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next SAMPLE SHIP MENUS Contents back next River Ambassador Farewell Menu River Baroness French Bistro Dinner River Beatrice Epicurean Adventurer River Countess Epicurean Adventurer Osteria Siena Menu River Duchess Lunch Menu Dinner Menu River Empress Lunch Menu Dinner Menu River Princess Chef’s Signature Dinner River Queen Welcome Gala Menu River Royale ProvenÇale Dinner Menu S.S. Antoinette Gala Welcome private fine dining gourmet note Dinner Menu S.S. Catherine ProvenÇale Dinner Menu farewell menu Dessert Menu Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Ambassador back to menu list back next farew ell menu On the way to Basel t o s ta r t Signature dish from our Corporate Chef, Mr. Michel Knorr foie gras crème brulée with apple chutney Grilled bay scallop gremolata, tomato risotto, and caper berries Poached pear with arugula blue cheese croquette, toasted walnuts, and caramelized honey soup tureen from the Seafood chowder served with garlic herb crostini Clear soup of carrots and ginger orange ginger espuma entrÉes Verdi tagliatelle with duck ragout roasted vegetable brunoise with red wine sauce Seared fillet of sea bass with shellfish saffron espuma ratatouille and black-olive polenta cake Grilled filet mignon of Black Angus beef fresh chanterelle mushroom cream sauce, vegetable bouquet, and chateau potato Potato-zucchini tortilla tomato basil sugo and fresh vegetables The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Ambassador back to menu list back next farew ell menu On the way to Basel v e g e ta r i a n m e n u Poached pear with arugula blue-cheese croquette, toasted walnuts, and caramelized honey Clear soup of carrots and ginger orange ginger espuma Potato-zucchini tortilla tomato basil sugo and fresh vegetables Traveling Lite L i g h t & H e a lt h y seafood chowder served with garlic herb crostini Seared fillet of sea bass with shellfish saffron espuma ratatouille and black-olive polenta cake Freshly sliced fruit We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Riesling “R” Kabinet, August Kesseler, Rhinegau, Germany, 2011 Sweet flavors of ripe peaches and apples with notes of lemon cream and spices Red: Queen of Syrah, Cave de Tain, Cotes du Rhone, France, 2010 Dark cherry and blackberry aromas, juicy powerful body, and well balanced in tannins Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Baroness back to menu list back next f r e n c h bistro dinne r t o s ta r t Le melon au Pineau des Charente melon marinated in Pineau des Charentes Les escargots en persillade oven-baked escargots in rich garlic-herb butter L’assiette Brasserie traditional “Brasserie” platter with celery remoulade, shrimp, boiled egg, mayonnaise, caviar, cured ham, and pickles soup tureen from the La gratinée à l’oignon au madère French onion soup with Madeira and cheese croutons Le velouté “Pompadour” cream of tomato soup with lettuce chiffonade and tapioca pearls entrÉes Les lasagnes au four oven-baked beef Bolognese and béchamel lasagna Le filet de flétan au beurre blanc fillet of halibut with “Beurre Blanc,” leeks, carrots, and rice Pilaf Le suprême de pintade au chou roasted Guinea fowl supreme served with gravy, Savoy cabbage, and potato gratin Le hachis parmentier vegetarian cottage pie with wild leaves salad The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Baroness back to menu list back next f r e n c h bistro dinne r Traveling Lite L i g h t & H e a lt h y French onion soup with Madeira Fillet of halibut lemon and olive oil on a leek and carrot bed s u g g e s t i o n S with a “Local Twist” Oven-baked escargots in rich garlic-herb butter French onion soup Madeira with cheese croutons Roasted Guinea fowl supreme gravy, braised Savoy cabbage, and potato gratin We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Sancerre, A.O.C. Loire Valley, France, 2008 From the famous hilltop town, overlooking the Loire Valley, this wine has a tonic taste with an exotic finish. Red: Beaumes de Venise, Rhône Valley, France, 2008 Crisp with a taste of blackberries, this wine shows finesse and harmony. A real pleasure for the taste buds. