FAREWELL DINNER
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COLD

Jumbo Shrimp Cockail, Sauce Americaine

Smoked Chicken Breast, Black Bean Salad

Fresh Fruit Cocktail with Grand Marnier

Hot

Crisp Fried Mushrooms with Italian Dip

FROM THE TUREEN

Cream of Asparagus

Beef Consomme Celestine

Ice Chilled Melon Soup with Port

FRESH FROM THE GARDEN

Captain's Spécial Farewell Salad

Iceberg Lettuce, Belgian Endive, Cherry Tomato

Asparagus and Radish, Champagne Dressing

PASTA OF THE DAY

Capellini all Aragosta

Light creamy Shrimp with Scallops and Tarragon, Parmesan Cheese

HOT ENTREES

Swordfish Fillet "à la chef"

Baked with Sauce Tartar and Herb-Bread Crumbs

Vegetarian Entree

Leek and Spinach Quiche with Exotic Greens

Broiled Lobster Tail Imperiale

Pommes Mousseline, Drawn Butter

FROM THE GRILL

Tournedos of Beef Lukullus

Two petits Fillets with Foamy Herb-Butter Sauce, Rissole Potatoes

CHEESE

Arrangement of fine selected International Cheeses

DESSERTS

With the Chef's Compliments: Baked Alaska on Parade

From the Captain's Treasure Chest: Petits Fours and Macaroons

FROM THE ICE CREAM PARLOR

Vanilla - Chocolate - Strawberry - Butter Pecan Ice Cream

FRUITS

Potpourri of Fresh Fruits in Season

BEVERAGES

Coffee - Decaffeinated Coffee - Tea - Espresso - Capuccino