M/V Crystal Symphony Bon Voyage Dinner

C R Y S T A L

S Y M P H O N Y

B O N

V O Y A G 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
Italian Prosciutto with Sweet Melon Slices
Jumbo Prawns with Assorted Spring Greens, Served with American Cocktail Sauce
Forest Mushroom Terrine with Tomato Coulis
Fresh Tropical Fruits with Kiwi Wedges and Aged Sherry

S O U P S
Alaskan Crab and Brie Soup
Chicken Consomme with Diced Vegetables and Ravioli
Chilled Strawberry Soup with Non-Fat Yogurt

S A L A D S
Traditional Caesar Salad with Parmesan Shavings and Homemade Garlic Croutons
Sliced Tomatoes and Mozzarella Cheese with Basil and Balsamic Vinaigrette

P A S T A S P E C I A L
Penne alla Pana Rosa -- Italian Pasta with Tomatoes, Cream, and Fontina Cheese

M A I N C O U R S E S
Broiled Fillet of Fresh Chilean Seabass
on Pink Mustard Beurre Blanc, Served with Stewed Tomatoes,
Leaf Spinach, and Parsley Potatoes

Baked Chicken Breast
Filled with Ricotta Cheese and Sun Dried Tomatoes on Herb Sauce,
Served with Roasted Bell Peppers, Steamed Broccoli Roses, and Mushroom Risotto

Roasted Rack of Wisconsin Veal
Served with Rosemary Gravy, Sauteed Leaf Spinach,
Stewed Tomatoes, and Mushroom Risotto

Grilled Black Angus Sirloin Steak
with Sauce Bearnaise, Served with Baked Beans in a Filo Cup,
Grilled Zucchini and Eggplant, and Country Fried Potatoes

S W E E T F I N A L E
White Chocolate Truffle Cake
French Apple Tart with Calvados Ice Cream
Exotic Fruit Ratatouille with Vanilla Ice Cream
Sugar-Free Chocolate Eclair
Assortment of Fruit in Season
Homemade Cookies