MSP - HNL, Lunch & Snack, April 2017
STARTERS
Lemon Pepper Salmon
with toasted fregola salad, spring peas and pine nuts
Sugar Snap Pea Salad
with radishes, asparagus, marinated feta and mache lettuce
MAIN COURSE
Herb-Crusted Lamb Chops
with saffron quinoa, tourneed vegetables
and green apple mint julep gastrique
Grilled Chicken with Provolone Cheese
with fregola and spinach risotto,
fava bean salad and basil jus
Vegetarian Lasagne
with portobello, kale and red pepper sauce
DESSERTS
Chocolate-Chocolate Ice Cream
ALMOST THERE
Cubano Sandwich
with chicken, ham and sliced pickles
served with kettle chips
Grilled Shrimp and Orzo Salad
Obviously, it was a catering error.
FYI, the main cabin choice was
1) Vegetarian Lasagne
2) Chicken with Ratatouille
3) Mixed Green Salad
.