Appetizers
A selection of fruit with fresh mint
Vegetable terrine with sauce verte
North Atlantic shrimp nautilus
Feuillete with mushrooms and cream herb sauceSoups
Roasted tomato bisque
Consomme with vegetable brunoise
Chilled black cherrySalads
Spinach salad with bacon bits, chopped hard-boiled eggs, and croutons
Assorted mesclun with a julienne of red bell pepper, daikon, young sprouts, and pumpkin seeds
Calypso, Roquefort, tarragon vinaigrette, and carrot ginger dressingsEntrees
Brochette King Neptune, grilled sea scallops, shrimp, and assorted fish on a skewer placed on a bed of jasmine riceZiti alla Gorgonzola, pasta cooked al dente and served in a creamy Gorgonzola sauce with roasted garlic and sliced Shiitake
Tender young roasted chicken, coated with chicken glace, mustard, and shallots, roasted slowly until crisp and golden, garnished with spring onions and sauteed mushroom caps
Veal Scallopine Celebrity, presented with a sweet Marsala wine sauce, accompanied by a bundle of fresh vegetables
Roast strip loin of U.S. Choice beef, carefully seasoned and served to your preference with country style potatoes and red wine tarragon sauce
Desserts
Chocolate croquant royale
Crème brulee
Swan puff with chocolate sauce
Red fruit stratus
Burgundy cherry, vanilla, or rum raisin ice cream
Low fat frozen blueberry yogurt with peaches
Today’s sherbet
Fruit and cheese (Brie de Meaux, Gruyere, Cheddar, Roquefort)