M/V Crystal Symphony Neptune's Dinner

C R Y S T A L

S Y M P H O N Y

N E P T U N 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
Gravlax -- Cognac Dill Marinated Norwegian Style Salmon
(Served with Honey Mustard Dill Sauce)
Beef Carpaccio a la Harry's Bar
Crisp Fried Soft Shell Crab on Assorted Bean Salad with Sauce Aioli and Chili Oil
Chilled Cup of Assorted Fresh Fruit with Laaka Liqueur

F R O M T H E S O U P K E T T L E
New England Clam Chowder
Beef Broth with Oxtail and Vegetable Brunoise
Cold Bannana-Strawberry Soup

S A L A D S
Crisp Butter Lettuce with Assorted Grilled Vegetables and Fried Oysters
Mixed Summer Greens, Lamb Lettuce, Daikon Root, Yellow Pear, and Tomatoes

P A S T A S P E C I A L
Conchiglie Rigatte con Prosciutto e Panne -- Italian Pasta with Prosciutto, Asparagus, and Cream

M A I N C O U R S E S
Broiled Ahi Tuna
with Sesame Crust on Buttermilk Mashed Potatoes, Glazed Summer Vegetables
and Soy Apple Cider Vinaigrette

Filet Steak "Mermaid"
Grilled Filet Mignon with Sauteed Shrimp, Sauce Bearnaise,
Herb Crusted Tomato, Sauteed Green Beans, and Pont Neuf Potatoes

Yu's Seafood Paella
Saffron Risotto with Prowns, Clams, Mussels, Squid, Halibut,
Snapper, Chicken Breast, and Green Peas

Crisp Lemon Herb Marinated Rotisserie Chicken
Served with Natural Jus, Cranberry Relish, Pilaf Mushroom Rice,
and Assorted California-Grown Vegetables

S W E E T F I N A L E
White and Dark Chocolate Mousse with Fruit Coulis
Warm Vienna Aple Strudel with Vanilla Sauce
Banana Caramel Napoleon
Sugar-Free Cream Cheese Tartelette
Assortment of Fruit in Season
Homemade Cookies