M/V Crystal Symphony Classic Three Dinner

C R Y S T A L

S Y M P H O N Y

C L A S S I C

T H R E 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
Seafood Rendezvous -- Crab Meat, Baby Shrimp, Jumbo Prawns, and Scallops, with Three Sauces
Fresh Green Asparagus Spears with Shallot-Herb Vinaigrette
Combination of Won Tons and Pot Stickers with Soya Dipping Sauce
Exotic Fruit Cup with Banana Liqueur

F R O M T H E S O U P K E T T L E
Creamy Garlic Soup with herb Croutons
Chicken Broth with Matzo Balls
Chilled Cream of Mango and Mint

S A L A D S
Romaine Lettuce with Walnut and Mango Bits, Tossed in Bella Vista Dressing
Marinated Tomatoes with Red Onions and Field Greens

P A S T A S P E C I A L
Spaghetti Pasta with Chicken Bolognese and Parmesan Cheese

M A I N C O U R S E S
Grilled Fresh Blackened Seabass Fillet
with Olive Onion Vinaigrette, Served on roasted Garden Vegetables, with Potato Balls

Veal Scaloppine "Sorrentino"
Sauteed Veal Scaloppine with Artichoke, Tomato, Capers, and Herb Gravy
Served with Porcini Risotto, Green Asparagus, and Cauliflower

Roasted Maryland Turkey
with Orange Sage Stuffing, Giblet Gravy, Cranberry Sauce,
Creamed Peas and Silver Onions, and Sweet Potatoes

Jumbo Shrimp "Chipolata"
Topped with Celery Straw and Served in Pilaf Rice with Pine Nuts and Vegetables

S W E E T F I N A L E
Vienna Sacher Chocolate Cake with Creme Chantilly
Delicious Apple Dish with Crisp Filo Wheel and Vanilla Ice Cream
Sunset Cake -- Raspberry and Apricot Mousse Layered on Chocolate Sponge Cake
Sugar-Free Apple Rhubarb Timbale with Vanilla Sauce
Assortment of Fruit in Season
Homemade Cookies