Seabourn Dining

Dining On Seabourn

Extensive New Menus

Sample New Menu Items By Master Chef Charlie Palmer

Butter Braised Lobster and Sweet Pea Leaf Ravioli with Carrot-Ginger

Sauteed Escalopes of Foie Gras with Savory Corn Cakes

Herb Grilled Quail and French Green Lentils

Pepper-Seared Salmon and New Potato Terrine with Spring Leeks and

Slow Roasted Beet and Goat Cheese Gateau with Toasted Walnut Vinaigrette

Roasted Vidalia Onion Consomme with Sherry Braised Oxtail and Bone Marrow

Olive Oil Poached Rock Shrimp Gazpacho with Lime, Avocado and Cumin

Sweet Corn, Chanterelle and Bay Scallop Chowder

Sauteed Pheasant with Crisp Spring Rolls and Red Onion Marmalade

Rabbit Saddle with Truffle Sauce, Snap Peas and Pea Shoots

Grilled Venison Chops with 50 Year Old Balsamic Vinegar and Foie Gras Sauce

Grilled Lamb Loin with Roasted Morels, Parmesan Flan and Sweet Peas

Pan Roasted Halibut with Spring Asparagus Risotto. Lobster, Lobster, Lobster

And Lobster Sauce.

Vegetarian Entrees

Slow Braised Root Vegetables and Black Truffles En Croute

Soy Glazed Shittakes and Gingered Greens, Crunchy Vidalia Onions and Onion

Savoy Cabbage Stuffed with Cepes & Caramelized Onions, Rosemary Polenta and

Roasted Mushroom Jus

Simplicity Selections

Crab Lasagna with Tomato Basil Coulis

Aromatic Braised Seabass with Fennel and Tomato Bouillon

Seared Chicken Breast, Four Grain Vegetable Risotto and Red Onion

Creme Brulee En Parade (Classic Vanilla, Jasmine and Cappuccino)

Caramelized Pear and Almond Tart with Sour Cream Ice Cream

Molten Chocolate Cinnamon Cake with Double Cappuccino

Ice Cream and Crisp Tuiles