Dinner menu 3

Appetizers
Fruit supreme Amaretto
Antillean fish escabeche
Pheasant mousseline with blueberry vinaigrette
Spinach turnover with Emmenthal cheese sauce

Soups
Cream of mushroom
Onion
Chilled beetroon and vegetables

Salads
Red and green leaf lettuce tossed with hearts of palm, carrots, and cabbage
Boston lettuce with crumbled Gorgonzola and toasted garlic croutons
Blue cheese, balsamic vinaigrette, Thai lemon, and pineapple island dressings

Entrees
Caribbean red snapper, a lightly seasoned fillet, broiled and offered with a chive-flavored olive oil vinaigrette

Mosaic of seafood, a colorful arrangement of seafood coated with a light saffron sauce and a trace of red bell pepper coulis

Fettucini alla Alfredo, egg noodles cooked in a chicken broth and finished with fresh cream, butter, morsels of chicken, and grated Parmesan

Rack of lamb Provencale, rack of roasted baby lamb brushed with Dijon mustard and coated with a blend of fresh herbs, fine bread crumbs, and garlic

Entrecote l’eschalotes, grilled New York strip steak, garnished with seasoned shallot butter, watercress, and a stuffed baked potato

Desserts
Tiramisu
Pistachio and strawberry Dacquois
Pear flan souffle with vanilla sauce
Amaretto cake
Strawberry, vanilla, rum raisin, or low-fat buttermilk ice cream with lychees
Today’s sherbet
Fruit and cheese (Roquefort, Brie de Meaux, Gruyere, Cheddar)

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