December 16 th 1898 Nairobi, Kenya

Transcription

1 December 16 th 1898 Nairobi, Kenya It had been the grandest adventure. The four men seated around the table in Nairobi, enjoying a cocktail, could not have been more different and yet their adventures together over the last three months had made them the closest of companions. Boarding the Express in London, Arthur Cottage-Pye, the quiet English gentleman farmer and keen fisherman, had fallen into conversation with Hiram T.Bone, a bluff steel millionaire from Pittsburgh. He had an eye for thoroughbred horses and a love of good cigars. By the time they reached Paris the two had become firm friends. In Paris they were joined by a third traveller, Henri Poisson. Dapper and bespectacled, Henri was an Inventor, experimenting with new fangled devices such as photography, horseless carriages and flying machines. The three enjoyed lively discussions and meals all the way to Italy. Handsome and fiery with a passion for fine wine and beautiful women, Carlo Mozarella, an Italian shipping magnate, became the fourth traveller when he joined the others in Venice. For three months they travelled together by train, steamer, horseback, camel and rickshaw, with Henri recording their adventures on film, Arthur teaching the others the art of fly fishing, Hiram insisting on a hot air balloon trip over the Masai Mara and Carlo, well Carlo had a way of ensuring pleasant company was always in attendance. So now it was their last night together. Tomorrow the four would go their separate ways. It was Arthur who suggested that each man should select a favourite dish and ask the Chef to prepare their choices for a special dinner. From Henri, it was a traditional Lyonnaise Onion soup with gratinated Gruyere cheese, then the Portuguese Fish Soup selected by Hiram. Carlos delighted the company with a Veal Scaloppini Veneziana and finally, Arthur s choice of succulent beef in Guinness made a superb dinner and with some fine wine and a five star brandy, the four men had never been happier. Gentlemen said Hiram It cannot end here, I propose that each year we meet on this date in Nairobi. Each man will bring a recipe from a country he has visited and prepare that dish for celebration. The other three were ecstatic and wholeheartedly agreed. And so it was by 1904 the reunion was so renowned that crowds would gather in welcoming our travellers and eagerly await the new and exotic dishes they would prepare. In 1908 Travellers Restaurant was opened to celebrate the event and the recipes collected by the four were available to all lovers of fine food. As you enjoy your meal together, remember Arthur, Hiram, Henri and Carlo the original Travellers who made all this possible.

2 Boarding Passes Soup of the Day 750 Please ask your attendant for today s selection Sundried Tomato Soup 790 Served with croutons Roasted Sweet Potato and Carrot Soup 820 delicious velvety, with sweet flavours Caprese Salad 1,500 Fresh tomato and mozzarella slices, scented with basil and olive oil Caesar Salad 1,950 lettuce, anchovies, Parmesan cheese and topped with grilled chicken strips Prawn Salad Thai 2,100 Marinated prawns, coriander, red chili, lime juice and served with salad and cucumber Home-made Salmon Tartar 2,200 Marinated salmon, salt, sugar and aromatic herbs, with chive cream and gazpacho sauce Please enjoy our full lunch or dinner buffet* Lunch Buffet 3,200 Dinner Buffet 3,300 The Orient Express Tikka Marsala Chicken 2,100 Chicken cooked in a curry sauce served with rice and mango chutney Beef Tataki 2,400 Pan fried beef tenderloin sliced with pesto coriander and served with sautéed noodles. Lamb Kofta 2,050 Minced lamb, mixed with spices and onions served with rice Beirutieh Style (tomato and coriander sauce with pine nuts) Vegetable Curry 1,750 Mix of fresh vegetables steamed and served in a curry sauce

3 The European Pullman train Moussaka 2,100 Eggplant and lamb, sautéed with olive oil, supplemented with tomatoes, onions, garlic, oregano and parsley Chicken Breast 2,250 Stuffed with mushrooms and served with tarragon sauce served with French fried Red Snapper Fillet 2,400 Pan-fried fillet of Red Snapper, served with lemon butter sauce with steamed potato Beef Tenderloin 2,500 Served with your choice of pepper or creamy mushroom sauce served with mashed potatoes Grilled Salmon Maltaise 2,600 Grilled salmon with orange - butter sauce, served with rice Beirutieh Style (tomato, coriander and with pine nuts) The Italian Voyage Penne - Tomato sauce and basil 1,550 Penne served with fresh tomato sauce and leaf basil Macaroni with creamy mushroom sauce and parsley 1,600 Pasta served with sautéed mushroom and fresh parsley Tagliatelle alla Carbonara 1,650 Tagliatelle served with pork bacon in cream sauce enriched with Parmesan Spaghetti alla Bolognese 1,700 Spaghetti served with minced beef and fresh tomato sauce Penne alla Genevose 1,800 Pasta tubes served with home-made pesto and fresh mozzarella Risotto with sautéed shrimps 2,100 Sautéed shrimps served with rice and caramelised pineapple

4 The African Safari Nairobi Tumbukiza 1,900 Braised mixed vegetables, served with chapatti or rice Malindi King Fish in Coconut Sauce 2,150 Grilled fillet of fish in coconut sauce served with steamed Jasmin rice Kuku Wa Mlima Kenya 2,350 Chicken with pili pili, local spinach and mashed potato Katakata Beef 2,600 Fried beef strips with onion, tomato, coriander served with Irio Kenyan nyama choma 2,750 Mixed grilled of beef, lamb, sausage and chicken served with ugali and Sukumawiki Travellers Burger Bar Beef or chicken burger 1,800 A 200g grilled chicken or beef burger on a toasted sesame bun, served with your choice of fried egg, cheese, bacon (pork or beef) or fried onions Texan burger 1,900 BBQ sauce, bacon, fried egg, onion Cheese burger 1,900 Hamburger topped with Sliced Cheddar cheese Mexican burger 1,900 Avocado, cheese, salsa picante Country burger 1,900 Mushrooms, bacon, pickles All the above are served with French fries or mixed salad and available with chicken

5 Journey s End Ice-cream 3 scoops 750 Your choice of vanillia, chocolate, strawberry or pistachio ice-cream Fresh tropical fruit salad 800 Chocolate mousse with orange confit 800 Dark chocolate mousse with orange candied nuggets Cheese cake 820 Traditional, baked cheese cake scented with lemon Tiramisu 820 Signature from our pastry chef, prepared the original Italian way with a real espresso Pineapple strudel 820 Served warm, with vanilla ice-cream Assorted local cheese 1,300 Gouda, Camembert, goats and blue cheese served with crackers