Southeast Asia Cruise on the Azamara Quest
2/20/10 to 3/6/10
Menus and Food Photos
Aqualina Menus
A Prosciutto Pre-Appetizer Brie in Crispy Phyllo Dough
Chilled Seafood Platter Goat Cheese Soufflé
Pan Seared Diver Scallops Endive, Frisee, Mache, Caramelized Apples, Raspberries & Strawberries
Lobster Bisque
Mushroom Crusted Filet Mignon Broiled Lobster Herb Flavored Rack of Lamb
Veal Osso Buco Wrapped in Pancetta
Vanilla Soufflé Chocolate Soufflé
Prime C Menu
Macadamia Nut Crusted Tiger Prawns Ahi Tuna Sashimi
Wild Mushroom Soup Crispy Popcorn Rock Shrimp
Sautéed Filet Mignon Grilled Black Angus Steak
Martini Menu
Bar Menus
Breakfast Menu - Every Day in the Dining Room
February 20 Dinner
The left side is available every night The right side changes every night
This is the bread plate served at all restaurants every night
Gin Fizzed Jumbo Shrimp Pan Seared Pork Medallions
Mango Cheesecake with Lilikoi Coulis
Tahitian Vanilla Crème Brûlée
Dinner Dessert Menus
Every night coffee menu Desert menu
February 21 Lunch Menu
February 21 Dinner
Crab Louie Fettucini Tossed with Alfredo Sauce, Cajun Ham and Fontina Cheese
Grilled Veal Chop
February 22
Dinner
February 23 Dinner
Lollo Rosa and Frisée with Julienne of Red Radish, Cucumbers and Carrots
Arugula Salad with Bacon, Tomatoes, Chives, Boiled Eggs and Red Onion Marmalade
Featured Dressings of the Day: Roquefort & Honey Mustard Dressing, Red Wine Vinaigrette
Always Available: Traditional and Fat-Free Dressings
Baby Spinach with NY Steak Strips, Warm Bacon, Tomatoes, Caramelized Apples,
Onion Marmalade and Red Wine Vinaigrette
Pappardelle – Wide Ribbon Noodles with Smoked Ham, Porcini Mushroom Nage,
Shaved Asiago Cheese and Fresh Basil Sprinkles
Healthy Choice
Pan Seared Grouper Fillet, Grilled Artichokes, Coriander Rice,
Celery and Fine Herb Salad with Toasted Pine Nuts
Lemon-Thyme Baked Salmon with Succotash Squash and Fava Beans,
Vidalia Onion and Celery Salad, Green and Yellow Bell Pepper Syrup
Oven Roasted Quail Stuffed with Coriander Rice on Parsley Chayote and Yellow Mole Sauce
Panko Crusted Paillard of Veal with Fried Egg, Anchovies, Marinated Red Onions
and Cauliflower Polonaise
Artichoke Carpaccio, Eggs and Spicy Red Bliss Potato Salad
Chilled Vichyssoise with Potato Chips and Avruga Caviar
Arugula, Lollo Rosa and Frisée with Julienne of Red Radish, Cucumbers and Carrots
Veggie Cutlets on Sautéed Garlic Spinach, Red and Yellow Pepper Syrup Drizzle
February 24 Dinner
Crisp Veggie Egg Roll
Roast Duck Breast and Confit Phyllo Purse Sautéed Medallions of Veal on Potato Pancakes
Vanilla and Cheese Crêpes with Passion Fruit Sauce
February 25 Dinner
Grilled Calamari Salad with Ginger-Tomato Confit
Cantaloupe-Honeydew Cocktail with Shaved Prosciutto and Pink Peppercorns
Indian Vegetable Samosa with Coriander Chutney and Tamarind Glaze
Red Pepper Pot with Cumin-Flavored Cream
Clear Oxtail Consommé with Turnips, Leeks and Sherry
Chilled Bulgarian Cucumber-Yogurt Soup with Fresh Dill
Heart of Romaine Lettuce, Cucumbers, Tri-Colored Bell Pepper, Tomatoes,
Feta Cheese and Marinated Kalamata Olives
