M/V Crystal Symphony Captain's Gala Au Revoir Dinner

C R Y S T A L

S Y M P H O N Y

C A P T A I N ' S

G A L A

A U

R E V O I R

D I N N E R

Maitre d'Hotel Leo Assmair		Executive Chef Jurgen Klocker
Executive Pastry Chef Sissel Holm

A P P E T I Z E R S
Iced Russian Sevruga Caviar with Traditional Condiments, Blinis and Melba Toast
Pate de Foie Gras of Duck with Warm Brioche
Alaskan Halibut Carpaccio with Vegetable Vinaigrette
Half Coconut Filled with Tropical Fruit, Sprinkled with Grand Marnier

S O U P S
Double Beef Consomme Ambassador
Cream of Asparagus "Argentieul"

S A L A D S
The Commander's Salad
Selected Salad Bouquet with Tomatoes, Cucumbers, Carrots, Sprouts,
and Daikon Julienne, Served with Balsamic Vinaigrette

S H E R B E T
Refreshing Kir Royale Sherbet

M A I N C O U R S E S
Broiled King Crab Legs
Served with Melted Lemon Butter or Sauce Hollandaise,
Steamed Fresh Garden Vegetables, and Saffron Pilaf Rice

Grilled, Herb-Marinated Quail
on Braised Summer Cabbage with Apples,
Potato Coins, and Portwine Reduction Sauce

Filet of Beef Wellington
Pink Roasted Tenderloin of Beef in flaky Puff Pastry, with Sauce Perigourdine,
Assorted Fresh Young Vegetables, and Chateau Potatoes

Grilled Wisconsin Veal Medallions
on Creamy Morel Sauce, Fresh Garden Vegetable Bouquet, and Angel Hair Pasta

S W E E T F I N A L E
The American Institution -- Baked Alaska Flambe en Parade
Blackberry Mousse with Cassis Miror
Sugar-Free Chocolate Cake
Vanilla, Toasted Almond, Spumoni, and Chocolate Ice Cream
(with Your Choice of Assorted Toppings)
Freshly Frozen Non-Fat Banana-Strawberry or new York Cheesecake Yogurt
Refreshing Kir Royale Sherbet
Tropical Fruits in Season
Plantation Pralines, Truffles, and Petits Fours