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Beatrice back to menu list back next Ep ic u re an adventu re r Enchanting Danube t o s ta r t In Kirschwasser und Vanillesirup eingelegte marillen und erdbeeren cocktail of cherry brandy, apricots, strawberries, and vanilla syrup “Heuriger Plattel” Tafelspitz sÜlzt mit Berglinsenvinaigrette, Liptauer mit paprika und rote zwiebeln local vineyard platter with jellied beef terrine, lentil vinaigrette, Liptauer cheese, paprika, and red onions Marchfelder Vogerlsalat mit Ei und Butterkracher’l lamb lettuce served with chopped egg, cherry tomatoes, butter croutons, and mustard vinaigrette soup tureen from the KrÄftige Tafelspitzsuppe mit Fritatten Austrian beef consommé with parsley pancake strips Kremser KÜrbiscrÈmEsuppe mit KÜrbiskernen und öL cream of pumpkin made with roasted pumpkin seeds and pumpkin oil entrÉes Wachauer “Kasnudeln” homemade cheese spatzle, chive butter, and freshly grated Parmesan cheese “Kremstaler Bachforellenfilet in Mandelbutter” pan-fried fillet of river trout with lemon almond butter, minted green peas, grilled tomato, and caramelized potatoes Geschmorte Sulmtaler Ochsenroulade mit Gselchst & Senfgurkerl braised beef roulade stuffed with smoked bacon and mustard gherkins, red wine sauce, white cabbage, and horseradish potato mash Karfiol und Petersilwurzeln in Rahmbechamel, Überbacken mit AlmkÄse gratin of cauliflower and parsley root with béchamel sauce, mountain cheese, and seasonal side salad The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Beatrice back to menu list back next Ep ic u re an adventu re r Enchanting Danube v e g e ta r i a n m e n u Marchfelder Vogerlsalat MIT Ei und Butterkracher’l lamb lettuce served with chopped egg, cherry tomatoes, butter croutons, and mustard vinaigrette Kremser KübiscrÈmesuppe mit KüRbiskernen und öL cream of pumpkin made with roasted pumpkin seeds and pumpkin oil Karfiol und Petersilwurzeln in Rahmbechamel, Überbacken mit AlmkÄse gratin of cauliflower and parsley root with béchamel sauce, mountain cheese, and seasonal side salad Traveling Lite L i g h t & H e a lt h y Kräftige Tafelspitzsuppe mit Fritatten Austrian beef consommé with parsley pancake strips Pan-fried fillet of river trout minted green peas and grilled tomato We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Meursault, Joseph Drouhin, Burgundy, France, 2007 A beautiful golden color with a great aromatic of Linden flower, hazelnut butter, sometimes even chamomile or hawthorn. On the palate a silky roundness. Long on the aftertaste, with flavors of yellow plum. Red: Pinot Noir, Galpin Peak, Bouchard Finlayson, Walker Bay, 2004 This bottling is rich, with luscious, soft tannins and dark-colored forest fruits, deftly balanced on a cord of lingering plum and raspberry delights. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Countess back to menu list back next Ep ic u re an adventu re r Serenade Along the River Po Opera Dinner a n t i pa s ta “La Boheme” Giacomo Puccini Cocktail di fragole con Aperol Spritz cocktail of strawberries with Aperol Spritz Bresaola della Valtellina con parmigiano e rucola valtellina bresaola, parmesan shaves, and bay leaves Insalata Caprese buffalo mozzarella served with cherry tomatoes, balsamic vinegar, arugula, and extra virgin olive oil zuppe “La Donna Immobile” Giuseppe Verde Brodo di gallina con tortellini di Bologna free-range chicken broth with tortellini pasta Zuppa agli asparagi con mandorle tostate Italian cream of asparagus with toasted sliced almonds s e c o n d i p i at t i “La Sonnambula” Vincenzo Bellini Trofie alle vongole veraci locali trofie pasta with fresh local clams and Pinot Grigio Veneto Orata alla griglia con puré di patate alle olive nere, spinaci e peperoni marinati grilled fillet of gilthead with black olives, mashed potatoes, wilted spinach, marinated red bell peppers, and tomato caper relish Ossobuco “Milanese” braised slice of veal shank served with white wine and vegetable sauce, Gremolata Tradizionale, golden polenta, and haricot vert The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Countess back to menu list back next Ep ic u re an adventu re r Serenade Along the River Po Opera Dinner v e g e ta r i a n m e n u “Lamento Della Ninfa” – C. Monte Verdi Cocktail di fragole con Aperol Spritz cocktail of strawberries with Aperol Spritz Zuppa agli asparagi con mandorle tostate Italian cream of asparagus with toasted almonds pizza regina buffalo mozzarella, cherry tomatoes, fresh basil leaves, and extra virgin olive oil Traveling Lite L i g h t & H e a lt h y “Armida Abbandonata” – L . Cherubini Cocktail di fragole con Aperol Spritz cocktail of strawberries with Aperol Spritz Orata alla griglia con puré di patate alle olive nere, spinaci e peperoni marinati grilled fillet of gilthead with black olives, mashed potatoes, wilted spinach, marinated red bell peppers, and tomato caper relish We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Capitel Foscarino, Anselmi, Veneto, Italy, 2011 Shows great depth and character, with ripe fruit reminiscent of peaches with floral elements, fresh balanced acidity and a long, persistent finish. Red: Chianti Classico Riserva DOCG Domini Castellare di Castellina Tuscany, Italy, 2010 Layers of cherries, plums, and espresso are gorgeously interwoven, with the merest of savoury tangs offset by some sweeter and darker forest fruit flavours. