Sample MenuOur chef is part of the catering company CDR/Aramark of Philedelphia . They are partners of the company and shareholders, ranked first in its industry in the 2007 FORTUNE 500 survey. Breakfast Buffet Assorted cold cuts and cheeses Assorted stewed fruit and fresh fruit Assorted whole-wheat and traditional rolls Coffee, tea and milk to your table
DAY 1WELCOME Coffee and Cookies Coffee, tea, milk and herbal tea Welcome Cocktail Buffet Pisco Sour and Mango Sour Assorted cheeses, country rolls and dried fruit Skewered beef with green pepper sauce Small pastries DINNER, DAY 1First Courses Gray sole and scallop carpaccio Garden salad Soup of the Day French onion soup with sheep’s cheese croutons Main Courses at Your Table Beef filet from Magallanes with rustic mashed potatoes and calafate berry sauce Grilled chicken breast with green rice Dessert Buffet Strawberry crepes LUNCH, DAY 2First Courses Chicken Caesar salad with fine herbs Salt cured ham in fine herbs, with couscous and avocado Our “Angelmó” seafood soup Pork loin in calafate berry sauce and vegetable lasagna Ricotta gnocchi with scallop ragout Strawberry German tart DINNER, DAY 2First Courses Three types of cebiche (fish or seafood marinated in lemon juice) with their marinades Breast of duck, quinoa with goat cheese and rhubarb sauce Cream of lentils with garlic-seasoned croutons Southern hake with stewed tomatoes, mushrooms and stuffed calamari Meat and onion pie with a corn topping Dessert Buffet Calafate berry cheesecake LUNCH, DAY 3First Courses Octopus in olive sauce Beef carpaccio with caramelized pears and blue cheese dressing Cream of squash with toasted pine nuts Potatoes stuffed with ricotta and krill, with an olive ragout Stewed rabbit with Piedmont-style rice
Dessert Buffet Meringue and chestnut layer cake DINNER, DAY 3First Courses Seafood empanadas (turnovers) Green salad with goat cheese Beef and vegetable soup
Main Courses at Your Table Grilled salmon and panzerotti pasta filled with smoked ricotta Braised beef brisket with spicy hot mashed potatoes Spaghetti squash and walnut layer cake LUNCH, DAY 4First Courses Florentine scallops with creamed spinach, au gratin Assorted greens, baked pears, sliced goat cheese and caramelized sweet peppers Rich broth with fresh pasta, Chilean style Grilled conger fish with mushroom risotto Veal rolls and creamy polenta with mozzarella cheese Caramel and sour cherry layer cake DINNER, DAY 4First Courses King crab ravioli in seafood foam Avocado and quinoa terrine with a sweet pepper sauce
Soup of the Day Three-mushroom cream Main Courses at Your Table Grilled breast of chicken with steamed vegetables Our famous Chilean-style “clambake in a pot” served in earthenware bowls Dessert Buffet Rhubarb German tart LUNCH, DAY 5First Courses Mussels in green sauce Duck confit with Peruvian potato “causa” and basil oil Soup of the Day Cream of artichokes with toasted hazelnuts Antarctic krill pie Lamb with vegetable stew and thyme sauce
Dessert Buffet Bees’ nest dessert with mountain pollen DINNER, DAY 5First Courses Shrimp and mango tartare on a crisp sesame cracker Thai salad with chicken, pork, stir-fried bean sprouts, carrots, sweet peppers, peanuts and green onions Soup of the Day Onion soup with toast and grilled goat cheese Main Courses at Your Table Turbot filet with puréed broad beans and ginger in an anise-flavored green sauce Vegetarian lasagna with tapenade and mozzarella cheese Chocolate layer cake LUNCH, DAY 6First Courses Caramelized tomato and basil crème brûlée with lime juice sorbet Bloody Mary and king crab foam with avocado Minestrone Breast of chicken filled with spinach and cream cheese, with green risotto, Port sauce and thyme Papardelle pasta with pork ragout Sour cherry and rosemary truffle cake DINNER, DAY 6First Courses Caramelized pears with salt cured ham and Gorgonzola cheese, caramelized tomatoes and a light pesto Goat cheese and avocado terrine with a Sherry and ginger vinaigrette Soup of the Day Cream of asparagus with olives on toast Main Courses at Your Table Beef tenderloin stuffed with mushrooms, and puréed artichokes
