RESTAURANT SO40 WITH CUNARD LINE - MENU
Starters
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Lobster and coconut Bisque finished
with Crème Fraiche*
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£6.50 |
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Cornish Crab Brioche with a Thermidor sauce*
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£6.90
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Smoked Scottish Salmon with a Prawn Bavarois and Cucumber
Chutney
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£6.90 |
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Smoked Chicken on an Oriental Salad of Mango, Cucumber, Spring
Onion, Mint and Coriander
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£6.50 |
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Deep Fried Hen's Egg on a timbale of Russian Salad*
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£5.90 |
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Gateau of Seasonal Melon on a White Peach Coulis with Red
Berries (v)
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£5.50 |
Main Courses
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Mediterranean Sea Bass with Olive Tapenade, Fondant Potato and
Roasted Vegetables*
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£19.50 |
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Fillet of Monkfish, wrapped in Pancetta with a Coarse Mustard
Mash and White Wine Sauce served with Asparagus Tips
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£19.50 |
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Oriental Marinated Pork on a bed of Stir Fried Vegetables with a
Sweet Chilli Rice
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£18.90 |
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Herb Crusted Rack of Lamb with Dauphinoise Potatoes, Button
Mushrooms and a Rosemary Vegetable Compote*
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£21.00 |
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Marinated Venison Loin with Braised Red Cabbage and Blackberry
Sauce*
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£19.50 |
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Grilled Scottish 8oz Fillet Steak with Vine Cherry Tomatoes and
Chunky Chips
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£23.00 |
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Goats Cheese Pithivier with Red Onion Marmalade and Spinach,
accompanied by a Mixed Leaf Salad (v)
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£16.50 |
Desserts all
at £5.90
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Classic Summer Pudding with Devon Clotted Cream*
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Chocolate and Brandy Truffle Torte with a Raspberry Coulis
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New York Cheesecake with a Wild Berry Compote*
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Peanut Parfait with a Coconut and Butterscotch Sauce*
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Strawberry and Champagne Creme Brulee
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Selection of British Cheeses, served with Celery, Grapes,
Biscuits and a Fruit Chutney
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| Coffee (unlimited) with Chocolate Thins |
£2.50 |
* These dishes are created by Cunard’s Executive Chef
Jean-Marie Zimmerman and taken from his new recipe book 'Ocean
Liner Cuisine' expected to go on sale from Autumn 2008.