Boston Bibb Lettuce with Dried Cranberries, Granny Smith Apples and Strawberries
Always Available: Traditional and Fat-Free Dressings
Grilled Boneless Quails on Romaine Lettuce Spears with Cucumbers, Mango Slivers,
White and Red Radishes, Tomato-Papaya Brunoise and Thai Lemon Dressing
Vermicelli Pasta with Clams, Mussels and Shrimp in Tomato Verjus,
with Jalapeño, Garlic Chips and Whole Grilled Scallions
Healthy Choice
Tandoori Baked Beef Brochette on Warm Lentil Salad
with Raita-Yogurt Sauce and Fresh Cilantro
Seared Chilean Sea Bass on Quinoa Grains with Crisp Herb Salad
and Warm Ratatouille Vinaigrette
Cornmeal Crusted Turkey Scaloppini with Tomato Risotto,
Oven Baked Tuscany Vegetables and Pesto Sauce
Grilled, Five-Spice Lamb Chops with Acorn Squash and Eggplant Hash
with Broiled Tomato Wedges and Raisin-Mint Relish
Blackened Rib Eye Steak with Zucchini, Yellow Squash and Onions Lyonnaise,
Cajun-Spiced Rice and Beans, Lime-Cilantro Butter
Indian Vegetable Samosa with Coriander Chutney and Tamarind Glaze
Red Pepper Pot with Cumin-Flavored Cream
Boston Bibb Lettuce with Dried Cranberries, Granny Smith Apples and Strawberries
Pan Fried Vegetable Croquette with Cashews, Sautéed Coconut Spinach, Zucchini
and Yellow Squash, Thai Curry Sauce
February 26 Dinner
Always Available: Traditional and Fat-Free Dressings
Mesclun Greens with Churrasco-Grilled Beef and Chorizo Sausage,
Guacamole, Black Bean-Tomato Relish and Chimichurri Salsa
Spinach Manicotti Stuffed with Ground Veal and Ricotta Cheese,
Baked with Béchamel Sauce and Parmesan, Crisp-Fried Leek Garnish
Healthy Choice
Peppered Halibut and Vegetable Brochette with Lentil Salsa and Lemon Oil
Sole Meunière with Lemon-Flavored Brown Butter and Fresh Tarragon,
Rosemary-Roasted Red Skin Potatoes, Sautéed Asparagus
Roast Quail with Wild Rice Stuffing, Green Beans and Almonds, Huckleberry Sauce
Veal Shank Ossobuco Braised with Root Vegetables and Tomatoes on Polenta Mush
with Gremolata-Lemon Zest, Garlic and Parsley Sprinkle
Venison Loin, Sautéed Julienne of Carrots and Zucchini
with Fried Sweet Potatoes and Chives Oil
Chilled Papaya Bisque with Crisp Tostones
Baked Tomatoes Stuffed with Eggplant Caviar, Onions and Dates
on Butternut Squash Sauce with Toasted Pumpkin Seeds
February 27 Dinner
Escargot (special request) Mesculan Greens with Cherry Tomatoe Salsa, Manchego Cheese & Shaved Spanish Onions
Firecracker Shrimp
Roast Tenderloin of Beef with Potato-Bacon Cakes Baked Lobster Ziti
Warm Chocolate Lava Cake with Vanilla Ice Cream and Mocha Sauce
February 28 Dinner
Mesclun Medley in a Radicchio Cup with Vegetable Chiffonade
Oak Leave Lettuce, Belgian Endive, Frisée and Gorgonzola Cheese with Walnuts
Featured Dressings of the Day: French, Honey-Mustard Dressing and Citrus Vinaigrette
Always Available: Traditional and Fat-Free Dressings
Escabeche of Fried Shrimp, Tuna, Grouper and Vegetables Marinated in Spicy Oil
and Citrus Vinaigrette with Fancy Greens and Radicchio Leaves
Special Pasta Entrée
Tagliatelle and Duck Confit with Kernel Corn, Green Peas
and Red Pepper Pesto with Asiago Cheese Flakes
Healthy Choice
