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Queen Elizabeth 2 - 2007
Queen's Grill Menu
Queen's Grill Menu

Every morning we received a day menu for the Queen's Grill under the door for us to look at. This is a scan of the standard first formal night dinner (7th December 2007) with our choices highlighted. We often ask for a small Lobster served as a starter followed by the Roast Prime Rib of Angus Beef. I think we finished with the cheese board. This part of the menu is common to all the restaurants. You do not receive details of the sweets in the morning but the full Dinner Menu is presented with the wine list at Lunch time.

LUNCHEON

STARTERS

Marinated Crab Meat and Baby Prawn Tartare with Salad Bouquet
Roast Duck Salad with Papaya and Lentils
"Baked Small Cornish Pasty" Short Crust Pastry filled with Beef, Potato, Onions

and Turnips
Tomato Cream Soup with Basil
Chilled Pineapple Soup with Biscotti
Mixed Garden Greens with Your Choice of Dressing

MAIN COURSES FROM CHEF WINKLER'S RECIPES

Penne Rigati alia Arrabbiata
Pasta with Spicy Tomato Sauce
Pan Fried Fillets of River Trout with Almond Butter
Seasonal Fresh Vegetables and Parsley Potatoes

Today's Lunch Special prepared by our Indian Chef Chicken Tikka Masala
Chicken Marinated with Yoghurt and Spices
Cooked in a Rich Tomato Flavored Curry Sauce, Basmati Rice and Poppadums

Fried Eggs on Toast with Baked Beans, English Bacon and stuffed Tomato
with Green Peas
Vegetable Pizza with Tomato, Zucchini, Mushrooms and Mozzarella Cheese

FROM THE BARBEQUE GRILL


All Beef Hot Dog in the Bun with Sweet Corn Relish and Fries
Grilled Lamb Cutlets with Broiled Tomato and Green Bean Salad

PANTRY CHEF'S RECOMMENDATION


Thin Sliced Corned Brisket of Beef Sandwich
On Rye Bread with Mustard and Dill Pickle

Swedish Herring Rendezvous
Variety of Flavoured Herrings with Red Beet Salad in Sour Cream and Toast

DINNER

APPETIZERS

Smoked Salmon Rose Garnished with Russian Sevruga Caviar and Toast
Seared Beef Tenderloin Slices with Parmesan Shavings, Truffled Mesclun Salad
Deep-fried Camembert with Cranberry Compote

SOUPS

English Pea and Broad Bean Soup with Sun Dried Tomatoes
Clear Oxtail Consomme with Sherry Wine and Chester Stick
Chilled Creamy Asparagus with Ricotta, Cucumber and Celery

SALADS

Romaine Lettuce with Anchovy Vinaigrette and Garlic Chips
Marinated Snow Peas and Root Celery with Toasted Walnuts, Tangerine Dressing

ENTREES

Ravioli with Veal and Herb Filling with Roma Tomato Sauce and Pesto
Fresh Fish from the English Coast Line
Pan Fried Fresh Lemon Sole with Meuniere Butter, Capers, Lemon and Dill
Steamed Fresh Vegetable Bouquet and Parsley Potatoes

Broiled Lobster Tail Glazed with Garlic Herb Butter
Broccoli Floret, Creamy Mushrooms Ragout and Saffron Bell Pepper Rice
(We had a Starter Size portion each)
Escalope de Veau Cordon Bleu
Pan Fried Veal Escalope Filled with Ham and Swiss Cheese
Breaded and Golden Fried, served with Vichy Carrots, Green Peas,
Parsley Potatoes
Whole Roast Prime Rib of Angus Beef with Natural Gravy and Horseradish Sauce
Sauteed Green Beans, Roasted Roma Tomato, Cauliflower Polonaise
and Roast Potatoes

VEGETARIAN

Spinach and Corn Fritters on Sauteed Bok Choy
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