Appetizers
Soft spring roll imperial
Symphony of assorted fruits with Maracudja vinaigrette
Leek and potato tart with apple
Pasta chimayoSoups
New England clam chowder
Duck consomme floreal
Chilled strawberrySalads
Seasonal tender leaves topped with cucumbers, carrots, peppers, radish, and Italian parsley
Belgian endive, red oak, bacon, and croutons
Vinaigrette, Celebrity, calypso, and Washington dressingsEntrees
Coquilles Saint-Jacques, grilled scallops nestled on a vegetable tagliatelle, enhanced with a papaya sauceDarne of salmon, pan seared then cooked to perfection, placed on a bed of crunchy fennel, steamed potatoes, sliced rutabaga, and turnips
Chicken supreme Oriental, marinated in a pleasant mixture of soy sauce, honey, and five spices, garnished with fluffy long-grained rice and stir-fried vegetables
Roast leg of tender young lamb, prepared with garlic, thyme, mint, lime, and olive oil, accompanied by a light gravy made from natural juices and country roasted potatoes
Beef shishkebab, beef tenderloin on a skewer with onions and peppers, then broiled and served with a delicate light sauce
Desserts
"After Eight" chocolate cake
Dartois aux abricots
Vacherin maruska
Pastry cigar with red fruit
Peach, chocolate chip, vanilla, or sugar-free ice cream
Today’s sherbet
Fruit and cheese (Gorgonzola, Brie de Meaux, Cheddar, Monterey Jack)