Welcome to Bistro 3158 

On selected Thursdays through the semester, the students of Bistro 3158 will be creating a dining experience that will feature cuisine celebrating Famous Cruise Liners that sailed the Atlantic.  There are three menus to choose from.  The menu prices are by series of courses featured in First Class, Second Class and Third Class dining.   The First Class Escoffier Room will offer eight courses at $28.00, the Second Class Bistro Room will offer six courses at $20.00 and Third Class Peacock Alley will offer four courses at $14.00.  Beverages are included.  Children under 12 years ~7.25   

We will also host one special night celebrating the MV Queen Victoria Cunard

December 6th, 2007

$36.50 per guest  

Click Here to open the cruise schedule.  See the menus below

Specialty Menus

Click on Date to view course offerings

RMS Queen Mary 

England, Scotland, Wales and Ireland

September 27

S.S. Condi Grande

Chile, Argentina, Brazil and Ecuador

October 4

S.S. Ile De France

France and Italy

October 11

S.S. Empress of Australia

Thailand, India and Burma

October 18

S.S. Statendam

Norway Sweden Denmark and Finland

October 25

S.S. Adriatic

Turkey, Lebanon, Syria, Israel, and Iraq

November 1

S.S. Majestic

China and Japan

November 8

S.S. Leviathan

Spain, Portugal and North Africa

November 15

S.S. Berlin

Germany, Hungary, Poland, Austria

November 29

Queen Victoria

Maiden Voyage

Finale-Chef Elect

December 6

RMS Queen Mary

First Class Menu

Chef Sesaria

Scallops Baked in Phyllo with Lemon Butter

Fennel Almond Soup or Cream of Cauliflower

Salmon Mousse

Sauté Lamb with White Beans and Rosemary

or Grilled Split Cornish Game Hens

Beef Wellington, Sauce Madeira

Colcannon and Brussels sprouts /Walnut Butter

Spiced Eggplant Salad

Raspberry Blackwell Tart w/ Burnt Cream, Spotted Dick with Hard Sauce or Homemade Ice Cream

Café

28.00

Second Class Menu

Chef Michael

Stuffed Mushrooms Cardiff

Fennel Apple and Almond Soup or Cold Potato and Cream Soup

Cod Cakes with Mustard Cream

Roast Pheasant with Cognac Apples or Filet of Sole with Mousseline of Shrimp

Truffle Mashed Potatoes, English Peas with Onions and Carrots

Fresh Greens with Raspberry Vinaigrette

Berry Compote or Trifle with Cream

Café

20.00

Third Class Menu

Chef Kerry

Irish Potato and Onion Soup

Irish Salad with Lydia’s dressing

Sheppard’s Pie or Bangers(sausages)  and Colcannon

Fresh Berries on Homemade Ice Cream

Café

Menu SS Condi Grande

First Class Menu

Chef Will

Bolihos de Arroz, rosemary cream sauce

Caldo Verde or Yucca Leek Soup

Chilean Ceviche

Pan Seared-Coffee flavored Beef Tenderloin or

Xinxim de Galintia

Feijoada ( meat stew)

Lima Beans with Aji Chiles and Yucca Fries and Rice with Tomatoes and Onion

Seasonal Greens w/ Lime Vinaigrette

Passion Fruit Mousse or Pave, or Pudding

Goat Cheese Log

Café

28.00

Second Class Menu

Chef Patrick

Coxinha (Chicken in Pastry, fried)

Caldo Verde or Cream of Palm Hearts

White Fish in Tangerine Sauce

Beef Steak Parmigiana or Breast of Chicken in Red Wine

Lima Beans with Aji Chiles and Yucca Fries and Rice with Tomatoes and Onion

Passion Fruit Mousse or Avocado Cream

Café

20.00

Third Class Menu

Chef Monica

Caldo Verde

Fresh Greens with Hearts of Palm

Chicken Feijoada or Argentina Grilled Steak

Black Beans and Rice, Kale with Pepper Sauce

Ice Cream with Toasted Coconut

14.00

Menu SS Ile De France

First Class Menu

Chef Freddie and Chef Marcos

Smoked Salmon with Salmon Mousse, Foie Gras with Herb Butter and Shrimp and Capers

Butternut Squash Soup w/ brown butter and fresh sage or

Fregula (Clam Soup)

Baked Fish in Salt Crust

Quail with Artichokes and Basil or Entrecote Bordelaise

Brined, Roasted Pork Loin

Potato Gnocchi and Chilled Asparagus

Fennel Bulb and Blood Orange Salad

Pots de Cream or Apples and Pears en Croute or Lemon Gelato

Gorgonzola and Leek Quiche

Café

28.00

Second Class Menu

Chef Tammy

Caprese of Melon and Prosciutto

Butternut Squash Soup or Italian Bean and Pasta

Paupiette of Wild Artic Char

Pork Cutlets with Capers and Gorgonzola or Grilled  Deviled Chicken

Brussels Sprouts with Bacon Garlic Mashed Potatoes or Spaghetti with lemon

Fennel Salad Vinaigrette

Pots De Crème or gelato

Café

20.00

Third Class Menu

Chef Andrew

Italian Bean and Pasta Soup

Artichokes, Olives and Tomatoes with Farfalle

Escallops du Porc or Polpette alla Genovese (meatballs)

