Close
 

Mouth-watering new menus

27/05/2015

Explore our inspiring lunch menus for our Peninsular Club Caribbean, Baltic and Ligurian tier members to try on board

Line-caught native sea bass fillet with artichoke barigoule, cherry tomato fondue and saffron-scented potatoes

Line-caught native sea bass fillet

We know you love our special Peninsular Club lunches, and for summer 2015, we’ve really stepped up the wow factor with some sensational new lunch menus. Combining ingredients and cooking techniques from some of our favourite P&O Cruises destinations, our new options will truly take your breath away.

With the freshest seafood, exciting new vegetarian options and the most delectable desserts, the menu for the Caribbean-tier lunch caters to all tastes:

Salmon rillettes, Scottish smoked salmon, Sakura cress
and Pôilane Melba toast
Crisp-fried poached egg, spinach and parmesan velouté,
parmesan wafer, trompette mushrooms  and truffle oil (V)
Cauliflower velouté, caramelised florets and
toasted almond butter (V)

-----

Line-caught native sea bass fillet, artichoke barigoule,
cherry tomato fondue and saffron-scented potatoes
Roast cannon of lamb, braised shoulder fritter,
aubergine bayaldi and broad bean
Maccu, black olives, caper berries, plum tomatoes and gravy
Beetroot tart tatin, chickpea fritters, parsnip cream
and salted walnuts (V)

-----

Poached meringue, lemon cremeux, basil-scented cream
and pine croquant
Chocolate oat brownie, chocolate and passion fruit cream
and Belgian chocolate ice cream
Selection of British and Continental cheese with walnut bread, black grapes, celery and carrot crudités
-----
Coffee and petit fours

 

The lunches for Baltic and Ligurian tiers see updates on traditional favourites mixed with exciting new ideas from our experienced on-board chefs:

 


Seared sea scallops, cauliflower and cumin couscous,
onion fritters and coriander pesto
Rosary Goats Cheese, Beetroot & Honey Puree, Mixed Young Beets, Mesclun Salad (V)
White onion soup, fried shallot rings and parsley oil (V)
-----
Mango sorbet
-----
Thyme roasted cod, crushed new potatoes, girolles ragout, tender broccoli stems and tomato salsa
Tournedos of beef, slow-cooked rib mille-feuille, violet artichokes, sautéed ceps and cognac sauce
Wild mushroom filled tortellini, plum tomato fondue and sautéed mixed mushrooms (V)
-----
Set vanilla cream, honeycomb, elderflower-poached strawberries and citrus film
Chocolate fudge cake, candied walnut, raspberries
and white chocolate cream
Selection of British and Continental cheese with walnut bread, black grapes, celery and carrot crudités
-----
Coffee and petit fours

 

Whatever your culinary preferences or Peninsular Club tier, our new lunch menus have been made with you in mind. 

 

Find out more about Peninsular Club benefits

This website uses cookies to give you the very best user experience. By using our website, you agree that we can place cookies on your device. For more information see the About Cookies link at the bottom of this page.

Close

Close