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

SAMPLE MENU ITEMS
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

Appetizers:
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

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

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

Entrees:
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

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

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