sample ship menus

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sample ship menus
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SAMPLE
SHIP MENUS
Contents
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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