Turkey Breast Roll Stuffed with Wild Rice and Prunes, Poached in Garlic-Onion Broth,
Steamed Haricots Verts and Red Pepper Medley with Toasted Almonds
Seared Arctic Char and Fennel on Gnocchi Pasta with Creamy Leek and Morel Sauce
Roast Cornish Game Hen with Bacon and Sun-Dried Cherry Sauce,
Pan Fried Polenta Crescents and Spinach Stuffed Tomato
Herb Crusted Roasted Leg of Lamb, Garlic-Shallot Comfit,
Sautéed Green Beans and Pimentos, Barley-Thyme Risotto and Minted Corn Relish
Grilled Beef Brochette with Sautéed Forest Mushrooms and Roasted Bell Peppers,
Garlic Potatoes and Rosemary-Red Wine Sauce
Oak Leave Lettuce, Belgian Endive, Frisée and Gorgonzola Cheese with Walnuts
Golden Rice Cakes with Sweet Potatoes, Curried Chickpeas and Roasted Vegetables,
Lilikoi-Mango-Ginger Sauce
March 1 Dinner
Bronzed Scallops with Apple Smoked Bacon Crispy Fried Calamari on Orecchietta Pasta
Poached Sea Bass in Saffron Broth Sautéed Veal Medallions with Marsala Wine and Fennel Risotto
March 2 Dinner
March 3 Dinner
Hot and Sour Thai Seafood Soup Johah Lump Crab & Snow Crab Cocktail
Prime Rib of Beef with Sauteed Haricots Verts, and Traditional Yorkshire Pudding
March 4 Dinner
Buffalo Style Frog Leg Lollipops, Celery & Carrot Crudites with Blue Cheese Dip
Mustard Sage Crusted Veal Rack Spicy Vidaloo Lamb Curry
Floating Island with Vanilla Sauce and Crunchy Caramel Marble Crème Brûlée with Café Biscotti
March 5 Dinner
Rice Wine Marinated Sea Scallops with Avruga Caviar, Guacamole Timbale
and Roasted Pimiento Sauce Drizzle
Smoked Salmon-and-Goat Cheese Roulade with Fresh Herb Salad,
Tossed in Tarragon Vinegar and Truffle Oil
Ricotta Ravioli with Pesto-Spinach Sauce, Sun-Dried Tomatoes and Toasted Pine Nuts
Cioppino Bay Pot with Plenty Shellfish and Broken Pasta, Sourdough-Pesto Crostini
French Onion Soup with Baked Gruyere Cheese Croutons
Chilled Aztec Chayote-Chocolate Bisque with Yogurt and Honey
Mélange of Market-Fresh Greens, Caramelized Pears, Gorgonzola Cheese and Walnuts
Romaine Lettuce Spears with Diced Tomato, Papaya and Kiwi Fruit, Toasted Cashews
Always Available: Traditional and Fat-Free Dressings
Mesclun Lettuce Mix and Honey-Glazed Pork Medallions with Lychee Nuts,
Grilled Pineapple, Star Fruit and Plum Wine Vinaigrette
Linguini and Vodka Prawns with Zucchini and Tomato Brunoise,
Fresh Basil, Garlic and Serrano Chile Sauce
Healthy Choice
Pan Seared Tuna, Steamed Rice, Sautéed Bok Choy, Pimientos and Yuzu Vinaigrette
Blackened Swordfish Steak with Warm Black Bean-Capsicum Salad, Cantaloupe Vinaigrette
Baked Cornish Game Hen, Green Beans, Roast Potatoes and Wild Sage Pan Drippings
Roast Loin of Veal on Cauliflower Purée, Soft-Baked Onion with Porcini Mushroom Cream
Grilled Filet Mignon, Potato Gratin Dauphinois, Green Asparagus, Bordelaise Sauce
Ricotta Ravioli with Pesto-Spinach Sauce, Sun-Dried Tomatoes and Toasted Pine Nuts
Chilled Aztec Chayote-Chocolate Bisque with Yogurt and Honey
Romaine Lettuce Spears with Diced Tomato, Papaya and Kiwi Fruit, Toasted Cashews
French Potato Pie, Chestnut Stuffed Mushrooms Phyllo, Grilled Tomato Wedges and Sorrel Sauce