Upper Class
Pages
Dishes
Page 2
| Pan Fried Slices of Cod on a Puree of Potatoes with a Lemon and Caper sauce | |
| accompaniedby Glazed Carrots | |
| Caramelised Shallots and | |
| Fine French Beans | |
| To accompany this dish, Raymond Blanc's Sommelier recommends our Geust Wine Chateau de la Ragotiere 1992 1er Cru Muscadet Sèvre-et-Maine sur Lees. A light refreshing white wine with a distinctive fruity bouquet. Tasting notes: Muscadet is both the grape and the wine and is surely the best known Loire wine. This example is delicious- just the right balance of fruit and acidity to give the wine both body and length. | |
| Raymond Blanc suggests |
Page 4
| Chocolate Grand Marnier Mousse with a Liqueur flavored Sauce or | |
| Apple and Sour Cream Torte with an Almond Crumble and Apple Puree | |
| Petits fours | |
| Assorted Roasted Nuts served with your Apertif | |
| Poached Salmon in Golden Pastry complimented by a delicious orange Mayonnaise | |
| Mixed Leaf and Walnut Salad served with a choice of Sour Cream, Cucumber and Chive Dressing or Country Vinaigrette | |
| Grilled Breast of Hen Pheasant on a Puree of Celeriac enhanced by Gewiirztraminer Wine and Juniper Berry Sauce served with Cocotte Carrots, Fine Green Beans, Honey Roast Parsnips and a Timbale of Red Cabbage | |
| A Combination of Mild Creamy Beef Korma Dahiwala and Saag Panir Curries served with Peas Pilau and Traditional Indian Bread | |
| Crepes Stuffed with Spinach Mousse and Pine Nuts topped with a White Sauce and Melted Cheese accompanied by Oyster Mushrooms, Turned Carrots and a Medley of Glazed Vegetables | |
| A Selection of English and Continental Cheeses | |
| Seasonal Fresh Fruits | |
| Ice Cream will be served during one of the films | |
| Luncheon | |
| A Choice Hot Meal From | |
| Guest Dish- Prepared to a recipe provided by Raymond Blanc- please see inside cover for details | |
| Vegetarian Choice | |
| Freshly Brewed Teas and Coffee | |
| There is a limited number of each entree on board and we apoligise if occasionally your first selection is not available. |
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| Dundee Cake | |
| Fruit Scones served with Preserves and Clotted Cream | |
| Tartlet filled with Basil, Cashew Nut and Parmesan Cheese | |
| Darjeeling- Often called the "Champagne of Teas". Grown int he foothills of the Himalayas, this tea has an exquisite bouquet, reminiscent of Muscat- a unique and delicate flavour | |
| Earl Grey | |
| Camomile- A subtle herbal infusion made from Camomile flowers, which are reputed to relax the body and aid sleep. Caffeine free. | |
| A Selection of Fine Teas and Ground Coffee | |
| A Selection of Sandwiches and Filled Brioche | |
| Traditional English Afternoon Tea- Served approx. 1 1/2 hours prior to landing | |
| Afternoon Tea- A Great British Tradition- Tea, the most universally consumed of all drinks, is especially popular in Britain where the annual consumption is something in the region of 512 million cups. W. E. Gladstone observed "If you are cold, tea will warm you- if you are heated, it will cool you- if you are depressed, it will cheer you- if you are excited, it will calm you." First brought to England c. 1559 by Giambattista Rusmusio, tea did not evolve into an afternoon meal until the end of the 18th century. Anna, Duchess of Bedford, invented afternoon tea to fill the long gap between early lunch and dinner which bored many house parties. It became a meal surrounded by etiquette and customs, delicate china, silver, cake stands and doilies- a time when friend and family meet. Famous tea parties include Mad Hatter's (Alice's Adventures in Wonderland by Lewis Carroll 1865), the Boston Tea Party, 1773, and not forgetting HM Queen Elizabeth II's annual garden parties at Buckingham Palace. The Duke of Wellington declared that "Tea cleared my head and left no misapprehensions." He was right- tea contains small amounts of two B vitamins, and has no calories, artificial flavourings or colourings. It is said to cure gout, apoplexy, epilepsy, gall stones and sleepiness, and one's longevity is assured. "Thank God for Tea! What would the world do without tea?"- Sydney Smith |
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| Beaumet N.V., Blanc de Blancs | |
| Chablis Saint-Martin 1991, Domaine Laroche | |
| New Zealand Sauvignon Blanc 1992, Gisborne | |
| Chateau Reysson 1988 Gran Cru Bourgeois, Haut Medoc C B | |
| Cotes de Nuits Villages 1990, Puligny Montrachet | |
| Guest Wine- As featured on the "Raymond Blanc" insert inside the front cover of the menu |
Page 9
| Southern Comfort | |
| Drambuie | |
| Kahlua | |
| Cointreau | |
| Baileys Irish Cream | |
| Dows LBV Port | |
| Ruddles - traditional English beer | |
| Johnny Walker Black Label Scotch | |
| Remy Martin VSOP Brandy | |
| Gordons Gin | |
| Smirnoff Blue Label Vodka | |
| Bacardi Light Rum | |
| Jack Daniels Bourbon | |
| Martini Rosso | |
| Martini Dry | |
| Budweiser - premium American beer | |
| Aqua Libra | |
| Swan Light - low alcohol beer |