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


PRECEDENTE