LINER MENUS - THEN AND NOW

LINER DINNER MENUS 

1958 & 52 years later

Just a little distraction from the usual reviews today as we give you the chance to compare the dinner menus from two great liners: the MV Britannic and the current Queen Mary 11. You will see from the menus that while Chocolate and Vanilla ice cream has survived, or maybe evolved, and is till with us, there are not that many similarities.

Just to set you straight, the Britannia Restaurant is on the current ship. The menu from the Britannic is below (click to enlarge)

Like the Titanic, the MV Britannic, then the largest of her class, was built in Belfast but had a much more routine life on the ocean waves. The liner served on the North Atlantic route and also on the Caribbean from 1930 to 1960. She also did duty as a troop carrier during the war.

 BRITANNIA RESTAURANT

Dinner

CANYON RANCH SPA SELECTIONS

Appetizer — Artichoke Salad 65/5/2 (V)

Entrée —Sausage Stuffed Chicken with Fig Demi Glace 390/13/2

Dessert — Poppy Seed Cake 160/8/tr

APPETIZERS & SOUPS

Symphony of Salmon & Shrimp Ceviche

Pineapple Carpaccio with Ricotta Cheese & Peppered Strawberries

Crab & Baby Shrimp Thermidor in a Parmesan Brioche

Cream of Broccoli & Stilton with Scallions

Beef Consommé with Herbed Pancake Strips

SALADS

Baby Spinach Salad, Walnut & Crispy Bacon Bits, Balsamic & Grape Dressing

Endive Salad with Asparagus, Honey Ginger Dressing (V)

BRITANNIA RESTAURANT

ENTRÉES

Spaghetti Carbonara, Creamy Egg Yolk & Parmesan Sauce, Crispy Smoked Bacon

Broiled Lobster Tail, Shrimp & Scallop Feuillantine, Newburg Sauce

Roast Duck à L’Orange, Pommes Amandine

Châteaubriand, Larded Peas & Gratin Dauphinoise Potatoes

Grilled Vegetables, Parmesan Whipped Potatoes & Garlic Spinach (V)

DESSERTS

Cassis Champagne Mousse, Wild Berry Coulis

Mango & Passion Fruit Crème Brûlée

Baked Alaska with Flambéed Morello Cherries

Sugar-free Strawberry Tart with Fresh Berry Salad

Butter Pecan and Chocolate Ice Creams with Vanilla Frozen Yoghurt, Peach Sauce

Cheese Selection with Shropshire Blue, Pont L’Évêque, Swiss Emmental, Pepper Boursin

Nutrition Key: Calories / Fat Grams / Fibre Grams (V) Indicates dishes suitable for Vegetarians