Karla.

On the ol` orlova

here is a brief bit of my old menus when on that old scow
First Cruise North Menu

Evening Meal Day One

Field mushroom penne, with zucchini and sweet peppers.
Baked Atlantic Salmon, lemon cream, braised fennel and roasted tomato.
Lamb daube with root vegetable stew and sweet potato mash.
















Day Two
Breakfast Buffet

Fresh fruit salad
Assorted muffins
English muffins with scramble and aged cheddar
Yoghurt
Toast and jam
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage




Lunch

Cream of carrot with orange soup
Roasted tomatoes with lentils, and wilted greens.
Cod au Gratin with a farmhouse cheddar crust
Grilled Chicken wraps with roasted peppers and side salad




Evening Meal Day Two

Sauté of vegetable in phyllo nest, lemon rice pilaf and basil tomato finish
Grilled Atlantic Halibut, Catalan potatoes, and honey glazed carrots.
`Robert Coady got his moose`. Newfoundland moose ragout, horseradish mash and braised cabbage and cranberry.















Day Three
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Baked French toast
Scramble wrap with smoke salmon and sweet peppers.
Toast and jam
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage



Lunch

Roasted corn chowder.
Open face root vegetable tourtiere and sweet pepper coulis.
`Fish and chips`. Baked Haddock, homemade slaw, sweet potato wedge.
Ship’s Club. Bacon, smoked turkey, lettuce, tomato, aged cheddar on Swiss triangle bun, side salad.


Evening Meal

Sweet pepper polenta, orzo pasta and tomato basil marinara.
East coast kettle O` fish.
Shrimp, scallops and Mussels in tomato pernod broth.
Braised beef, garlic mash sandwich, baked root vegetables.














Day Four
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Toast and jam
Breakfast burritos
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage

Lunch

Orlova BBQ
Grilled vegetables, assorted sausages, fish, vegetarian chili, east coast nachos, and assorted sides.

Evening Meal

Roasted vegetable strata, pesto and greens.
Lemon poached haddock, mix bean puree, sauté vegetables.
Farmhouse chicken plate with mash, gravy and vegetable medley.


Day Five
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Pancakes, Canadian Maple and hard boiled egg salad
Yoghurt
Toast and jam
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage

Lunch

Tomato basil with parmesan crouton.
Grilled vegetable pitas with hummus.
Fish Cakes, blackstrap bake beans and salad.
Mini Beef Wellies with mushroom duxelle, blue cheese sauce and potato wedge

Evening Meal

Baked eggplant, zucchini spaghetti and roasted tomato sauce.
Pan tossed shrimp, mussels, roasted garlic, grape tomato confit.
Top sirloin, oven roasted baby reds, carmelized onions, green bean.


















Day Six
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Toast and jam
Quiche
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage


Lunch

Potato leek potage
Roast peppers with Israeli cous cous, greens and warm sage bean.
Seafood pasta, bruschetta crisp, salad.
Forest mushroom and chicken crepes.

Evening Meal

Cheese tortellini, olive oil, capers, lentils, and mushrooms
Roast pork loin, apple relish, fennel slaw and buckwheat risotto with Serrano scruncheons.
Rum punched salmon, wild rice, grilled radicchio with toasted pine nuts





















Day Seven
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Toast and jam
English muffins with egg, tomato, and cheese
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage



Lunch

The Galley’s vegetable soup
Oven fired vegetables with tabouleh, iceberg wedge and sun dried tomato vinaigrette.
Lobster potato salad sandwich.
Grilled beef pita, greens.





Evening Meal

Ratatouille with lemon cous cous, ship’s salad.
Pan seared east coast scallops, Genoa salami, red potato pancake, grilled vegetables.
Strip steak, peppercorn sauce, sea salt baker, roast vegetable


Day Eight
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Toast and jam
Chef’s Frittata
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage

Lunch

Curried lentil Soup.
Sweet potato quenelles, roasted corn salsa and garden greens.
Maritime smoke salmon plate.
Chicken pot luck with partridgeberry risotto.

Evening Meal


Asian Stir fry rice noodle salad.
Acadian Salt cod brandade, crostini, tomato confit, wilted greens.
Island rabbit cassoulet with duck, sausage and baked white beans.















Day Nine
Breakfast Buffet

Fresh fruit salad
Assorted muffins
Toast and jam
Oven baked French toast with berries
Yoghurt
Assorted cereals
Hot `stick to your ribs’ porridge
Bacon and country sausage

Lunch

Roast sweet potage soup
Baked pasta with sun dried tomatoes, ,cheddar, oka, blue ermite and side salad.
California roll, smoked fish and garden greens.


Lamb stew, root vegetable, paste.


Evening Meal

Cold plate buffet
Cheese board
Smoked salmon and gravlax platter
Assorted deli meats
Scallop ceviche
`Mussels in the corner`
Shrimp cocktail, with green goddess salad
Chick pea salad
Greens





Mains


Vegetable Tian, roast tomato, warm mushroom salad, red wine vinaigrette.
Scallop and shrimp fricassee with Serrano scruncheons, braised fennel and grilled
Peppercorn molasses baby backs, maple sweet potatoes

freddychef