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Countess back to menu list back next ost e ria siena menu In port of Venice A N T I PA S T I & I N S A L ATA M I S T A selection of assorted fresh market salads Italian antipasti Homemade dressings Italian olive oils and balsamic vinegars E L E P R O S C I U T TO SAN DANI freshly cut Italian ham anini make from our p r PANINI DELLA CASA ciabatta with mortadella, salami, provola fume, lollo rosso, pesto mayo, frisee lettuce, and cherry tomato f r e s h l y o v e n b a k e d by our o n b o a r d p i z z a i o l o Pizza Margarita tomatoes and mozzarella Pizza con Salame spicy salami, tomato, and mozzarella Pizza Vegetariana assorted vegetables, tomato, mozzarella, and drizzled with pesto sauce formaggi e dolci selection of regional cheese Gorgonzola 48% Black skin Pecorino 45% Sfogliata alla vaniglia Macedonia di Frutta TÉ e CAFFÈ Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Duchess back to menu list back next lu nch me nu In the port of Budapest t o s ta r t Hungarian salami, mixed pickles, sour pepperonis, herring salad, spicy beef salad, and Mrs. Tollman’s famous broccoli coleslaw ur own salad b u i l d yo a selection of seasonal greens, cucumbers, tomatoes, carrots, fennel, oranges, red cabbage, bacon bits, silver onions, capers, croutons, cornichons, olives, and your choice of Uniworld house, Mrs. Tollman’s Favorite, or Lorenzo dressings Onboard baked bread selection butter or diet margarine soup tureen from the Roasted Hungarian bell pepper cream Chilled red-berry soup sandwich The Executive Chef’s tuna melt sandwich p a s ta o f t h e d ay Rigatoni pasta with meatballs in tomato sauce entrÉes “Pörkölt” Hungarian-style beef goulash Fish “sweet and sour” onions, peppers, and pineapple chunks l e s & s ta r c h e s v e g e ta b o f t h e d ay salsify in béchamel with buttered carrots, green peas, local Halushky dumplings, and basmati rice Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Duchess back to menu list back next lu nch me nu In the port of Budapest desserts “Hungarian Sweet Selection” Somloi galuska layered sponge cake with chocolate sauce Vörösboros Meggyleves sour cherry “soup” Dobos torte Premium ice creams served with yummy toppings, sauces, and whipped cream fresh sliced fruit cheese selection accompanied by crackers and condiments We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Sauvignon Blanc, Amy Biehl, South Africa Red: Capirah (Cabernet & Pinot Noir & Syrah) Gmeiner, Wagram, Austria Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Duchess back to menu list back next dinner me nu Green apple and raisin cocktail marinated in Calvados “Lignji na Zaru na dalmatinaki” squid stuffed with fish farce, fennel orange salad, and olive tomato dressing Shopska salad regional vegetable salad with local cheese soup tureen from the Out of “Life in Food” by Mrs. Beatrice Tollman: Famous chicken and noodle soup served with a freshly baked chicken pie “Bob Chorba” Soup Monastery Style vegetable soup with tomato, cabbage, onions, and beans entrÉes “Spaghetti cacciatore” sautéed chicken with tomato sugo, mushrooms, chopped parsley, garlic, white wine, and freshly grated parmesan Herb crusted filet of Halibut tomato lentil stew with orange carrots, potato pancake, and Port wine reduction Slow braised lamb shank lamb shank with red wine sauce, spring vegetables, and oven-roasted rosemary new potatoes Leek potato tart spring leaves and herb yogurt dressing The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Duchess back to menu list back next dinner me nu Traveling Lite L i g h t & H e a lt h y Shopska salad Broiled filet of Halibut with spring vegetables Fresh fruit salad with yogurt s u g g e s t i o n S with a “Local Twist” Shopska salad regional vegetable salad with local cheese “Bob Chorba” Soup Monastery Style vegetable soup with tomato, cabbage, onions, and beans We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Pinot Grigio, Cason Hirschprunn-Lageder, Alto Adige, 2009 Brilliant straw yellow hue with a green shimmer. Quite pronounced and expressive aroma with flowery and somewhat spicy notes. Rich flavors in the mouth, with a slight smokiness at the back and a fresh, clean finish. Red: Chateau Cantemerle, Haut-Medoc, Bordeaux, 2004 Showing some spicy fruit on the nose, with a slightly high-toned edge. A nice subtle character; elegant with crisp and chalky red fruits. