Paris Dinner Cruise - Spring/Summer 2012 Menu

8:30 Seating Three Course Menu:

Appetizer

• Confit duck foie gras with fig and toasted brioche
• Marinated crabmeat, savory jelly, cream of Arënkha Green asparagus soup with langoustines
• Soft-boiled egg with morel mushrooms, truffle-flavoured sauce

Entree

• Baked fillet of bass with Dugléré (tomato) sauce
• Fillet of beef Rossini, Périgueux sauce (with truffles and shallots)
• Loin of veal with mushroom and truffle flavouring, sage jus
• Fillet of duckling rubbed with spices and honey, sweet and sour sauce

To accompany each main course, our Chef prepares a selection of side dishes made with fresh, seasonal market produce

Dessert

• Crispy chocolate and praline cake
• White Gascony peach au gratin, Melba style
• Iced nougat with raspberries and strawberries
• Pistachio macaroon with candied cherries
• Cheese service (also available in addition to one of the above for 5€)
  

6:30 Seating and Lunch Three Course Menu:

Appetizer

• Summer salad, a Niçoise salad Paris fashion
• Chicken terrine with pistachios and onion jam
• Green asparagus soup, peppery Burrata cheese
• Diced mixed vegetables and marinated prawns

Entree

• Cod steak, tomato soup, stir-fried seasonal vegetables
• Free-range corn-fed roast chicken, real gravy and mashed potatoes
• Braised beef steak with Grenaille potatoes
• Lamb stew made with shoulder of French lamb

Dessert

• Selection of cheeses
• Light lemon cream with raspberry coulis and toasted cake
• Apricot tarte Tatin, iced Bayadère
• Strawberries in red fruit juice, rhubarb compote, almond slice
• Moist chocolate cake with vanilla ice cream