2008 CHICAGO DINNER CRUISE MENU
Please click here to view our Sunday Sunset Dinner Food Station Menu.
Our Executive Chef and galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily, complemented perfectly by our comprehensive wine list.
A waiter will take your individual appetizer, entree and dessert menu choices after your party is seated. You may request that your dinner be served immediately or that your meal be served at a more leisurely pace.
Groups 20-700, please call us at 866/826-3463 for additional Group Cuisine & Menu options.
APPETIZER
Tasting Trio
Red Tomato Crisp Filled with Nova Lox Mousse and Mujjol Caviar
Striped European Cucumber topped with Whipped Basil Feta Cheese
Spicy Black Bean Tostada with Santa Fe Smoked Chicken Salad
FIRST COURSE
Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and
garnished with Sun Dried Cherries and Candied Pecans
Exotic Mixed Greens
Tossed with Julienne Sweet Fennel, Cinnamon-Caramelized Pecans, Imported Goat Cheese and Clementine Orange Vinaigrette
Lobster Bisque
Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry
Argentinean Scallops
Atlantic Scallops, Gulf Shrimp and Blue Crab served with Cream Spinach and Toasted Parmesan Cheese
MAIN COURSE
Tuscan Chicken
Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White
Bean Ragu with Pancetta and Red Pepper, and finished with a Sun-Dried Tomato Goat Cheese Blend
North Atlantic Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock
of Bleu Cheese Fondue
Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano
Cheese and Pomodoro Ragu
Center Cut Crown Roast Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary White Wine Reduction and served with
Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers
Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served
on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus and finished with Fire Roasted Red
Pepper Puree
DESSERTS
A selection of Seasonal Desserts prepared fresh onboard daily.
Menu items are subject to change.
Groups 20-700, please call us at 866/826-3463 for additional Group Cuisine & Menu options.
