Thinking of having a bespoke glatt kosher cruise holiday organized by www.kosherrivercruise.com
This is just a sample of what you should expect to dine upon, enjoy!
DAY 1
STARTER
Butternut Squash Ravioli Served in a Warm Broth with Brunoise of Carrots, Fresh Leeks and Red Peppers
Timbale of Smoked and Fresh Salmon Mousse, Served on a Bed of Baby Leaves, Half Lemon Wrapped in Muslin, Coleslaw, and Avocado Fan with Lemon Vinaigrette
SOUP
Choice of two soups
PASTA
Fresh pasta with a daily choice of sauces
ENTRÉE
Grilled “t- bone” steaks
To Order Served with Thick Cut Sauté Potatoes & Ratatouille
Stuffed Cornish Hen
Served Whole on a Bed or Couscous with a Macedoine of Vegetables
Lamb Cutlet chasseur
On spinach royal with Fresh Mint sauce with Roast Potatoes
SELECTION OF DESSERTS
DAY 2
STARTER
Sesame Crusted Tuna with Sesame Noodles and Julienne Vegetables
Roasted Pepper Puree to Accompany
Liver Pate served with Toast and Deep-Fried Onion Rings, Served with Dipping Sauce
SOUP
Choice of two soups
PASTA
Fresh pasta with a daily choice of sauces
ENTRÉE
Sticky Chicken
Marinated in Soy Honey Ginger Garlic & Herbs filled with Cilantro & Spring Onions Slow Roasted & served on Wild Rice Turned Carrots & Zucchini
Salmon en croute
With lime margarine sauce served with New Minted Potatoes & Mustard Parsley Sauce & Minted Petit Pois
Baby Lamb Chops
Marinated and grilled to order Served on bed of Saffron Rice & Straw Vegetables
SELECTION OF DESSERTS
DAY 3
STARTER
Chicken Satay with Peanut Sauce served with Sweet Potato Fries on a bed of Three Colour Peppers Lightly Sautéed
Mushroom Risotto
SOUP
Choice of two soups
PASTA
Fresh pasta with a daily choice of sauces
ENTRÉE
Roast Stuffed Breast of Veal,
Filled with Prunes Gherkins & Mustard and a Special Blend of Herbs served with Pomme Parisienne Grilled Tomatoes & Mushrooms
Duck al’orange
In a Rich Jus served on Garlic Mashed Potatoes & Griddled Asparagus
Prime Entrecote au Jus. Served with Maitre d’hôtel Potatoes on a bed of Stir-fry vegetables
SELECTION OF DESSERTS
DAY 4
STARTER
Fresh Salmon Sashimi with Bean Sprouts and Basil Roasted Vegetables in Oil and Garlic
Smoked Duck Breast with Pear Marmalade and Seasonal Salad
SOUP
Choice of two soups
PASTA
Fresh pasta with a daily choice of sauces
ENTRÉE
Beef Wellington
Prime Entrecote on a Bed of Liver Pate encased in puff pastry served with a Rich Jus and Baton Vegetables
Halibut Filet “Condorcet”
Topped with Cherry Tomatoes & Zucchini with Lemon margarine sauce & Croquettes Almandine & Broccoli
Balsamic Glazed Rack of Lamb
Served with Pommes Duchesse & Swiss chard
SELECTION OF DESSERTS
DAY 5
STARTER
Pine Nut Encrusted Halibut, Set with a Timbale of Spaghetti Squash, Marinated Red onions and Couscous, Accompanied by Baby leaves & Cherry Tomatoes, Laced with balsamic Vinaigrette
SOUP
Choice of two soups
PASTA
Fresh pasta with a daily choice of sauces
ENTRÉE
Grilled ‘T bone’ Steaks to order Served with French Fries Coleslaw & Garlic French Bread
Chateaubriand with Merlot Reduction served with a selection of Fresh Vegetables
Chicken Cordon Blue
With Dijon Mustard Pickled Cucumbers & Smoked Goose Breast Served with Parmentier Potatoes & Kenya Beans Parcels
SELECTION OF DESSERTS
