CHEF’S SUGGESTIONS

Poached Jumbo Prawns
Garnished with a tomato mousse and lump fish caviar.

Cream of Parsnip Soup
A rich parsnip soup topped with whipped cream and roasted pine nuts.

Beef Tournedos Foie Gras
Beef medallions topped with goose liver pâté, served with a Madeira sauce, savoyarde potatoes, asparagus, carrots and cauliflower.

Crêpe Suzette
Warm pancakes served with a rich orange and Grand Marnier sauce, roasted almond flakes and vanilla ice cream.

Also available for diabetics

CHEF’S RECOMMENDATIONS

Asparagus Fricassée
Green asparagus fricassée presented warm in a puff pastry basket.

Chilled Strawberry Soup
Chilled strawberry soup flavoured with Champagne.

Corn Fed Chicken Suprème
A corn fed breast of chicken presented in a creamy mushroom sauce, served with red cabbage, green peas and duchesse potatoes filled with tomato concasse.

Chocolate and Cappuccino Mousse Cake
Layers of chocolate sponge and cappuccino mousse, served with apricot purée and cherries.

The vine is first thought to have been cultivated between 6000–4000 BC by late Palaeolithic or Early Neolithic peoples in western Asia.  We learn from the Psalmist that “wine maketh glad the heart of man”.  Indeed, the fruit of the vine has carried great symbolism through the centuries.

Today the cultivated grape – Vitis vinifera – is appreciated worldwide.  The rediscovery of cork and the beneficial effect of maturing wine in bottle have allowed its potential to be realised.

This list reflects the global diversity of wine.  Here is an opportunity to enjoy wine from many different backgrounds in terms of climate, geology and grape variety with the methods of production and ageing still considered an alchemy between art and science.
I hope these wines will enhance your enjoyment of the cruise and that, along with Shakespeare, you find “a marvellous searching wine”.

Conal Gregory
Master of Wine