Celebrity Century Murano Restaurant sample Menu

Entrees

Whole Dover Sole "Meuniere"
One of the finest European fish, slowly cooked in a lightly browned lemon butter, sprinkled with parsley

Grilled Fillet of Sea Bass
Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables

Scallops and Lobster
Lightly cooked lobster and scallops with white wine and a dash of Pernod

Magret of Duck with Slices of Glazed Pear
Carved at the table with a mandarin-Cognac sauce

Rack of Lamb in Puff Pastry
Coated with spinach, goat cheese, fresh mint and puff pastry

Large Shrimps Flambée
With diced tomatoes, fresh herbs, flambéed with premium Vodka served over a bed of spinach leaves

Saltimbocca alla Romana
Escalopines of veal with prosciutto, pan fried and served with a Marsala sauce

Risotto al Funghi
A mushroom and Arborio risotto served with a parsley coulis

Tenderloin Steak "Diane"
Tenderloin cooked to your liking with garlic, parsley, sliced mushrooms, Cognac and Worcestershire sauce

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Cheese

A Selection of fine french Cheeses
Served with Grapes, Apples and walnut bread

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Desserts

Zabaglione flavored with Marsala
A fluffy delicate Marsala-flavored sabayon

Coconut Crème Brulée
With diced mango and papaya

Chocolate Soufflé
The most classic and well-known light soufflé

Rich Chocolate and Orange Segment Mousse Cake
Complemented with caramel and nutmeg sauce

Light Lemon and Lime Mascarpone Cheese Cake
With red berries coulis

Selection of Ice Creams and Sorbets
Freshly churned ice creams and sorbets

Bite Size Surprise
A selection of our Pastry Chef's favorite desserts

Coffee and Petits Fours

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Menu Exceptionnel

Classic Lobster Bisque
Creamy lobster soup with a dash of Cognac

Tomato, Red Pepper and Fresh Mozzarella Soup
A light creamy soup topped with a slice of fresh mozzarella

Twice Baked Goat Cheese Soufflé
Served with a red pepper coulis and olive toast triangle

Escalope of Foie Gras "Normandy"
Lightly sautéed and served with caramelized apples and Calvados

Granité of Passion Fruit and White Rum
A delightful refreshing intermezzo

Grilled Fillet of Sea Bass
Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables

Rack of Lamb in Puff Pastry
Coated with spinach, goat cheese, fresh mint and puff pastry

A Selection of Three Cheeses served with Grapes and Apples
Graham's Malvedos

Chocolate Soufflé
The most classic and well-known light soufflé

Bite Size Surprise
A selection of our Pastry Chef's favorite desserts

Coffee and Petits Fours

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Starters

Classic Lobster Bisque
Creamy lobster soup with a dash of Cognac

Tomato, Red Pepper and Fresh Mozzarella Soup
A light creamy soup topped with a slice of fresh mozzarella

Caesar Salad
A classic, tossed and served at your table

Salad of Diced Vegetables with Lobster
Topped with shrimps and mango-curry dressing

Smoked Salmon with Tuna Carpaccio

Twice Baked Goat Cheese Soufflé
Served with a red pepper coulis and olive toast triangle

Frog Legs "Provençale”
Cooked with fresh herbs, white wine and garlic Pommery

Escalope of Foie Gras "Normandy"
Lightly sautéed and served with caramelized apples and Calvados

Chilled Asparagus, Sauce Gribiche
Asparagus spears with a sauce of finely chopped capers, eggs, gherkins and parsley