Captain's Gala

Night at Sea

Menu Date: May 2002

Starters

Baked Clams - with tomato-garlic butter

Fresh Fruit Cocktail - with orange blossom honey

Grilled Shrimp - with fresh herbs, garlic and roasted red peppers

Wild Forest Mushroom Soup

Garden Fresh Salad - served with tomato chips and balsamic dressing

Grilled Vegetables and Beef Prosciutto - with green tomato sauce

Main Course

Baked Lobster Tail - served in the shell with Lemon Butter, young Green Beans and Oven-baked Rise

Grilled Beef Tenderloin - served with Vegetable Gratin and a Bernaise sauce

Pan-fried Halibut - with roasted potatoes and tomato sauce

Grain-fed Chicken Breast - with mashed potatoes and artichokes in a creamy port wine sauce

Fettuccine with Seared Sea Scallops - in a Champagne cream sauce

Chef's Vegetarian Selection of the Day

Desserts

Amaretto Cheesecake - served with raspberry sauce

Fresh Fruit Pie - with a boubon vanilla sauce

Cherries Jubilee - served with vanilla ice cream; flambeed in the dining room

Warm Chocolate Lava Cake - with a double chocolate sauce

Chef's Sugar Free Dessert