M/V Crystal Symphony Classic Two Dinner

C R Y S T A L

S Y M P H O N Y

C L A S S I C

T W O

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
Andre Soltner's Famous French Onion Tart, Served with Mixed Summer Greens
Marinated Salad of Alaskan Crab Served on Garden Greens with Cognac Sauce
Grilled Fresh Chicken Breast with Sun Dried Cranberry and Napa Cabbage Carrot Slaw
Supreme of Fresh Tropical Fruit Cup with Toasted Coconuts and Dark Rum

F R O M T H E S O U P K E T T L E
Chicken Broth Flavored with Mint, Coriander, and Lemon Gras
Lobster Bisque with Puff Pastry Fleuron
Chilled Gazpacho Andalouse

S A L A D S
Creek Farmer Salad with Feta Cheese
Mixed Field Greens with Marinated Zucchini, Eggplants, and Toasted Pine Nuts

P A S T A S P E C I A L
Linguine Aioli -- Linguine Pasta with Olive Oil, Parsley, Garlic, and Pepper Flakes

M A I N C O U R S E S
Grilled Fresh Swordfish Steak
Topped with Sauce Carbonata, and Served with Roasted Red Skin Potatoes,
and Spinach Parmigiana

Veal Piccatta Milanese
Veal Scallopini Dipped in Egg and Parmesan and Golden Fried,
Served with Spaghetti, Tomato Basil Sauce, and Sauteed Spinach

Roasted Chicken Breast
on Marscapone Polenta, Accompanied by Wilted Fresh Spinach, Rosemary Flavored Jus,
Topped with California Sun Dried Tomatoes

Grilled New York Sirloin Steak
with Oregon Blue Cheese and Pinot Noir Sauce, Broccoli Roses with Almond Butter
and French Fried Potatoes

S W E E T F I N A L E
French Lemon Meringue Tart
Brownie Ice Parfait with Chocolate Sauce
White Mocha Mousse with Marinated Strawberries
Sugar-Free Apple Custard Pie
Assortment of Fruit in Season
Homemade Cookies