M/V Crystal Symphony Classic One Dinner

C R Y S T A L

S Y M P H O N Y

C L A S S I C

O N 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
Chinoise Chicken Salad -- Minced Chicken Salad with Lime Roasted Rice and Mint
Sauteed Sea Scallops on Pesto Risotto with Capsicum Beurre Blanc
Chilled Port Wine Marinated Melon Balls

F R O M T H E S O U P K E T T L E
Creamy Green Pea Soup with Champagne and Whole Wheat Croutons
Beef Consomme with Tomato-Spinach Royal
Chilled Cream of Avocado Soup with Snow Crab meat

S A L A D S
Salad of Fresh leaf Spinach with Boiled Egg, Crisp Bacon, and Creamy Mustard Dressing
Assorted Carden Greens with Tomato, Radishes, and Bean Sprouts

P A S T A S P E C I A L
Rigatoni alla Salsiccia et Ricotta -- Fettuccine Pasta with Sausage,
Tomato, and Buffalo Mozzarella

M A I N C O U R S E S
Broiled Fresh Alaskan Salmon Fillet
on Wasabi Mashed Potatoes, Honey Mustard Sauce, and Vegetables in Season

Pink Roasted Lamb Loin in Puff Pastry
with Mint Scented Jus, Oven Roasted Vegetables, and Charcoal Tomatoes

Pan Fried Pork Medallions
on Capellini Pasta with Radicchio Rosso, with Creamy Blue Cheese Sauce,
and Sauteed Zucchini

Grilled Black Angus Sirloin Steak
Topped with Fried Onion Rings, Served with Sauce Bearnaise, Gratinated tomatoes,
Roasted Vegetables, and Baked Potatoes

S W E E T F I N A L E
White Chocolate Chip Bread and Butter Pudding
(on Kahlua Sauce Anglaise and Vanilla Ice Cream)
Cinnamon Ice Cream Parfait with Brandy Cherries
Old-Fanshioned Honey Glazed Pecan Pie
Sugar-Free Rice Pudding with Raspberry Sauce
Assortment of Fruit in Season
Homemade Cookies