Specialty Dining Options C elebrity Weddings has earned its title for being world- renowned by creating superb blends of gastronomy from some of
the finest chefs in the collaborated in order to
world. create a
Now those same chefs have specialty dining menu designed
just for hours.
your perfect day. Receptions will last Private receptions only available until
approximately two (2) 5:00pm. Receptions
Weddings will require the assistance of an additional Wedding Coordinator for a fee of $150.00 for shipboard receptions.
Option 1: Choose 2 appetizers, a soup, main course and dessert - $50 per person Option 2: Choose 3 appetizers, a soup, two main courses and two desserts- $100 per person
Appetizers Ravioli of lobster, shrimp and salmon, tomato chutney Goat cheese beignets, seasonal greens Truffle risotto and seared scallops Smoked salmon cake, caper ravigote, waffle potatoes, dill emulsion Endive salad, warm crab cake and cherry tomatoes Prime beef carpaccio, shaved parmesan, five peppercorn crush Grilled vegetable terrine, mixed olive tapenade Tropical salad, cashews, raisins and prosciutto Sautéed shrimp with jalapeno ranch slaw Chopped vegetable salad, thick tarragon dressing Cobb salad, bacon, blue cheese and balsamic Salad caprese, ten year vinegar, mini baguette Soup Gazpacho catalan, sherry vinegar and grilled breadstick Saffron mussel cream, julienne vegetable fritter Beef consomme, truffle quenelle French onion, cheesy cheesy top Tropical fruit timbale, pineapple essence Lobster bisque, armagnac crème fraiche Corn chowder, chive oil and parmesan tuille Chilled tomato soup, lemon juice and olive oil Intermezzo Mojito sorbet Mango passion fruit Vodka martini sorbet Green apple cranberry Rose litchee raspberry Melon lavender Pear blackcurrant Champagne strawberry Pomegranate litchee
Main Course Sauteed sea bass, duo of celery, lobster ravioli Petite filet of beef and Gulf of Mexico shrimp, truffle gratin and grilled asparagus Grilled loin of tuna, waikiki salad, ponzu aoili Veal escallopes “Forestiere”, bouquet of vegetables Ragout of lobster “Thermidor”, cassoulet of endive, white beans and zucchini Petit filet of tenderloin, fricassee of potatoes, leeks and tomatoes Slow cooked pork loin stuffed with prunes, apples and walnuts Braised halibut, crushed red potatoes, truffle oil and parsley oil Breast of duck, duck confit, lardons and roasted shallots Roast chicken roulade, endives, green beans and artichoke ragout Bouillabaisse with baby vegetables, garlic croutons and spicy aoili Salt rubbed prime rib, stuffed potatoes and onion tart
Wedding Dessert Valrhona chocolate dream Tiramisu lemoncello Peach lavander ice parfait Caramelized banana & mango sable Chocolate mon cheri Crepes passion Chocolate, raspberry or Grand Marnier souffle Meringue temptation Chocolate fondue Crème brulée
"Celebrity Weddings” Toll Free: 866-535-2352 rev.11/2008