Master Chef’s Dinner
Master Chef's Dinner
7 Day Cruise
Menu Date: May 2002
Starters
Corn Tamales and Vegetable Gratin – with Tamarind Glaze (Jiko at Animal Kingdom Lodge)
Butternut Squash Soup – (Wolfgang Puck's Cafe at Downtown Disney)
Braised Artichoke – with tomatos, garlic and olives (Citricos at Grand Floridian)
Toasted Field Greens – with balsamic mustard, hazelnuts and Oregon blue cheese (Artist Point at Wilderness Lodge)
Chilled Shrimp and Lobster Spring Roll – with soy syrup and Miso drizzle (Disney MGM Studios)
Seared Scallops – on crispy rice cake with tomato cream (Chefs de France in Epcot)
Main Course
Orichette Pasta – with brocoli, roasted red peppers, sweet yellow pepper sauce (Spoodles at the Boardwalk)
Roasted Turkey – with bread fruit stuffing, giblet gravy, cranberry sauce, and baked sweet potato (Animator's Palate, Disney Magic)
Grilled Pork Tenderloin – with polenta and balsamic-smothered Cremini mushrooms (California Grill, Contemporary)
Pan Roasted Mahi-Mahi – served with Basmati rice and coconut red-curry sauce (Flying Fish at the Boardwalk)
Oven Baked Rack of Lamb – on gratin potato with zinfandel jus and roasted vegetables (Parrot Cay, Disney Wonder)
Chef's Vegetarian Selection of the Day
Desserts
Caramelized Pecan Cheesecake (Yacht and Beach Club)
Citrus Roulade – with candied orange slices and honey (Boardwalk Bakery)
German Apple Strudel – with vanilla ice cream (Epcot)
Chocolate Coffee Tart – in a hazelnut crust with vanilla ice sauce (Animal Kingdom Lodge)
Chef's Sugar Free Dessert