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Empress back to menu list back next Lu nch me nu On the way to Wertheim t o s ta r t Assorted smoked fish served with horseradish, artichoke in herb vinaigrette, apple celery, and mushrooms with red onion ur own salad b u i l d yo a selection of lettuce, cucumbers, tomatoes, carrots, bacon bits, silver onions, capers, croutons, cornichons, and olives; served with your choice of homemade Uniworld house, Mrs. Tollman’s favorite, or Roquefort dressing soup tureen from the cream of broccoli chilled pineapple soup sandwich Freshly made “Croque Monsieur” buttered warm ham and cheese sandwich p a s ta o f t h e d ay Buon appetito from the River Po: “Penne Arrabiata” light spicy tomato sauce and Parmesan cheese entrÉes Grilled fillet of tilapia in garlic herb butter Slowly braised veal stew with pickled onions, mushrooms, and creamy white wine sauce l e s & s ta r c h e s v e g e ta b o f t h e d ay green peas, orange-glazed carrots, mixed vegetables, roasted potatoes, and jasmine rice Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Empress back to menu list back next Lu nch me nu On the way to Wertheim desserts “Fankfurter Kranz” Fruit tartlet Mrs. Tollman’s rice pudding with caramel nuts Premium ice creams a selection of yummy toppings, sauces, and whipped cream fresh sliced fruits cheese selection accompanied by crackers and condiments We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Grauburgunder-Chardonnay “Pfandturm” Red: Cabernet-Merlot “Pfandturm” Dr. Koehler, Rheinhessen - Germany Dr. Koehler, Rheinhessen - Germany Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Empress back to menu list back next dinner me nu t o s ta r t peach cocktail marinated in schnapps “Alt-Deutsches Ragout Fin” creamy chicken mushroom ragout gratinated with cheese Romaine lettuce classic Caesar dressing, garlic, anchovies, croutons, and freshly grated Parmesan soup tureen from the Klare Geflügelbrühe mit Maultaschen chicken broth with noodle pillows stuffed with ground meat and herbs Cream of zucchini served with roasted pine nuts entrÉes Spaghetti al Tonno chunky tomato sauce and tuna fish flakes Grilled fillet of Norwegian salmon served with caper and lemon butter, wilted spinach, and buttered parsley potatoes Slow-roasted turkey breast turkey breast with cranberry sauce, Vichy carrots, green beans, and sweet mashed potatoes Brick dough baske fresh mushrooms, vegetables, and creamy tarragon sauce The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Empress back to menu list back next dinner me nu Traveling Lite L i g h t & H e a lt h y Klare Geflügelbrühe grilled fillet of Norwegian salmon freshly sliced fruits s u g g e s t i o n s with a “Local Twist” “Alt-Deutsches Ragout Fin” creamy chicken mushroom ragout gratinated with cheese cream of zucchini served with roasted pine nuts slow roasted turkey breast turkey breast served with cranberry sauce, Vichy carrots, green beans, and sweet mashed potatoes We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Sauvignon Blanc, Steirische Klassik, Gross, Steiermark, 2010 The Sauvignon reflects the complexity of Southern Styria, the floral notes and juiciness from the sandy and gravelly soils, and the strength and spiciness from the lime and clay soils, as well as the minerality and structure from the primary rock composite. Red: Blaufränkisch Edelgrund, Paul Achs, Neusiedlersee, 2009 Garnet violet color. Chocolate covered espresso beans and crushed blackberry aromas, which leads to a medium body and finishes with notes of roasted nut. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Princess back to menu list back next c h e f ’ s signatu re dinner a delightful feast designed by our Executive Chef, Torsten Müller t o s ta r t the heart of our cold kitchen camarones, iceberg lettuce, Ivo’s cocktail sauce, and tiger prawns soup tureen from the Zarko’s mushroom cappuccino forest mushrooms and steamed milk Klares Rindersüppchen mit Eierstich beef consommé, egg Royale, and vegetables brunoise second course green asparagus risotto Riesling wine sauce and fresh parmesan entrÉes Sous Chef’s favorite veal roulade slice of veal back loin with bacon and Dijon mustard, morel sauce, vegetables, and wild rice mikado Saltimbocca of butterfish fillet medallion of butterfish, sage, ham, romanescu and porcini mushroom potatoes, and saffron sauce The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Princess back to menu list back next c h e f ’ s signatu re dinner a delightful feast designed by our Executive Chef, Torsten Müller T h e V e g e ta r i a n M e n u River princessseasonal garden leaves, raspberry dressing, baked camembert cheese, and cranberry jam forest mushrooms and steamed milk Riesling wine sauce and fresh parmesan port and shallot reduction with domino potatoes Traveling Lite L i g h t & H e a lt h y beef Consommé served with vegetables julienne Grilled fillet of butterfish served with tomato concassé and seasonal vegetables We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Pamplone Rose, Chateau Pamplone, Provence, France, 2008 Delicate nose of strawberries and raspberries. Quite fruity and flexible, underlined by a fresh cleansing acidity. Red: Terre del Grico, Salice Salentino, Puglia, Italia, 2004 It’s a classic—dense and full of dried fruits with a scintillating old Mediterranean-style spicy aroma. It’s a superb, everyday, southern Italian drinking experience. