M/V Crystal Symphony Captain's Gala Welcome 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

W E L C O M E

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 Caspian Sea Sevruga Caviar with Sour Cream, Chopped Egg, and Onions
(Accompanied by Melba Toast and Buckwheat Blinis)
Truffled Chicken Liver Parfait with Warm Brioche
Fresh Iced Oysters in a Half Shell, Served with Shallot Red Wine Vinaigrette
Exotic Fruit in a Pineapple Boat with Grand Marnier

S O U P S
Wild Forest Mushroom Soup "Cappuccino Style"
Clear Oxtail Soup with Wild Rice and Chester-Sesame Sticks

S A L A D S
Captain's Salad -- Selected Bouquet of Fresh Garden Lettuce with Cherry Tomatoes,
Mushrooms, Sprouts, and Celery Straw

S H E R B E T
Refreshing Peach-Champagne Sherbet

M A I N C O U R S E S
Broiled Fresh Main Lobster
with Steamed Fresh Garden Vegetables, Green Asparagus, and Truffled Pilaf Rice,
Served with a Melted Butter or Sauce Hollandaise

Grilled Fillet of Fresh Alaskan Halibut
on a Light Saffron Beurre Blanc, Served with Assorted Garden Vegetables,
and Herb Potatoes

Chateaubriand
Sliced Black Angus Beef Tenderloin with Port Wine Glaze,
Served with Garden Vegetables, Asparagus Spears, and Stuffed Potatoes

Grilled, Herb-Marinated Free Range Chicken Breast
Served on Linguine Pasta with Tomato Concasse,
Truffle Sauce Supreme, and Steamed Green Asparagus

S W E E T F I N A L E
Chocolate Fantasy -- Grand Marnier Flavored Mousse with Crunchy Chocolate Sticks
Georgian Pecan Cheese Cake
Sugar-Free Tiramisu
Assortment of Fruit in Season
Plantation Truffles and Petits Fours