Spaghetti or Garlic mashed Potatoes and Broccoli

Ice Cream of the Day with Cookie Dust

Café

14.00

Menu SS Empress of Australia

First Class Menu

Chef Michael

Chicken Satay with Spicy Peanut Sauce

Pineapple Curry soup or Spicy Vegetable Soup

Fish with Coconut Chutney

Pork Vindaloo or Braised Red Chicken

Roast leg of Lamb with Rhubarb Chutney and Yogurt Sauce

Stewed Apples and Eggplant and Brown Rice and Pea Pilaf

East Indian Rice Salad or Cucumbers and Yogurt with Mangoes

Watermelon Coolers or Lehee (rice pudding) or Fried Dumplings with Ginger Glaze

Café

28.00

Second Class Menu

Chef Rick

Fried Bananas with Peanuts, and Ginger

Sweet Potato Soup or Spicy Vegetable Soup

Coconut Fish

Chicken with Basil or Nataing (Red Pork)

Spiced Bean Curd and Stir Fried Asparagus and Shitake Mushrooms

Papaya Salad

Mango Sticky Rice or Carmel Custard

Café

20.00

Third Class Menu

Chef Sesaria

Sweet Potato Soup

Papaya Salad

Yogurt Chicken or Fried Rice with Shrimp

Spicy Vegetable Cutlets and Spring Rolls

Baked Moongbean and Coconut Custard

Café

14.00

Menu SS Statendam

First Class Menu

Chef Patrick

Crab Cakes Canapés Pickled Herring and Liver Paste on Toast

Bergen Fish Soup or Pea Soup with Pork

Gravlax w/ mustard sauce and Dill

Scaloppini of Sweet breads with Garlic Mayonnaise or Sauté Medallions of Lamb with tomatoes and anchovies

Roast Goose with Apples and Prunes

 “Swedes”, Janson’s Temptations

Fresh Mushroom Salad

Danish Apple Cake or Rhubarb Pudding or Kram with Ice Cream

Café

28.00

Second Class Menu

Chef Monica

Stuffed Onions

Pea Soup with Pork or Cold Cherry Soup

Fiskgrateng ( a tasty gratin of  fish and cream topped with shrimp and Dill)

Meat Cakes (Kjottkaker) with ginger and nutmeg or Grilled Pork Steak with Swedish Pear Cognac Sauce

Crisp Roasted Chicken

Dill New Potatoes and “Swedes”, Sauté green Onions with Mushrooms

Blueberry pie ( Mustikkapiirakka) or Sour Cream Waffles with Ice Cream

Café

20.00

Third Class Menu

Chef Will

Bergen Fish Soup

Sienisalaatti Finish Mushroom Salad

Smorrebrod (open faced sandwich) or Pork Loin Stuffed with Apples

 Swede Casserole and Rodkaal (Red Cabbage)