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Queen back to menu list back next w e lco me gala me nu On the Strasbourg t o s ta r t Terrine of Guinea fowl sun-dried figs, Brandy gelée a l’orange, and sweetened mango chutney Bay scallop in sesame crust spinach and Charon sauce Carpaccio of beet root Roquefort crumbles, pine nuts, and baby leaves soup tureen from the “Consommé Elysée” puff-pastry fleuron, beef essence, vegetables, and truffles Wild mushroom cappuccino nutmeg foam entrÉes Beatrice Tollman’s Spaghetti Pomodoro olive oil, sautéed cherry tomatoes, fresh basil, and grated Parmesan cheese Broiled fillet of Halibut saffron risotto, white asparagus, and dollop of tomato foam Grilled veal back loin steak pinot noir reduction, vegetable bouquet, and domino potatoes Eggplant “Moussaka” roasted eggplant and tomato layer, béchamel sauce, and Swiss cheese The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Queen back to menu list back next w e lco me gala me nu On the Strasbourg v e g e ta r i a n m e n u Carpaccio of beet root Roquefort crumbles, pine nuts, and baby leaves Wild mushroom cappuccino nutmeg foam Eggplant “Moussaka” roasted eggplant and tomato layer with béchamel sauce and Swiss cheese Traveling Lite L i g h t & H e a lt h y “Consommé Elysée” puff-pastry fleuron, beef essence, vegetables, and truffles Broiled fillet of Halibut green asparagus and vegetables Banana buttermilk ice cream served with a fruit skewer We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Sauvignon Blanc, Steirische Klassik, Gross, Steiermark, Austria, 2011 The Sauvignon reflects the complexity of Southern Styria, the floral notes and juiciness from the sandy and gravelly soils, and the strength and spiciness from the lime and clay soils, as well as the minerality and structure from the primary rock composite. Red: Spätburgunder, Freiherr von Gleichenstein, Baden, Germany, 2008 Light ruby red color, with an immediate attack of stewed red fruit. Chocolate and baked bread on the nose. A delicate, medium-bodied wine with notes of spices, finishing with a lingering aftertaste. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Royale back to menu list back next p r ov e n c ale dinner me nu t o s ta r t Le cocktail d’orange et de pamplemousse à la menthe et au Xérès orange and grapefruit cocktail, sherry, and fresh mint La petite ratatouille au balsamic et basilic frit accompagnée d’une brochette de poulet ratatouille, aged balsamico, deep-fried basil, and grilled chicken skewer La salade Niçoise lettuce, tomatoes, string beans, bell peppers, potatoes, artichoke, tuna, olives, hard-boiled egg, and vinaigrette soup tureen from the La minestrone de légumes au pistou vegetable minestrone with pesto Le velouté à l’ail cream of garlic with tapenade crouton entrÉes Les cannelonis au four homemade canneloni filled with spinach and meat, béchamel sauce, tomato sugo, and mozzarella cheese Le pavé de cabillaud faÇon “Aioli Provençale” poached cod fillet, cauliflower, carrots, potatoes, green beans, zucchini, and aioli Le carré d’agneau en croute d’herbes roasted rack of lamb with provencale herb crust, flageolets, bacon-wrapped string beans, and gratin “Dauphinois” Les piccattas d’aubergine sauce aioli et légumes du marché breaded eggplant piccatta, aioli, and fresh market vegetables The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s River Royale back to menu list back next p r ov e n c ale dinner me nu Traveling Lite L i g h t & H e a lt h y Vegetable minestrone with pesto poached cod fillet, cauliflower, carrots, potatoes, green beans, and zucchini s u g g e s t i o n S with a “Local Twist” La salade Niçoise lettuce, tomatoes, string beans, bell peppers, potatoes, artichoke, tuna, olives, hard-boiled egg, and vinaigrette Le velouté à l’ail Cream of garlic with tapenade crouton Le carré d’agneau en croute d’herbes roasted rack of lamb with provencale herb crust, flageolets, bacon-wrapped string beans, and gratin “Dauphinois” We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Chablis Domaine Du Chardonay, Burgundy, France, 2009 A beautiful greeny straw color. Aromas of lemon-lime citrus fruit, green apple, honeydew melon, and hints of minerals. Red: Château Montus Madiran, Bordeaux, France, 1999 The typical aromas of spices, tobacco and stone fruits are forward, and are a perfect match for the cheese of this region. