259 – Another Busy Weekend

5 More Days till my cruise!!!

The wine group we belong to went to The Brotherhood Winery in Washingtonville, NY this past weekend and it was outstanding!

We drive our friends Ray and Debbie up with us early, had a nice lunch then went to Orange County Choppers (from the TV show) and looked around a bit. Unfortunately, none of the guys from TV show were there, but many of the cool bikes they built were there.

After that, we went to a small winery for a tasting on our own, and had a wonderful time. We bought a bottle or two there, and went back to the hotel to change up for the main event.

Arriving at The Brotherhood Winery (TBW), it was already getting dark, so I couldn’t get any nice outdoor pictures. I have some indoor pictures I’ll post later this week, but for now, I have a special posting.

Below, is the menu from the cruise we’ll be taking next week. *S*

Night One

Starters 
Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with
sweet tart lime syrup

Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement
this fish dish. Served with a golden brown crostini

Vidalia Onion Tart (v) – sweet vidalia onions combined with nutty gruyere
cheese then baked in a buttery cruise. Served with leek fondue and sautéed
red peppers

Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne
tortilla 

Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth
with cilantro and vegetables

Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off
beautifully in the soup, garnished with chopped celery and cucumber

Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and
toasted sunflower seeds 

Main Courses 
Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut
lime lobster sauce atop wilted spinach and garnished with fried leeks 

Slow Roasted prime Rib – juicy cut of beef served with baked potato and
tasty horseradish jus

Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese
and vegetables sandwiched in a warm flour tortilla. Served with a
tomato-cilantro salsa

Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served
with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Pan-Fried Pork Medallions – meaty medallions served with buttery mashed
potatoes, broccoli and a savory forest mushroom ragout 

Alternative Menu
Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and
garlic, simmered and tossed with al dente pasta

Filet of Atlantic Cod – broiled fish fillet served with Chef’s choice of
vegetables

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin - grilled to order, topped with herb butter and
served with garden vegetables 

Desserts
Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped
with a strawberry compote –as distinctive as its namesake 

Chocolate Cherry Cake – classic flavor combination in a cake. Served with a
dollop of Kirsch cream 

Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished
with fresh fruit and mango goulis 

Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with
powdered sugar 

Sugar-Free Chocolate Pot De Cream – rich chocolate cream perfumed with a
hint of coffee


Night Two - Formal

Starters
Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness
of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt 

Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce 

Escargots Bourguignonne – tender snails, drenched in melted garlic herb
butter nd baked to perfection 

Lobster Bisque – rosy colored and laced with cognac and whipped cream, this
is a classic fare 

Oxtail Broth – rich beef broth scented with aged sherry, served with a
crispy cheese twist 

Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as
a canvas for the dark red of the dried cranberry garnish 

Caesar salad – simple and classic. Crisp romaine lettuce with shaved
parmesan and herbed croutons

Main Courses
Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the
earthiness of the wild mushrooms in the creamy pasta dish 

Golden Sea Bass – Pan-seared and served on a mound of creamy black polenta,
and occompanied by Spanish sofrito and fried capers

Roasted Duck – a black currant sauce and sweet red cabbage complement the
richness of the duck, while golden brown croquette potatoes add texture 

Potato curry (v) – potatoes, onion and rich spicy tomato curry served with
fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Filet of Beef – piquant green peppercorn sauce is the perfect partner to
this tender cut of beef. Served with a mound of creamy whipped potatoes and
meaty sautéed crimini mushrooms

Alternative Menu
Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and
garlic, simmered and tossed with al dente pasta

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of
vegetables
Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Grand Marnier Soufflé – with each bite this warm delicacy melts on the
tongue to release a hint of slightly bittersweet orange liqueur 

Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry
swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and
enjoy!

Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch,
Generously ladled over vanilla ice cream 

Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a
strawberry swirl, Add a spoonful of strawberry compote and enjoy!

Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests
between layers of moist cake, Toasted coconut adds a bit of crunch


Night Three

Starters
Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes
drizzled with extra virgin olive oil. Simple yet perfect 

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated
Portobella mushrooms, and baked caramelized garlic 

Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn,
served over a creamy mascarpone risotto 

Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread
croutons

Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta,
sprinkled with Pecorino Romano cheese 

Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of
fragrant mint 

Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers
and black olives

Main Menu
Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn,
olive oil and basil lend a Southwestern twist to this dish 

Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in
garlic herb butter and accompanied by seasonal vegetables 

Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom
sauce, served with buttery mashed potatoes and fresh vegetables 

Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry
served with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of
rosemary and served with oven roasted vegetables and garlic mashed potatoes

Alternative Menu
Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and
garlic simmered and tossed with al dente pasta

Fillet of Atlantic Cod – broiled fish fillet served with Chef’s choice of
vegetables

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with
rosemary and served with assorted vegetables

Black Angus Top Sirloin - grilled to order, topped with herb butter and
served with garden vegetables

Desserts
Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate
sauce and sweet roasted pears 

Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert
is served on a crunchy almond butter cookie 

Tiramisu – this creamy dessert combines the best of several worlds:
mascarpone, espresso, Kahlua 

Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated
strawberries 

Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and
silky sugar free chocolate mint mousse


Night Four

Starters
Exotic Fruits – (v) served with Mojito jelly

Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop
lettuce, mango and papaya, and dressed with lime-cilanto dressing

Beef and Veal Tortallacci – a combination of beef & veal enveloped in a
garlic cream sauce

Jalapeño Potato Soup – this creamy potato soup has a hint of sour cream for
richness

Chicken consommé – flavorful broth with strips of crepe fettuccini,
liberally garnished with chives

Chilled Cranberry and Mango soup – (v) creamy, sweet mango paired with
cranberries in this refreshing soup

Seasonal Greens – (v) with a cool crisp cucumber and red sweet bell peppers

Main Courses
Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the
perfect foil for this poultry dish 

Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted
potatoes and Shiraz reduction

Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a
buttery crust – topped with grilled plum tomato, arugula salad, red pepper
essence and chive oil add a bright touch

Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and
tomatoes served with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Cornmeal-Dusted Talapia – slightly crispy fish fillet served with a healthy
portion of ratatouille and a wasabi aioli

Alternative Menu
Penne with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic,
simmered and tossed with al dente pasta

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of
vegetables
Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white
chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice
of dense dark chocolate mud cake 

BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel
crust 

Magic Mango Parfait – light creamy frozen mango custard layered with
Caribbean mango salsa 

Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless
cake –with a healthy scoop of pineapple sorbet for good measure 

Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries


Night 5

Starters
Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black
peppercorn are perfect with pineapple slices 

Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill
cucumber salad 

Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms,
cream and herbs all encased in delicate puff pastry 

Cream of Asparagus – pale green and creamy, this delicious classic soup is
garnished with crunchy almonds 

Double Duck Consommé – aged port gives this rich broth a depth of flavor and
is garnished with a mélange of julienne vegetables 

Roasted Peach Soup – roasting brings out the sweetness of this stone fruit.
Strawberries serve as a colorful garnish 

House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower
seeds

Main
New England Bay Scallops and Ziti – sweet bay scallops, grilled with
Portobella mushrooms and fire roasted red pepper pesto swirl around the
pasta 

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli
florets 

Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked
potato and light glazed root vegetables

Kabuli Chana (v) – chickpea curry served with fragrant basmati rice,
pappadams and tangy raita

Chef’s
Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced
by coconut and lemongrass 

Alternative 
Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic,
simmered and tossed with al dente pasta

Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of
vegetables

Chicken breast with seasonal herbs – grilled breast of chicken perfumed with
rosemary and served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Desert Sampler – a trio of exquisite tastes and textures on one plate 

Low fat Berry Mousse(v) – light strawberry and blueberry yogurt mousse
accompanied by a rich tasting low fat vanilla sauce 

Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free
vanilla pastry cream and fresh red berries 

Have a wonderful week all!