Taste of Alaska Dinner Menu Disney Wonder Summer 2011

Menu Date: May 2011

Specialty Cocktails

Cranberry and Cinnamon Spritzer – Absolut Vodka, Cranberry and Apple Juice, Cinnamon, and Club Soda.

Ice Berg – Bacardi Silver, Absolut Vodka, Cointreau, Peach Schnapps, Sambuca, and Sprite.

Lemonaskan – Vanilla Ice Cream, Lemonade, Freshly squeezed Lemon Juice, and Agave Nectar. [Non-Alcoholic]

Appetizers

Green and White Asparagus Spears – with a Spicy Garlic-Tomato Aioli.

Trio of Salmon – Smoked Slamon, Gravlax and Salmon Canape rolled in a Potato Wrap with a Dill and Sweet Mustard Sauce.

Cheese and Carrot Souffle – with Watercress Salad and light Wine Cream Sauce.

Alaskan King Crab Legs – with Butter Sauce and fresh Herbs.

Soups & Salads

Yellow Pea Soup – garnished with Sour Cream and Bacon.

Creamy Velvety Fish Soup – served with Cod Dumplings and Dill

Crispy Garden Salad – Mixed Greens with Red and White Radishes, Cucumbers and a Creamy Ranch Dresing.

Mixed Green Salad – Watercress Frisee and Arugula Leaves, dressed with Citrus Dressing and breaded Tilapia Fillets.

Main Course

Roasted Dill-Scented Chicken – with braised Leeks and Onions over Linguini Pasta with a Chicken Jus.
A Pinot Noir with its light 'n fruity characteristic can be amazing

Honey-Mustard Marinated Alaskan Salmon – with Sauteed Spinach and New Potatoes with a Aquavit-Sour Cream Sauce.
A majestic Chardonnay with hints of citrus can do wonders.

Juniper-Spiced Elk Tenderloin – with leaves of Brussels Sprouts and Baby Carrots on Tiny Noodles with a Black Currant Sauce.
A full bodied Malbec will be a perfect compliment to this dish.

Grilled Vegetable Tower – layered Zucchini, Portobello Mushrooms, Red Peppers, Eggplant, and Pearl Pasta in a light Tomato-Thyme broth.
A zesty, aggressive Sauvignon Blanc with Vegetal Flavors and long finish

Roasted Pork Tenderloin – served with Truffle Cauliflower Puree, Wild Mushrooms and Red Wine reduction.
Experience a Merlot with smooth, silky tannins and fruity aromas.

Glazed Duck Breast Salad – on Field Greens with Caramelized Pears, Raspberries, Green Cabbage, Fingerling Potatoes, and a Cardamom scented Vinaigrette.
An elegant, well-balanced Chardonnay can work in perfect harmony and enhance its citrusy, fruity notes.

Marinated Sirloin Steak – with Thyme flavored Parsnips, Potato Gratin and a Cognac-Peppercorn Sauce.
A spectacular Cabernet with notes of dark fruits and vanilla will please your palate.

Tofu Pot Pie – with Seasonal Vegetables and a light Herb Cream reduction.
Pinot Grigio in all its minerality, citrusy flavor and short clean finish gives it a mouth watering appeal.

Baked Salmon and Oven-roasted Chicken Breast available upon request.

Bread Service
Dark Rye Bread with Cucumber Yogurt Dip