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Seabourn Dining Planning Guide

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Seabourn cruise planning with Deluxe Cruises

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	Dining On Seabourn Extensive New Menus	Elegance
	Dinner on a Formal Night Dinner on a Casual Night
	Dinner on a Formal Night Dinner on a Casual Night
Sample New Menu Items By Master Chef Charlie Palmer Hot Appetizers Butter Braised Lobster and Sweet Pea Leaf Ravioli with Carrot-Ginger Emulsion Sautéed Escalopes of Foie Gras with Savory Corn Cakes Herb Grilled Quail and French Green Lentils Cold Appetizers Pepper-Seared Salmon and New Potato Terrine with Spring Leeks and Horseradish Cream Slow Roasted Beet and Goat Cheese Gateau with Toasted Walnut Vinaigrette Soups Roasted Vidalia Onion Consommé 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 Entrees Sautéed 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 Soubise 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 Vinaigrette. Desserts Crème 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
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