Captain’s Gala
Captain's Gala
Night at Sea
Menu Date: May 2002
Starters
Baked Clams – with tomato-garlic butter
Fresh Fruit Cocktail – with orange blossom honey
Grilled Shrimp – with fresh herbs, garlic and roasted red peppers
Wild Forest Mushroom Soup
Garden Fresh Salad – served with tomato chips and balsamic dressing
Grilled Vegetables and Beef Prosciutto – with green tomato sauce
Main Course
Baked Lobster Tail – served in the shell with Lemon Butter, young Green Beans and Oven-baked Rise
Grilled Beef Tenderloin – served with Vegetable Gratin and a Bernaise sauce
Pan-fried Halibut – with roasted potatoes and tomato sauce
Grain-fed Chicken Breast – with mashed potatoes and artichokes in a creamy port wine sauce
Fettuccine with Seared Sea Scallops – in a Champagne cream sauce
Chef's Vegetarian Selection of the Day
Desserts
Amaretto Cheesecake – served with raspberry sauce
Fresh Fruit Pie – with a boubon vanilla sauce
Cherries Jubilee – served with vanilla ice cream; flambeed in the dining room
Warm Chocolate Lava Cake – with a double chocolate sauce
Chef's Sugar Free Dessert