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Windstar Cuisine - Sample Menu.
By Joachim Splichal, CO-Founder Of The Patina Group

New Menu Additions Available Onboard Year 2000

Hors d'oeuvres:
Bacon and truffle-stuffed artichokes
Crispy rolls of prosciutto and asparagus
Satay of jerk chicken

crispy salmon salad with spicy green beens and toasted almonds
Pancetta-wrapped tuna w/mushroom & oven-dried tomato salsa
Lobster cocktail with tomato and cilantro broth before

Roasted eggplant and garlic soup with pistou puree
Carrot and lemongrass soup with coriander creme fraiche
Butternut squash soup with wild mushroom crostini

Roasted beets with aged goat cheese and arugula
Chinese chicken salad with crispy wontons
Warm mozzarella with fresh tomatoes and herbs

Braised veal loin w/creamy polenta & nicoise vegetables
Couscous-stuffed tomato with asparagus coulis
Champagne risotto with scallops and lobster nage
Roasted rack of lamb w/Provencal vegetable tart & herb jus
Hazelnut-crusted grouper w/ sweet potato & lemon star fruit
Grilled mahi-mahi w/ roasted corn salsa and plantains

Bittersweet chocolate and orange supreme tart
Lemon tart with raspberry sorbet
Strawberry almond teacake with vanilla Ice cream

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