jrgray.net

April 27, Again

As we crossed the International Dateline last night, we got to experience April 27 again. We had breakfast in Blu and went to the Persian Garden before morning trivia.

After lunch we headed to the Solarium for awhile and then went to Sky Lounge for the Elite Music and Mixology session. One of the house bands played music in between rounds of martinis. We chatted with Dolores and Robin for a little while after the session before going to change for the night.

Yoomia

The evening show was a violinist named Yoomia, who performed a number of classical and modern songs accompanied bu the orchestra.

Murano

Tonight we had booked dinner in Murano and it did not disappoint. The service was fantastic and the Chateaubriand for Two was cooked perfectly.

We closed off the night listening to Anthony, the solo guitarist focusing on singer and songwriter music.

Murano Menu

Five Senses ($107 All-Inclusive)

Course One

Creamy Maine Lobster Bisque

Leek and shallot flan, crispy sweet yellow corn beignets, cognac cream

Smoked Salmon & Peekytoe Crab Parfait

Avocado, salmon caviar, creme fraiche, petite greens

Course Two

Porcini & Morel Risotto

Vegetable paysanne, truffle foam, chervil, garlic chips

Young Spinach & Frisee Salad

Sunnyside egg, pork rillettes, brioche croutons, shallot truffle vinaigrette

Course Three

Phyllo Baked Anjou Pear

Roquefort cheese, lollo rosso lettuce, spiced coated pecans, port wine reduction

Trou Normand

Green Apple Sorbet & Calvados

Course Four

Venison Loin

Celery root fondant, wilted spinach, red cabbage marmalade, lingonberry sauce

Potato-Laced French Turbot

Fennel puree, bok choy, citrus emulsion

Dessert

Valrhona Cocoa Cake

Salted caramel, white coffee ice cream

Grand Marnier Souffle

Creme anglaise a la gousse tahitienne

Starters

Creamy Maine Lobster Bisque

Leek and shallot flan, crispy sweet yellow corn beignets, cognac cream

Wild Forest Mushroom Cappuccino

Creme fraiche, fine herbs

Phyllo Baked Anjou Pear

Roquefort cheese, lollo rosso lettuce, spiced coated pecans, port wine reduction

Young Spinach & Frisee Salad

Sunnyside egg, pork rillettes, brioche croutons, shallot truffle vinaigrette

Warm Goat Cheese Souffle

Smoked tomato coulis, parmesan cheese, basil pesto

Smoked Salmon & Peekytoe Crab Parfait

Avocado, salmon caviar, creme fraiche, petite greens

Porcini & Morel Risotto

Vegetable paysanne, truffle foam, chervil, garlic chips

Diver Scallop Wellington

Puff pastry, black truffle emulsion, spinach fondue

Heirloom Tomato & Buffalo Mozzarella Salad

Granny Smith apples, micro basil, cantaloupe, white balsamic emulsion

Entrees

Dover Sole Veronique

Pan seared golden brown, a la veronique, green grapes, au beurre noisette

Chateaubriand for Two

Fricassee of baby vegetables, bernaise & cabernet sauce

Potato-Laced French Torbut

Fennel puree, bok choy, citrus emulsion

Murano Lobster

Cognac flambeed warm water lobster tail, fresh basil, applewood smoked bacon, dijon cream

Seared Milk-Fed Veal Tenderloin

Butternut squash, brussels sprouts, morel mushrooms, thyme jus

Loup De Mer

Grilled mediterranean sea bass, red pepper melange, crispy eggplant, balsamic syrup, nicoise sauce

jrgray.net

Australia and 18 Night Tahiti, New Zealand & Hawaii

April 27, Again

Yoomia

Murano

Murano Menu

Five Senses ($107 All-Inclusive)

Course One

Creamy Maine Lobster Bisque

Leek and shallot flan, crispy sweet yellow corn beignets, cognac cream

Smoked Salmon & Peekytoe Crab Parfait

Avocado, salmon caviar, creme fraiche, petite greens

Course Two

Porcini & Morel Risotto

Vegetable paysanne, truffle foam, chervil, garlic chips

Young Spinach & Frisee Salad

Sunnyside egg, pork rillettes, brioche croutons, shallot truffle vinaigrette

Course Three

Phyllo Baked Anjou Pear

Roquefort cheese, lollo rosso lettuce, spiced coated pecans, port wine reduction

Trou Normand

Green Apple Sorbet & Calvados

Course Four

Venison Loin

Celery root fondant, wilted spinach, red cabbage marmalade, lingonberry sauce

Potato-Laced French Turbot

Fennel puree, bok choy, citrus emulsion

Dessert

Valrhona Cocoa Cake

Salted caramel, white coffee ice cream

Grand Marnier Souffle

Creme anglaise a la gousse tahitienne

Starters

Creamy Maine Lobster Bisque

Leek and shallot flan, crispy sweet yellow corn beignets, cognac cream

Wild Forest Mushroom Cappuccino

Creme fraiche, fine herbs

Phyllo Baked Anjou Pear

Roquefort cheese, lollo rosso lettuce, spiced coated pecans, port wine reduction

Young Spinach & Frisee Salad

Sunnyside egg, pork rillettes, brioche croutons, shallot truffle vinaigrette

Warm Goat Cheese Souffle

Smoked tomato coulis, parmesan cheese, basil pesto

Smoked Salmon & Peekytoe Crab Parfait

Avocado, salmon caviar, creme fraiche, petite greens

Porcini & Morel Risotto

Vegetable paysanne, truffle foam, chervil, garlic chips

Diver Scallop Wellington

Puff pastry, black truffle emulsion, spinach fondue

Heirloom Tomato & Buffalo Mozzarella Salad

Granny Smith apples, micro basil, cantaloupe, white balsamic emulsion

A La Carte Caviar

Caviar

Golden osetra or sevruga caviar with traditional condiments and buckwheat blinis

Market Price

Entrees

Dover Sole Veronique

Pan seared golden brown, a la veronique, green grapes, au beurre noisette

Chateaubriand for Two

Fricassee of baby vegetables, bernaise & cabernet sauce

Potato-Laced French Torbut

Fennel puree, bok choy, citrus emulsion

Murano Lobster

Cognac flambeed warm water lobster tail, fresh basil, applewood smoked bacon, dijon cream

Seared Milk-Fed Veal Tenderloin

Butternut squash, brussels sprouts, morel mushrooms, thyme jus

Loup De Mer

Grilled mediterranean sea bass, red pepper melange, crispy eggplant, balsamic syrup, nicoise sauce

Muscovy Duck Breast

Crispy spiced duck leg confit, herbed french toast, raisin-apple compote

Herb-Crusted Rack of Lamb

Pea puree, tomato confit, baby carrots, garlic jus

Venison Loin

Celery root fondant, wilted spinach, red cabbage marmalade, lingonberry sauce

A La Carte Cheese Course

Cheese Course

A fine selection of artisan cheeses served with pain de campagne and dry fruits

Desserts

Dark Chocolate Souffle

Mocha cream sauce