Night on the Danube in Budapest
Trip Start Mar 15, 2012
31Trip End Apr 11, 2012
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Tonight we dressed up a little for the Captain's farewell dinner. The dinner menu ran as follows:
First Course: Salmon Caviar & Crisp Potato Cake; Champagne Risotto & Grilled Shrimps; Red Oak Leaf Lettuce & Caramelized Pear Salad; and/or Roasted Forest Mushroom Veloute
Main Course: "Tournedo Rossin" Grilled Filet Mignon & Pan Sauteed Foie Gras; Baked Lobster Thermidor; and/or Crispy Celery Root "Piccata"
Desserts: Viking's Hot Grand Marnier Souffle; Almond Cake; and/or Fresh Fruits - pineapple
Cheese Plate: Edamer (Netherlands); Bonifaz (Germany); Saint Albray (France)
Suggested Wines: "Salmon Creek" chardonnay: "California Hacienda" cabernat sauvignon
This is a typical sample of our menus each evening. We always had good discussions about what some of the words meant, but the food was almost always delicious and filling.