M/V Crystal Symphony Classic Four Dinner

C R Y S T A L

S Y M P H O N Y

C L A S S I C

F O U R

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
Crisp Jumbo Shrimp Roll with Chinese Parsley and Spicy Asian Plum Sauce
Chicken Avocado Black Olive Salad Tossed with Balsamic Vinaigrette
White Tomato Mousse on Pumpernickel Crouton, Tomato Confit, and Basil Oil
Assorted Fruit Cup with Sliced Bananas and Armagnac

F R O M T H E S O U P K E T T L E
Double Black Angus Beef Consomme with Herb Royal
Romain Soup with Pasta and Vegetables
Chilled Tomato Soup with Goat Cheese Quenelles

S A L A D S
Traditional Caesar Salad with Parmesan Shavings and Garlic Croutons
Iceberg Lettuce with Pimentos and Yogurt Chive Dressing

P A S T A S P E C I A L
Cheese Ravioli in a Light Herb Butter Sauce, Sprinkled with Chopped Pecan Nuts

M A I N C O U R S E S
Broiled Fresh Alaskan Halibut
on Caviar Beurre Blanc, with Tomato Mushroom Risotto and Broccoli Roses

Crisp Golden Baked Chicken Breast
Filled with Mango and Banana Stuffing, Served on Basmati Vegetable Pilaf Rice,
and Surrounded by a Light Curry Cream Sauce

Grilled Veal Liver Venetian Style
Topped with Sauteed Onions and Apples, Served with Natural Gravy,
Green Beans, and Mashed Potatoes

Grilled Fillet Mignon
on Herb Polenta, Accompanied by Parsley Pesto,
Surrounded by Steamed Vegetables and Red Wine Sauce

S W E E T F I N A L E
Hawaiian Chocolate Macadamia Nut Pie
Hazelnut and Laurentin Maple Mousse Cake
Pineapple Tart with Vanilla Ice Cream
Sugar-Free Vanilla Custard with Strawberries
Assortment of Fruit in Season
Homemade Cookies