M/V Crystal Symphony California Dinner

C R Y S T A L

S Y M P H O N Y

C A L I F O R N I A

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
Lemon Herb Pepper Marinated Alaskan Salmon with Golden Hash Brown Potatoes,
(Served with Caviar Sour Cream)
Salad of Grapefruit Segments with Freshly Roasted Chicken Breast
Asparagus-Spinach Tart with Tomato Coulis, Basil Oil, and Balsamic
California Sun Ripened Fruit, Sprinkled with Honeydew Liqueur

F R O M T H E S O U P K E T T L E
Butternut Squash Soup with Toasted Sunflower Seeds
Chicken Broth with Truffle Celestine
Chilled Spicy Roasted Eggplant Soup

S A L A D S
Heart of Iceberg Lettuce with Blue Cheese Cubes and Pear Dressing
Commander's Salad -- Crisp Romaine Lettuce Tossed with a Tangy Caesar Style Dressing
(Served with Garlic Cucumber and Parmesan)

P A S T A S P E C I A L
Angel Hair Pasta with Lobster Legs and Tomato Sauce

M A I N C O U R S E S
Grilled Fillet of Mahi-Mahi
in Fennel Vinaigrette, Served with roasted Eggplant, Tomatoes, Zucchini
and Sauteed Potato Wedges with Parsley

Roasted Rack of Pork
with Natural Gravy, on Lentil Stew with Vegetables, and Garlic Mashed Potatoes

Seared Sea Scallops and Jumbo Shrimp
on a Light Lobster Beurre Blanc, on a Bed of Pumpkin Risotto with Broccoli Roses

Grilled California Lamb Chops
Served with Mint Flavored Sauce, Sauteed Red Skin Potatoes,
and Oven Roasted Vegetables

S W E E T F I N A L E
Cherry Bread and Butter Pudding with Rum Raisin Ice Cream and Sauce Anglaise
The Walk of Fame -- Chocolate Star Shortcake
Lilikor Cheese Cake
Sugar-Free Coconut Pie
Assortment of Fruit in Season
Homemade Cookies