Dinner menu 2

Appetizers
Smoked salmon Claudine
Asparagus, artichoke, and heart of palm Arlequin
Crusty cheddar cheese fritters
Escargots a la Bourguignonne

Soups
Cream Caroline
Louisiana gumbo
Chilled pear and ginger

Salads
Sliced tomato, bell pepper, and red onion
Belgian endive arranged with sliced cucumbers, mushrooms, and radish
Oriental vinaigrette, Celebrity, thousand island, and yogurt pepper dressings

Entrees
American baked ling cod, prepared in a traditional Northeastern way, brushed with a mixture of butter and mustard, topped with a herbed bread crumb crust and drawn butter

Shrimp scampi, sauteed in fresh garlic, lemon juice, white wine, and Provencale herbs

Duckling a l’orange, complemented by the traditional orange sauce, served with berny potatoes

Roasted pork loin, stuffed with a delicious mixture of sundried tomatoes and presented on natural juices with a trace of green wasabi

Tournedos Waterside Inn, center-cut tenderloin of beef grilled to your preference, enhanced with a combination of fried eggplant, anchovies, and bell pepper confit

Desserts
Apple tart tatin, Calvados sauce
Truffle chocolate cake
Cherries Jubilee
Passion fruit crepe surprise
Butter pecan, vanilla, After Eight, or sugar-free ice cream
Today’s sherbet
Fruit and cheese (Gorgonzola, Camembert, Cheddar, Jarlsberg)

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