M/V Crystal Symphony French Dinner

C R Y S T A L

S Y M P H O N Y

F R E N C H

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
Assorted Seafood Cocktail on Crisp Lettuce Chiffonade with Sauce Louis XIII
Escargots "Bourguignonne" -- Burgundy Snails in Garlic Herb Butter
Crackling Salad with Smoked Duck Breast, Tossed in French Dressing
Citrus Fruit in an Orange Basket, Perfumed with Creme de Cassis

S O U P S
French Onion Soup with Gratinated Cheese Croutons
Clear Veal Consomme with Herb-Butter Quenelles
Vichyssoise with Bell Pepper Mousse

S A L A D S
Panache of Mixed lettuce with Belgium Endive, Chopped Egg, and Dijon Mustard Dressing
Mediterranean Vegetable Salad

P A S T A S P E C I A L
Spinach Fettucine Puttanesca -- Italian Pasta with Anchovies, Capers, Tomatoes,
Black Olives, Garlic, Parsley, and Chili Flakes

M A I N C O U R S E S
Sauteed Fresh Red Snapper Fillet
with Roasted Tomato-Noisette Butter Sauce, Served on Sauteed Leaf Spinach and Parsley Potatoes

Coq au Vin
Braised Chicken in a Burgundy Wine Sauce,
Garnished with Glazed Silver Onions, Mushrooms, and Bread Croutons,
Served in a Nest of Buttered Linguine with Broccoli Flowers

Pink Roasted Rack of Lamb
in Garlic Herb Crust with Mint Flavored Natural Jus,
Ratatouille Nicoise, and Gratinated Potatoes

Entrecote au Beurre d'Anis
Grilled Striploin Steak with Anis Herb butter,
Ratatouille Nicoise, Green Beans, and Dauphinoise Potatoes

S W E E T F I N A L E
Souffle Grand Marnier with Sauce Negresco
Creme Caramel with Chantilly
Mango Apple Tart Tartin with Carmel Sauce and Coconut Ice Cream
Sugar-Free Vanilla Profiteroles with Diet Chocolate Sauce
Assortment of Fruit in Season
Fetits Fours and Truffles