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