Ice Cream with Danish Cookies

Café

 14.00

Menu SS Adriatic

First Class Menu

Chef Tammy

Muhammara (Hummus) with Peppers and Syrian Pita Bread

Lentil Soup or Israeli Pumpkin Soup

Swordfish with Yogurt Sauce

Qa’meh (Lamb and Vegetable Stew) or Chicken with Dried Fruits

Roast Goat

Couscous, Lentil Leek Pancakes and Green Beans

Pomegranate and Fig Salad

Trio of Desserts

Baklava, Oranges in Syrup and Cardamom Cookies

Cheese and Fruit Plate

Café

28.00

Second Class Menu

Chef Cynthia

Borani Espana (spinach and Yogurt dip) with Pita, Tomatoes and Olives

Lentil Soup or Beef Herb Soup

 Grilled Swordfish Kebobs

Chicken with Eggplants or Khoreshe Bademjun

Pilaf, Stewed Tomatoes and Green Beans

Avocado with Citrus fruit

Baklava or Oranges in Syrup

Café

20.00

Third Class Menu

Chef Freddie

Lentil Soup with Mint

Avocado Salad with Citrus Fruit

Fish with Tahini (Sesame Seed) or Lamb Kabobs

Chickpeas with Yogurt. Pilaf, Green Beans

Cardamom Cookies with Ice Cream

Café

14.00

Menu Majestic

First Class Menu

Chef Kerry and Chef Rick

Sushi-Drayon Roll

Miso soup or Hot and Sour Soup

Twice Cooked Fish

Butter Prawns or Beef with Ginger

Japanese Mandarin Duck

Rice Noodles, Tempura Vegetables and Stir Fry Long beans with Mushrooms

Snow Pea Salad

Mango Sorbet or Banana Carmel Won Tons or Peking Dust

Crab with Wasabi Spring Roll

Café

28.00

Second Class Menu

Chef Sesaria

Mo-Shu Pork

Miso Soup or Noodle Soup

Tempura Fish with 3 Dipping Sauces

Chinese Pork Ribs or Japanese Curry

Rice Balls, Long Beans with Ginger, Bok Choy with Black Mushrooms

Tofu salad

Banana Coconut and Chocolate Won Tons or Mango sorbet with Almond Cookies

Café

20.00

Third Class Menu

Chef Michael

Su-Mi-Jag (Velvet Corn Soup)

Eggplant Salad with Miso Dressing

Stir Fired Udon Noodle with Beef or Black Bean and Garlic Pork

Rice, Braised Root Vegetables with Hoisin and Steamed Bok Choy

Sweet rice Flour Dumplings

Café

14.00

Menu SS Leviathan

First Class Menu

Chef Monica

Mussels in Romesco Sauce with baguettes

Gazpacho Soup or Garlic Soup

Pan Seared Tuna with Saffron rice

Paella or Braised Rabbit with Chorizo

Stuffed Loin of Beef with Olives tomatoes and Rice

Roasted Potatoes, Stewed tomatoes with Apricots, Spinach with Pine Nuts and Almonds

 Marinated Tomatoes with herbs and Cuajada

Basque Flan ( sweet custard with fresh Berries) or Almond Layer Cake or Crema Catalana ( Ice Cream)

Cheese

Café

28.00

Second Class Menu

Chef Will

Third Class Menu

Chef Patrick

   Lentil Soup

       Mixed greens with Chorizo and Cabrales

   Braised Lamb with Tangine and Couscous or

                Algerian Chicken with Vegetables and Couscous

                 Spinach with Almonds  and Stewed Tomatoes

   Date Charlotte

                                                                                                                      Cafe

  14.00

Menu SS Berlin

First Class Menu

Chef Cynthia and Chef Andrew

                                                                                              Black Forest Stuffed Mushrooms

                                                                                   Fall Vegetable Soup or Hungarian Mushroom

                                                                                                      Baked Cod with Bacon

                                                                              Magyorar Veal Cutlet or Filet Mignon with Herb Butter

                                                                                       Roast Pork Loin Stuffed with Prunes

                                                                       Himmel und Erde (potaotoes with apples) German Spinach

                                                                                                    Cucumber Salad with Dill

                                                                  Sacher Torte or Chocolate Hazelnut Pudding or Spiced Apple Cake

                                                                                                 Assorted Cheeses with Appes

                                                                                                                    Cafe

                                                                                                                    28.00

Second Class Menu

Chef Marcos

                                                                                       Fried Cheese Balls with Emmantler

                                                                          Vegetable Barley Soup or Hungarian Mushroom

                                                                                 Riesling Poached Trout with Thyme

                                                      Pan Saute Pork Chops with Apples or Bremerhaven Steak with Mustard

                                                              Potato Pancakes with Horseradish  Sweet and Sour Cabbage

                                                                                       Cucumber Salad with Dill

                                                            Struesel Cake or Berlin Donuts with  Chocolate Barvarian Cream

                                                                                                      Coffee

                                                                                                        20.00

Third Class Menu

Chef Tammy

                                                                                     Vegetable and Barley Soup

                                                                                    Cucumber Salad with Dill

                                                                     Hungarian Goulash or Bratwrust mit Kraut

                                                                       Himmel und Erde , Spaetzle , Polish Beets

                                                                               Ice Cream with Ginger Snaps

                                                                                                 Coffee

                                                                                                  14.00

Finale

Hors D’Oeuvre

Galantine of Chicken, from the Queen Mary

Potage

Mushroom Soup with Sherry, from the Queen Elizabeth 1

Appetizer Froid

Smoked Salmon  with Dill, from the Queen Elizabeth II

Appetizer Chaud

Baked Stuffed Tomatoes, from the Queen Mary II

Poison

Crab Cake on Cucumber Carpaccio, Whipped Avocado Mousse, from the Queen Victoria

Entrée 1

Grilled Fillet of Beef with Portabella Glaze and Roquefort Cream, from the Queen Victoria

Refresher

Raspberry Sorbet, from the Queen Elizabeth II

Releve

Roast Capon with Apples and Dates, from the Queen Elizabeth I

Haricots Verts and Choux Flour

Salade

Prosciutto Ham with Duo of Melon, Grissini, from the Queen Victoria

Entremets Sucre

Crème Brulee Cheese Cake, from the Queen Victoria

Café

Savories

Assorted Cheeses

Petit Fours

to top