Dining on Radiance of the Seas


Dinner - menu card - Cascades Dining Room
Fresh from the Bakerīs oven Enjioy our selection of freshly baked breads
Starters  
Fired Roasted Red Pepper Hummus (vegetarian) With roasted marinated zucchini and toasted pita
Schrimp Cocktail Plump Shrimp served with cocktail sauce
Spinach-Dip Served with warm tortilla chips
Toasted Punpkin and Apple Soup With creme fraiche and fried sage
Onion Soup Caramelized onions simmered in beef broth with Gruyere toast
Chilled Forest Berries and Buttermilk Soup (vegetarian) A combination of fresh berries blended with buttermilk
Salad  
Enselada del Chef Mixed greens, orange section, red onions and green olives
Entrees  
Mahi Mahi Tempura Lightly battered and fried, with homemade sweet-and-sour sauce and stir fried vegetables
Grey-Goose-Vwodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes
Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes and cranberry sauce
Grilled New York Strip Steak with Bernaise Sauce, fried potatoe wedges and zucchini
Indian vegetarian Curry Braised spiced garden vegetables with steamed rice and refreshing cucumber-yoghurt sauce
Alternative Selections
Traditional Caesar Salad
Orecchiette with Marinara Sauce
Broiled Fillet of Atlantic Cod
Grilled Chicken Breast with Seasonal Herbs
Grilled Black Angus Top Sirloin with Herb Butter
Sweet Ending  
Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, dirzzled with chocolate sauce
Key Lime Pie Tangy Key lime custard in a flaky pie crust
Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel gudge sauce, almonds and macademia nuts
Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries
Sugar-free Key-Lime Pie Tangy sugar-freeKey lime custard in a flaky pie crust, served with marinated berries
Icecream, sugar-free icecream  

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© 2010 by Marita & Uwe Oppermann. Design by Uwe Oppermann.