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next g ala w elco me t o s ta r t Signature dish from our Corporate Chef Mr. Michel Knorr Foie gras crÈme brûlÉe apple chutney, smoked duck breast, and freshly baked brioche Homemade shrimp cake grilled pineapple, and sweet and sour vegetables Beet Carpaccio Roquefort crumble, pinenuts, rucola, and organic beet foam soup tureen from the ConsommÉ “ElysÉe” chicken broth, vegetables, truffles, and puff-pastry dome Cappuccino of wild mushrooms nutmeg foam entrÉes Seared bay scallops under a herb crust ginger-Shiraz reduction, potato-celery mousseline, and crispy fennel Dialogue of Halibut fillet and lobster tail Thermidor saffron risotto and green asparagus Grilled filet mignon of beef tenderloin Port wine reduction, vegetable bouquet, and domino potatoes The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next g ala w elco me T h e V e g e ta r i a n M e n u beet Carpaccio Cappuccino of wild mushrooms nutmeg foam Homemade fried vegetable “cigar” carrot noodles with a light soya sauce Traveling Lite L i g h t & H e a lt h y Chicken ConsommÉ vegetables and diced chicken Grilled filet mignon of beef tenderloin vegetable bouquet Fruit slices We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Grüner Veltliner, Hochterassen, Salomon-Undhof, Wachau, 2012 Opens with a floral nose of sweet peas. Fuller, riper and more upfront than expected of this vintage, with a bold entry, shiny and lively, with a well-measured balance of fruit and minerality, following through on a long finish. Red: Chateauneuf-du-pape, Châteu Mont Redon, Rhone, 2008 The nose shows great complexity with blackberry fruits and toasted aromas. The mouth starts with a dense and firm structure. It still remains that this wine is very well-balanced, and finishes on liquorice and smoky hints. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next p r ivate fine dining t o s ta r t Antoinette’s prawn cocktail crispy iceberg lettuce, Granny Smith apple strips, and Marie Louise sauce soup tureen from the Cappuccino of farmer potatoes chive infusion with compliments from the galley Lemon Sorbet with house sparkling wine entrÉe “Slow roasted US beef aux Bernaise” almond broccoli, glazed carrots, and mushroom potatoes dessert Bourbon vanilla crÈme brûlÉe served with a fresh-fruit skewer The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next g o u rme t note The strip loin is a cut of beef steak. Internationally it is called a club steak. In the United States and Canada, it is also known as a New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia, it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip loin consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye tenderloin; the fat content of the strip is somewhere between these two cuts. Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger portions. In 1837, Delmonico’s Restaurant opened in Manhattan. Self-proclaimed as “America’s first fine dining restaurant,” one of its signature dishes was a cut from the short loin that was called a Delmonico steak. Due to its association with the city, it has since been referred to as a New York strip. We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Weissburgunder Kirchner, Germany A dry, fruity wine, with hints of green apple and citrus. Well balanced with a good acidity. Red: Dornfelder, Kirchner, Germany Aromatic dark berries on the nose. Compact, very dense and juicy. Possesses strength, filled with spicy aromas of ripe blackberries, some juniper, nutmeg, dark chocolate, and a hint of smoky wood. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next dinner me nu t o s ta r t Melon cocktail cantaloupe marinated in Port wine German potato pancake smoked salmon, crème fraiche, and keta caviar Dialogue of cherry tomato and baby mozzarella basil pesto and ciabatta chips soup tureen from the Vegetable consommÉ barley and saffron Royale Chicken cream “Agnes Sorel” diced chicken and mushrooms entrÉes “Linguini al Aragosta” lobster, prawns, tomatoes, mushrooms, and fresh basil Fillet of sea bream olive and avocado salsa, sautéed market vegetables, mashed sweet potatoes, and chorizo Roasted confit of duck leg red cabbage and potato Williams Stir-fried Wok vegetables sweet and sour sauce, basil fried