M/V Crystal Symphony Fifties Dinner

C R Y S T A L

S Y M P H O N Y

F I F T I E S

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
Jumbo Shrimp Cocktail with Creole Remoulade Sauce
Herbed Eggplant and Poblano Pepper Terrine on Herb Coulis
Barbecued Quail on Kernel Corn Tomato Salad
Chilled Cup of Assorted Fruit with Maraschino Liqueur and Mint

S O U P S
Midwest Baby Courn Bisque with Bell Pepper Confit and Crisp Leek
Consomme Double with Herbed Semolina Quenelles
Cold Yogurt and Peach Soup with Toasted Coconuts

S A L A D S
Romaine Lettuce with Chopped Eggs and Warm Bacon Dressing
Heart of Boston Lettuce with Mango, Palm Hearts, Tomatoes, Grapes, and Fried Cheese Balls

P A S T A S P E C I A L
Rotini Boscaioli -- Italian Pasta with Panchetta, Mushrooms, Onions, and Tomatoes

M A I N C O U R S E S
Grilled Fresh Alaskan Halibut
on Yukon Gold Mashed Potatoes, Served with Sauteed Bok Choy and Light Lobster Sauce

Roasted American Prime Rib from Black Angus Beef
with Natural Gravy, Creamed Horseradish, Corn on the Cob, Broccoli Roses,
Broiled Tomato, and Baked Potato with Sour Cream and Chives

Medallions of Canadian Venison
on Game Sauce, Cranberry Apple Relish, Celery Puree,
Sweet Mashed Potatoes, and Brussel Sprouts

T H E B L U E P L A T E S P E C I A L
Traditional American Meatloaf
Oven Baked with Onion Gravy,
Served with Green Peas, Carrots, and Mashed Potatoes

S W E E T F I N A L E
Triple Layered Brownies a la Mode
New York Cheesecake with Strawberry Topping
Banana Split with Chocolate Sauce and Almonds
Sugar-Free Strawberry Short Cake
Assortment of Fruit in Season
Homemade Cookies