Transcription of S T E R L I N G S T E A K H O U S E STEAKS AND CHOPS
1 ST E R L I N G ST E A K H O U S EPREMIUM SEAFOOD AND chop HOUSEC over Charge $29 per personAP P E T I Z E R SBlack Tiger Prawn and Papaya SalpiconMustard Seed AioliCarpaccio of Beef Tenderloin, Parmesan Streams** Consuming undercooked or raw meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical Virgin Olive OilMediterranean-Style Spiny Lobster Cake, Tarragon FoamCured Olives, Grilled AsparagusSO U P S A N D SA L A DShrimp and Pancetta BisqueChickpea CroutonsBlack and Blue Onion SoupFresh Thyme, Jack Daniels, Roquefort CrustThe Grill Salad, Grape-Balsamic DressingMesclun Greens, Roasted Bell Peppers, Hass AvocadoSE A F O O DPan-Roasted Chilean Sea Bass, Champagne Mousseline*Leek and Mushroom RagoutGrilled Tiger Prawns in Whiskey, Chili and Garlic MarinadeFried Onion RiceST E A K S A N D CH O P SFeaturing the Finest Center Cuts from Sterling Silver Corn Fed BeefNew York Strip*Traditional Thick Cut Sirloin - 12 Ounces, 340 gramsKansas City Strip*Traditional Bone-in Sirloin - 16 Ounces, 450 gramsRib-Eye*Rich with Heavy Marbling - 14 Ounces, 400 gramsFilet Mignon*Classic, Tender and DelicatePrincess Cut - 8 Ounces, 220 gramsSterling Cut - 10 Ounces, 280 gramsPorterhouse*The Best of Filet and Sirloin Grilled on the Bone - 22 Ounces.
2 620 gramsNew Zealand Double Lamb CHOPS *Rosemary EssenceSterling Silver Pork chop *Red Wine Jus and Caramelized ApplesServed with Choice of Potato and Garden Fresh VegetablesLoaded Baked Idaho PotatoGarlic and Herb French FriesRed Skin Mashed PotatoesGrilled AsparagusCreamed SpinachSaut ed Wild MushroomsDE S S E R T SRaspberry Cr me Brul eSugar Cane CrustLemon Meringue Pudding TartMacadamia Nut Shortbread, White Chocolate TuileSeven Layer S mores StackGraham Cracker, Marshmallow, Milk ChocolateMilk Chocolate and Peanut Butter Bar with Honey Roasted PeanutsThis delicious dessert is a tribute to the love and marriage of peanut butter and chocolate. The base, developed by Chef Love, is a moist cake made from almond flour and brown butter layered with a silky, smooth peanut butter cream and topped with a layer of milk chocolate exquisite treat is from our Chocolate JourneysSM program, and was designed exclusively for Princess Cruises by master chocolatier and pastry chef Norman Love.
3 It was prepared using premium chocolates from the Guittard Chocolate Company. Guittard has been crafting artisanal, award-winning chocolate for over 145 CP/USD/Sterling/16