rice, and banana tempura The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next dinner me nu Traveling Lite L i g h t & H e a lt h y Melon cocktaiL cantaloupe marinated in Port wine Vegetable consommé barley and saffron Royale Fillet of sea bream olive and avocado salsa, sautéed market vegetables, mashed sweet potatoes, and chorizo Fresh sliced fruits s u g g e s t i o n S with a “Local Twist” German potato pancake smoked salmon, crème fraiche, and keta caviar Roasted confit of duck leg red cabbage and potato Williams We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Chardonnay Bouchard Finlayson, Walker Bay, South Africa, 2009 Harvested from non-irrigated wines, rich mineral, and citrus fruit flavor; enhanced with gentle use of French oak. Red: Sauvigny les Beaunes, Joseph Drouhin, Burgundy, France, 2005 On the nose, characteristic aromas of spice and violet, mingled with wild blackberry. On the palate, refined and supple. Persistent aftertaste, with delicious and subtle flavors that linger on for quite some time. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next dinner me nu t o s ta r t Pineapple cocktail touch of vanilla Homemade terrine of smoked trout “HunsrÜck” red cabbage and pear salad, apple cider marinade, and buttered baguette crisp Antoinette’s “Caesar salad” romaine lettuce, classic Caesar dressing, garlic, anchovies, croutons, and reshly shaved Parmesan soup tureen from the “German wedding soup” beef consommé with “Maultaschen,” vegetables brunoise, and diced beef Asparagus soup infused with fresh chives entrÉes Mrs. Beatrice Tollman’s spaghetti pomodoro olive oil, sautéed cherry tomatoes, fresh basil, and Parmesan cheese Pan-fried fillet of river pike perch “vineyard style” Riesling wine sauce, bacon, grapes, vegetable ribbons, and parsley potatoes “Langsam gegarte Rinderflanke in Dornfeldersoße” slow whole-roast-of-beef strip loin, pepper corn sauce, fresh market vegetables, and polenta diamonds Eggplant Moussaka layers of roasted eggplant and tomatoes with béchamel sauce and Swiss cheese The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Antoinette back to menu list back next dinner me nu Traveling Lite L i g h t & H e a lt h y Pineapple cocktail touch of vanilla Slow whole roast of beef strip loin fresh market vegetables Homemade mango sorbet on fresh fruit salad s u g g e s t i o n s with a “Local Twist” Homemade Terrine of smoked salmon “HunsrÜck” red cabbage and pear salad, with apple cider marinade and buttered baguette crisp “German wedding soup” beef consommé with “Maultaschen,” vegetables brunoise and diced beef Seared fillet of river “Zander” vineyard style vegetable tagliatelle and truffle potato We have carefully selected a choice of distinctive complimentary red and white wines, assorted beer, and soft drinks for you to enjoy with your meal. m m e n d at i o n wine reco White: Meursault, Joseph Drouhin, Burgundy, France, 2011 A beautiful golden color and a great aromatic of Linden flower, hazelnut butter, sometimes even chamomile or hawthorn. On the palate it offers a silky roundness. Long on the aftertaste, with flavors of yellow plum. Red: Black Print, Markus Schneider, Pfalz, Germany, 2010 This is a medium- to full-bodied wine. A good example of a red wine from Germany, which surprises people with its intensity. Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Catherine back to menu list back next p r ov e n Çale dinner me nu On the way to Avignon t o s ta r t Le melon de Cavaillon au Muscat de Beaumes de Venise cocktail of Cavaillon melon in Muscat de Beaumes de Venise Le parmentier à la daube provenÇale cottage pie with Provence beef pot roast La salade Niçoise lettuce with tomatoes, string beans, bell peppers, potatoes, artichoke, tuna, olives and hard-boiled egg, drizzled with vinaigrette soup tureen from the La soupe au pistou traditional Provence vegetable soup with pesto La soupe crêmée aux favouilles cream of local crab “Favouilles” with cheese croutons entrÉes Les cannelonis à la farce fine de volaille et épinards gratinées facon Provençale homemade Cannelonis with chicken and spinach stuffing in Provence-style tomato sauce Le dos de cabillaud au jus de bouillabaisse cod loin in bouillabaisse jus, barigoule artichoke, broad beans and saffron potatoes Le carré d’agneau aux herbes fines et moutarde, jus aux olives et à l’ail doux roasted rack of lamb in mustard herb crust, olive and sweet garlic sauce, eggplant mash, tomato provenÇale and boulangère potatoes The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mr.s Tollman’s favorite dressing Cooked to your order: Imported US Beef wet-aged strip loin with herb butter, pepper sauce, free-range chicken