River Empress
Starter
Chef’s salad – mixed fresh garden greens with ham and cheese, croutons and tomato served with a light yogurt dressing Or
Traditional Balkan salad with feta cheese, cucumber and olives
Soup
Carrots and ginger cream soup Or Vegetable broth with sautéed mushrooms
Main Course
Grilled corn fed chicken breast on red wine sauce served with bell pepper vegetables and green peas pure Or
Poached fillet of salmon on dill sauce, served with sautéed zucchini, grilled tomato, and rice Or
Quiche with vegetable and tarragon sauce
Dessert
Crème brule – vanilla mascarpone cream Or
Dame Blanche – vanilla ice cream with chocolate sauce Or
Assorted European cheeses with crackers – Gouda, Appenzeller, Taleggio
Coffee or tea
Monday December 8 – Passau
Captain’s Welcome Dinner
Amuse bouche
Honey melon with Coppa di Parma (Italian high quality dried cured ham) and balsamic reduction
Clear beef soup with liver dumpling and vegetable dumpling
Seafood bags with risotto di mare on parley veloute
Wellington style veal tenderloin wrapped in bacon on morel sauce served with arrangement of vegetables and gratin potato OrRavioli stuffed with mushrooms tossed in chunky tomato sauce
Hot chocolate soufflé with mocha hazelnut sauce and vanilla ice cream OrAssorted European cheeses with crackers (Brie, Cambozzola, Chaumes)
Coffee or tea
Tuesday December 9 – Linz
Starter
Chicken salad on grilled pineapple with blueberry sauce Or Avocado and shrimp cocktail with light yogurt dressing
Soup
Mustard cream soup with pernod cream topping Or Vegetable consommé
Main Course
Roasted turkey breast with bread stuffing on cranberry juice, creamy black salsify and sweet mashed potatoes Or Pan fried pike perch filet with beurre blanc sauce served with kohlrabi, corn vegetable and mushroom risotto Or Vegetable curry with steamed basmati rice
Dessert
Linzer cake with raspberry coulis Or Ice coupe Romanoff – strawberry and vanilla ice cream with vodka marinated strawberries Or Assorted cheeses with grapes and crackers (Camembert, Gouda, Biragni)
Coffee or tea
Wednesday December 10 – Krems
Starter
Smoked duck breast on waldorf salad with Cumberland sauce Or
Mixed garden green salad with blue cheese and cranberry vinaigrette
Soup
Cream of broccoli with roasted almonds Or vegetable consommé with tilapia wantoni
Main Course
Pink roasted rack of lamb provencal with mint flavored jus, served with ratatouille and creamy polenta Or
Poached red gurnard fish with lemon butter sauce, sautéed Chinese cabbage and buttered tagliatelle Or
Austrian potato gulash
Dessert
Christmas chocolate pie on Bailey’s custard Or
Vanilla chocolate Christmas Ice tree with mix berries coulis Or
Assorted European cheeses with crackers (Rambol, Brie, Cambozolla)
Coffee or tea
Thursday December 11 – Vienna
Starter
Tomato mozzarella with pesto Or
Fresh garden salad with apple, raisin, and pumpkin seed oil
Soup
Austrian cheese soup Or Chicken consommé with pancake strips
Main Course
Vienna style schnitzel – breaded escalope of pork loin with cucumber salad and warm potato salad Or
Baked kabeljou filet with tomato basil topping, sautéed French beans, and roasted potato Or
Vegetarian lasagna on cheese sauce
Dessert
Traditional Austrian strudel with vanilla sauce Or
Vienna ice café – vanilla ice cream in café mélange with hipped cream Or
Assorted cheeses with crackers
Coffee or tea
Friday December 12 – Bratislava
Captain’s Farewell Dinner
Amuse bouche
Variation of salmon and trout with honey mustard dressing
Porcini cappuccino creamy mushroom soup with frothy milk topping
Grilled king tiger prawn on saffron risotto
Rasberry granite with champagne
Slice of roasted beef tenderloin on a duet of sauces served with summer vegetables and duchesse potato
Baked Alaska served with berries and chocolate sauce
Coffee or tea
Saturday December 13 – Budapest
Starter
River Empress Caesar salad – Romana lettuce with anchovies, capers and garlic croutons Or Seafood cocktail with thousand island dressing
Soup
Crème of cauliflower Or Minestrone soup
Main Course
Roasted duck breast with orange sause, braised red cabbage, potato croquets and brussel sprouts Or
Poached tilapia fish with cardinal sauce, sautéed spinach and streamed potatoes Or
Mushroom pie with parsley potatoes and chives sour cream
Dessert
Somloi galuska – Hungarian fluffy sponge cake with chocolate sauce Or
Pistachio ice cream with marinated dried fruits and whipped cream Or
Assorted European cheese with crackers
Coffee or tea
