Autumn 2010 Upper Class Menu UK-Caribbean

OUTBOUND

Starters
Smoked halibut, salmon and marinated prawn with radish, shiso cress and balsamic lemon dressing
Cauliflower and herb soup with vegetable crisps

Main Courses
Braised beef wellington with rosemary jus, dauphinoise potatoes, roasted root vegetables and wilted spinach
Fennel and mushroom risotto with paprika and garlic roasted chicken, red pesto and truffle oil 
Mediterranean style stuffed red pepper with tomato and smoked garlic confit and creamed leeks

Light Bites (Montego Bay/Kingston only)
Mini beef burger with tomato relish
Ploughmans lunch with a whole quail Scotch egg, Croxton Manor cheddar cheese, pickled onion and French bread
Vegetable moussaka

Bread
White sesame seed roll
White roll with olive oil, rosemary, black pepper and onion
Garlic bread

Desserts
Warm sticky toffee pudding with vanilla bean sauce
Chocolate and orange torte

Cheese
Fountains gold
Shropshire blue
Channel Island brie

Afternoon Tea
Selection of sandwiches - chicken salad, ham salad, cream cheese and red pepper
Sultana scone with jam and clotted cream
Carrot cake


INBOUND

Starters
Seasonal leaf salad with smoked Atlantic salmon and lemon and mustard vinaigrette
Cream of celery soup

Main Courses
Beef bourguigon with mashed potato, broccoli florets and sauteed carrots
Grilled mahi mahi with Thai curry sauce, white and wild rice and glazed asparagus
Spinach ravioli with sun-dried tomato and olive sauce

Bread
Red pepper ciabatta
Multigrain kaiser roll
Garlic bread

Desserts
Chocolate raspberry marquise with chantilly cream
Traditional key lime pie with strawberry coulis

Cheese
Cheddar
Camembert
Blue stilton

Breakfast
Cereal - Cornflakes, Weetabix, Muesli, Special K
Seasonal fresh fruit salad with natural yoghurt
Croissant with butter and a selection of preserves
Brioche with butter and a selection of preserves
Lemon Danish pastry
Bacon roll with either tomato ketchup or brown sauce
Cheese omelette, grilled pork sausage, grilled tomato and hash brown


WINES

Champagne and Sparkling
Champagne Lucas Carton Brut
Berrys Extra Dry Cremant de Limoux

White
Mountain View Vintners Chardonnay - California 
Domaine de la Cessanne Marsanne/Viognier - France
Vinestral Rioja Blanco - Spain 

Red
Vina Delia Malbec - Argentina
Montsart Dario Crianza - Spain
Anapola Cabernet Sauvignon - Chile

:X

[buns]

Thanks Tinks y)

buns

Oooohh thanks for that. Been looking/waiting for a post like this since we booked UC upgrade last month.

Fly 9 Oct to MBJ y)

I landed back on VS30 from BGI today, on G-FAB. The apologetic FSM came down twice to ask for volunteers to swap their meal selection as they had run out of the beef bourguigon ! This was after all but 1 of our group of 6 had swapped to the fish at the first request, and also after a group of 3-4 VS crew travelling UC on holiday had changed.

The fish was very mediocre, and more like a BBQ sauce than a green thai curry sauce. The beef was very good, as were the salmon and soup.

More problems with v-port as well, including a mass reset.

Great crew again though - the very friendly FSM came round for a chat on boarding and two crewmembers in our section were terrific.