With every season, our offerings on the dinner cruise menu change to reflect the weather and what’s fresh at the local markets. Recently Chef Udo Belew invited us for a tasting of his new ideas for the late fall/winter entrees. The inspiration behind these recipes came from colder temperatures and the colorful harvest bounty of the fall.
For the meat entrée, we were treated to Boneless Braised Short Ribs and Black Mission Fig Demi. This dish is served with a sumptuous Mascarpone Potato Puree and Roasted Root Vegetables for a healthy dose of vitamins during the cold season!
The seafood option (irresistible for fish lovers like myself) featured a Black and White Seared Albacore, with a Black Bean Gratin, Spicy Roasted Tomato Sauce and a Savory Tuile. (Tuile is a thin, crisp cookie that is bent into a fancy shape while it’s cooling). It’s a beautiful production, as you can see from the pictures!
And for the vegetarian entrée, Chef Udo created Hand-made Wild Mushroom Ravioli, that were served with a Tomato-Basil Infused Consommé. The pasta is fresh, full of rich flavor and topped with Asiago cheese for an incredible winter dining experience.
This new menu is replacing the current entrée choices as of November 1st. Thank you, Chef Udo, for a delicious afternoon of tasting!
