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