Dessert Buffet Apple clafoutis LUNCH, DAY 7First Courses Salmon cebiche (marinated in lemon juice) spiced with toasted cumin Beef tartare with avocado and goat cheese salsa Soup of the Day Sweet water prawn bisque with fugaza bread and cream of chives Main Courses at Your Table Ostrich filet with sweet potato risotto and rose hip sauce Seafood crepes Dessert Buffet Chibouste tart with custard and whipped cream DINNER, DAY 7First Courses Chicken and vegetable terrine with tomato coulis Prawns in a foamy orange and ginger sauce Soup of the Day Chicken broth with coriander and egg Main Courses at Your Table Grilled tuna with a miso sauce and gnocchi in basil Our classic beef sirloin with French fries, sautéed onions and fried eggs Dessert Buffet Cake pudding with almond nougat LUNCH, DAY 8First Courses Veal with tuna sauce Spinach, baby corn, mushroom, sweet red pepper and smoked turkey salad Cream of tomatoes with basil Pork in a plum sauce, with rosemary-seasoned roast potatoes Rainbow trout with stewed artichokes and tomatoes
Dessert Buffet Tiramisu DINNER, DAY 8First Courses Breaded seafood with ponzu sauce Garden greens with marinated tomatoes, pastrami, hearts of palm, asparagus and quail eggs Hearty beef jerky and onion soup Antarctic krill cannelloni with a sage and sun-dried tomato sauce Beef sirloin filled with creamed spinach, served with sautéed potatoes Chocolate layer cake LUNCH, DAY 9First Courses Pacific soufflé Italian antipasti Cream of green chilies with beef jerky Main Courses at Your Table Chicken breast filled with mushrooms, served with wild rice Grilled Pacific salmon with puréed olives and miso sauce
Dessert Buffet Lucuma (eggfruit) crème brûlée DINNER, DAY 9First Courses Garden salad with octopus and shrimp Ravioli filled with creamed corn Soup of the Day Beef broth with a poached quail egg Main Courses at Your Table Skewered ostrich meat with quinoa risotto and wheat berries in sheep’s cheese Conger fish with a carmenere wine and rosemary sauce, and stir-fried vegetables Dessert Buffet Baked custard LUNCH, DAY 10First Courses Salt cured ham with tapenade Pink clams au gratin in an earthenware bowl Assorted seafood soup Suckling pig in a mustard sauce and vegetables sautéed in butter Turkey medallions with applesauce and sautéed potatoes
Dessert Buffet Cherimoya and orange pie DINNER, DAY 10First Courses Scallops in puff pastry with a saffron seasoned cream Pastrami, potato, carrot and gherkin salad Soup of the Day Cream of spinach with toasted hazelnuts Main Courses at Your Table Papardelle pasta with a seafood sauce Veal shank in merlot wine, with creamy polenta Meringue and chestnut layer cake LUNCH, DAY 11First Courses Pacific Ocean seafood au gratin, with a leek foam Deep fried beef empanadas (turnovers)
Soup of the Day Clam soup with toasted chapalele potato bread Main Courses at Your Table Fresh corn steamed in cornhusks, with tomato and green chili salsa Peppered beef sirloin with tarragon-seasoned potatoes
Dessert Buffet Strawberry tart DINNER, DAY 11First Courses Gratin of crab with garlic Lamb from Magallanes with avocado salsa Chilean-style cream of lentils and toast with merquén (smoked ground chili spice) Southern Chile style turkey and vegetable stew Lucuma (eggfruit) and caramel pyramid The Captain’s invitation, will replace any dinner Salads Hot and Cold Side Orders Dessert Buffet Pisco Sour mousse Some Passengers comments I believe I hit the jackpot on the Antarctic Dream….” “The trip has surpassed my wildest dreams….” “Really unforgettable….” “I really liked the “explorer-feeling” of the boat, the friendly staff and their spirit and attitude.” - Michael Kaschytza, South Patagonia ‘06 |
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