Ribbons
Dessert (1)
Apple Tart Tatin with Mascarpone Cream
     
   
Dessert (2)
Orange Souffle with Grand Mariner-Vanilla Sauce
   

Day 2 (Menu)

Appetizer (1)
Smoked Turkey Breast on Baby Greens
in Honey-Mustard Vinaigrette
Appetizer (2)
New Zealand Green Shell Mussels
in Teriyaki-Ginger Broth
Soup (1)
Pureed Vegetable Soup with White
Beans served with Herb Croutons
     
Soup (2)
Chicken Broth with Matzo Balls
and Fine Vegetables
Main Course (1)
Chicken Korma served with Pilaf Rice,
Raisins, Almonds and Condiments
Main Course (2)
London Mixed Grill: Beef Medallion, Veal
Kidney, Lamp Chop, English Banger,
Green Beans and Shoestring Potatoes
     
 
Dessert (1)
Fresh Fruit Tartlet with Whipping Cream
Dessert (2)
Walnut, Pear and Chocolate
Turnover with Vanilla Sauce
 

Day 3 (Menu)

Appetizer (1)
Marinated Grilled Vegetables
and Imported Cured Meats
Appetizer (2)
Crisped-Fried Calamari with
Lemon in Marinara Dipping Sauce
Soup (1)
New England Clam Chowder
with Oyster Crackers
     
Soup (2)
Ice-Cold Spanish Gazpacho
with Classic Condiments
Main Course (1)
Skillet Fried Sole with Lemon and Parsley served
with Mushroom Gratin and Boiled Potatoes
Main Course (2)
Baked Yellow Bell Pepper stuffed with
Aromatic Rice and Raisins, served with
Carrot Puree and Glazed Bok Choy
     
 
Dessert (1)
Double Chocolate Fudge Cake in Mocha Sauce
Dessert (2)
Blueberry Roulade with Mascarpone Cream
 

Day 4

No lunch provided on this day


Day 5 (Menu)

Appetizer (1)
Air-Cured Bresaola with Olive
Oil and Parmesan Streams
Appetizer (2)
Fried Mozzarella Sticks with
Marinara Dipping Sauce
Soup (1)
Root Vegetables and Shiitake Mushrooms
in Clarified Fish Broth with Chives
     
Soup (2)
Cock-A-Leekie: Traditional Scottish
Chicken Rice Soup with Leek Juliennes
Main Course (1)
Braised Beef Roulade with Pan Gravy served
with Napa Cabbage and Roast Potatoes
Main Course (2)
Madras Style Lamb Curry in Coconut Cream
served with Basmati Rice and Mango Chutney
     
Dessert (1)
Chocolate Marquise Slice in Coffee Sauce
Dessert (2)
Baked Apple in Puff Pastry
in Warm Vanilla Sauce
Dessert (3)
Honey-Vanilla Frozen Yogurt

Day 6 (Menu)

Appetizer (1)
Vitello Tonnato: Roast Veal Carpaccio
with Tuna and Caper Mayonnaise
Appetizer (2)
Apricot Bruschetta with Brie Gratin
Soup (1)
Red Beet Borscht Soup with Sour Cream
     
Soup (2)
Petite Marmite Henry IV: Rich Chicken
and Beef Soup with Aromatic Vegetables
Main Course (1)
Grilled Tilapia in Soft Taco with Chili-Lime
Dressing, served with Shredded White Cabbage,
Hot Sauce, Sour Cream, Onions and Cilantro
Main Course (2)
Deep-Fish Pot Pie: Beef Stew spiced
with Fragrant Herbs in Pastry Crust
     
 
Dessert (1)
Cream Puff Swan in Chocolate Sauce
Dessert (2)
Peach Crisp with Cinnamon and Oats
 

Day 7 (Menu)

Appetizer (1)
Buffalo Chicken Wings served with
Celery Sticks in Ranch Dressing
Appetizer (2)
Mozzarella and Vine-Ripened Tomatoes with
Basil and Anchovies in Balsamic Reduction
Soup (1)
Four Flavors in Oriental Broth: Roasted
Duckling, Shrimp, Pork and Shiitake Mushrooms
     
Soup (2)
Chicken Tortilla Soup with Tomato and Cilantro
Main Course (1)
Hungarian Beef and Paprika Goulash with
Roasted Pepper and Spaetzle
Main Course (2)
Fried Potato and Lentil Samosas
served with Minted Sour Cream
     
 
Dessert (1)
Chocolate Pecan Pie with Ice Cream
Dessert (2)
Baked Apple and Custard Tart in Vanilla Sauce
 

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