Desserts. Starters and Soup. Cheeseboard. Main Courses. Recommended Wine D15. Smoked Mackerel and Horseradish Pâté Wholemeal Toast

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1 Smoked Mackerel and Horseradish Pâté Wholemeal Toast Serrano Ham with Poached Pear and Gorgonzola Cheese Feuilleté of Poached Egg* and Creamed Spinach Truffle Hollandaise Sauce (v) Veal and Pistachio Terrine Piccalilli, Spinach, Crisp Bacon and Shallot Salad and Rye Sourdough Toast Chicken Caesar Salad (also available as a main course) Romaine Lettuce, Anchovies, Parmesan Cheese and Croûtons in a Creamy Caesar Dressing Creamed Sweet Corn and Spring Onion Soup (v) Double Beef Consommé Crisp Toasts Fillet of Sole Caprice with Mango Scented Hollandaise Pont Neuf Potatoes, Panaché of Vegetables, Breadcrumbed Banana and Garden Peas Skate Wings in Lemon Black Butter Crisp Smoked Bacon and Potato Croûtons Roast Leg of Pork with Apricot Stuffing Rissolées Potatoes, Panaché of Vegetables, Garden Peas, Pan Gravy and Apple Sauce Aromatic Gressingham Duck* with Plum Sauce Egg Noodles, Stir-fried Vegetables and Wilted Greens Grilled Highland Venison Liver* with Air Dried Bacon and Sherry Sultanas Hispi Cabbage, Creamed Potatoes and Butternut Squash Cannellini Bean and Shallot Stroganoff Buttered Rice, Broccoli Florets and Roasted Beetroot (v) Rhubarb and Ginger Crumble Tart Sauce Anglaise Coconut, Lemon Grass and Lime Panna Cotta Mango Salsa Irish Whisky Cream Liqueur Cheesecake Chocolate Sauce Vanilla, Elderflower, Chocolate Blackcurrant * Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if Our wild game menu items may contain shot. D15

2 Crown of Galia Melon Pink Grapefruit (v) Roulade of Oak Smoked Salmon* Herb Crème Fraîche and Pumpernickel Bread Bruschetta of Bury Black Pudding and Goat s Cheese Crotin Red Onion Marmalade Egg Mayonnaise with Cucumber and Tomato Salsa Black Truffle Dressing (v) Niçoise Salad (also available as a main course) Tuna, Cherry Tomatoes, Black Olives, New Potatoes, Green Beans and French Dressing Creamed Colcannon (v) Potato and Cabbage Soup Seafood, Tomato and Coriander Broth Baked Apple Wrapped in Shortcrust Pastry Crème Anglaise Chocolate and Almond Meringue Roulade Mango Jam Crème Brûlée Palmier Pastries Vanilla, Coconut, Amarula and Hazelnut Raspberry Grilled Mahi Mahi Fillet with a Prawn and Pineapple Salsa Parmesan Polenta, Green Beans and Sweet Corn Cider Cured Arctic Char with Toasted Almandine Butter Braised Lettuce and a Warm Dill and Sour Cream Potato Salad Roast Guinea Fowl with Lemon and Parsley Stuffing Château Potatoes, Green Beans, Celeriac Purée and Pan Gravy Baked Lamb* and Mushroom en Croûte Dauphinoise Potatoes, Vegetable Ragout, Garden Peas and Minted Jus Veal Cordon Bleu Slow Baked Tomatoes, Alfredo Pasta and a Mushroom and Madeira Sauce Twice Baked Hazelnut and Cheddar Soufflé* Endive Salad, Garlic and Herb Ciabatta Bread and Port Jus (v) D16