breast, fillet of Norwegian Salmon cooked your way, french fries, baked potato served with butter or sour cream, assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Catherine back to menu list back next p r ov e n Çale dinner me nu On the way to Avignon v e g e ta r i a n m e n u La polenta au ragout de patate douce, oignons rouges caramélisés, brousse au gingembre et zestes d’oranges polenta with sweet potato ragout and caramelized red onions, cashew nuts, and ginger orange broccia Traveling Lite L i g h t & H e a lt h y Lettuce with tomatoes, string beans, bell peppers, artichoke, tuna, olives, drizzled with vinaigrette Roasted rack of lamb in mustard herb crust, eggplant mash, tomato provenÇale Melon cocktail with melon ice cream dessert La tarte au citron et sa glace au melon de Cavaillon French lemon tart with homemade melon ice cream Nougat glacé de Montélimar iced Montélimar nougat parfait with red berry sauce cheese St-Nectaire, Perail de brebis, Chaource, Fourme d’Ambert, Morbier cheese condiments Grapes, nuts, dried fruit, cherry jam, celery sticks, crackers Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Catherine back to menu list back next farew ell menu On the way to Tarascon t o s ta r t “Hors d’oeuvre Riche” homemade chicken galantine, thin slices of local cured ham and shaved parmesan, premium Irish smoked salmon loin, kumquat chutney, balsamic glaze and cucumber dill relish La salade composée des jardins de Provence aux olives De Nyons mixed Provence garden salad with Nyons olives soup tureen from the Le consommé de volaille “Béatrice Tollman” Béatrice Tollman’s chicken soup with chicken pie Le velouté aux potirons à la Provençale local pumpkin cream enhenced with fresh thyme entrÉes Le pavé de turbot poelé sauce mousseline aux girolles fillet of turbot with mousseline sauce, sautéed chanterelles, grilled baby eggplant and caramelized nutmeg carrots Le Chateaubriand, sauce Béarnaise et réduction de Porto sliced premium beef tenderloin with sauce Béarnaise and Port wine reduction, served with baby vegetables and Duchess potatoes Grilled filet mignon of Black Angus beef fresh chanterelle mushroom cream sauce, vegetable bouquet and château potato Potato-zucchini tortilla with tomato basil sauce and fresh vegetables The Alternate Choice Selection of garden salad served with your choice of Uniworld house or Mrs. Tollman’s favorite dressing. Cooked to your order: Imported US Beef wet-aged strip loin with herb butter and pepper sauce; free-range chicken breast; fillet of Norwegian Salmon cooked your way; French fries; baked potato served with butter or sour cream; assorted market fresh vegetables Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable uniworld’s S.S. Catherine back to menu list back next farew ell menu On the way to Tarascon v e g e ta r i a n m e n u La purée de fenouil à l’ail , pois chiches et aubergines braisés au citron roast garlic and fennel mash with lemon braised chickpeas and eggplant Clear soup of carrots and ginger orange ginger espuma Potato-zucchini tortilla with tomato basil sauce and fresh vegetables Traveling Lite L i g h t & H e a lt h y Mixed Provence garden salad with Nyons olives Roast garlic and fennel mash with lemon braised chickpeas and eggplant Fresh berry salad dessert Le délice “Jivara lacté” Valrhona Jivara delight on an almond sponge cake, with raspberries and passion fruit sorbet Petits fours selection of homemade sweet treats (mini Madeleine, rum truffle and profiterole) cheese Banon, Brie de Meaux, Roquefort, Reblochon, Munster cheese condiments Grapes, nuts, dried fruit, fig jam, celery sticks, crackers Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable Dessert back to menu list back d esse rt menu dessert selection “Baklava” Bulgarian style rakija sabayon and pistachio ice cream Ice cup “Rousse” premium walnut, chocolate ice cream, plum sauce, whipped cream, and caramelized nuts Fruit plate fresh sliced fruits Low sugar / diabetic ice cream vanilla, chocolate, and strawberry ice cream, and whipped cream cheese selection Zillertaler 45% Bulgarian goat cheese 45% Chaource 55% Roquefort 52% Bel paese 40% crackers and various condiments digestives apricot brandy 4cl malibu 4cl nikka 4 cl Tea and Coffee Choose from a selection of specialty teas, freshly pressed coffee, cappuccino, and espresso Please note that certain dishes may contain traces of nuts. Kindly advise if you have an allergy which may react adversely to this ingredient. Please contact our restaurant manager for any further assistance. Signed dishes are local specialties Signed dishes are most convenient for our vegetarians All Fish & Seafood servings are certified sustainable
