NEW HORIZONS Issue 10 (Summer 2021) CMILM

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NEW INNOVATIONS Icelandic Regional Dishes HALLGERDA LANGBROK KIOTSUPA – Lamb Soup Lamb & Vegetable Soup Rutabaga, Carrots, Potatoes, Rolled Oats, Cabbage FISKISUPA – Fish Soup Seafood Soup Cod, Shrimp, Mussels, Celery, Leek, Tomato, Fennel, Sherry, White Wine PORSKUR – Cod Potato crusted Cod Turnip & Carrot Mousseline, Chive Sauce, Herb Salad BLEIKKA – Arctic Char Pan seared Arctic Char Broccoli Royal, Parsley Potatoes, Trout Caviar, Noisette-Caper Smor SIAVARETTA PANNA – Seafood Pan Grindavik Seafood Mixed Grill Scallops, Shrimp, Cod, Blue Mussels, Smoked Pork Belly, Vegetable Rice Pilaf, Roasted Garlic Butter SALTADUR PORSKHNAKKI – Salt Cod (Bacalau) Grilled Salt Cod Braised Leek, New Potatoes, Dill Sauce, Shrimp & Caper Relish HUSAVIK – Northern Lamb Roast Shoulder of Lamb Hasselbeck Potatoes, Braised Red Cabbage, Roasted Onions, Lamb Jus PONNONKUKUR – Pancakes for Dessert Icelandic Pan Cake Skyr, Blueberries, Honey Emulsion MONDLUKAKA – Almond Cake Almond Cake Berry Coulis, Vanilla Ice Cream SKYR – Yogurt Skyr & White Chocolate Crème Brulee Heart healthy menu option, prepared with low sodium & low fat. Vegetarian menu options may contain nuts or dairy products. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. 26 | NEW HORIZONS Summer 2021
Bar Menu ALBATROS EXPEDITIONS NORDIC TEATIME EATS Danish VaniljeKranse Selma Bun Classic Open Face Danish Sandwich's NORDIC TEATIME UNIFORMS Summer 2021 NEW HORIZONS | 27
Page 1 and 2: CRUISE MANAGEMENT INTERNATIONAL AND
Page 3 and 4: The Pathway out of the Pandemic PRE
Page 5 and 6: LEISURE MANAGEMENT CMIHAPPENINGS We
Page 7 and 8: F E A T U R E D CORPORATE DEPARTMEN
Page 9: INGREDIENTS (Serves 12) Gravlax: 3.

NEW HORIZONS Issue 10 (Summer 2021) CMILM

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