3 Salmon Niçoise Salad French Dressing Game, Pistachio and Apricot Terrine Brioche and Oxford Sauce Baked Mushrooms and Spinach in a Cheddar Sauce served on Sourdough Bread (v) Duck Pâté en Croûte Orange Salad and a Balsamic and Date Relish Chicken Caesar Salad (also available as a main course) Romaine Lettuce, Anchovies, Parmesan Cheese and Croûtons in a Creamy Caesar Dressing Slow-cooked Beef, Vegetable and Red Wine Soup Chilled Cherry Tomato Soup Grissini Sticks (v) Spiced Orange and Fruit Strudel Devonshire Clotted Cream Vanilla Panna Cotta Strawberry Compôte Chocolate and Candied Walnut Brownie Mousse Dulce de Leche Sauce Vanilla, Mint Chocolate Chip, Honey and Ginger Melon Seafood Pot-au-feu with a Crab Bisque New Potatoes and a Medley of Vegetables Beer Battered Huss Fillet Chunky Chips, Marrow Fat Mushy Peas, Dill Pickle Wally and Stottie Bread Corn-fed Fried Chicken Breast Maryland Banana, Corn Hush Puppies and BBQ Dip Roast Norfolk Goose with an Orchard Fruit Stuffing Cretan Potatoes, Brussels Sprouts, Braised Red Cabbage and Madeira Jus Duo of Prime Beef Medallion* and Grilled Pork Fillet Colcannon Potato Cake, Green Beans, Cauliflower Cheese and Béarnaise Sauce Baked Avocado Pear in a Shortcrust Pastry Lattice with a Herb and Cream Cheese filling, Spätzle, Courgettes and a Chilli Tomato Fondue (v) D17

4 Parma Ham and Shaved Parmesan Black Truffle Oil Smoked Trout Fillet Cucumber and a Horseradish and Chervil Cottage Cheese Pithivier of Garlic Mushrooms Creamed Sweet Corn Sauce (v) Summer Melon with Spicy Pineapple Chutney Honey whipped Cottage Cheese (v) Chef s Salad (also available as a main course) Chicken Breast, Ham, Tomatoes, Cucumber, Edam Cheese, Red Onion and Dill Pickle Spiced Split Lentil Soup (v) Consommé Rothschild Game Consommé with Pheasant, Egg Royale and Chestnut Gooseberry and Elderflower Crumble Sauce Anglaise Trio of White, Milk and Dark Chocolate Profiteroles Amaretto Crème Brûlée Lemon Financier Cake Vanilla, Rhubarb and Ginger, Maple and Walnut Strawberry Yellow Fin Tuna Steak with Sweet Pimento Butter Noisette Potatoes, Aubergine Caponata and a Warm Tomato and Red Onion Salad Crispy Atlantic Pollack Fillet in a Parmesan Crumb Champ Potato, Slow Baked Plum Tomatoes and Sauce Gribiche Champagne Poached Corn-fed Chicken Breast Almond Crusted Truffle Potatoes and a Porcini Mushroom, Spinach and Asparagus Tartlet Gammon Steak with Fried Hen s Egg Button Mushrooms and Chunky Chips Roast Forerib of Beef* with an Oxtail and Red Wine Pudding Rösti Potatoes, Asparagus Spears and Vichy Carrots Walnut and Blue Cheese Pappardelle Pasta Grilled Mediterranean Vegetables and Garlic Bread (v) * Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if D18

5 South Coast Crab Cucumber Mayonnaise and Melba Toast Toulouse Sausage and Sweet Cured Pork Terrine Golden Raisin and Cider Chutney Twice Baked Pecan Nut and Pumpkin Soufflé* Apple Sauce Cream (v) Selection of Deli Meat Specialties Mediterranean Olives, Pickled Vegetables and Continental Breads Chicken Caesar Salad (also available as a main course) Romaine Lettuce, Anchovies, Parmesan Cheese and Croûtons in a Creamy Caesar Dressing Clam and Thyme Chowder Saltine Crackers Chilled Melon, Mint and Midori Soup (v) Cream of Tomato Soup P&O Cruises Favourite Baked Rice Pudding Black Cherry Compôte Rich Chocolate Tart Clotted Cream Key Lime Pie Lemon Grass Ice Cream Vanilla, Brownies and Cream, Strawberries and Cream Tropical Mango Smoked Haddock and Hot Smoked Salmon Puff Pastry Bake Roasted Cherry Tomatoes, Spinach Timbale, White Rice and Hollandaise Sauce Grilled Atlantic Mackerel Fillet Horseradish Pomme Purée, Beetroot and Granny Smith Apple Salad and a Gooseberry Salsa Classic Roast Moorland Grouse Game Chips, Parsnip Clapshot, Green Beans, Bread Sauce and a Sloe Gin Jus Roast Leg of Lamb* Creamed Potatoes, Garden Peas, Panaché of Vegetables, Caper Sauce and Pan Gravy Pan-fried Veal Steak* Potato Gnocchi, Green Beans, Panaché of Vegetables and Gorgonzola Cream Sauce Mushroom and Chestnut Pudding Pomme Purée, a Melody of Vegetables and Madeira Jus (v) Our wild game menu items may contain shot. D19

