Creme de Menthe and soda

Pan roasted diver scallops with curry Carolina gold rice grits, smoked pineapple chutney, and cilantro peanut pesto with micro greens. Vegetable spring roll with sweet chili sauce. Grilled veal filet mignon with porcini sauce, butter poached lobster tail, grilled tomato, braised Boston lettuce, and garlic mashed potato. Baked Alaska.

Cruising the Canadian fjords! Dirty Grey Goose martini, lover pate, chicken with chili sauce, feta with olive, and puff pastry with creamy mushrooms.

Rose on deck

Burger with cole slaw, sauerkraut, fries. Alaska amber ale. Chocolate lava cake with ice cream (some).

Salmon with cream cheese and red onion. Fruit, omelet.

Grilled herb marinated squid with lemon and peppercorn risotto, lemon, and Parmesan tuille. Roll with butter. Spaghetti Bolognese with tomato meat sauce.Veal osso bucco is with red wine vegetable sauce and herb polenta. Blueberry cobbler vanilla bean ice cream and birch syrup.

Caesar salad topped with roasted salmon. Cheese, strawberry, and chocolate chip cookies

Salmon with cream cheese and red onion. Figs. Spinach and feta crepe.

On board the Star Legend : Wild mushroom Vol-au-Vent, 2017 Mondavi Chardonnay. Wild shrimp with Spanish chorizo, peppers, couscous, and chermoula yogurt. Duck leg with peas, olive oil whipped potatoes, and orange reduction sauce. 2015 Silver Totem Cabernet. Spiced rum and vanilla panna cotta with lime granita, goat caramel, passion fruit sauce, and hazelnut brittle.

2018 Quails Gate Chasselas Pinot Blanc Pinot Gris, Okanagan Valley, BC

Chicken noodle soup. Sushi. Shrimp and avocado salad. Chardonnay.

Hot chocolate with peppermint schnapps at Misty Fjord.

Smoked salmon Benedict with hash browns and smoked salmon with cream cheese and capers.

On board the Star Legend: Twice-baked goat cheese soufflé. Tamarind glazed shrimp with brown onion fried rice and chili oil. Roll with butter. 2015 Zen of Zin old vine Zinfandel. Grilled ribeye with sweet potato mash, braised root vegetables, and mushroom sauce. Truffle Parmesan fries.

At the Yacht Club reception on Star Legend: shrimp skewer, chicken sate skewer, sausage, spring roll, Natura Chardonnay.

Seafood bouillabaisse. Shrimp salad. Peas and pearl onions with garlic sauce.

On board the Star Legend: eggs Benedict with hash browns. Croissant and salmon with cream cheese and capers.

On board the Star Legend: seared sea scallops with a smoked bacon wrapped potato and a roasted red pepper coulis. French onion soup. Wood smoked pork tenderloin with white coconut polenta, jerk baby greens, and pickled yellow raisins topped with onion rings. Spellbound Petite Syrah.

Hot chocolate with peppermint schnapps. Cookies.

Alaska ale and salmon spread with crackers.

Croissant with salmon, cream cheese, and capers. Prosciutto Benedict with hash browns.

On board the Star Legend: Escargot a la Bourguinonne with garlic herb butter and salted bread sticks. 2017 Nobilo Sauvignon Blanc. Filet mignon with herb crusted roasted tomato, snow peas, potato pont neuf, and peppercorn sauce. 2016 Katnook Cabernet Sauvignon. Cheese plate.

Happy hour on the Star Legend: Rose, crab-stuffed mushrooms, salmon mousse, and mini stack of feta, cucumber, olive, and tomato.

Poached salmon, smoked salmon, salmon en croute, cucumber yogurt salad, radish and horseradish sauce. Bananas foster with shaved chocolate and coconut. Albariño.