Royal Court Disney Fantasy Deck 3 Midship Dinner
Menu Date: March 2012
SPECIALTY DRINKS
Double Crowned – Crown Royal, Chambord, Cointreau, Cranberry Juice, Sour Mix
Imperial Illusion – Absolut Mandarin, Apple Pucker, Blue Curacao, Pineapple Juice
Princess Delight – Passion Fruit Juice, Mango Puree (non-alcoholic)
BREAD SERVICE
warm herb brioche with an Olive Spread
APPETIZERS
Pomegranate Glazed Duck Breast with Gerwurztraminer Gelee and Pomegranate Glaze
Double Baked Spinach and Cheese Souffle – coated with a three-cheese cream
Escargots Gratines – herb-marinated snails with finely chopped mushrooms, topped with garlic butter and breadstick
Iced Lobster and Jumbo Shrimp – white and green asparagus, micro greens, and lemon-dill dressing with horseradish cream
SOUPS AND SALADS
Avocado-Citrus Salad with Iceberg and radicchio leaves and orange vinaigrette
The Comtesse du Barry's Soup – rich velvety cauliflower cream, topped with salmon caviar croutons
Royal Market Green Salad – cherry tomato, cucumbers, peppered goat cheese, and a raspberry vinaigrette
Belle's French Onion Soup with gruyere cheese crouton
MAIN COURSE
Aged Angus Grilled Beef Tenderloin topped with garlic shrimp – sauteed snow peas and marquis potatoes with a cognac reduction
Oven-Baked Salmon Royal – Crowned with King Smoked Salmon and horseradish crust accompanied by sauteed swiss chard, truffle-infused cauliflower puree and white wine beurre blanc
Roasted Wild Boar Tenderloin – sweet carrot and onion potato cake with a red currant reduction
Baked Farm-Raised Chicken Breast – filled with escarole, raisins and pine nuts on wild rice with a red wine reduction
Double Cut Rack of Lamb with a Dijon Crust with fine green beans, gratin potatoes and rosemary jus
Vegetarian Offerings
Pan seared Tofu, Roasted Zucchini, Eggplant and Red Peppers on Israeli couscous with a lime-cilantro drop
Wild Mushroom Filled Pasta in a Vegetable Broth topped with watercress, shaved parmesan cheese and a paprika oil drizzle
Lighter Note Offerings
Grilled All Natural Chicken Breast Salad – romaine lettuce, herbed croutons, cherry tomatoes and a creamy parmesan dressing
Grilled Grain-fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Fillet of Salmon
Lighter offerings served with garden vegetables and your choice of steamed white rice or baked potato
Baked Salmon and Oven-Roasted Chicken Breast available upon request.
AFTER DINNER LIQUEURS $5.25 – $9.50
Amaretto
Cointreau
Frangelico
Amarula Cream
Baileys Irish Cream
Sambuca
Tia Maria
Grand Marnier
Godiva Chocolate
Pama Pomegranate
SPECIALTY COFFEES $2.25 – $3.95
Espresso
Latte
Mocha
Cappuccino
DESSERTS
Sweet Temptations – trio of peanut butter mousse, mango cheesecake and Tahitian vanilla creme brulee
Grand Marnier Souffle infused with fresh orange zest and served with creme Anglaise
Peanut Butter Mousse – dark chocolate infused peanut butter, chiffon cake, and whipped cream
Strawberry Short Cake Sundae – strawberries, vanilla ice cream, whipped cream and Angel Food cake
Tahitian Vanilla Creme Brulee with almond biscotti
NO SUGAR ADDED DESSERTS
Chocolate Ganache served with Breton Sable and mango coulis
Mango Cheesecake with whipped cream and fruits
Assorted Sugar-free Ice Cream
COGNACS AND EAUX DE VIE $6.75 – $105
Remy Martin VSOP, XO
Louis XIII Remy Martin
Armagnac
Couvoisier VSOP, XO
Hennessy Paradise Extra
Grappa
DESSERT AND PORT WINES $6.75 – $14
Apple Icewine, Quebec, Canada
Quinta do Noval 10 Year Tawny
Quinta do Noval 20 Year Tawny