6 Smoked Chicken Tian Honey and Grain Mustard Dressing and Waldorf Salad Coconut Panko Crumbed Tiger Prawns Pineapple Salsa and Thousand Island Dip Celeriac, Butternut and Carrot Terrine Basil Crème Fraîche and Black Olive Tapenade Crostini (v) Hampshire Chalk Stream Hot Smoked Rainbow Trout Horseradish and Avocado Mousse Waldorf Salad (also available as a main course) Walnuts, Apples, Red Grapes, Mayonnaise and Natural Yoghurt (v) Tuscan Ribollita Soup (v) Tomato, Cabbage and Bean Soup with Grano Pandano Chilled Potato, Fresh Herb and Vodka Soup (v) Warm Apple Streusel Sauce Anglaise Glazed Cambridge Cream Oatmeal Biscuits Banana Split served with a Trio of Ice Cream Vanilla, Banana and Pecan Cheesecake, Peach and Mango Orange Fillet of Red Snapper with Coriander Dressing Butternut Squash and Mushroom Rice Deep-fried Cornmeal Cod Cheeks with Ranch Dressing Sweet Potato Fries, Creamed Corn and Pimento Turkey Breast Saltimbocca Bubble and Squeak Cake, Garden Peas, Parsnips and a Sherry Jus Herb Crusted Pork Loin Roasted New Potatoes, Savoy Cabbage, Swede Purée and Pan Gravy Rump of Lamb* with Chorizo and Tomato Cassoulet Baby Spinach and Balsamic Jus Grilled Aubergine and Mozzarella Parmigianino Polenta Cake and Passata Sauce (v) D20

7 Chicken Caesar Terrine Apple Chutney and Oven Crisp Breads Tian of Peppered Pineapple and Papaya Salsa Coconut and Coriander Chutney (v) Smoked Haddock and Chive Risotto Soft Poached Egg* Mezze Platter Falafel, Houmous, Baba Ghanoush, Dolmades and Fattoush Salad (v) Chicken Caesar Salad (also available as a main course) Romaine Lettuce, Anchovies, Parmesan Cheese and Croûtons in a Creamy Caesar Dressing Purée of Parsnip and Apple Soup (v) Vegetable Consommé Véron Truffle and Flageolet Beans (v) Banana Tart Tatin Vanilla Pod Ice Cream Italian Zuccotto Cake Kahlua Crème Anglaise Peach Melba Toasted Sugared Almonds Vanilla, Triple Chocolate, Raspberry Ripple Passion Fruit Pan-fried Fillet of Sea Bass with a Herb Pesto Potato Gnocchi and Mediterranean Vegetables Grilled Whole Witch Sole on the Bone Browned Butter, Parsley New Potatoes and a Melody of Green Garden Vegetables Rabbit, Pancetta and Agen Prune Puff Pastry Pie Truffle Creamed Potatoes, Broccoli Florets, Carrots and a Perry Cider Velouté Beer Marinated Spatchcock Spring Chicken Cajun Potatoes, Roasted Corn and a Jalapeño and Tomato Salsa Sirloin of Beef Forestière* Champignol Potatoes, Cauliflower Beignets and Bacon wrapped Green Beans Baked Brie in a Filo Bomboniere Celeriac Chips, Candied Walnuts, Cranberry Sauce and Pimento Focaccia (v) ( v) Denotes vegetarian choice D21

8 Salad of Mediterranean Crevettes Fresh Pineapple Pâté de Campagne Pear Chutney and Oat Cakes Goat s Cheese and Walnut Cake Poached Black Grapes (v) Beef Bresola* Marinated Artichoke Hearts, Rocket Leaves and Aged Parmesan Cobb Salad (also available as a main course) Baby Gem Lettuce, Avocado, Turkey Breast, Ham, Stilton Cheese, Tomatoes with Ranch Dressing Cream of Carrot and Bramley Apple Soup (v) Chicken Consommé Monaco Truffle and Profiteroles Monmouth Meringue Pudding Plum Jam Black Forest Ice Cream Sundae Lemon Curd Bakewell Tart Mascarpone Cheese and a Strawberry Compôte Vanilla, Elderflower, Blackcurrant Cheesecake Passion Fruit Fillet of Sea Bream with a Champagne and Clam Sauce Buttered New Potatoes, Vegetable Ribbons and Sugar Snap Peas Poached Darne of Atlantic Hake New Potatoes, Leeks and a Lemon and Brown Butter Sauce Chicken Kiev with Beetroot Crisps Fragrant Pilau Rice and Russian Vegetable Salad Hollandaise Maple Glazed Barbary Duck Breast* Macaire Potatoes, Root Vegetables, Garden Peas, Pan Gravy and Apple Sauce Slow Braised Lamb Shank* in Red Wine Delmonico Potatoes, Crushed Minted Peas and Carrot Julienne Button Mushrooms, Confit Cherry Tomato, Green Beans, Home Fries and Béarnaise Sauce Leek and Celery Pan Haggerty Poached Egg*, Sauté Wild Mushrooms, Crisp Fried Onions and Béarnaise Sauce (v) D 2 2

9 Smoked Haddock and Potato Terrine Horseradish Cream and Wholemeal Melba Toast Egg Mimosa and Pulled Ham Salad Thousand Island Dressing Chick Pea, Mint and Feta Cheese Bonbons Sweet Roasted Peppers (v) Poacher s Crusted Game and Poultry Pie Soused Garden Vegetable and Beetroot Relish Chicken Caesar Salad (also available as a main course) Romaine Lettuce, Anchovies, Parmesan Cheese and Croûtons in a Creamy Caesar Dressing Plum Tomato and Basil Soup (v) Seafood and Parsley Chowder Saltine Crackers Crêpe Suzette Clotted Cream Ice Cream Carrot Cake Caramelised Pineapple Coulis Chocolate and Raspberry Tart Lavender Scented Cream Vanilla, Coconut, Raspberry Ripple Lemon Cod Fillet Mornay Creamed Potatoes, Grilled Mushrooms and Garden Peas Grilled Stone Bass Fillet with a Devon Crab and Orange Bisque Orzo Pasta, Pak Choy and Butter Poached Celeriac Pheasant Breast with Crisp Pancetta and Calvados Cream Bordelaise Potatoes, Broccoli Florets and Glazed Carrots Classic Roast Moorland Grouse Game Chips, Parsnip Clapshot, Green Beans, Bread Sauce and a Sloe Gin Jus Roast Beef Rib* with a Wild Mushroom and Port Ragoût Pomme Fondant, Green Beans and Cauliflower Cheese Warm Asparagus Mousseline Parmesan Cream and Sage Buttered Potato Gnocchi (v) Our wild game menu items may contain shot. D 2 3

10 Gravlax Cured Salmon* with a Yoghurt and Dill Dressing Mixed Game Terrine Brioche and a Blackberry and Apple Chutney Aubergine and Sun-dried Tomato Pastry Pesto and Balsamic Dressing (v) Green Asparagus with Devilled Egg Mayonnaise Garlic Toasts (v) Caprese Salad (also available as a main course) Buffalo Mozzarella, Cherry Tomatoes, Basil Leaves, Black Olives and Red Onion (v) Cheddar and Spring Onion Soup Croûtons (v) Chicken Consommé Ambassadeur Egg Royale, Truffle and Mushrooms Amaretto Soufflé* Summer Berry Sauce and Vanilla Pod Ice Cream Boston Cream Pie Caramel Sauce Coconut and Passion Fruit Cheesecake Vanilla, Brandy Fruit Cake, Strawberries and Cream Raspberry Tiger Prawns in Garlic and Brandy Orzo Pasta, Mediterranean Vegetables and Sauce Américaine Grilled Cornish Sardines in Garlic Butter en Bruschetta Marsh Samphire and Rustic Tomato Sauce Slow Cooked Pork Belly Creamed Potatoes, Cabbage, Baked Onion and Pan Jus Veal Cordon Bleu Slow Baked Tomatoes, Alfredo Pasta and a Mushroom and Madeira Sauce Lamb Cutlets* in a Port and Rosemary Jus Macaire Potatoes, Button Mushrooms and Petit Pois à la Française Blue Cheese Arancini Fennel Salad, Courgettes, Hazelnut Emulsion and Garlic Bread (v) * Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if D24